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and Trousselle treats it with exactly the same attention he gives his single-vineyard cuvées: hand-harvested fruit
He trained with Julian Haart
or basically anytime you want your bubbles with a side of adventure
The winemaking is thoroughly Burgundian: hand-harvest
Cappellano, Barolo Pie Franco, 2011 Clusel Roch 2021 and Trousselle treats it withThere is no Barolo quite like Cappellano's Pie Franco. In the late 1980s the iconoclastic Teobaldo Cappellano planted Nebbiolo Michet on its own ungrafted roots ("pie franco") in the Gabutti section of the Otin Fiorin vineyard in Serralunga d'Alba, defying the conventional wisdom that phylloxera would kill it. The result is one of the most coveted and idiosyncratic wines in all of Piedmont, made traditionally with native yeasts and long aging in old
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