Cappellano

Otin Fiorin Piè Rupestris-Nebioli Barolo Nebbiolo

9.521 ratings
9.46 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Top Notes For
Lucid Selections

Can it get better?

Can it get better?

Apr 18th, 2018
Antonio Gianola

A classic and so deliciously bretty.

A classic and so deliciously bretty.

Oct 23rd, 2016
Jason Heller

Master Sommelier

9.3

Over two hour delayed flight out of IAH, not a bad way to have to spend it I guess.

Over two hour delayed flight out of IAH, not a bad way to have to spend it I guess.

Apr 14th, 2016
Stephen Osgood

Dark crimson red. Old school Barolo firing on all cylinders. Perfect bottle.

Dark crimson red. Old school Barolo firing on all cylinders. Perfect bottle.

Apr 18th, 2019
Manuel Buergi

Great nose that already gives you an idea what is in the glass: A very complex, yet young and "closed" Nebbiolo that needs lots of time. At first, like the 2012, some funk that blew off with air. Big Layers of red fruit, like pomegranate & red currant, tar, earthy notes and eucalyptus. Amazing tannins & finish.

Great nose that already gives you an idea what is in the glass: A very complex, yet young and "closed" Nebbiolo that needs lots of time. At first, like the 2012, some funk that blew off with air. Big Layers of red fruit, like pomegranate & red currant, tar, earthy notes and eucalyptus. Amazing tannins & finish.

May 10th, 2018
Raja Harb

I’ll keep form and resist the urge to score numerically. Said simply, this was outstanding. It’s on the darker and more powerful end of the spectrum, with a classic aromatic profile of tar and balsamic. All packaged in a very harmonious way. The restaurant context made aeration a challenge, but we decanted early in the meal and it was a great pairing with risotto and tagliatelle with white truffles.

I’ll keep form and resist the urge to score numerically. Said simply, this was outstanding. It’s on the darker and more powerful end of the spectrum, with a classic aromatic profile of tar and balsamic. All packaged in a very harmonious way. The restaurant context made aeration a challenge, but we decanted early in the meal and it was a great pairing with risotto and tagliatelle with white truffles.

Nov 17th, 2018
Jason Heller

Master Sommelier

9.3

Jason had this 3 years ago

Jason had this 3 years ago

Oct 6th, 2016
Jason Heller

Master Sommelier

9.3

Jason had this 3 years ago

Jason had this 3 years ago

Nov 23rd, 2015
Stephen Osgood

Stephen had this 5 months ago

Stephen had this 5 months ago

Nov 13th, 2018
Robin Verheyen

Robin had this 5 months ago

Robin had this 5 months ago

Nov 6th, 2018