History and Terroir

Cappellano’s rich history dates back five generations, with notary Filippo Cappellano at the helm of it all. A wealthy landowner with a love of wine, Cappellano founded the eponymous estate at the age of 48, starting with an impressive 60 hectares to his name. His son Giovanni took the reins next, and in 1889, won a prized bronze medal for his vineyard at the Universal Exhibition in Paris. At the same time, Giovanni’s pharmacist brother, Giuseppe, began concocting what would turn out to be the first Barolo Chinato wine. The pioneering spirit of Giuseppe and Giovanni were carried on by Giovanni’s son, Francesco, and after him by Teobaldo, the latter of whom brought massive changes to the Cappellano estate. By the late 1960s, strict quality control was enforced in both the vineyard and the cellar, and a meticulous attention to detail was implemented during vinification. At this time, the Langhe did not boast the incredible reputation that it has today; its massive shift in recognition can be largely attributed to the pioneering work done by Teobaldo and forward-thinking local winemakers like him. Today, Cappellano is spearheaded by Teobaldo’s son, Augusto Cappellano. After pursuing studies in chemistry, Augusto followed his heart and returned to the family wine cellar. Similar to his father, Augusto fervently believes in using minimal intervention in the vineyards and cellar, and that compromising on quality is never an option. He follows organic farming principles, though above all, lets nature have the final say on his viticultural decisions. In the cellar, a traditional mentality is used towards vinification and aging, resulting in structured, long-lived wines that can withstand the test of time.

Farming and Winemaking

In addition to participating in the local Consorzi of Barolo and Barbaresco, Teobaldo was also one of the region’s first winemakers to truly approach viticulture with a harmonious and all-encompassing attitude. He eschewed the use of industrial farming methods and encouraged a more ancestral approach to farming, as well as promoted a more environmentally-friendly attitude in the vineyards. Consequently, the quality of the wines dramatically increased. Teobaldo also remained a strong advocate of the production of Barolo Chinato, sticking firmly to the family recipe created by his ancestors before him.