Cappellano

Cappellano’s story begins in Serralunga d’Alba with Filippo Cappellano, who assembled a farming estate and handed its wine work to his son Giovanni. In 1870, pharmacist Giuseppe Cappellano perfected the family’s Barolo Chinato recipe, establishing a thread that still runs through the cellar. Teobaldo Cappellano later returned to the Langhe, recovered land in Gabutti and rebuilt the estate around a smaller scale and uncompromising attention to quality.

The current generation continues that family line while bringing scientific training to an inherited practical craft. Vineyard work follows organic methods, using copper and sulphur rather than pesticides, while cellar intervention is kept deliberately spare. Gentle handling and patient bottle ageing support wines shaped by Gabutti’s Nebbiolo soils, with Serralunga’s structure and longevity at the centre. Cappellano remains unmistakably Piedmontese: historical without becoming static, and personal without turning tradition into ornament.