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Crissante Alessandria, Barolo “Capalot”Piedmont, Italy 2015 (750mL)

From the Wine Shop

Crissante Alessandria, Barolo “Capalot” Piedmont, Italy 2015 (750mL)

Fruit
Earth
Body
Tannin
Acid
Alcohol
“The 2013 vintage of this wine was a runaway hit with our team and our subscribers alike. Not surprisingly, Crissante Alessandria outdid themselves in the vaunted ’15 vintage. Wow!”

The Alessandria family is the best-known producer of Barolo from the Capalot vineyard, which itself is best known for supplying part of Roberto Voerzio’s “Riserva Vecchie Viti dei Capalot e delle Brunate” bottling (which is no longer made). The vineyard’s exposures range from east to south-southeast in Alessandria’s portion, which sits in an amphitheater of clay and limestone with veins of sand. In general, La Morra’s east-leaning exposures and higher percentage of clay in its soils lead to Barolos with bright fruit and less-ferocious tannins than their counterparts in villages such as Serralunga and Monforte d’Alba. This one is true to form in that regard, and to anyone who remembers the generously oaked, densely concentrated produce of Roberto Voerzio, be advised: This is not that. This is a lifted, perfumed style Barolo that combines power and finesse in much the same way my favorite Burgundies do. It sneaks up on you and stays with you. 

In the glass, the 2015 “Capalot” is a deep garnet red with pink and orange highlights, with gorgeous aromas of wild strawberry, cranberry, black cherry, orange rind, sandalwood, wet rose petals, and a subtle hint of tobacco. Aged 24 months in large, used Slavonian oak botti, its oak component is well-integrated, even at this young age. The tannins, as noted above, are relatively fine-grained—silky even—and in general the wine is perfectly proportioned: There’s fruit, there’s flowers, there’s earth, and even a juiciness to the fruit, a signature of the 2015 vintage. I don’t see it as a ultra-long-haul ager but more of a 10-15 year wine, which is just fine with me—mine will be long gone well before then. With about 60 minutes in a decanter, you’ll be quite happy with the Capalot right now—serve it at 60-65 degrees in Burgundy stems and let it harmonize with an earthy, seasonal pasta preparation as in the attached. Add a roaring fire and suddenly staying at home doesn’t seem so bad. Enjoy!

  • CountryItaly
  • RegionPiedmont
  • Sub-RegionBarolo
  • SoilClay & Limestone w/ Sand
  • FarmingPracticing Organic
  • BlendNebbiolo
  • Alcohol14.5%
  • OakSlavonian Botti
  • Temp.Serve at 60° F
  • GlasswareBurgundy Stems
  • DrinkingNow-2030
  • Decanting30-60 Minutes
  • PairingTagliatelle w/ Chestnuts, Pancetta, Sage

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