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The Balvenie Doublewood has
Inspired by 19th-century recipes
a next-level Mule
The 2023 vintage is fermented with native yeasts and aged in a mix of stainless steel and used oak barrels
and a clean
Cappellano, Barolo Pie Franco, 2003 archive_likely The Balvenie Doublewood hasUngrafted Nebbiolo from vines planted on their own roots in 1989a bold experiment to recreate pre phylloxera Barolo conditions. Most predicted failure, yet these vines remain healthy over three decades later. Fifth generation winemaker Augusto Cappellano continues the family's traditional methods: indigenous yeast fermentation, 14 21 days maceration, minimum three years in well seasoned large botti, no filtration. The estate dates to 1870 when notary
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