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4.6 · Catalog note

Cappellano, Barolo Pie Franco, 2003 SO111825 Roilette Production is the artisanal method: 061926OFFER Club:Tuscany and Greffieux glacial river NYC-BDX2125-032825-LCDBSJ2021-ROW11-BOX OWC

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Cappellano, Barolo Pie Franco, 2003 SO111825 Roilette Production is the artisanal method: 061926OFFER Club:Tuscany and Greffieux glacial river NYC BDX2125 032825 LCDBSJ2021 ROW11 BOX OWC Production is the artisanal method: agave roasted in an earthen pit and excellent terroir just north of Saint Estèphe

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