"The Barolo Pie Franco - Michet, is from Michet clone vines (also in the Gabutti vineyard) planted in the 1980s by Teobaldo himself, without grafting onto American rootstock, hence Pie Franco (Franc de Pied, as it referred to in French), or 'french foot'. The wine tends to be more delicate than the Rupestris (perhaps a glimpse of what Barolo might have tasted like before Phylloxera?). The wine was fermented along traditional lines for 2- 3 weeks, without added yeasts, in stainless steel (ones designed by Cappellano himself) and glass-lines cement vats. Then it went into barrels of interdeterminate age for a minimum of 3 years, sometimes longer. It was bottled without filtration." -Importer