Thibaud Capellaro

Thibaud Capellaro is a standout among the new generation of winemakers in the Northern Rhône. Based in Condrieu, he began his project in 2018 after a career pivot from business studies and apprenticeships with luminaries like André Perret and Adam Foster (Australia).

His work is split into two distinct parts: his estate vineyards, where he practices what is often called "heroic viticulture" on incredibly steep terraces, and his micro-négoce project, Slope, which allows him to experiment with grapes from across the Rhône and beyond.

The Philosophy: Resilient and Avant-Garde

Thibaud is noted for his "contrarian" approach to the Northern Rhône’s prestigious terroirs:

• Climate-Adaptive Sourcing: He intentionally sought out plots with north or east exposures—historically considered "lesser" sites by older generations—betting that as the climate warms, these cooler, shaded slopes will produce the most balanced and fresh wines.

• Minimalist & Transparent: He follows a strict natural path: indigenous yeasts, no fining, no filtration, and zero to minimal sulfur (always transparently disclosed).

• Vessel Experimentation: He is a master of texture, using an array of containers including stainless steel, old oak, and increasingly, terracotta and ceramic amphorae.

Technical Profile

Terroir and Vineyard Management

Thibaud manages approximately 2 to 3 hectares of his own vines in the Côte-Rôtie and Saint-Joseph appellations. The estate is centered around Chavanay and Condrieu. The soils are primarily Granite and Mica-Schist, known for giving Syrah a flinty, peppery backbone. He is dedicated to Organic Farming (non-certified/in-conversion), a grueling task on the vertical terraces of Ampuis where mechanical help is impossible.

Varietals and Vinification

He works with the classic Northern Rhône trio: Syrah, Viognier, and Marsanne. His vinification style leans toward "infusion"—gentle handling of the grapes to avoid harsh tannins. He often utilizes whole-cluster fermentation (up to 100%) and unconventional co-fermentations of red and white grapes. For his Slope line, he sources organic fruit from the Ardèche, the Gard, and even the Piedmont region in Italy.

Notable Cuvées

• Côte-Rôtie "Le Cognet": A rare, pure expression of Syrah from schist soils, aged for 24 months in amphorae. It balances power with a floral, vibrant energy.

• Terra (Slope): 100% Syrah from the Ardèche; whole-cluster fermented and aged in a mix of old barrels and amphorae. A "pure juice" expression of the grape.

• Zé-RO (Slope): A daring blend of 70% Syrah (direct press) and 30% Viognier (macerated). The result is a light, chilled red with peach and raspberry notes.

• La Canuse (Slope): An "inverse Côte-Rôtie"—made primarily of Viognier (85%) macerated on the skins of Syrah (15%) for 15 days in amphora.

• Pierre Taillée: A classic Northern Rhône Syrah blend from parcels in Saint-Joseph and the left bank of the Rhône, aged in 650L demi-muids.