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2019 #Piemonte | Paolo Scavino winery, Castiglione Falletto

Updated: Jan 8

My schedule for Barolo wine trip was fully booked three weeks in advance and Paolo Scavino winery was the first one in it. Actually it was quite interesting to visit a great well-known producer at the beginning, to take a look at the cellars and to taste famous wines created by Enrico Scavino.

The history tells that Paolo Scavino estate was founded in 1921 in Castiglione Falletto, originally by Lorenzo Scavino and then following by his son Paolo. Currently the estate is run by Enrico Scavino, the third generation of winemakers in the family, and his daughters Enrica and Elisa. Enrico joined full time working at the #winery at his super young years and seems that his passion is to express the unique characteristics of different crus of #Barolo through the wines he makes from lovely Nebbiolo grapes, and when you taste his Barolos you feel very well that he is truly in love with different terroirs of #Langhe.

Inside the winery everything is classic: stainless steel fermentation tanks with temperature control, cylindric shaped, medium sized. They were shining like if someone cleaned them up just right before our visit.

One of my fave questions about the yeast being used for alcoholic fermentation, and the answer is "Yes, they are only indigenous".

Cellars are also classic, Barolo style, full of botti...

...of different shapes...

...and sizes.

Even though winemaking techniques used at Paolo Scavino are rather traditional, however you can observe French oak barriques in this #cellar as well.

Beautiful part, where you can find almost all vintages bottled at the estate. Dark and cold, but magical though.

Loved this old style fireplace in tasting room, looks like it's really workable. Imagine, Barolo tasting in cold winter, with live fire inside, tartan blanket, so on and so forth. Meanwhile we have +30C outside (yes, it's still September) and a great line up of wines on the table for tasting.

If you've ever tried Paolo Scavino Barolos, then it won't be a surprise for you to hear that these wines, made of perfect quality and with great attention to every teeny tiny detail, are definitely not crafted for drinking at their youth. They will be a super pleasure for those strongest survivors, who can patiently wait for another 20-30 years of next century to be able to open a bottle of this powerful #wine. However for those impatient individuals like myself, living their life right-here-right-now, who doesn't want to wait for ages and just want to open a bottle of Barolo "Now, please" these wines are too much harsh, austere and rustic. This is clear when you are going to taste recent #vintages of Paolo Scavino Barolos, level your expectations, bearing in mind that now you are tasting not a ready to drink wine, but its potential, always thinking about 20-30 years forward. Well, living in the age, when everything is flying around on the highest speed, it looks challenging, but interesting though.

Sorriso Langhe DOC


Grapes: Chardonnay, Sauvignon Blanc, Viognier

Vintage: 2018

Alcohol: 13%

Vinification: in stainless steel

Nose: white flowers, yellow apple, nectarine

Palate: light body, soft texture


Actually I have a doubt that planting Chardonnay and Sauvignon Blanc in Langhe makes sense. This wine doesn't express that much as winemaker probably wanted to show, when he was creating it. Of course, Chardonnay already gained an international status, even though it's indigenous to France and terroirs of Bourgogne are the best in the Universe giving exceptional Chardonnays, but... Langhe hills are too much precious with super specific terroir particularly for Nebbiolo, which is tough to grow anywhere else in the world, so why use Langhe land for mass market Chardonnay? Certainly Nebbiolo can bring here at the end much more value in return to the respective terrior, and even if you already have enough Langhe reds in your portfolio and would need to introduce a white wine to your customers, then better buy a parcel in Roero and produce an amazing indigenous Arneis, like for instance Giacomo Fenocchio or Vietti do. Thus you can rather create something unique, respective to local land, instead of crafting just next regular wine. Obviously Chardonnay production in Langhe is targeted to the US market, but what's a sense to depreciate a high quality terrior by crafting there an ordinary Chardonnay.


By the way same story repeats at the neighboring Renato Ratti, who also launched Chardonnay just a year ago, and that wine is more or less same ordinary style. However some other particular Chardonnay stories can be found around, like Rizzi in Barbaresco, who crafts it during many years already and it is super different though.

Nebbiolo Langhe DOC


Grapes: Nebbiolo 100%

Vintage: 2018

Alcohol: 14%

Vinification: in stainless steel at low temperature

Ageing: old oak casks, stainless steel

Nose: dried strawberry, red plum, earthy

Palate: medium acidity, soft tannins


Well balanced basic #Nebbiolo, demonstrating strong red berries' character, with typical dried leaves and mushroom's notes. Clear structure, delicate earthy flavours with hints of violet. Good to be drunk young, probably can be even a summer wine if serving slightly chilled.

Barolo DOCG


Grapes: Nebbiolo 100%

Vintage: 2015

Alcohol: 14%

Vinification: alcoholic fermentation in stainless steel with maceration on skins, malolactic in oak

Ageing: before blending each cru is being aged 10 months in old French oak barrels and 12 months in old oak large casks; the blend is being aged 12 months in stainless steel and 10 months in bottle

Nose: red cherry, graphite, coffee, cloves

Palate: grippy tannins, rigid structure


Classic Barolo, blend of Nebbiolo from seven different crus. Each parcel is vinified and aged in #oak for about two years separately and only then being blended. The wine shows a typical Barolo character, unifying zone itself, but in the same time letting a diversity of small terriors and soils to express every cru's character inside the blend, demonstrating complexity.

Bricco Ambrogio Barolo DOCG


Grapes: Nebbiolo 100%

Vintage: 2015

Alcohol: 14.5%

Vinification: alcoholic fermentation in stainless steel with maceration on skins, malolactic in oak

Ageing: old oak large casks

Nose: dried red fruits, charred wood, pencil shavings

Palate: full body, harsh tannins, high flavour intensity


The wine is powerful, but well balanced, having multi-layered aromas of red fruits, wooden, balsamic notes and minerality. Bricco Ambrogio #cru is located in the village Roddi in the northern part of Barolo zone, an altitude of the slope is 275 m. The wine is telling you a clear story of terroir, demonstrating great deep structure with long finish. Obviously 2015, the latest available vintage on the market, is a baby. Be aware of tannins, they are super harsh yet. Remember, you always have an option to wait for 20-30 years more to try when it will grow up, become mature adult and open you its real beauty.

Ravera Barolo DOCG


Grapes: Nebbiolo 100%

Vintage: 2015

Alcohol: 14.5%

Vinification: alcoholic fermentation in stainless steel with maceration on skins, malolactic in oak

Ageing: old oak large casks

Nose: mix of red and black berries, liquorice, black pepper

Palate: rustic tannins, austere body


This wine is the first vintage of Ravera #Barolo crafted at Paolo Scavino. Ravera vineyard was bought by family recently, it is located in Novello village at the altitude of 430 m. The wine is totally closed, showing austere structure and super tough character. Absolutely no chance to enjoy it now. Buy a bottle, put it in your cellar and forget about it for at least 10 years, so it will be a nice surprise for you in future.

Monvigliero Barolo DOCG


Grapes: Nebbiolo 100%

Vintage: 2015

Alcohol: 14.5%

Vinification: alcoholic fermentation in stainless steel with maceration on skins, malolactic in oak

Ageing: old oak large casks

Nose: wild strawberry, cranberry, lavender, cinnamon

Palate: elegant body, young tannins


This Barolo is one of two my faves in Paolo Scavino line up tasted. The most elegant and sophisticated wine, super complex and delicate, but quite expressive in the same time. This Barolo has an extraordinary character, definitely mirroring a super special terroir. Monvigliero cru is located in Verduno village and it is the most northern vineyard of Barolo zone, slope's altitude is 310 m, soils are mix of limestone and chalk. Even though tannins are still rather young, remember it's 2015 vintage and they are all babies yet, but I would say it looks like the most drinkable Paolo Scavino Barolo at its youth.

Bric dёl Fiasc Barolo DOCG


Grapes: Nebbiolo 100%

Vintage: 2015

Alcohol: 14.5%

Vinification: alcoholic fermentation in stainless steel with maceration on skins, malolactic in oak

Ageing: old oak large casks

Nose: raspberry, forest floor, cigar box, dark chocolate

Palate: full body, vibrant tannins, balsamic


This is one of the top Barolos of the estate and another one of two my faves in the line up tasted. Super powerful and extremely self-confident wine. In this Barolo you find Nebbiolo-chic, Nebbiolo-finesse. The cru Fiasco is a top cru of the estate, it is located in Castiglione Falletto at 260 m altitude, soils are a mix of limestone and sand. Don't even think about drinking it now, this wine is especially created for being developed with ages, so you can only hope that your whole life would be enough to wait for the right time to enjoy this Barolo.

Barbera d'Alba DOC Affinato in Carati


Grapes: Barbera 100%

Vintage: 2017

Alcohol: 14.5%

Vinification: in stainless steel

Ageing: old oak large casks

Nose: red cherry, plum, bramble, vanilla

Palate: fruitforward, slightly spicy


This bottle of Barbera was opened unexpectedly as seems it was unplanned for this tasting. Frankly, that was an epic fail to try tasting Barbera after Barolo. I'm sure this wine is great, made with care and of proper quality, certainly worth trying but... I just didn't want to mess it up in my mind with all those awesome Barolos tasted before.

Many thanks to Andrea for managing my visit.

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