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The grapes are harvested normally during the first decade of October. The maceration and the
fermentation occur in steel rotary fermenters with temperature controlled. The malolactic
fermentation occurs in oak barrels. Aging in French oak barriques for 12 months and further 12
months in French casks. After that, one more year of bottle aging before release.
"Round and velvety, this red offers cherry, plum and licorice flavors. It's backed by a solid structure of fresh acidity and tannins, with a lingering finish. Best from 2012 through 2027. 900 cases imported."
"Good full red. Complex but subdued aromas of plum, dark raspberry and menthol. At once dense and juicy, with excellent energy to the broad flavors of black fruits, licorice and menthol. Serious and impressive for normale, finishing with solid structure and excellent juicy persistence."
International Wine Cellar
"The 2006 Barolo is a seductive, fruit-driven wine laced with plump, juicy fruit. Floral notes add a touch of lift on the close. Scavino makes his entry-level Barolo from a blend of vineyards, which in 2006 includes Vignolo, Rocche and Mariondino (all in Castiglione Falletto), Vignane and Via Nuova (both in Barolo), Bricco Ambrogio (in Roddino) and Plicotti (in La Morra). As is often the case, the Scavino Barolo is one of the finest wines in its category. Anticipated maturity: 2012-2021. "
The Wine Advocate
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