Paolo Scavino Barolo Carobric 1996
Nebbiolo from Piedmont, Italy
Elegance, pleasantness, harmony, together with a great structure and intense and rich aromas made this vintage one of the most elegant and appreciated ones. This vintage is part of a magnificent series of Barolo that started in 1996.
Wine Spectator - "Beautifully crafted, with wonderful aromas of roasted meat, chestnuts, berries and cedar. Full-bodied, round, extremely polished. Long, flavorful finish."
The Wine Advocate - "1996 which was the first vintage Scavino produced this wine. Carobric is made from a blend of fruit sourced from the Rocche di Castiglione, Cannubi and Bric del Fiasc vineyards. Scavino’s 1996 Barolo Carobric, tasted from magnum, displays notable vibrancy and freshness in both its aromas and flavors, with layers of sweet dark fruit, minerals and earthiness that are just starting to show some tertiary nuances. It offers notable length, lively acidity and plenty of fruit..."
International Wine Cellar - "Deep red-ruby. Reticent nose hints at dark berries, licorice and mint. Primary and vibrant in the mouth, with a perfumed floral quality, but a bit aggressive today, and not showing the richness of Scavino vineyard-designated '96s. Finishes slightly minty and firmly tannic.
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Paolo Scavino Winery
Enrico Scavino has been at the forefront of the modernist movement in Piedmont since the 1980s, and is today one of the most respected and highly regarded winemakers in all of Italy. Scavino diverged sharply from the tough-as-nails-when-young traditional style of Barolo to produce soft and lush wines that are delicious within months of release as well as later in their evolution, applying the same winemaking techniques to Barbera and Dolcetto. View all Paolo Scavino Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.