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Paolo Scavino Barolo 2005

Nebbiolo from Barolo, Piedmont, Italy
  • WS91
  • RP90
14% ABV
  • JS95
  • WE94
  • RP93
  • WS92
  • JS93
  • WE92
  • W&S91
  • WS93
  • JS93
  • RP91
  • WE93
  • JS93
  • RP92
  • WS91
  • RP89
  • WS91
  • RP90
  • WS91
  • RP91
  • WS92
  • WS93
  • WS94
  • WS90
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14% ABV

Winemaker Notes

This Barolo was produced for the first time in 1921. The Nebbiolo grapes for this Barolo come from three townships: Castiglione Falletto, Barolo and La Morra. In Castiglione Falletto is the vineyard Vignolo, and Rocche Moriondino (planted in 1960). In the village of Barolo are two vineyards: the historical cru Vignane (planted 1994–1998) and Via Nuova (planted in 1940) both very important and suitable areas for Nebbiolo. La Morra is a small vineyard which is the third commune in this Barolo. The grapes are hand harvested normally during the first 10 days of October. Maceration and the fermentation occur in steel rotary temperature controlled fermenters. Malolactic fermentation follows in oak barrels. The wine ages in French oak barriques for 12 months and a further 12 months in large French oak casks and finally 12 months in bottle.

This classic Barolo is decadent and exotic with wild aromas of ripe berries and black truffles. Full-bodied with ultrafine tannins and an incredible finish.

Critical Acclaim

All Vintages
WS 91
Wine Spectator
Shows loads of ripe blackberry and rose petal on the nose. Full-bodied, with chewy tannins and lots of fruit. Delicious. Best after 2011
RP 90
Robert Parker's Wine Advocate
The 2005 Barolo reveals an expressive core of perfumed red raspberries, spices and sweet herbs. This sexy, elegant wine possesses lovely balance and tons of style. Over the last few years the house’s Barolo has established itself as one of the most consistently outstanding wines in its class. The 2005 is simply delicious and highly recommended. Anticipated maturity: 2010-2020.
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Paolo Scavino

Paolo Scavino

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Paolo Scavino, Barolo, Piedmont, Italy
2005 Barolo
Paolo Scavino is an historical winery in the Barolo region. It was founded in 1921 in Castiglione Falletto from Lorenzo Scavino and his son Paolo. Farming has always been a family tradition and passion.

Enrico Scavino together with the daughters Enrica and Elisa, fourth generation, run the family Estate. He started to work full time in the winery in 1951 when he was 10 years old. A young winemaker who inherited the passion and devotion for the land he belongs to. Through over 60 years of experience his focus has been to invest on important cru of Nebbiolo to show the uniqueness of each terroir.

Their work is inspired by the love and respect they have for their territory and they pursue purity of expression, complexity and elegance for their wines from the three local grapes Dolcetto, Barbera and Nebbiolo.

These values and culture have been carried on and never changed.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

HNYPSOBRO05C_2005 Item# 106818

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