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Paolo Scavino Barolo Bric del Fiasc 2011

Nebbiolo from Barolo, Piedmont, Italy
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14.5% ABV
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14.5% ABV

Winemaker Notes

The modern history of the Scavino family starts with this vineyard, within the Fiasco cru. Here the Nebbiolo grapes were always the best; consequently in 1978 young Enrico convinced his father Paolo to vinify these grapes separately, thereby establishing the austere and fascinating king of the Scavino winery.

Dark red color, with aromas of licorice and blue and blackberry. Full-bodied Nebbiolo, with silky tannins and a long elegant finish. A wonderful balance of elegance and power.

Critical Acclaim

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WE 95
Wine Enthusiast
Fragrant and elegantly structured, this beautiful wine opens with scents of perfumed berry, rose petal and dark berry. The full-bodied palate delivers layers of ripe black cherry, crushed raspberry, white pepper and baking spice alongside a backbone of firm, refined tannins and fresh acidity. It's still young so give it time to reach its full potential. Drink 2019–2026.
JS 94
James Suckling
A tight and chewy wine with polished tannins. Full and dense with wonderful fruit and a mineral, stone character. Racy wine. Better in 2017.
WS 94
Wine Spectator
Menthol and eucalyptus accents shade the cherry core in this muscular red. Vibrant, with energy that pulsates and carries the sweet fruit and underbrush notes through the finish. Big tannins. Best from 2019 through 2033.
RP 92
Robert Parker's Wine Advocate
The 2011 Barolo Bric dël Fiasc offers impressive integrity and shine considering the warm conditions of the growing season. This is a pristine and supple wine that delivers a steady stream of berry, spice, herbal and balsam characteristics. The mouthfeel is streamlined and direct in approach, but there is good structure to hold the wine firmly together.
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Paolo Scavino

Paolo Scavino

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Paolo Scavino, Barolo, Piedmont, Italy
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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.

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hilltops, is one full of history and romance of the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

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 cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

SKRISC236_2011 Item# 146376