At a glance

Producer

Paolo Scavino

Region

Barolo, Piedmont, Italy

Grape variety

100% Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Bone Dry

Typical price

$60-$80 USD per 750ml bottle (as of mid-2024, retail)

Tasting profile

Red cherry, raspberry, rose petal, violet, hints of licorice and tar, subtle oak spice; tight, fresh palate, grippy tannins.

Evolution: Fruit will become more dried and stewed, florals recede, while savory, earthy, and tertiary notes (mushroom, leather, tobacco) develop. Tannins soften and integrate.

At peak: At peak: harmonious expression of dried cherry, rose petal, truffle, forest floor; silky tannins, layered palate, lingering finish with nuanced evolution.

Structure

Acidity

High acidity, characteristic of Nebbiolo, lending freshness and significant aging capacity.

Tannins

Firm and assertive but finely grained; starting to integrate but still prominent.

Alcohol

Medium-plus alcohol (14-14.5% typical), well integrated for the vintage.

Aging potential

15-20 years from vintage under proper cellaring conditions.

Drinking window

Peak drinking

2030 to 2052

Optimal window

2027 to 2055

Current status

Ready to drink

Current condition

Youthful, structured, with pronounced tannins and vibrant acidity. Primary fruit still evident; tertiary notes just beginning to develop.

Aging softens Nebbiolo tannins and allows complex secondary and tertiary aromas to emerge without sacrificing core fruit. The 2029-2036 peak is when structure and evolved aromatics are optimally balanced for this style. After peak, freshness and fruit will diminish, while tertiary and oxidative notes dominate, risking imbalance.

Food pairing

Classic pairings: braised veal or beef (osso buco, brasato al Barolo), white truffle pasta, aged Parmigiano Reggiano, wild mushroom risotto. With age, favor more umami-rich dishes or slow-cooked meats and stews. At peak, ideal with game birds or earthy, truffle-laced cuisine.

Serving

Decant

Yes (1-2 hours) — The wine has firm and assertive tannins that are starting to integrate, which will benefit from aeration to enhance its aromas and soften the palate.

Sustainability

Sustainability score: 7/10

Reduced chemical inputs, manual harvest, biodiversity promotion, low-intervention winemaking.

Paolo Scavino is committed to sustainable practices though not formally certified. Vineyard management favors ecological balance and careful resource use, but international distribution and packaging limit overall carbon savings.