At a glance

Producer

Paolo Scavino

Region

Barolo, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$180-$260 USD

Tasting profile

Tightly wound with intense aromatics of cherry, violet, licorice, sandalwood and tobacco; palate brooding and tannic.

Evolution: Will gradually open to deeper tertiary notes of truffle, leather, dried roses, and forest floor. Tannins will integrate, fruit will yield to dried spices and earth.

At peak: Supple yet powerful, with ethereal aromatics, high complexity, textural silkiness balanced by vibrant acidity.

Structure

Acidity

High—typical of Nebbiolo from Bussia cru, providing freshness and aging potential.

Tannins

High, refined, youthful—firmly structured for long-term aging.

Alcohol

14.0-14.5% ABV (typical range based on estate releases; exact 2021 figure to be confirmed).

Aging potential

Excellent—20+ years possible, likely best from 8-18 years post-vintage.

Drinking window

Peak drinking

2029 to 2046

Optimal window

2026 to 2049

Current status

Ready to drink

Current condition

Structurally powerful; tannic and compact at this early stage. Significant cellaring needed.

Paolo Scavino's Bussia Vigna Fantini is sourced from a renowned single vineyard in Monforte d'Alba's Bussia cru—a site known for wines of longevity and structure. The 2021, from a classic vintage, is structured for the long haul, requiring significant time for tannin integration and full flavor development. Peak expectation is during the heart of its tertiary evolution, with retained freshness and profound aromatics.

Food pairing

Aged red meats (Piedmontese beef, roast lamb), tajarin with white truffle, mature Parmigiano-Reggiano, braised short ribs.

Serving

Decant

Yes (1-2 hours) — The wine has high tannins and is still youthful, which can benefit from aeration to soften the structure and enhance its aromatic profile.

Sustainability

Sustainability score: 6/10

Partial organic practices (low-impact pesticides, green manure, hand-harvested grapes); water conservation in vineyards; investment in energy efficiency and lighter glass bottles for select wines; recycling programs for winery waste.

Paolo Scavino has improved sustainable practices—phasing in more organic treatments, reducing chemical inputs, using lighter bottles for less environmental impact (though not on all premium cuvées), and investing in vineyard biodiversity. However, absence of third-party certification and the reliance on intercontinental distribution keep the sustainability score at 6 out of 10. The producer is trending greener, but not yet a leader in sustainability, and the carbon impact of global shipping remains significant.