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

$45-$70 USD (depending on market and distributor)

Tasting profile

Red cherry, raspberry, rose petals, tar, dried flowers, licorice, and spices; grippy tannin; vibrant acids; long finish.

Evolution: Over time, fruit will become more dried and tertiary notes (truffle, leather, mushroom, earth, tobacco) will develop; texture will soften.

At peak: Layered complexity with pronounced aromatics and tertiary evolution at peak maturity; seamless integration of fruit, tannin, and acidity.

Structure

Acidity

High, fresh and lively supporting the wine's longevity.

Tannins

High, firm, classical for Barolo; will soften with age.

Alcohol

Typically 14-14.5% ABV; well-integrated.

Aging potential

Excellent; capable of cellaring for 15-25 years.

Drinking window

Peak drinking

2029 to 2051

Optimal window

2026 to 2054

Current status

Ready to drink

Current condition

Fresh and vibrant, robust tannins, decanting advised for near-term drinking.

Paolo Scavino Barolo 2019 is structured for long aging, showing best after at least 7-10 years. The wine's high tannin and acid levels ensure evolution toward finesse and aromatic complexity, especially from 2029-2036.

Food pairing

Braised meats (osso buco, short ribs), aged Parmigiano-Reggiano, wild mushroom risotto, gamey poultry, truffle-infused dishes.

Serving

Decant

Yes (1-2 hours) — The high tannins and youth of the wine suggest that decanting will help soften the tannins and enhance the aromas, making it more enjoyable.

Sustainability

Sustainability score: 7/10

Producer avoids herbicides and minimizes chemical treatments. Integrated pest management, partial use of green manure, and manual harvesting. Efforts in vineyard water management and some lightweight glass packaging noted. Energy use details not publicly disclosed as of 2024.

Paolo Scavino employs various sustainable viticultural practices, but lacks formal organic or biodynamic certification. Emphasis is on health of vineyard ecosystems, with a move toward lower impact treatments and manual labor. The carbon footprint is average for a European fine wine, mainly affected by export demands. Continued improvements in packaging and vineyard management could enhance sustainability further.