Paolo Scavino 'Bric Del Fiasc' Barolo 2021

Winemaking

Paolo Scavino is one of Barolo's most respected traditional producers, known for his commitment to expressing the character of his vineyard sites through careful, minimal intervention winemaking. The estate balances respect for Piedmontese heritage with thoughtful modern cellar practices, allowing the Nebbiolo to speak authentically.

Tasting Notes

This is a classically structured Barolo, opening with fragrant notes of red cherry and rose petals layered beneath whispers of tar and graphite—the hallmark aromatics of fine Nebbiolo. On the palate, firm, fine-grained tannins frame dark cherry and plum fruit, with a saline mineral spine and subtle licorice notes that add complexity and intrigue. The finish is long and elegant, with the wine's signature floral and mineral character trailing gracefully.

Producer

Paolo Scavino operates a small, family-focused estate in Barolo, where meticulous vineyard management and selective harvesting ensure only the finest fruit reaches the cellar. The winery's reputation rests on traditional Barolo craftsmanship—extended maceration and aging in large casks that allow the wine's structure and complexity to develop without dominating oak influence.

Terroir

Barolo, in the Langhe region of Piedmont, is built on a foundation of limestone, clay, and sandy soils that impart mineral precision and elegance to Nebbiolo. The continental climate, with significant day-night temperature variation, allows grapes to achieve full ripeness while retaining the bright acidity and floral notes that define the region's finest wines. The Fiasc vineyard site carries the district's signature chalky minerality.

Food Pairings

Pan-seared duck breast with cherry reduction is a natural match, the wine's structured tannins and dark fruit complementing the richness of the meat. Try it alongside braised short ribs with root vegetables and thyme, where the wine's mineral backbone cuts through deep, savory flavors. For a lighter approach, serve with aged Parmigiano-Reggiano and cured meats on a cheese board—the wine's acidity and floral notes brighten the salt and umami.