Paolo Scavino 'Monvigliero' Barolo 2021

Winemaking

Paolo Scavino is one of Barolo's most respected traditionalists, known for producing wines that honor the region's classical style while maintaining impeccable balance and elegance. The estate is committed to minimal intervention in the cellar, allowing the vineyard's character and vintage expression to shine through without excessive extraction or new oak influence.

Tasting Notes

This elegant Barolo opens with the haunting aromatics Nebbiolo is famous for: bright red cherry and rose petal, layered with subtle hints of tar and mineral dust. On the palate, the wine reveals a refined structure built on silky, well-integrated tannins, with flavors of sour cherry, licorice, and dried herbs that speak to both the vintage and the vineyard's character. The finish is impressively long and persistent, with a graceful tannin grip that leaves mineral notes lingering on the tongue—the hallmark of serious, age-worthy Barolo.

Producer

Paolo Scavino operates a small, family-driven estate in Barolo that has built its reputation on meticulous vineyard work and classical winemaking methods. The vineyard holdings, particularly in prestigious crus like Monvigliero, are managed with careful attention to soil health and vine balance, resulting in grapes of exceptional quality that require minimal manipulation in the cellar.

Terroir

Monvigliero is one of Barolo's most celebrated crus, situated in the Castiglione Falletto zone of Piedmont's Langhe hills. The vineyard benefits from the region's complex geology—a mix of limestone, clay, and marl that gives Nebbiolo its characteristic structure and mineral precision. The cool continental climate and high elevation allow for extended ripening, developing the grape's signature aromatic complexity while maintaining natural acidity and elegance.

Food Pairings

Try this wine alongside braised beef short ribs with red wine and root vegetables, where the wine's tannin structure and cherry notes complement the meat's richness. For a lighter approach, pair it with mushroom risotto finished with truffle oil and aged Parmigiano—the earthy, umami flavors echo the wine's mineral and herbal nuances beautifully. Pan-seared duck breast with a cherry gastrique would also be stunning, the sour cherry notes in the wine mirroring the sauce's brightness.