This vineyard area in Serralunga d'Alba is smaller than its close neighbor, Cerretta, with south to southeast exposure, toward the winds from the Alta Langa. Nevertheless, its grapes ripen on the earlier side, making for powerfully-structured Barolos that are darker-toned in aroma and flavor, but that are both more freshly aromatic and austerely-fleshed than its neighbor.
JEB DUNNUCK 95 POINTS - "Taking on a deeper profile, the 2019 Barolo Prapo exudes notes of kirsch, black licorice, polished leather, and lavender. Full-bodied and approachable, its refined, ripe tannins do well to accept the ripeness of the fruit that remains pure. It has a silkiness in its texture and fruit profile without losing structure and delivers notes of black tea, truffle, and blackberry as well as a long finish. Drink 2025-2045."
WINE SPECTATOR 95 POINTS - "This fresh, vibrant red marries cherry, plum and floral flavors with woodsy underbrush, cut grass and tobacco notes. Dense and unyielding on the finish for now, yet there's ample fruit and a long, complex, mineral-tinged aftertaste. Best from 2027 through 2047." —B.S.
Barolo fans know the Paolo Scavino name well for their beautifully crafted wines that have an early charm and approachability compared with old-school Barolos that need ages in the bottle to even consider opening. What makes their 2019 Barolos extra special was the particularly long, warm growing season in which ripening finished while temperatures were more moderate and nights grew cooler, quicker. That made for chiseled, aromatic Barolos with deep cores of beguiling fruit, flowers, balsam and spice that will stand the test of a couple decades for those so inclined! While they'll reward even just a few more years of aging, you can let them open up in a decanter for a few hours and partner with rich, savory dishes.
Father and son, Lorenzo and Paolo Scavino, started this winery back in 1921, but it was Paolo's son, Enrico, who had a progressive mindset for making a new generation of Barolos. In turn, his daughters, Enrica and Elisa, have continued to make improvements in the vineyards and cellar, and the critical reviews have rewarded their efforts year after year! They gently extract from the skins during fermentation, managing to pull out the finest quality tannins and avoid overly aggressive mouthfeels. They then age the wine for nearly two years in traditional, large oak barrels to not unduly intrude on the beautiful fruit character they worked so hard to endow it with. Over the decades, they've ended up with an extensive range of vineyards with which to work.
It's often best to let young Barolos like these unwind and soften for at least a few more years after release, but if you open one sooner, we suggest letting the wine open up in a decanter for several hours (don't be shy with it) and pairing with a hearty meal!
JEB DUNNUCK 95 POINTS - "Taking on a deeper profile, the 2019 Barolo Prapo exudes notes of kirsch, black licorice, polished leather, and lavender. Full-bodied and approachable, its refined, ripe tannins do well to accept the ripeness of the fruit that remains pure. It has a silkiness in its texture and fruit profile without losing structure and delivers notes of black tea, truffle, and blackberry as well as a long finish. Drink 2025-2045."
WINE SPECTATOR 95 POINTS - "This fresh, vibrant red marries cherry, plum and floral flavors with woodsy underbrush, cut grass and tobacco notes. Dense and unyielding on the finish for now, yet there's ample fruit and a long, complex, mineral-tinged aftertaste. Best from 2027 through 2047." —B.S.
Barolo fans know the Paolo Scavino name well for their beautifully crafted wines that have an early charm and approachability compared with old-school Barolos that need ages in the bottle to even consider opening. What makes their 2019 Barolos extra special was the particularly long, warm growing season in which ripening finished while temperatures were more moderate and nights grew cooler, quicker. That made for chiseled, aromatic Barolos with deep cores of beguiling fruit, flowers, balsam and spice that will stand the test of a couple decades for those so inclined! While they'll reward even just a few more years of aging, you can let them open up in a decanter for a few hours and partner with rich, savory dishes.
Father and son, Lorenzo and Paolo Scavino, started this winery back in 1921, but it was Paolo's son, Enrico, who had a progressive mindset for making a new generation of Barolos. In turn, his daughters, Enrica and Elisa, have continued to make improvements in the vineyards and cellar, and the critical reviews have rewarded their efforts year after year! They gently extract from the skins during fermentation, managing to pull out the finest quality tannins and avoid overly aggressive mouthfeels. They then age the wine for nearly two years in traditional, large oak barrels to not unduly intrude on the beautiful fruit character they worked so hard to endow it with. Over the decades, they've ended up with an extensive range of vineyards with which to work.
It's often best to let young Barolos like these unwind and soften for at least a few more years after release, but if you open one sooner, we suggest letting the wine open up in a decanter for several hours (don't be shy with it) and pairing with a hearty meal!
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