2015 Paolo Scavino Barolo ‘Prapò’ Piedmont 3L

Winemaker Notes: Soils here are comprised of Formazioni di Lequio, a yellow-red sand combined with silty gray marl. Fruit harvested by hand in the third week of October. Skin maceration took place over 12 days, followed by a 20-30 day fermentation in stainless steel with indigenous yeast. Wine aged in a combination of French barrique and large casks for 2 years prior to bottling.

CRITICAL ACCLAIM


Wine Enthusiast - "Aromas of incense, rose, iris and eucalyptus carry the nose of this compelling wine. The full-bodied palate is smooth and enveloping, delivering juicy black cherry, pomegranate, licorice, tobacco and clove. It has a fantastic combination of structure and finesse that shows the power of Serralunga and the elegance that is the hallmark of this estate. Hold for even more complexity. Drink 2025–2035."


Robert Parker's Wine Advocate - "This is also a new wine, coming from less than a hectare in the Prapò vineyards, from which only five producers draw their fruit. It's a beautiful plot at about 1,000 feet in altitude and with a full southern exposure, producing some very meaty fruit with a high phenolic presence, as the color is darker and there is more perfume. The 2015 Barolo Prapò is a distinctive vintage of a wine that is one to watch, for sure. The vineyard makes the difference, with brown and orange sandy soils, along with marlstone and veins of soils more typical of the area. The Scavino family bought this plot in 2008 and let the land rest for two years before they replanted. The goal, they said, was to steer away from more productive clones in favor of those that wouldn't take away too much from the quality. They took wood from the mothership vineyards in Bricco Ambrogio for this experiment, grafting them onto the rootstocks they carefully selected. The result is a soft and delicate Barolo with a lot of personality to go along with its firmness and power. This is an easy cru to recognize. Enrico Scavino said they could have waited longer for this experimental harvest, but they felt the time was right, explaining that "this work is all about feelings and instincts.""