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2017 Paolo Scavino Barolo Monvigliero

Not Currently In Auction

Latest Sale Price

January 21, 2024 - $46

Estimate

RATINGS

96James Suckling

A crystal clear Barolo with cherry, orange-peel and blueberry character. Really vivid. Full-bodied...superb length and definition. Fantastic focus and structure. Wonderful.

94Wine Spectator

Offering a mix of sour cherry, black currant, floral and leather aromas and flavors, this Barolo is supple and expressive... Ends with a fine aftertaste of fruit, earth and savory elements.

94Vinous / IWC

...classy and polished right out of the gate. Sweet dark cherry, rose petal, mint and cinnamon are some of the nuances that open in the glass.

93The Wine Advocate

...soft and graceful wine that shows blue flower, dried lavender and rosemary essence. Those Mediterranean aromas give this wine an especially distinctive personality, and you might also sense some white pepper and dried licorice root. This wine is soft and nicely flesh out with shored-up acidity and tannins.

93Jeb Dunnuck

...soft and floral, with crushed violets, ripe black raspberry, and licorice candy. The palate is drying, with cherry pit, sweet herbs, and turned earth.

16Jancis Robinson

Sweetly perfumed cherry with hints of fruit cake. Supple palate with notes of gingerbread and delicious crunchy tannins.

REGION

Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.

TYPE

Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.