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2015 Paolo Scavino Barolo Prapo

Not Currently In Auction

Latest Sale Price

July 16, 2023 - $76



96Wine 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.

95+ Vinous / IWC

... Dark and powerful, with tons of Serralunga muscle, the Prapò captures the purest essence of this site in spades. Black cherry, iron, sage, plum, leather, spice and menthol race out of the glass as this virile, explosive Barolo shows off its arrestingly beautiful is positively gorgeous.

94James Suckling

Glazed cherries, orange peel, citrus, dried cranberries and tulips. A grainy and very refined palate follows, which rolls irresistibly through taut cherries and bright acidity. Chewy and long on the finish.

93Wine Spectator

A ripe, fleshy version, offering eucalyptus, mint, cherry and subtle clove flavors. Dense, ending with dusty tannins that offset the sweet, ripe fruit.

17.5Jancis Robinson

... Coffee oak with cinnamon, spice and ripe, slightly jammy red cherry. Sweet, red-cherry fruit palate entry, then savoury, smoky overtones kick in, with gravelly minerality and tar tones. Firm to high, fine tannins. Decent length. Plenty of power that is well harnessed.


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.


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.