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2017 Paolo Scavino Barolo Bricco Ambrogio

Not Currently In Auction

Latest Sale Price

February 12, 2023 - $51



95James Suckling

Dried-berry and plum aromas with some toffee and cedar character on the nose, following through to a medium to full body. It’s very linear and structured with lots going on. Wonderful length and intensity.

94Jeb Dunnuck

...marked by perfume of chalky earth, violets, and kirsch. The palate moves into dark fruits, with ripe currant, sweet tobacco, and tannins that emerge on the finish.

93The Wine Advocate

...shows a sweet quality of fruit, with candied cherry and summer peach. Those fruity tones are framed by elegant notes of smoke, tar and hazelnut cream.

92Wine Spectator

Incisive aromas of rose, cherry, menthol, tar and eucalyptus mark this harmonious red, which is lively and defined, with savory elements playing out on the dusty finish.

90Vinous / IWC

...laced with succulent black cherry, mocha, licorice, dark spice and lavender.

16Jancis Robinson

Sweet and with leafy notes but otherwise closed on fruit. Supple and concentrated cherry that slowly unfolds on the palate and with touches of gingerbread. Plenty of acidity that is not completely integrated with the fruit, while the finish is fragrant and crunchy.


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.