Soils comprise Formazioni di Lequio, 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. The wine aged in a combination of French barrique and large casks for two years before bottling.
94 Points - Robert Parker's Wine Advocate
This bold and opulent wine sources its fruit from Serralunga d'Alba. The Paolo Scavino 2017 Barolo Prapò delivers rich fruit weight with plummy black fruit, blackcurrant, iron ore, spice and cured spice. The vines at this site were re-planted in 2008, and the fruit shows depth and authenticity thanks to their advancing a...
Soils comprise Formazioni di Lequio, 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. The wine aged in a combination of French barrique and large casks for two years before bottling.
94 Points - Robert Parker's Wine Advocate
This bold and opulent wine sources its fruit from Serralunga d'Alba. The Paolo Scavino 2017 Barolo Prapò delivers rich fruit weight with plummy black fruit, blackcurrant, iron ore, spice and cured spice. The vines at this site were re-planted in 2008, and the fruit shows depth and authenticity thanks to their advancing age. You get lingering mineral tones of rust and iron that marry this wine to a sense of place. The finish is bold but moderate
