Paolo Scavino

This small family farm—founded on just 5.5 hectares—now includes 30 hectares of vines, within 8 of the 11 communes of the Barolo appellation:  Castiglione Falletto, Barolo, La Morra, Novello, Serralunga d’Alba, Verduno, Roddi and  Monforte d’Alba. This parceling gives them a unique perspective to showcase the diversity of the territory. To better understand the character of each vineyard, each plot is vinified separately and, in some cases, multiple vinifications are done from one vineyard depending upon soil composition, altitude, exposure, age of the vines, and specific clones. These micro-vinifications allow them to select only the best of the vintage, which will then be used for their various bottlings. 

Vinification and aging are the same for all of the non-riserva Barolo. Each cru & sub-cru is vinified separately in stainless steel employing Native yeasts and temperature control. Must spends 8 – 12 days in pre-ferment maceration followed by a 20 – 30 day fermentation. Selection of the best performing plots is made during the first year of elevage. Wines are aged 10 months in neutral French oak barrels, then 12 months in large casks, settled for 10 months in stainless steel and rested 10 months in bottle before sale. 

The estate regularly finds itself classified amongst the top estates of the region. While winemaking has evolved, one constant, even from the earliest days, remains the cleanliness of the winery and health of the grapes. Quality control is crucial. Scavino could make more wine, but the estate chooses instead to sell off 10-30% of the production in bulk to maintain their high standards.