2018 Paolo Scavino Barolo Cannubi
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. Like most red wines from ; 14% alcohol.
Tannin: tannic. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: high. from the temperate climate of .
Aromas: earthy notes, flowers and spice, typical of
Made: in , aged at least 38 months, 18 of them in wood
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Log inCannubi is probably the most historic vineyard of the entire Barolo region located in the village of Barolo. Since 1985, only in the good (Barolo) years a single vineyard wine is made. The Cannubi vineyard of Scavino is one of the two oldest vineyards planted in 1946 on the central top of Cannubi hill. The low yield of this vineyard is due to a special combination of natural factors, of which the age of the vines guarantees a unique quality. Here comes the concentration and richness of this Barolo where the charm of Nebbiolo is fully expressed. Harmonious and very fine texture.
The Barolo Cannubi has a deep ruby red color and a pronounced bouquet of black fruit, minerals, smoke and liqueur. Firm structure with powerful tannins. Opulent wine with a complex aftertaste. This wine goes well with red meat (grilled/roasted), lamb, fur game and cheeses that are rich and powerful in taste.
The Nebbiolo grapes (the noble grape of Italy) used for this delicious wine are picked in early October. Fermentation follows later in stainless steel. The malolactic fermentation takes place in oak barrels and then a maturation of 12 months in French barriques. The wine then remains in large French oak barrels for another 12 months before bottling. Finally, a year of maturation in the bottle follows.
FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
Paolo Scavino Barolo Cannubi 2018
Sunday, October 2, 2022
CountryItaly
RegionPiedmont
Vintage2018
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Score
95
Very floral nose with bright red berries, some cedary oak and and an exotic hint of musk. Medium-to full-bodied with intense, spicy fruit flavors against a backdrop of lightly firm and lightly grainy tannins that together produce surprising length. Well poised and showing good pedigree, despite the difficult vintage. This will age nicely, but is great to taste now. Try from 2025.
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James Suckling
The Wine Advocate
RP 95
Reviewed by:
Monica Larner
Release Price:
$106
Drink Date:
2024 - 2045
Packaged with a black label, the Paolo Scavino 2018 Barolo Cannubi (with 3,000 bottles released) opens to a delicate and luminous appearance with lifted aromas wild rose, lilac, wild berry and crushed stone. The wine shows great depth and complexity compared to some of the more subdued wines found in this vintage. This is one for the cellar.
Published: Jun 23, 2022
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Vinous
92
Drinking Window
2025 - 2038
From: The Enigma of 2018 Barolo (Feb 2022)
The 2018 Barolo Cannubi is attractive and also rather understated in this vintage. Crushed flowers, cedar, sweet pipe tobacco, mint and dark cherry are nicely lifted. The Cannubi is quite pretty, but also a touch on the ethereal side, as many Barolos are in 2018.
- By Antonio Galloni on June 2022
The Scavino family turned out a set of highly attractive Barolos in 2018. As is the case throughout the region, the wines are on the lighter side. In exchange, though, readers will be able to enjoy the wines with minimal cellaring, something that is rarely the case at this Castiglione Falletto address.
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Paolo Scavino winery is a historic winery in the Italian region of Barolo. It was founded in Castiglione Falletto in 1921 by Lorenzo Scavino and his son Paolo. Agriculture has always been a family tradition and passion of the Scavino family.
Now Enrico Scavino runs the family domain together with his daughters Enrica and Elisa, the 4th generation. He already worked in the winery in 1951 when he was only 10 years old. A young winemaker who has inherited the passion and dedication of his country. Through more than 60 years of experience, his focus has been on investing in Nebbiolo's major cru to demonstrate the uniqueness of each terroir. The working method of this beautiful winery is inspired by the love and respect they have for their terroirs. Their pursuit of purity of expression, complexity and elegance for their wines is also a great source of inspiration. The winery works with the 3 local grapes Dolcetto, Barbera and Nebbiolo.
Paolo Scavino winery owns 29 hectares in the Barolo area, and works on 20 historic Barolo crus in Castiglione Falletto, Barolo, La Morra, Novello, Serralunga d'Alba, Verduno and Roddi. The Scavino family stands out for their meticulous care of the vineyards and their passion for the terroir. They focus on the care of the vines in order to grow ripe and healthy grapes. When making the wine, minimal interventions are pursued to preserve the natural diversity of the terroir.
Deze Barolo onthult een bloemig en mineraal palet van wilde roos en viooltjes naast rijpe kersen, zwarte vruchten, cedertonen en een exotisch vleugje muskus, met stevige, fijnkorrelige tannines en een lange, elegante afdronk die zowel nu al charmeert als prima kan rijpen. Dankzij die frisse zuurtegraad en uitgesproken tannines snijdt hij mooi door vet en rijke sauzen, waardoor hij perfect samengaat met gegrild of geroosterd rundvlees, kruidig lamsvlees, langzaam gegaard wild en volle, gerijpte kazen; denk aan langzaam geroosterd entrecote of runderbraad met jus, kruidige lamsbout of lamskoteletten met rozemarijn en knoflook, en geconcentreerde wildstoof met paddenstoelen of een krachtige pecorino.
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