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Paolo Scavino Barolo Carobric(2000)
- Winery:
- Paolo Scavino
- Varietal:
- Nebbiolo
- Region:
- Italy > Piedmont > Barolo
- Type:
- Red Wine
- User Tags:
- herbaceous, fresh, berry, sophisticated, floral, clean, wonderful, transparent, lenoir grape, spices
Vineyard surface: 3,3400 ha
Soil type, exposure and altitude, planting year: the ROCCHE DI CASTIGLIONE (planting year 1970; exposure south-west; altitude 300 m a.s.l.) is located in the highest part of Castiglione Falletto where the soil is the arenaria of Diano d'Alba (Diano sandstone) with alternating strata of yellowish-gray sandstones and dark brown-gray sand
beds. This kind of soil is well drained and poor, spurring on the roots to go deep in the soil: the wines produced from this vineyard are therefore complex, very well structured and they express multidimensional read more...flavors.
Vinification:
the grapes are harvested normally during the first decade of October. The maceration and the fermentation occur in steel rotary fermenters with temperature controlled. The malolactic fermentation occurs in oak barrels. Aging in French oak barriques for 12 months and further 12
months in French casks. After that, one more year of bottle aging before the commercialization.
N° bottles per year: 18’000
Vintage: 2003
Alcohol: 14,5%
Dry extract: 29 g/L
Acidity: 5,5 g/L
Grape yield: 50 q/ha (hide)
Soil type, exposure and altitude, planting year: the ROCCHE DI CASTIGLIONE (planting year 1970; exposure south-west; altitude 300 m a.s.l.) is located in the highest part of Castiglione Falletto where the soil is the arenaria of Diano d'Alba (Diano sandstone) with alternating strata of yellowish-gray sandstones and dark brown-gray sand
beds. This kind of soil is well drained and poor, spurring on the roots to go deep in the soil: the wines produced from this vineyard are therefore complex, very well structured and they express multidimensional read more...flavors.
Vinification:
the grapes are harvested normally during the first decade of October. The maceration and the fermentation occur in steel rotary fermenters with temperature controlled. The malolactic fermentation occurs in oak barrels. Aging in French oak barriques for 12 months and further 12
months in French casks. After that, one more year of bottle aging before the commercialization.
N° bottles per year: 18’000
Vintage: 2003
Alcohol: 14,5%
Dry extract: 29 g/L
Acidity: 5,5 g/L
Grape yield: 50 q/ha (hide)
-
June 2007
- Wonderfully fresh and floral, with strawberry, raspberry and cut cedar aromas. Full-bodied, with refined tannins and a clean, fresh finish. Builds on the palate. Very elegant and long... clearly outstanding. -Wine Spectator
- JS
- Wine Spectator
- 07/31/04
- 94/100
-
July 2004
- International Wine Cellar
- Nov-02
- 91-93
-
November 2007
- Wine Advocate # 160
- Aug-05
- 91/100
-
April 2008
- Piedmont Report # G1
- Dec-04
- 91/100
-
April 2008


