• SN: 86

    Snooth Editorial Score

    86

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Scavino Barolo 2009

Winemaker's Notes:

This Barolo was produced for the first time in 1921. The Nebbiolo grapes for this Barolo come from three townships: Castiglione Falletto, Barolo and La Morra. In Castiglione Falletto is the vineyard Vignolo, and Rocche Moriondino (planted in 1960). In the village of Barolo are two vineyards: the historical cru Vignane (planted 1994 -1998) and Via Nuova (planted in 1940) both very important and suitable areas for Nebbiolo. La Morra is a small vineyard which is the third commune in this Barolo. The grapes are hand-harvested normally during the first 10 days of October. Maceration and the fermentation occur in steel rotary temperature controlled fermenters. Malolactic fermentation follows in oak barrels. The wine ages in French oak barriques for 12 months and a further 12 months in large French oak casks and finally 12 months in bottle.

Editorial Reviews for Scavino Barolo

Snooth User: Gregory Dal Piaz
89065238,750
0.00 5
06/21/2013

Smelling like a bowl of cherry fruit topped with hints of sandalwood, rose hips, and other woodsy spice. Sweet and round on entry, this shows off lots of red fruit and soft tannins in a rather loose and  fleshy style that finishes quickly with a pop of black cherry fruit. A bit pedestrian. 86pts


Member Reviews for Scavino Barolo

Add your review
Snooth User: Gregory Dal Piaz
89065238,750
4.30 5
06/21/2013

Four and a half glasses



This Barolo was produced for the first time in 1921. The Nebbiolo grapes for this Barolo come from three townships: Castiglione Falletto, Barolo and La Morra. In Castiglione Falletto is the vineyard Vignolo, and Rocche Moriondino (planted in 1960). In the village of Barolo are two vineyards: the historical cru Vignane (planted 1994 -1998) and Via Nuova (planted in 1940) both very important and suitable areas for Nebbiolo. La Morra is a small vineyard which is the third commune in this Barolo. The grapes are hand-harvested normally during the first 10 days of October. Maceration and the fermentation occur in steel rotary temperature controlled fermenters. Malolactic fermentation follows in oak barrels. The wine ages in French oak barriques for 12 months and a further 12 months in large French oak casks and finally 12 months in bottle.

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