Paolo Scavino
Summary
Paolo Scavino is a fourth-generation family estate founded in 1921 in Castiglione Falletto, cultivating 30 hectares across six Barolo communes to produce primarily Nebbiolo-based wines from diverse calcareous marl soils. Their winemaking balances tradition with measured innovation, featuring seven distinct single-vineyard Barolo bottlings that showcase site-specific expression while maintaining classic Piedmontese variety diversity through additional Barbera, Dolcetto, and regional wines.
Heritage & Leadership
Paolo Scavino was established in 1921 in Castiglione Falletto, at the heart of the Barolo region in Piedmont, Italy. Founded by Paolo Scavino himself, the winery has remained a family operation through four generations. In the 1950s, Paolo's son Enrico joined the winery, gradually taking over operations and expanding their vineyard holdings. Under Enrico's direction, Paolo Scavino evolved from a small family estate to a significant producer with parcels in several of Barolo's most distinguished sites.
Today, the winery is managed by Enrico alongside his daughters Enrica and Elisa Scavino, who represent the third and fourth generations. Enrica oversees the commercial aspects of the business, while Elisa has taken on the role of winemaker since 2005, having trained extensively under her father. This family continuity has allowed Paolo Scavino to maintain a consistent vision while adapting to modern winemaking advancements.
The family marked a significant milestone in 1978 when they produced their first single-vineyard Barolo from the Bric dël Fiasc cru, a practice that was relatively uncommon in the region at that time. This decision to highlight individual terroirs would become a defining characteristic of the estate's approach to winemaking.
Vineyards & Wines
Paolo Scavino manages approximately 30 hectares of vineyards spread across six of the eleven communes within the Barolo DOCG: Castiglione Falletto, Barolo, La Morra, Serralunga d'Alba, Verduno, and Novello. This diverse range of sites gives the winery access to various soil types, exposures, and microclimates that define the Barolo region.
Their most notable vineyard holdings include parcels in Bric dël Fiasc in Castiglione Falletto, Rocche dell'Annunziata in La Morra, Cannubi in Barolo, Monvigliero in Verduno, and Bricco Ambrogio in Novello. The Bric dël Fiasc vineyard, where the family produces their flagship wine, features calcareous marl soils with significant sand content and sits at elevations between 300-350 meters above sea level with a southwestern exposure.
While Nebbiolo forms the backbone of production for their Barolo wines, the estate also cultivates Barbera, Dolcetto, and small amounts of Merlot and Sauvignon Blanc. Their portfolio includes seven different Barolo bottlings, each expressing the distinct characteristics of their respective vineyard sites, alongside Langhe Nebbiolo, Barbera d'Alba, Dolcetto d'Alba, and a white blend.
The vineyards are planted at densities between 4,500 and 5,000 vines per hectare, with many of their Nebbiolo vines in prime cru sites averaging 30-50 years of age. Some parcels in Rocche dell'Annunziata contain vines planted in the 1950s, contributing intensity and complexity to the resulting wines.
Philosophy & Practice
Paolo Scavino's winemaking philosophy balances respect for tradition with thoughtful innovation. The estate practices meticulous vineyard management with green harvesting to control yields and ensure optimal ripeness. Harvest is conducted entirely by hand, with careful selection of fruit both in the vineyard and at the sorting table.
For their Barolo wines, fermentation takes place in temperature-controlled stainless steel tanks. Maceration periods vary by vineyard and vintage but typically range from 8-15 days. The winery moved away from using rotary fermenters in the early 2000s, returning to more traditional fermentation methods while maintaining temperature control.
Aging protocols differ among their wines. Their Barolo wines mature in French oak, with a combination of large casks (botti) and smaller barriques, for approximately 24 months, followed by additional bottle aging before release. The percentage of new oak has been progressively reduced over the years, reflecting a shift toward more transparent expressions of terroir.
The family has invested in modern cellar equipment while maintaining traditional practices where they prove beneficial. Temperature and humidity control in their aging cellars ensure optimal conditions for the slow maturation of their wines. They practice minimal intervention in the cellar, avoiding fining and filtering for their Barolo wines whenever possible.
In the vineyards, the Scavino family focuses on sustainable farming practices, including cover crops between rows to prevent erosion and promote soil health. Their approach emphasizes the preservation of each vineyard's unique characteristics while ensuring the long-term health of their land for future generations.