2018 Paolo Scavino Barolo Cannubi

The 2018 Paolo Scavino Barolo Cannubi is a single-vineyard Nebbiolo from one of the most revered crus in all of Barolo. Drawn from old vines planted in 1946 on the central crest of the Cannubi hill, it marries profound depth and structure with the seductive elegance that defines great Barolo. Produced only in top vintages, this is a bottling that showcases both the pedigree of the site and the precision of the Paolo Scavino estate.

Tasting Notes
In the glass, the 2018 Barolo Cannubi shows a deep, luminous ruby-red core with garnet reflections beginning to form at the rim. The nose is lifted and complex, offering dark cherries and blackberries layered with rose petals, tar, crushed stone, and hints of smoke, licorice, and sweet spice. Subtle mineral and woody notes emerge with air, underlining the wine’s noble origin. On the palate, this Barolo is full-bodied and firmly structured, with tightly woven, powerful tannins that are beautifully integrated into the wine’s rich, concentrated fruit. Flavors of black cherry, plum, and blackcurrant unfold alongside notes of cocoa, tobacco, graphite, and savory herbs. The texture is silky yet authoritative, with a long, complex finish that echoes dark fruit, mineral tones, and a touch of balsamic lift. Already impressive, it has the structure and balance to develop gracefully over 15–20 years or more, gaining further nuance and tertiary complexity.

Production
Cannubi is arguably the most historic vineyard in the entire Barolo area, a south- to south-east–facing hill in the village of Barolo known for its unique mix of sand, clay, and marl that yields wines of both power and finesse. Paolo Scavino’s Cannubi parcel is one of the two oldest vineyards in the cru, planted in 1946 on the central top of the hill, where low natural yields and old vines deliver exceptional concentration and character. Nebbiolo grapes are harvested by hand in early October to ensure optimal ripeness and careful selection. Fermentation takes place in stainless-steel tanks to preserve purity of fruit and terroir expression, followed by malolactic fermentation in oak. The wine then ages for 12 months in French barriques, adding texture and complexity, before a further 12 months in large French oak casks to refine structure and enhance elegance. After cask aging, the Barolo rests an additional year in bottle before release, allowing the components to harmonize.

Food & Serving
This is a classic partner for robust, flavorful cuisine: think grilled or roasted red meats, lamb racks, braised dishes, and game such as venison or wild boar. It also shines alongside mature, intense cheeses like aged Parmigiano-Reggiano, Pecorino, or hard alpine cheeses. Serve at 16–18°C (60–65°F) in large Burgundy or Barolo glasses to allow the bouquet to fully open. Decanting for 1–2 hours is recommended in its youth to soften the tannins and unlock the full aromatic complexity of this distinguished Cannubi Barolo.

Producer
Founded in 1921 in Castiglione Falletto, the Paolo Scavino estate is one of the leading names in Barolo, renowned for its meticulous vineyard work and refined, terroir-driven wines. Still family-run, the winery has become a reference point in the region for its ability to combine traditional Piedmontese craftsmanship with carefully considered modern techniques. With holdings in many of Barolo’s most prestigious crus, including Cannubi, the estate has played a significant role in elevating the global reputation of Barolo as one of the world’s great red wines. Consistently high critical acclaim and a long track record of ageworthy, site-expressive bottlings have cemented Paolo Scavino’s status as a benchmark producer in the Langhe.

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