Schiavenza Barolo Prapo 2018

Schiavenza Barolo Prapò 2018 is a powerful, classically structured Barolo from one of Serralunga d’Alba’s most characterful crus. Crafted entirely from Nebbiolo and aged for three years in large oak casks, it captures the depth, austerity and longevity that define this corner of Piemonte. This is a Barolo built for collectors and enthusiasts who appreciate old-school craftsmanship and wines that evolve beautifully over decades.

Tasting Notes
In the glass, the 2018 Prapò shows a luminous garnet core with brick-red reflections at the rim, typical of traditionally made Nebbiolo. The nose is intense and layered: dried roses, violets and cherry intertwine with notes of tar, licorice, leather, forest floor and a subtle hint of spice and iron, echoing the mineral-rich soils of Serralunga. On the palate, this is a full-bodied, firmly structured Barolo with vibrant acidity and tightly woven, yet finely grained tannins. Flavors of sour cherry, red currant and blood orange are wrapped in savory nuances of tobacco, truffle, dried herbs and earthy spice. The finish is long, dry and persistent, with a lingering aftertaste of rose petal and mineral. While already expressive with sufficient air, the wine’s backbone and concentration suggest an excellent aging potential of 15–25 years or more in a good cellar, where it will gain further complexity and harmony.

Production
The Prapò cru lies in the commune of Serralunga d’Alba, one of Barolo’s most renowned villages for structured, age-worthy wines. Here, Nebbiolo grows on steep, calcareous-clay slopes with good exposure, producing naturally low yields and grapes with thick skins and high tannin content. Schiavenza, continuing a winemaking tradition that began with the Alessandria brothers in the early 1950s, was the first estate to vinify Prapò as a single cru in 1996. Harvest is carried out by hand to ensure precise selection in the vineyard. Fermentation is spontaneous, using native yeasts, in vitrified cement tanks with around 25 days of skin contact to extract depth, tannin and complexity. After fermentation, the wine is transferred to large Slavonian oak casks (botti) ranging from 10 to 43 hectoliters, where it matures for 36 months, including two years of careful rackings (decantings) to naturally clarify and refine the wine without aggressive filtration.

Food & Serving
This Barolo is ideal with rich, savory dishes such as braised beef (brasato al Barolo), slow-cooked lamb, game meats, osso buco and truffle-infused dishes that are a hallmark of Piemonte. It also pairs wonderfully with aged hard cheeses like Parmigiano-Reggiano or mature pecorino. Serve at 16–18°C (60–64°F) in large Burgundy or Barolo glasses to allow the wine to open fully. Decanting is highly recommended: for a younger bottle like the 2018, give it 2–3 hours in a decanter before serving to soften the tannins and release its full aromatic complexity.

Producer
Schiavenza is a traditional Barolo producer based in Serralunga d’Alba, in the heart of Piemonte’s Langhe hills. The estate’s origins trace back to the early 1950s, when the Alessandria brothers began making wine in a style rooted firmly in local customs and respect for the land. The name “Schiavenza” itself is a historical reference to the sharecroppers who once worked these vineyards, underlining the deep connection between the winery and its terroir. Over the decades, Schiavenza has become known for its steadfast commitment to classic Barolo: long macerations, spontaneous fermentations, and extended aging in large Slavonian oak casks. As the first producer to bottle Prapò as a single cru in 1996, they helped highlight the distinctive personality of this vineyard and have secured a respected place among the traditionalists of Serralunga, a village famed for producing some of the most structured and long-lived Barolos in the region.

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