Paolo Scavino Barolo Bricco Ambrogio

Blind-tasted. From Roddi. Near lack of acids and ripeness given warm vintage, sage, white pepper, fruit skin aroma.

Tasted over two days. Bouquet of rosebush sap, hibiscus and rooibos, burnt sugar, light orange marmalade, and wafting hints of petrol derivatives. The wine tastes as it smells, and sports impressive definition and lift. Not a long haul wine in my opinion, but it should show well through 2025+. 91-92.

- Garnet color with slow forming legs and aromas of tea and medicinal. It's balanced and has flavours of cherry with a full body. Leathery texture with a long finish - Decanted four hours. Very young wine, let it sit in the cellar another 15+ years. Eucalyptus and sweet red fruit nose, slight cedar too. Big wine, full of rich fruit, deep flavors. Sweet fruit and underbrush, sage and herb notes through the finish.

No idea how to rate this. First night, this was a young, tannic nebbiolo with a very strange undertone of tropical fruit that did not go away as the night went on. I waited to the second night to give this a second chance, and I'm glad I did. Then, it was just a good, young nebbiolo, with good structure, fruit, and spice that needed more time. Regardless, give this more time and hope that oddness I experienced on night …

with truffled pasta.

Medium ruby colour. Pronounced intensity nose showing aromas of red plums, strawberries, violets and red cherry. Dry with a medium+ acidity. It has high grippy tannins and a high alcohol. It is full-bodied with pronounced intensity flavours. The finish is long. It is quite lifted and fruit-driven, but the tannins are a bit to harsh. Is is persistent, but it lacks complexity. Very good.

The only cru in Roddi which it is possible to grow Nebbiolo. Dark cherry and sweet bright fruits on the nose. But dark and less higher tonned than the CaRoBric. Touch of soapy perfume, meaning a touch of savory lavender herbs to the nose. More sand here, at least 30%, which I have always heard is worse for Nebbiolo but I guess that is why this is the only cru. Open and easy on the palate with youthful gutsiness. So …

VinItaly Day 4 (Verona, Italy) : Brick red with paler rim; light perfumed sour cherry, orange; silky palate, penetrating, high acid, fine tannin, cinnamon; very good.