In the glass
What it pairs with
-
Brasato al Barolo
Braised beef matches the wine's structure and tannin. -
Tajarin with white truffle
Truffle resonates with the wine's savoury core. -
Aged Castelmagno
Salt sharpens the red-fruit lift.
How to serve Paolo Scavino Barolo Carobric
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Brasato al Barolo, Tajarin with white truffle, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.
History
Carobric blends fruit from the Cannubi, Rocche and Fiasco crus, a Scavino bottling whose name fuses the three sites.
- 1995 — Scavino creates the multi-cru Carobric Barolo
Facts
- Producer
- Paolo Scavino
- Grapes
- Nebbiolo (100%)
- Classification
- Barolo DOCG
- ABV
- 14.5%
- Price
- EUR 60 to 110 at retail
- Drinking window
- 8 to 30 from vintage
- First vintage
- 1995
Frequently asked about Paolo Scavino Barolo Carobric
What does Paolo Scavino Barolo Carobric taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish. A blend of three crus (Cannubi, Rocche dell'Annunziata and Bricco del Fiasco), Carobric is Scavino's balanced, multi-site Barolo.
When should I drink Paolo Scavino Barolo Carobric?
Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Paolo Scavino Barolo Carobric?
Brasato al Barolo is the canonical pairing. Other strong matches include Tajarin with white truffle and Aged Castelmagno. Braised beef matches the wine's structure and tannin.
What grapes are in Paolo Scavino Barolo Carobric?
The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.