# Barolo DOCG "Bric dël Fiasc" (2016)

- **Producer:** Paolo Scavino
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €120
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, rose, violet, black pepper, liquorice, vanilla, toast, cedar, leather, tobacco, forest floor, tar

## About this wine

The story of Bric dël Fiasc is central to the modern history of Barolo. Founded in 1921 in Castiglione Falletto, the Paolo Scavino estate has long been a benchmark of the region. In 1978, Enrico Scavino convinced his father, Paolo, to vinify the grapes from the top of the Fiasco vineyard separately rather than blending them. This decision birthed one of the very first single-vineyard, Grand Cru-styled Barolos, establishing a legendary reputation. The vineyard itself is situated on a unique geological transition zone where Tortonian and Helvetian soils meet, offering a rare balance of power and elegance.

## Interesting facts

- In 1978, Enrico Scavino convinced his father to vinify this parcel separately, creating one of the first single-vineyard Barolos.
- The Fiasco vineyard sits on a unique geological transition zone of Tortonian marl and Helvetian sandstone soils.
- Only 880 cases of this legendary 2016 vintage were produced globally, making it highly collectible.

## Food pairing

The massive structural profile of this classic 2016 Barolo—characterized by high tannins and vibrant acidity—demands dishes with high protein and fat content to soften the mouthfeel. Rich red meats like beef and lamb are ideal partners. Earthy components like mushrooms and truffles beautifully mirror the wine's complex, developing tertiary characteristics, while savory reduction sauces complement its natural fruit concentration.

## Wine making process

The winemaking process for the 2016 vintage combines modern precision with traditional aging. Grapes were destemmed, lightly crushed, and fermented in temperature-controlled stainless steel rotary fermenters using indigenous yeasts. Submerged-cap maceration lasted between 20 to 30 days to maximize extraction. Following natural malolactic fermentation in oak, the wine was aged for 10 months in French oak barriques with a low percentage of new oak, followed by 14 months in large traditional oak casks (botti). It was then rested for 12 months in stainless steel tanks and finished with over 10 months of bottle aging before release.