Wine

Enrico Scavino, One of Piedmont’s Winemaking Greats, Dies at 82

Piedmont has dropped an acclaimed winegrower. Enrico Scavino, 82, the proprietor of the Paolo Scavino winery, died Feb. 25, following clear difficulties from surgical procedures.

Scavino was 1 of the “Barolo Boys,” a team of vintners whose eyesight of Barolo created with modern-day methods shook up the location in the 1990s. Their present-day interpretations of Piedmont&#x2019s legendary crimson grabbed world-wide notice. Having said that, as opposed to some wines created in people times, Scavino&#x2019s Barolos hardly ever relied on the significant use of new French oak all through growing old. He also generally stored a agency eye on the winery. He sought equilibrium and magnificence, and people are hallmarks of his wines to this working day.

&#x201CSo numerous factors could be mentioned about Enrico Scavino. [He was] a tireless employee and at the identical time a accurate gentleman,&#x201D mentioned Luca Currado and Elena Penna-Currado, former owners of Vietti, in an e-mail to Wine Spectator. &#x201CWe have amazing recollections of him, but the initial factor that arrives to brain was his generally beneficial and smiling deal with.&#x201D

A Vineyard with Heritage and Innovation

The household&#x2019s estate in Castiglione Falletto was started in 1921 by Lorenzo Scavino. It was break up among two branches of the household in 1943, with Enrico&#x2019s father creating Paolo Scavino. Enrico, the grandson of the founder, was only 10 several years aged when he commenced operating comprehensive time at the vineyard. Passionate about his vineyards and generally looking for to enhance his wines, he would function far more than 70 harvests. With his father, he vinified and bottled their initial solitary-cru wine, the Bric d&#xEBl Fiasc, in 1978. He also led an enlargement of their winery holdings.

Scavino commenced utilizing rotofermentors in 1993. This amplified the level and performance of the maceration of his Nebbiolo grapes, permitting for the extraction of coloration and tannins in a shorter time period of time (six to 12 times as an alternative of the normal 20 to 30). The strategy was to extract the proper forms of tannins&#x2014people from the skins but not the seeds.

Yields had been stored minimal, with an eye on the equilibrium of the grapes to hold freshness. The grapes from vines much less than 15 several years aged had been offered. Following the fermentation, his Barolos invested a yr in French oak barriques, 35 to 40 % new, the relaxation a yr aged. The wines had been racked following a yr into massive wood casks. Scavino felt that two several years in barriques would dry out the wines. &#x201CThis is our philosophy,&#x201D he mentioned all through a go to to the cellar a several several years in the past. &#x201CWe want to have the most effective from our vineyards and clearly show the character of each and every cru and not much too significantly oak.&#x201D

Paolo Scavino is now operate by the fourth technology: Enrico’s daughters, Enrica and Elisa.

&#x201CHis enthusiasm for vineyards was boundless and led him to set jointly for his household a heritage of historic Barolo vineyards distinctive in the Langa,&#x201D mentioned Luca Currado. &#x201CHe generally challenged himself not only in the vineyard but also in the winery. Nowadays, he leaves to his two daughters, Elisa and Enrica, a accurate model and a amazing organization that hardly ever sought compromise but only the maximum high-quality feasible.&#x201D


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