1990 Barolo Bric del Fiasc
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2013 - 2030
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The 1989 and 1990 vintages find Enrico Scavino at a fascinating intersection between traditional and modern styles. Maceration and fermentation lasted roughly 12-14 days, while pumpovers and punchdowns were still performed manually. The malolactic fermentations and aging were done part in small French oak barrels and part in cask, the approach Scavino uses today. What comes through most is a decided commitment to low yields in the sheer concentration of fruit in these wines.
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2006 - 2016
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We then moved into a deep selection of vintages of Scavino's most famous Barolo, Bric del Fiasc, which was first produced in 1978. The vineyard is located in Castiglione Falletto and the wines from this plot are generally the biggest and most structured of the estate's lineup. In important vintages Bric del Fiasc requires at least several years of cellaring. Today vintages 1989 and 1990 appear to still be fresh and youthful and my guess is that recent vintages will age at least as well given that they were made from lower yields and with a much greater sense of awareness towards other factors affecting quality.