Paolo Scavino Barbera d'Alba DOC 2021

Paolo Scavino Barbera d'Alba DOC is a vibrant red wine with aromas of blackberries, plums, and a hint of spice. It is medium-bodied and fresh, with bright acidity and a smooth finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Vibrant
Grape Varietal: Barbera
Tastes Like: Comparable to a fresh Chianti, with red cherries, blackberries, and floral notes, balanced by zesty acidity and soft tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and limestone soils
Aging: 6-8 months in oak
Serving Temperature: 16-18°C

Paolo Scavino is a family-owned winery in Piedmont, celebrated for producing exceptional wines that reflect the region's tradition and terroir. Their Barbera d'Alba highlights the vibrancy and versatility of this beloved grape.

Seafood: Grilled salmon or tuna steaks.
Game: Roasted duck breast or pheasant.
Vegetarian: Spinach ravioli or stuffed bell peppers.
Meat: Pork tenderloin or beef stroganoff.

Taleggio: Creamy and mild, complementing the wine's fruitiness.
Fontina: Soft and savoury, balancing the wine's acidity.
Pecorino: Nutty and sharp, enhancing the wine's complexity.
Australian Cheddar: Smooth and tangy, pairing beautifully with the wine's vibrant character.

Spinach Ravioli with Tomato Sauce

Ingredients:

• 250g fresh spinach ravioli
• 1 cup tomato passata
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup Parmesan cheese, grated
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

Instructions:

1. Cook ravioli according to package instructions. Drain and set aside.
2. Heat olive oil in a pan, sauté garlic until fragrant, then add tomato passata. Simmer for 10 minutes and season with salt and pepper.
3. Toss the cooked ravioli in the sauce until coated.
4. Serve warm, topped with Parmesan and garnished with fresh basil.