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Azelia Barolo San Rocco 2012

Nebbiolo from Barolo, Piedmont, Italy
  • WE94
  • JS94
  • WS90
14.5% ABV
  • RP94
  • WS93
  • WE91
  • WS95
  • WS95
  • JS95
  • RP93
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14.5% ABV

Winemaker Notes

Fleshy, extremely focused. Here Serralunga is present with signs of licorice, spices and dark fruits. Cherry, currant and blueberry melt harmoniously together. Velvety and sweetly ripe, with splendidly integrated tannins. San Rocco gives an impression of great power, austerity, with an incredible aging potential.Pure complexity. A strong character. Monumental.

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
Enticing aromas of blue flower, ripe berry, leather and a hint of baking spice meld together. The juicy, delicious palate offers ripe black cherry, crushed raspberry, clove and ground pepper. Firm, velvety tannins support the succulent fruit.
JS 94
James Suckling
Lots of fresh mushroom, plum and cedar aromas follow through to a full body, firm and silky tannins and a fresh finish. Tight and structured. Needs three years to open
WS 90
Wine Spectator
Notes of eucalyptus, sweet baking spices and cherry hold court in this sleek red. There are ample tannins providing grip underneath as this cruises to a long finish, with underbrush and iron accents. Astringent. Best from 2019 through 2033.
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Azelia

Azelia

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Azelia, Barolo, Piedmont, Italy
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In 1920 Cavalier Lorenzo Scavino began to vinify part of the grapes produced in the family's vineyards, a small rural reality in the heart of the Langhe region, in Castiglione Falletto.

His son Alfonso started enthusiastically to bottle the wine produced and thanks to Luigi's father, Lorenzo, with perseverance and willpower, the wines were for the first time exported.

The Azienda Agricola Azelia, in the centre of the area of Barolo production, is nowadays composed of 16 hectares and it produces, on average, 80,000 bottles per year. Luigi is supported by his wife Lorella and his son Lorenzo, who bears the name of his grandfather and who represents the fifth generation of wine producers. The family management is essential as it permits an extreme precision in every step of the production.

Great care is given to the work in the vineyards. Wine is made there from old vines which produce very few grapes. The low yields are further reduced through the green harvest, indispensable to select fruits, to have a uniform ripening and an impeccable quality.

It is fundamental a scrupulous attention in the cellar where the respect for the tradition does not exclude the contribution of modern techniques.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

SKRIAZ156_2012 Item# 194703