Azelia Bricco dell'Oriolo Dolcetto d'Alba 2016
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.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.
An easy drinking red with soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). Somm Secret—In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and makes a more serious style of Dolcetto, many of which can improve with cellar time.