"94+ points! This is a mix of seven different single vineyards located in Castiglione Falletto and Serralunga d’Alba. This is the best “Classico” I’ve tasted from this producer. Gary Walsh - WineFront
Please note not released until late September
About this Wine
"94+ points! Azelia is celebrating it’s 100th anniversary in 2020. This is a mix of seven different single vineyards located in Castiglione Falletto and Serralunga d’Alba. This is the best “Classico” I’ve tasted from this producer. Red fruited, cherry in particular, a little sage, mint, and rose layers in fragrance, and s ome biscuit spices. It’s clean, quietly succulent, with a fine graphite tannin grip, pure acidity, a little liquorice richness, and a finish dusted with orange peel and perfume. It’ll blossom and shine brightly with bottle age. Purity and poise, with quiet authority. A terrific release." Gary Walsh, winefront.com.au.
"93 points! Azelia's 2016 Barolo is a blend of fruit from two parcels in Castiglione Falletto and five in Serralunga, with the character of Serralunga especially felt in the wine's tannic grip and persistence. Iron, sage, mint, smoke and wild cherry give the Barolo striking aromatic nuance and complexity, all in the mid-weight style that is such a signature at this address. The purity of the fruit is just striking. Stated simply, this is a tremendous wine in its peer group." Antonio Galloni, vinous.com.
About the Winery
The winery was established in 1920 by Lorenzo Scavino, currently the estate is run by the 3rd and 4th generations. It is based in the town of Castiglione Falletto where the family farms 16 hectares of vines in the Castiglione Falletto, Serralunga d'Alba and surrounding areas.
Azelia is completely quality focused - all operations are done by hand and organic farming principles are followed (cover crops in the rows, minimal use copper and sulphur treatments only and the soil is not tilled).
"The transformation at Azelia over the last handful of years has been nothing short of extraordinary. That's not to say the wines weren't compelling before. They were, and they also aged well. But recent vintages have really gone to another level. Since 2014, Luigi Scavino and his son, Lorenzo, have taken these wines into a direction of extreme finesse. The Barolos now see 55-60 days on the skins, with submerged cap fermentation. The Scavinos certainly timed their 100th anniversary brilliantly. These wines are spectacular." Antonio Galloni, vinous.com