Azelia Dolcetto d'Alba 2018 - Cloudwine

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Azelia Dolcetto d'Alba 2018

A Dolcetto produced from the Bricco dell’Oriolo single-vineyard, with a full south exposure and from one of the region’s best areas for this variety - Montelupo Albese.

Delivery

Spend over $200 and receive free delivery in Australia.

Price Match

Found it cheaper elsewhere? We’ll match the price.

Returns

100% satisfaction guaranteed, or return the wine for a credit.

More Information

Please note not released until late September

About this Wine

A Dolcetto produced from the Bricco dell’Oriolo single-vineyard, with a full south exposure and from one of the region’s best areas for this variety - Montelupo Albese.
Intense color, red fruit, blackberry, blueberry, rose, sweet spices, deep fruity and floral flavors which persist for long. Aromatic and mineral.

90 points! "Old vines (average age of 55 years) grown at 600 metres above sea level in Montelupo Albese. A cool year from a high site. Blueberry, spice, new leather and dried herbs. Medium-bodied, falling to spicy and savoury, with a cool sort of ‘mineral’ feel, pressed flowers, firm acidity, and a certain granularity to tannin, a bit dried herb in flavour, but has energy and interest. A wine for quaffing with a tasty dinner, preferably Italian, though chops and chips would do just as well."Gary Walsh, winefront.com.au.

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

Organic Farming

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