Azelia

My good friend Lorenzo is the youngets generation of the Azelia family. Fun fact: one of the people in the world that makes me laugh the most is Lorenzo Scavino. I’m not sure why, but I swear I’m in stitches like 50% of the time I spend with Lorenzo.

The story of Azelia starts in 1920 when Cavalier Lorenzo Scavino started to vinify the grapes from the family owned vienyards. This would be the start of an incredible journey for the Scavino family. Today, Luigi, Lorella and their son Lorenzo run the show. Lorenzo, who bears the name of his great grandfather, represents the 5th generation of winemakers in the family.

Winemaking

When it comes to the “style” of winemaking, Azelia adopted a method in the cellar that represents a fusion between modern and traditional; a method I like to call Contemporary Traditionalist. But, as I’ve mentioned before, who really cares as long as the wines are good? As Luigi says, “It’s always a matter of balance.”

Azelia Wines

Azelia has 16 hectares across Castiglione Falletto, Serralunga d’Alba and Monelupe Albese. Some of their vineyards include Margheria, Bricco Fiasco and San Rocco, of which they make excellent Cru Barolo’s.

With 8 wines in their lineup, there are many good options to chose from. In addition to the Barolo’s, Azelia also makes Dolcetto, Langhe Nebbiolo and a Barbera Superiore.

Fun fact about the Azelia Label

Because there are a few Scavino’s in the area, Lorenzo the 1st decided to use a different name on the label: Azelia. Azelia (Azalae) is a wild flower similiar to Daisy that used to grow in the Langhe. Sadly, this flower no longer grows in this region.

And you might have noticed an image of a peacock on the label. It’s there because the family’s farm used to have many peacocks running around.

Fun fact II

You may have heard of the winemakers Paolo Scavino and Cavallotto. Well, as it turns out that the Azelia, Cavallotto and Paolo Scavino families are related (somehow). I forget exactly which family member is related to who, but how cool is it to have winemaker in your blood! Must have been some good genes in that family!

Azelia Wines

Wines available in:
Norway
Italy
Sweden
Switzerland
USA
United Kingdom

*List is not complete

Dolcetto d’Alba

What distinguishes this Dolcetto from many other in the Barolo region, is the location of the vineyard. Located outside of the “borders” in Montelup Albese, the soil of this vineyard gives the wine a very different impression than if it were grown inside the “borders”.

BASIC INFORMATION

Product name: Dolcetto d’Alba
Grape: Dolcetto
Classification: DOC
Number of bottles produced: 15,600
Color: Intense purple red color
Fragrance: Red fruits, blackberry, rose, sweet spices
Taste: Aromatic and mineral, fruity and flolar
Food pairing: pizza, pasta, aperitivo

VINIFICATION (Wine-making)

Method: Rotorfermentors, vinification with indigeneous yeast
Temperature: 27 degrees celcius
Length:  7 days
Ageing: Stainless steel

VINEYARD:

Soil:  Calcareous tending to sandy
Exposure:  South, 600 m a.s.l.
Age of plants:  45 years

Langhe Nebbiolo

BASIC INFORMATION

Product name: Langhe Nebbiolo
Grape: Nebbiolo
Classification: DOC
Number of bottles produced: 10,200
Color:
Fragrance: Violet and floral aromas, cherry, strawberry, currant
Taste: Good acidity, ripe tannins, easy to drink

VINIFICATION (Wine-making)

Method: Rotorfermentors, vinification with indigeneous yeast
Temperature: 28 degrees celcius
Length:  7 days
Ageing: Stainless steel

VINEYARD:

Soil: White calcareous
Exposure: 
Age of plants: Average of 20 years

TASTING NOTES:

2015 Langhe Nebbiolo

Barbera d’Alba Punta

The age of the vines used for the Barbera are around 60 years old! It’s also a Barbera Superiore, which means it spends some time in oak.

BASIC INFORMATION

Product name: Punta
Grape: Barbera
Classification: DOC
Number of bottles produced: 6,700
Color:
Fragrance: Forrest berries, prune and blackberry.
Taste: Balanced acidity, fresh, fruity
Food pairing:

VINIFICATION (Wine-making)

Method: Rotorfermentors, vinification with indigenous yeast
Temperature: 29 degrees celcius
Length:  15 days
Ageing: 14 months in small barrels

VINEYARD:

Soil: Calcareous and Clayey
Exposure:  South-west
Age of plants: 60 years old

Azelia Barolo

A classic Barolo with grapes from both Castiglione Falletto and Serralunga d’Alba. Spends about 2 years in big barrels. In the vintages where the Riserva isn’t made, those grapes go into this wine,

BASIC INFORMATION

Product name: Barolo
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 26,400 bottles, 600 magnums
Fragrance: Sweet nose, hints of cherry, black currant and licorice
Taste: Fruity tannins

VINIFICATION (Wine-making)

Method: Rotorfermentors, vinification with indigenous yeast
Temperature: 31 degrees Celcius
Length:  4-5 weeks with submerged cap
Ageing: 24 months in large casks
Minimum aging in bottle: 1 year

VINEYARD:

Soil: White calcareous tending to clayey
Exposure: South-West
Age of plants: 45 years

Barolo Bricco Fiasco

The Barolo Bricco Fiasco has been made since 1978. A historic cru from Castiglione Falletto. The age of the vines average 65 years.

BASIC INFORMATION

Product name: Bricco Fiasco
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 6,800 bottles, 520 magnums and 60 double magnums
Fragrance: Perfumed, floarl, red fruit
Taste: Rich, warm, fresh, ripe tannins

VINIFICATION (Wine-making)

Method: Vertical fermenters in stainless steel, vinification with indigenous yeast  
Temperature: 31 degrees Celsius
Length:  4-5 weeks with submerged cap
Ageing: 24 months in small barrels
Minimum aging in bottle: 1 year

VINEYARD:

Soil: White calcareous
Exposure: South
Age of plants: 65 years

Barolo Margheria

This was one of the first Barolo’s Luigi decided to put in big barrels. Typical Serralunga style. Energetic.

BASIC INFORMATION

Product name: Margheria
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 8,100 bottles, 520 magnums, 60 double magnums
Fragrance: Complex aromas, black fruits, licorice and spices
Taste: Persistent tannins that give it structure, long finish

VINIFICATION (Wine-making)

Method: Vertical fermenters in stainless steel, vinification with indigenous yeast  
Temperature: 31 degrees celcius
Length:  4-5 weeks with submerged cap
Ageing: 28 months in large casks
Minimum aging in bottle: 1 year

VINEYARD:

Location: Serralunga d’Alba
Soil: Clayey with tufaceous marls
Exposure: South
Age of plants: 50 years

Barolo San Rocco

BASIC INFORMATION

Product name: San Rocco
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 6,400 bottles, 520 magnums, 60 double magnums
Fragrance: Licorice, spices, dark fruits
Taste: Fruity, cherry and blueberry. Sweet, ripe tannins, complex.

VINIFICATION (Wine-making)

Method: Vertical fermenters in stainless steel, vinification with indigenous yeast  
Temperature: 31 degrees celcius
Length:  4-5 weeks with submerged cap
Ageing: 24 months in small barrels
Minimum aging in bottle: 1 year

VINEYARD:

Location: Serralunga d’Alba
Soil: Clayey and Calcareous
Exposure: South
Age of plants:  55 years

Barolo Riserva Bricco Voghera

The Riserva from Azelia is only made in excellent vintages, and is released after 6 years.

BASIC INFORMATION

Product name: Riserva Bricco Voghera
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 3,100 bottles, 340 magnums and 60 double magnums
Fragrance: Dried flowers, dried fruit, great freshness
Taste: Black cherry, prune, rose, violet, dark chocolate, round tannins, long finish

VINIFICATION (Wine-making)

Method: Vertical fermenters and stainless steel, vinification with indigenous yeast
Temperature: 31 degrees Celcius
Length:  4-5 weeks with submerged cap
Ageing: 30 months in large casks

VINEYARD:

Location: Serralunga d’Alba
Soil: Clayey and calcareous
Exposure: South
Age of plants: 75 years old

*Pictures from the Azelia Website