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Azelia Barolo opens with sweet aromas of ripe, juicy, red fruits. It is fresh and crisp on the palate with power and body, with a slightly herbaceous hint joining the deep, red, cherry and black currant fruity flavours. The finish is long, with liquorice showing through from its 2 years aging.
Made from a selection of 50-year-old vines across five different Cru, with 35% of the grapes from Castiglione Falleto and 65% from Serralunga, and aged entirely in large Slavonian oak.
This Barolo shows great class and finesse, and is ready to drink now or within 10 years.
About
A historical and small family-run winery founded in 1920 in Castiglione Falletto, in the heart of the Langa of Barolo, one of the most extraordinary wine regions in the world
Vineyards: The vineyards cover 5.5 hectares and sit at 250-370m altitude, with the average age of the vines being 50 years.
The growing area is Castiglione Falletto, Serralunga d’Alba, in the Langhe sub region of Piedmont. The vines are grown using the Guyot method, growing in white calcareous tending to clayey soil.
Winemaking: Made from 100% Nebbiolo, the vinification takes place using indigenous yeasts, for approximately 40 - 45 days with submerged cap / 31 °C. The wine is aged in large casks for 2 years.
Ideal with...
Strongly flavoured red meat dishes of beef or lamb. Barolo’s sharp acidity complements richer, fattier meats better than any other meat, but can also go well with meat pie.
My choice for Azelia Barolo is a charcuterie board with strong, powerfully flavoured meats, hard flavoursome cheeses, and of course olives.
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