Azelia Barolo San Rocco 2019
- Decanter
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Parker
Robert -
Suckling
James
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Decanter
Fermented with its indigenous yeast and macerated for 40 days with a submerged cap, then aged in large oak casks for 24 months. The fruit is restrained, cherry kernel-like, with sweet violet, balsamic hints and rhubarb minerality. Savoury on the palate, it shows velvety tannins of significant extraction with long-lasting acidity. A wine focused on the roots rather than on the fruits; restrained, mineral and of great austere elegance.
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Robert Parker's Wine Advocate
San Rocco is a small MGA located on the northern side of Serralunga d'Alba with steep slopes that open toward Cerretta with clay and limestone. The 2019 Barolo San Rocco (with 7,300 bottles made) benefits from tighter space and a protected microclimate to produce powerful wines. However, this vintage certainly needs more time in bottle and is nowhere near expressing its full potential now. The bouquet is rigid and unyielding at this time. This is a characteristic of San Rocco. Rating: 94+
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James Suckling
Lemon blossom with cherry and sliced strawberry aromas that follow through to a medium body, with firm and lightly austere tannins and a bright finish. Cedar and orange peel to the fruit. Needs time to soften.
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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.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.