Azelia di Luigi Scavino 'San Rocco', Barolo DOCG, Italy

The wines of Azelia are woven into the fabric of Barolo history, a story of old vines, deep-rooted tradition, and a family's unwavering dedication to terroir. Their San Rocco Barolo, sourced from a historic vineyard in Serralunga d’Alba, is a force of nature—intensely structured, deeply complex, and built for the long haul. The site, once a refuge during the plague in the 1600s, now yields a wine of power and resilience. Clay-heavy soils lend a bold, almost brooding depth, while the old-vine Nebbiolo speaks with a voice both commanding and refined.

Product Details:

• Grape Variety: 100% Nebbiolo
• Region: Barolo DOCG, Piemonte, Italy (Serralunga d'Alba, San Rocco vineyard)
• Farming Practices: Sustainable viticulture, old vines with naturally low yields
• Winemaking: Indigenous yeast fermentation, extended maceration (55–60 days, submerged cap)
• Aging: 24 months in large casks (traditional Slavonian oak)
• Alcohol: 14–14.5% ABV
• Sweetness Level: Bone dry
• Total Production: ~8,200 bottles
• Closure: Cork

Sensory Description:

San Rocco is Barolo at its most commanding. The nose is a layered symphony of black cherries, crushed violets, and dark plums, laced with licorice, tobacco, and a touch of iron-rich earth. The palate is full-throttle yet incredibly refined—satin-like tannins wrap around flavors of ripe currants, spiced black tea, and a whisper of truffle. This wine is bold but never brash, its power held in check by precise acidity and impeccable balance. With age, expect waves of leather, dried rose petals, and haunting complexity to emerge.

Winemaker’s Background:

Azelia is a jewel of the Langhe, a family-run estate spanning five generations. Founded in the early 20th century, it is now helmed by Alfonso Scavino, whose meticulous care in the vineyard and cellar has solidified Azelia’s reputation for crafting Barolos of purity and longevity. Their holdings span some of the region’s most revered crus, and their approach is one of patience—letting time and terroir shape each vintage with minimal intervention.

Serving Suggestions:

Decanting is a must for this powerhouse—give it at least two hours before serving at 60–65°F. When young, pair with rich, braised meats like osso buco or wild boar ragù. With time, its elegance shines alongside aged Parmigiano-Reggiano or white truffle risotto. If you have the patience, cellar this beauty for 10–20 years and watch it unfold into something truly monumental.