Azelia

Azelia was founded in 1920 by Cavalier Lorenzo Scavino in the village of Castiglione Falletto, making it one of the Langhe's longest-standing family estates. The winery was a pioneer in the region, choosing to vinify and bottle wines for direct sale at a time when most growers sold their grapes to cooperatives. This decision to control the entire production chain from vine to bottle placed Azelia among the early champions of estate-bottled Barolo. The estate celebrated its centennial in 2020 with special edition labels on its 2016 Barolos. Today the property is managed by fifth-generation Luigi Scavino alongside his wife Lorella and son Lorenzo, maintaining an unbroken family lineage across more than a century of winemaking.

• Founded 1920 by Cavalier Lorenzo Scavino; one of Barolo's earliest estate-bottling producers
• Five generations of the Scavino family have managed the estate continuously
• Centennial anniversary in 2020 celebrated with special 2016 Barolo release
• Named 'Azelia' after a Langhe wildflower to distinguish from other Scavino family wineries

Azelia farms 16 hectares spread across three distinct villages: Castiglione Falletto, Serralunga d'Alba, and Montelupo Albese. Vineyards sit at elevations between 235 and 360 meters above sea level, with soils composed of calcareous clay, marl, and white calcareous substrates that are hallmarks of the Barolo production zone. The continental climate, marked by autumn fog locally known as nebbia, shapes the slow, extended ripening that Nebbiolo requires. More than 75% of the estate's vineyards are planted to Nebbiolo, with the remaining hectares given to Barbera and Dolcetto. Key single-vineyard crus include Bricco Fiasco, San Rocco, Margheria, Cerretta, and Bricco Voghera. Some vines on the property exceed 120 years of age, and the estate maintains a policy of not replacing vines until they reach the end of their natural life.

• Elevations range from 235 to 360 meters across Castiglione Falletto, Serralunga d'Alba, and Montelupo Albese
• Soils of calcareous clay, marl, and white calcareous materials typical of Barolo's core communes
• Five key single-vineyard crus: Bricco Fiasco, San Rocco, Margheria, Cerretta, Bricco Voghera
• Some vines exceed 120 years old; estate policy protects ancient vines until end of natural life

Azelia employs integrated pest management and organic viticulture practices across its holdings. Green harvesting and hand-harvesting are used to control yields and ensure fruit quality. In the cellar, fermentation is conducted with indigenous yeasts over an extended period of 55 to 60 days using the submerged cap method, a traditional technique that promotes structured tannin extraction without excessive astringency. Since 2016, every Barolo produced at Azelia has been aged exclusively in large traditional wooden botti with no new oak whatsoever. Standard Barolo crus spend 24 to 30 months in barrel, while the Riserva undergoes five years in barrel followed by a further five years in bottle before release. This approach preserves the distinctive character of each vineyard site without masking it with oak-derived flavors.

• Indigenous yeast fermentation for 55-60 days using submerged cap method
• Since 2016, all Barolos aged exclusively in large traditional botti; no new oak used
• Barolo crus aged 24-30 months in barrel; Riserva aged 5 years barrel plus 5 years bottle
• Organic viticulture with integrated pest management, green harvesting, and hand-picking

Azelia produces approximately 80,000 to 85,000 bottles annually across its range of appellations: Barolo DOCG, Langhe DOC, Dolcetto d'Alba DOC, and Barbera d'Alba DOC. The estate operates as a fully family-run azienda agricola, meaning all fruit comes from its own 16 hectares rather than purchased grapes. Nebbiolo dominates the vineyard portfolio at over 75% of total plantings, with Barbera and Dolcetto making up the balance. The combination of old vines, calcareous soils, and a commitment to minimal intervention in the winery positions Azelia firmly within the traditional school of Barolo production, prioritizing site expression and long aging potential over immediate accessibility.

• Annual production: 80,000-85,000 bottles across Barolo DOCG, Langhe DOC, Dolcetto d'Alba DOC, Barbera d'Alba DOC
• Fully family-run estate; all fruit sourced from own 16 hectares
• Nebbiolo exceeds 75% of total vineyard plantings
• Traditional production philosophy emphasizing site expression and cellar aging potential