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Azelia, Barolo San Rocco', 2008

Red Wine from Piedmont, Italy
by Azelia
$109.99
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Two years younger on the calendar but already deeper into its window: Azelia's 2008 San Rocco comes from the same south-facing Serralunga d'Alba parcel of clay-limestone marl, the same old vines, the same Luigi Scavino hand. What 2008 brings is the classical Piedmont signature — perfumed, lifted, structured without being heavy — and at seventeen years on, the tannins have polished into something silken while the dark Serralunga fruit holds firm. Aged in Slavonian botti, then patiently. Mid-window drinking now, with a decade of evolution still in front of it. The kind of Barolo that earns the second hour at the table.

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Antonio Galloni

95 points

"The 2008 Barolo San Rocco bursts from the glass with an exciting melange of dark fruit, mocha, tar, smoke and licorice. The San Rocco is much more full-bodied and overtly intense than the Margheria in what is a very classic expression of this Serralunga site. Dark fruit, smoke, licorice and tar wrap around the building, muscular finish. In 2008 the San Rocco is big, dark and flat-out delicious." —Antonio Galloni

Wine Spectator

93 points

"A distinctive mint aroma leads off, with flavors of cherry, balsamic, mineral and tobacco unfolding on the palate. Linear in profile, showing fine intensity, balance and a fine aftertaste of cherry and mineral. Will require a few years to unwind."

More about Azelia

Azelia is a small family winery founded in 1920 in Castiglione Falletto, in the heart of Barolo, now in its fifth generation with Luigi leading the way alongside his wife Lorella and son Lorenzo. They work 16 hectares (75% Nebbiolo) with obsessive low-yield farming and zero vine replacement until natural end-of-life. Their 'normale' Barolo undergoes a punishing 50+ day maceration and ages entirely in large casks—modern in intent but classical in execution.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2008

  • Size

    750ml

  • Farming Practice

    Traditional

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Veal osso buco, beef tagliata with rosemary, or duck ragu over tajarin. A slow-braised guinea hen with porcini hits the savory register. Finish with a sliver of aged Bra duro.

Tasting Profile

Macerated cherry, dried roses, tobacco leaf, and forest floor. The palate is lifted and elegant for Serralunga, with fine resolved tannins and a long, savory, mineral-edged finish.

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