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Azelia’s History and Philosophy
<\/span><\/span><\/span><\/strong><\/h2>\nDespite its well-deserved reputation as one of the best great classic wines, <\/span><\/span>Barolo<\/span><\/span><\/strong> , during the fifteen years between 1990 and 2005, underwent revolutionary changes in the production of wines that promised (or threatened, from the point of view of opponents) to change radically the character and personality of the offer.\u00a0<\/span><\/span><\/span>Shortening the period of contact of the peel during the fermentation of the must, the widespread use of rapid rotating fermentation barrels, and, above all, the movement from large Slovenian oak barrels to small French barrels, did, in fact, what is called ” <\/span><\/span>new Barolo<\/span><\/span><\/strong> “.<\/span><\/span><\/p>\nAdored by some, deprecated by others, it is the source of what seems to be an infinite number of controversies between different producers, and, perhaps even more, journalists and critics. <\/span>All revolutions, however, eventually run their course, as did this too. <\/span>The many virtues of the well-made classic Barolo were difficult to liquidate, and the prominence of the oak in many bottles of the new school, a feature that made a significant number too similar to the wines of California and Australia, persuaded many producers, even those previously identified as avant-garde, to reflect on where it was going. <\/span>And, in many cases, to step back or two.<\/span><\/span><\/p>\nThe wines of Azelia<\/span><\/span><\/strong><\/h2>\nThis was in fact the case of the Azelia winery, not exactly a surprise, given that the house, founded about a century ago, had a consistent past of quality Barolo Classico to be boasted before the revolution of the 90s. Luigi and Lorella Scavino, husband and wife currently head of the management of the vineyards and the cellar together with his son Lorenzo, are intelligent and thoughtful people and decided, not without some hesitation and doubts, that the time had come to return, at least partially , to the origins of Barolo and let it be the grapes and the various vineyard lots to speak for themselves in the most direct way possible.<\/p>\n
Adored by some, deprecated by others, it is the source of what seems to be an infinite number of controversies between different producers, and, perhaps even more, journalists and critics. <\/span>All revolutions, however, eventually run their course, as did this too. <\/span>The many virtues of the well-made classic Barolo were difficult to liquidate, and the prominence of the oak in many bottles of the new school, a feature that made a significant number too similar to the wines of California and Australia, persuaded many producers, even those previously identified as avant-garde, to reflect on where it was going. <\/span>And, in many cases, to step back or two.<\/span><\/span><\/p>\n This was in fact the case of the Azelia winery, not exactly a surprise, given that the house, founded about a century ago, had a consistent past of quality Barolo Classico to be boasted before the revolution of the 90s. Luigi and Lorella Scavino, husband and wife currently head of the management of the vineyards and the cellar together with his son Lorenzo, are intelligent and thoughtful people and decided, not without some hesitation and doubts, that the time had come to return, at least partially , to the origins of Barolo and let it be the grapes and the various vineyard lots to speak for themselves in the most direct way possible.<\/p>\nThe wines of Azelia<\/span><\/span><\/strong><\/h2>\n
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