# Barolo Cerretta (2020)

- **Producer:** Azelia
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €85
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, black plum, black cherry, liquorice, violet, vanilla, cedar, leather, tar, forest floor, tobacco

## About this wine

The Azelia Barolo Cerretta 2020 marks a significant milestone as the first single-Cru bottling from the Cerretta vineyard, a site that has been part of the Azelia family for almost 30 years. This wine is a testament to Luigi Scavino's vision to showcase the unique character of this specific plot. The Cerretta vineyard, located in Serralunga d'Alba within the Barolo DOCG region of Piedmont, is distinguished by its energetic profile, attributed to its specific microclimate and soil composition of clay and limestone. The 2020 vintage, harvested late in October, is noted for its richer fruit and textural depth. Azelia itself is a fifth-generation, family-owned winery, established in 1920, with a philosophy centered on respecting tradition and expressing the authentic characteristics of the Nebbiolo grape and its terroir.

## Interesting facts

- First single-Cru bottling from the Cerretta vineyard.
- Vineyard planted around 1990.
- Dedicated to Azelia's centenary.
- Practicing organic viticulture.

## Food pairing

The wine's full body and firm tannins are well-suited to rich, protein-heavy dishes, where the tannins can interact with and soften the meat's structure. The wine's inherent complexity and savory notes complement earthy flavors found in game, mushrooms, and aged cheeses.

## Wine making process

The production of Azelia Barolo Cerretta 2020 begins with grapes from the Cerretta vineyard, cultivated using practicing organic methods. Harvest typically occurs late in the season. Fermentation takes place in stainless steel tanks with indigenous yeasts, followed by an extended maceration period on the skins, often involving a submerged cap technique for 40 to 60 days. Post-fermentation, the wine is aged for 24 to 30 months in large oak casks (botti grandi) of varying origins. Production is managed with a focus on low yields, with approximately 3,000 to 3,200 bottles produced annually for this specific bottling.