# Barolo Margheria (2018)

- **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:** pressed rose, black cherry, black plum, leather, wet leaves, earth, dried fruit, tobacco, forest floor

## About this wine

The Barolo Margheria 2018 is a 100% Nebbiolo wine from Azelia, located in the Serralunga d'Alba commune of Piedmont. The Margheria vineyard, characterized by clayey soils with tufaceous marls, hosts Azelia's old vines, aged between 55 to 65 years. These vines benefit from south and southwest exposures at altitudes ranging from 250 to 370 meters. The winery, established by the Scavino family in 1920, upholds a winemaking philosophy that blends tradition with modern precision. The 2018 vintage was shaped by a balanced growing season, with spring rains followed by a warm summer that facilitated optimal grape ripeness and acidity retention. This vintage is noted for its savory character, dark fruit, pressed rose, and mineral notes, with a firm and linear texture, often exhibiting characteristic ferrous or 'rusty nail' notes typical of Nebbiolo from Serralunga d'Alba.

## Interesting facts

- Azelia's vines in Margheria are between 55-65 years old.
- The Margheria vineyard boasts south and southwest exposures.
- Fermentation utilizes indigenous yeasts for extended periods.
- The wine is aged in large Slavonian oak casks (botti).

## Food pairing

The wine's full body and firm tannins are well-suited to complement the richness and protein of red meats and game. The savory notes and minerality in the wine can echo earthy flavors in dishes like mushroom risotto or stand up to the intensity of aged cheeses.

## Wine making process

The Barolo Margheria 2018 is produced using 100% Nebbiolo grapes. Fermentation is conducted with indigenous yeasts for an extended period of 40 to 60 days at approximately 31°C, utilizing a submerged cap technique. Following fermentation, the wine is aged for 28 to 30 months in large Slavonian oak casks (botti). Organic farming practices are employed in the vineyard. The harvest typically occurs in late October.