2016 Barolo Bricco Fiasco

The transformation at Azelia over the last handful of years has been nothing short of extraordinary. That's not to say the wines weren't compelling before. They were, and they also aged well. But recent vintages have really gone to another level. Since 2014, Luigi Scavino and his son, Lorenzo, have taken these wines into a direction of extreme finesse. The Barolos now see 55-60 days on the skins, with submerged cap fermentation. Two thousand sixteen was the first vintage in which the Bricco Fiasco and San Rocco were aged partly in cask. By 2018 both of those wines saw only large format oak, as is the case with the other Barolos in the range. Readers will note the addition of a new wine, the Barolo Ceretta. Timing, as they say, is everything. The Scavinos certainly timed their 100th anniversary brilliantly. These wines are spectacular.