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Barolo Marchese d’Azeglio - Wine of the Sea

Barolo

Marchese d’Azeglio

Red Wine

750 ml

Free shipping on premium wines
use code NC2026 (new customers).

Available at selected fine retailers:

Variety:

Nebbiolo

Alcohol:

14.5%

Vintage:

2017

Production Country:

Italy

ABOUT THE WINERY:

The first vineyard in La Lomellina was planted in 1816., and the estate was purchased by the Raggio family in the end of the 19th century, which stands witness on how long have the Raggios been working the land. Along with the vineyards in Gavi, they own vineyards in Serralunga d’Alba, that are known to produce some of the most intense, and longest lived Barolos. Since 2006., the winery is run by Emanuela Croce Raggio, whose philosophy is practicing low-impact viticulture, Since 2019, they have been certified as an organic producer.

As traditional as it gets. This is not a Barolo that was meant to be consumed upon reaching that market, but a wine that was made to be waited for. Luckily, our underwater cellar stepped in to speed up the aging, resulting in a big and bold wine with a lot of flavor that is drinkable now.Complex aromas of red cherries, dried violets, tar, and truffles are accompanied with black tea and forest floor. Lots of tannins softened by the sea restrain the extremely high acidity making this wine a spectacle on the palate. This is a wine that can be drank now or cellared for decades.

Decanting: Allow 2–4 hours of decanting for young Barolo to soften its tannins and develop its full aromatic bouquet.
Serving Temperature: Serve slightly below room temperature, around 60–65°F (16–18°C).

Meat Dishes

  • Braised Beef or Lamb: Osso buco, beef cheeks, or lamb shanks cooked low and slow create a rich, tender base for Barolo’s boldness.
  • Game Meats: Venison, wild boar, or duck with fruit-based sauces like cherry, fig, or pomegranate.
  • Grilled Ribeye Steak: The marbling in a ribeye balances the tannins, while herb or truffle butter complements Barolo’s earthy notes.

Pasta and Risotto

  • Pasta with Ragù: Pappardelle or tagliatelle with a meat ragù (wild boar or beef) pairs beautifully with Barolo’s depth and acidity.
  • Risotto al Barolo: A risotto cooked with Barolo itself is a classic Piedmontese pairing.
  • Agnolotti del Plin: These small Piedmontese pasta parcels, often filled with meat, enhance the wine’s elegance.

Truffle-Based Dishes

  • Tajarin with White Truffles: This simple yet decadent dish is a quintessential match for Barolo, highlighting its earthy and floral tones.
  • Truffle Risotto: Creamy risotto with shaved truffles pairs perfectly with Barolo’s rich complexity.
  • Polenta with Truffle Cream Sauce: A rustic, comforting pairing that mirrors Barolo’s depth.

Vegetarian Options

  • Mushroom Dishes: Stuffed Portobello Mushrooms or wild mushroom risotto bring out Barolo’s savory, earthy character.
  • Eggplant Parmesan: The tomato, cheese, and roasted eggplant complement the wine’s acidity and tannins.
  • Roasted Root Vegetables: Carrots, parsnips, and beets drizzled with olive oil and herbs highlight Barolo’s earthy tones.

Cheese Pairings

  • Aged Cheeses: Parmigiano-Reggiano, Pecorino, or Castelmagno pair well with Barolo’s bold profile.
  • Creamy Cheeses: Taleggio or Fontina provide a rich contrast to Barolo’s tannins.
  • Blue Cheeses: Mild Gorgonzola or Roquefort can enhance the wine’s fruit and spice notes.

Charcuterie and Antipasti

  • Cured Meats: Prosciutto, bresaola, or salami pair beautifully with Barolo’s bright acidity.
  • Truffle Salami: Accentuates the wine’s earthy and aromatic qualities.
  • Marinated Olives and Sundried Tomatoes: A savory, tangy starter that complements Barolo’s complexity.

Barolo

Marchese d’Azeglio

Red Wine

750 ml

Available at selected fine retailers:

Free shipping on premium wines
use code NC2026 (new customers).

Variety:

Nebbiolo

Alcohol:

14.5%

Vintage:

2017

Production Country:

Italy

Barolo Marchese d’Azeglio - Wine of the Sea

ABOUT THE WINERY:

The first vineyard in La Lomellina was planted in 1816., and the estate was purchased by the Raggio family in the end of the 19th century, which stands witness on how long have the Raggios been working the land. Along with the vineyards in Gavi, they own vineyards in Serralunga d’Alba, that are known to produce some of the most intense, and longest lived Barolos. Since 2006., the winery is run by Emanuela Croce Raggio, whose philosophy is practicing low-impact viticulture, Since 2019, they have been certified as an organic producer.

As traditional as it gets. This is not a Barolo that was meant to be consumed upon reaching that market, but a wine that was made to be waited for. Luckily, our underwater cellar stepped in to speed up the aging, resulting in a big and bold wine with a lot of flavor that is drinkable now.Complex aromas of red cherries, dried violets, tar, and truffles are accompanied with black tea and forest floor. Lots of tannins softened by the sea restrain the extremely high acidity making this wine a spectacle on the palate. This is a wine that can be drank now or cellared for decades.

Decanting: Allow 2–4 hours of decanting for young Barolo to soften its tannins and develop its full aromatic bouquet.
Serving Temperature: Serve slightly below room temperature, around 60–65°F (16–18°C).

Meat Dishes

  • Braised Beef or Lamb: Osso buco, beef cheeks, or lamb shanks cooked low and slow create a rich, tender base for Barolo’s boldness.
  • Game Meats: Venison, wild boar, or duck with fruit-based sauces like cherry, fig, or pomegranate.
  • Grilled Ribeye Steak: The marbling in a ribeye balances the tannins, while herb or truffle butter complements Barolo’s earthy notes.

Pasta and Risotto

  • Pasta with Ragù: Pappardelle or tagliatelle with a meat ragù (wild boar or beef) pairs beautifully with Barolo’s depth and acidity.
  • Risotto al Barolo: A risotto cooked with Barolo itself is a classic Piedmontese pairing.
  • Agnolotti del Plin: These small Piedmontese pasta parcels, often filled with meat, enhance the wine’s elegance.

Truffle-Based Dishes

  • Tajarin with White Truffles: This simple yet decadent dish is a quintessential match for Barolo, highlighting its earthy and floral tones.
  • Truffle Risotto: Creamy risotto with shaved truffles pairs perfectly with Barolo’s rich complexity.
  • Polenta with Truffle Cream Sauce: A rustic, comforting pairing that mirrors Barolo’s depth.

Vegetarian Options

  • Mushroom Dishes: Stuffed Portobello Mushrooms or wild mushroom risotto bring out Barolo’s savory, earthy character.
  • Eggplant Parmesan: The tomato, cheese, and roasted eggplant complement the wine’s acidity and tannins.
  • Roasted Root Vegetables: Carrots, parsnips, and beets drizzled with olive oil and herbs highlight Barolo’s earthy tones.

Cheese Pairings

  • Aged Cheeses: Parmigiano-Reggiano, Pecorino, or Castelmagno pair well with Barolo’s bold profile.
  • Creamy Cheeses: Taleggio or Fontina provide a rich contrast to Barolo’s tannins.
  • Blue Cheeses: Mild Gorgonzola or Roquefort can enhance the wine’s fruit and spice notes.

Charcuterie and Antipasti

  • Cured Meats: Prosciutto, bresaola, or salami pair beautifully with Barolo’s bright acidity.
  • Truffle Salami: Accentuates the wine’s earthy and aromatic qualities.
  • Marinated Olives and Sundried Tomatoes: A savory, tangy starter that complements Barolo’s complexity.

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Barolo

Marchese d’Azeglio

Red Wine

Variety:

Nebbiolo

Alcohol:

14.5%

Vintage:

2017

Vintage:

2017
Barolo Marchese d’Azeglio - Wine of the Sea
About the Winery:

The first vineyard in La Lomellina was planted in 1816., and the estate was purchased by the Raggio family in the end of the 19th century, which stands witness on how long have the Raggios been working the land. Along with the vineyards in Gavi, they own vineyards in Serralunga d’Alba, that are known to produce some of the most intense, and longest lived Barolos. Since 2006., the winery is run by Emanuela Croce Raggio, whose philosophy is practicing low-impact viticulture, Since 2019, they have been certified as an organic producer.

WINE DESCRIPTION

As traditional as it gets. This is not a Barolo that was meant to be consumed upon reaching that market, but a wine that was made to be waited for. Luckily, our underwater cellar stepped in to speed up the aging, resulting in a big and bold wine with a lot of flavor that is drinkable now.Complex aromas of red cherries, dried violets, tar, and truffles are accompanied with black tea and forest floor. Lots of tannins softened by the sea restrain the extremely high acidity making this wine a spectacle on the palate. This is a wine that can be drank now or cellared for decades.
Item #1

Meat Dishes

  • Braised Beef or Lamb: Osso buco, beef cheeks, or lamb shanks cooked low and slow create a rich, tender base for Barolo’s boldness.
  • Game Meats: Venison, wild boar, or duck with fruit-based sauces like cherry, fig, or pomegranate.
  • Grilled Ribeye Steak: The marbling in a ribeye balances the tannins, while herb or truffle butter complements Barolo’s earthy notes.

Pasta and Risotto

  • Pasta with Ragù: Pappardelle or tagliatelle with a meat ragù (wild boar or beef) pairs beautifully with Barolo’s depth and acidity.
  • Risotto al Barolo: A risotto cooked with Barolo itself is a classic Piedmontese pairing.
  • Agnolotti del Plin: These small Piedmontese pasta parcels, often filled with meat, enhance the wine’s elegance.

Truffle-Based Dishes

  • Tajarin with White Truffles: This simple yet decadent dish is a quintessential match for Barolo, highlighting its earthy and floral tones.
  • Truffle Risotto: Creamy risotto with shaved truffles pairs perfectly with Barolo’s rich complexity.
  • Polenta with Truffle Cream Sauce: A rustic, comforting pairing that mirrors Barolo’s depth.

Vegetarian Options

  • Mushroom Dishes: Stuffed Portobello Mushrooms or wild mushroom risotto bring out Barolo’s savory, earthy character.
  • Eggplant Parmesan: The tomato, cheese, and roasted eggplant complement the wine’s acidity and tannins.
  • Roasted Root Vegetables: Carrots, parsnips, and beets drizzled with olive oil and herbs highlight Barolo’s earthy tones.

Cheese Pairings

  • Aged Cheeses: Parmigiano-Reggiano, Pecorino, or Castelmagno pair well with Barolo’s bold profile.
  • Creamy Cheeses: Taleggio or Fontina provide a rich contrast to Barolo’s tannins.
  • Blue Cheeses: Mild Gorgonzola or Roquefort can enhance the wine’s fruit and spice notes.

Charcuterie and Antipasti

  • Cured Meats: Prosciutto, bresaola, or salami pair beautifully with Barolo’s bright acidity.
  • Truffle Salami: Accentuates the wine’s earthy and aromatic qualities.
  • Marinated Olives and Sundried Tomatoes: A savory, tangy starter that complements Barolo’s complexity.
Wine of the Sea

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