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2017 Azelia Barolo Bricco Fiasco

Not Currently In Auction

Latest Sale Price

October 8, 2023 - $46



96James Suckling

A firm, fine-grained red with plum, mahogany, iron and bark on the nose and palate...full-bodied with a dusty texture from the tannins. Flavorful finish.

94The Wine Advocate

...delicate, with linear fruit of wild plum and blackberry, plus hints of blue flower and pressed violet...silky in texture...

93Vinous / IWC

...bright and effusive from the very first taste. Crushed flowers, red berry fruit, orange peel, spice and mint all grace this nervy, mid-weight Barolo. Medium in body and especially savory, linear Barolo.

92Wine Enthusiast

Dried berry, pressed rose, star anise and botanical herb aromas slowly take shape in the glass. Elegant...the firm palate features tart cherry, blood orange, licorice and tobacco...refined tannins that leave an assertive finish.

92Jeb Dunnuck

...ripe aromatics of red plum, baking spice, rose petal, and cedar...palate is fuller in body, with juicy black cherry, cola, and balsamic as well as ripe tannins.

90Wine Spectator

This savory red offers a mix of muddled plum, licorice, tar, leather and earth aromas and flavors. Firm, yet ripe tannins lend support. Overall this is balanced and long.


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.