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Barale Fratelli

Sergio Barale

Barale Fratelli Langhe Arneis

Barale Fratelli Langhe Arneis

100% Arneis from calcareous sandy loam soils. Fermented in stainless steel with indigenous yeast at cool temperatures.

Barale Fratelli Langhe Chardonnay “Vigna Bussia”

Barale Fratelli Langhe Chardonnay “Vigna Bussia”

100% Chardonnay fermented with native yeasts in 500 liter tonneaux, rested on lees for 12 months, and aged in bottle for 6 months.

Barale Dolcetto d’Alba “Le Rose”

Barale Dolcetto d’Alba “Le Rose”

100% Dolcetto from Monforte d’Alba. Fermentation in stainless steel tanks, followed by brief aging in medium-sized oak barrels.

Barale Barbera d’Alba Superiore “Castlè”

Barale Barbera d’Alba Superiore “Castlè”

100% Barbera from several vineyard sites. Fermented in stainless steel, and aged 9-12 months in large oak tonneaux.

Barale Langhe Nebbiolo

Barale Langhe Nebbiolo

100% Nebbiolo from the Coste di Rose vineyard in Barolo. Aged for six months in large oak tonneaux.

Barale Barbaresco “Serraboella”

Barale Barbaresco “Serraboella”

100% Nebbiolo from the Serraboella vineyard. Aged 24 months in medium-sized oak barrels, plus an additional 12 months in bottle before release.

Barale Fratelli Barolo di Barolo

Barale Fratelli Barolo di Barolo

100% Nebbiolo from Castellero, Preda and Coste di Rose vineyards. Static fermentation in oak casks with indigenous yeasts; maceration for about 30 days, frequent basting of the skins. 30 months in medium sized (15-30 hl) French oak barrels with the minimum amount of racking necessary. Bottle aged for at least 12 months.

Barale Barolo “Bussia”

Barale Barolo “Bussia”

100% Nebbiolo from the Bussia Soprana vineyard in Monforte d’Alba. Aged 30 months in medium-sized oak barrels, plus an additional 12 months in bottle before release.

Barale Barolo “Castellero”

Barale Barolo “Castellero”

100% Nebbiolo (Michet, Rosè, and Lampia clones) from the Castellero vineyard. Aged 30-36 months in medium-sized oak barrels, plus an additional 12 months in bottle before release.

About

Owners & winemakers: Sergio Barale and his daughters Eleonora and Gloria
Vineyards: 13ha, across eight vineyard sites
Vineyard management: Organic
Grapes grown: Nebbiolo, Dolcetto, Barbera, Pinot Nero, Chardonnay, Arneis

Quick facts:

  • The Barale family has been making wine in the Langhe since the 1870s.
  • Vineyard practices include manual weeding, fertilizing with natural manure, and using no treatments besides copper and sulfur on the vines. The goal is to protect biodiversity and keep the soils naturally fertile.
  • The winery submitted 216 strains of native yeasts for molecular analysis in order to determine which best expressed the character of the terroir while ensuring consistent and healthy fermentations. They now work with the three best strains, and these strains are also preserved at the University of Turin’s “mycotheca.”
  • The historic Castellero vineyard is planted via massale selection with original clones of Nebbiolo, such as Michet and Rosé, which are otherwise nearly extinct.