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Barale Fratelli

Sergio Barale

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 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 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 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.