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The
Barale Brothers Winery, (Azienda Agricola Fratelli Barale), was
founded in 1870 when Francesco Barale began producing Barolo and
other wines typical of the Langa region. Francesco owned vineyards
in several local areas, including Castellero, Costa di Rose, Preda
and Bussia in Monforte, as can be clearly seen on period maps. SERGIO BARALE, present owner and producer, carefully attends to every aspect of the cultivation of his 20 hectares of vineyards which are situated in some of the Langa’s most historically important hills. This is a landscape of gently rolling and picturesque hills topped with ancient castles which loom over the little rural villages gathered around them. However, it is the terrain, which rose up from the sea bed in the Miocene era, that the micro-elements - exclusive to the area and essential to the production of our world-famous wines - are to be found. The same micro-elements ensure the many small but fascinating nuances which distinguish one wine from another according to its hill of production. |
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It is in the vineyard that the quality of a wine takes shape and
our winery’s philosophy is to seek quality from the vines – during
every vintage, not only the sun-drenched summers when it is far
easier to produce great wines. It is during the more difficult years
that the skills of green pruning and thinning the bunches are brought
to bear, ensuring smaller quantities of top quality fruit. The Nebbiolo
grape harvest continues throughout October: in fact, it seems that
the grape’s name derives from the word for mist, ‘nebbia’, often
a feature of Langa autumns. The fruit is picked by hand with careful
selection of the bunches and is taken to the winery, a 19th- century
country manor in Barolo’s historical centre. Here, new vinification
and bottling areas have been built on to the manor’s historical
underground cellars. The crushing and fermentation of the grapes is carried out using up-to-the-minute technology but traditions are fully respected. |
 SERGIO BARALE - GRAPE-GROWER |
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The Barolo Nebbiolo grapes and Barbaresco Nebbiolo grapes are still fermented in medium-sized wooden vats. Ageing lasts three years and takes place in oak barrels hidden away in our cellars where the temperature is the same all year round. Our oenologist keeps track of the wine’s progress with frequent tastings, decanting when required to ensure perfect maturation. The result is a very long-lived wine with ample perfumes and extraordinary complexity of bouquet – a wine which reflects its terroir and the dedication of its producers. |
 STEFANO DELLAPIANA - OENOLOGIST |
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