{"id":5652,"date":"2016-05-24T09:58:22","date_gmt":"2016-05-24T08:58:22","guid":{"rendered":"http:\/\/www.baralefratelli.it\/en\/?page_id=5652"},"modified":"2025-10-29T09:45:42","modified_gmt":"2025-10-29T08:45:42","slug":"metodo-classico-sergio-barale","status":"publish","type":"page","link":"https:\/\/www.baralefratelli.it\/en\/metodo-classico-sergio-barale\/","title":{"rendered":"Metodo Classico Millesimato"},"content":{"rendered":"\n
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Metodo Classico<\/h2>\n\n\n\n

Millesimato<\/p>\n\n\n\n

Grape variety:<\/strong> Chardonnay and Pinot.
Vineyard:<\/strong> municipality of Barolo, Castellero vineyard.
Soil:<\/strong> Saint Agata marls with fossils; calcareous with silty clayloam composition.
Exposure:<\/strong> South – West.
Altitude:<\/strong> 250 m.a.s.l.<\/p>\n\n\n\nDownload pdf<\/a>\n<\/div>\n\n\n\n

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Cultural notes:<\/strong> organic farming. Cordon spur pruning system with planted density of 3500 vines per hectare.
Harvest period:<\/strong> first half of September; hand harvested with careful selection of the clusters.
Vinification:<\/strong> Soft crushing of the grapes with de-stemming; cold maceration for about 2 – 3 days. soft pressing and static decanting of the must at low temperature; the clear must starts the spontaneous fermentation in steel tank at controlled temperature of 16 – 18 \u00b0C. Cold stabilization and aging in steel vats with frequent batonnages.
Secondary fermentation:<\/strong> bottling in the autumn following harvest by adding must of Chardonnay grapes to start the fermentation in bottle.
Aging:<\/strong> Bbttles are positioned in the underground cellars. Maturation sur lie for a minimum of 36 months before disgorgement. Remuage done by hand on classic pupitres.
Style:<\/strong> zero dosage.
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Caratteristiche organolettiche:<\/strong>
Color: brilliant, pale with bright golden hues.
Perlage: abundant, fine and persistent.
Nose: fresh, intense, characteristic of the grape with hints of acacia flower and mineral notes of the Langa terroir. Mouth: full, mineral and lingering.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Metodo Classico Millesimato Grape variety: Chardonnay and Pinot.Vineyard: municipality of Barolo, Castellero vineyard.Soil: Saint Agata marls with fossils; calcareous with silty clayloam composition.Exposure: South – West.Altitude: 250 m.a.s.l. Download pdf Cultural notes: organic farming. Cordon spur pruning system with planted density of 3500 vines per hectare.Harvest period: first half of September; hand harvested with careful […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_vp_format_video_url":"","_vp_image_focal_point":[],"footnotes":""},"class_list":["post-5652","page","type-page","status-publish","hentry"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/www.baralefratelli.it\/en\/wp-json\/wp\/v2\/pages\/5652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.baralefratelli.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.baralefratelli.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.baralefratelli.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.baralefratelli.it\/en\/wp-json\/wp\/v2\/comments?post=5652"}],"version-history":[{"count":18,"href":"https:\/\/www.baralefratelli.it\/en\/wp-json\/wp\/v2\/pages\/5652\/revisions"}],"predecessor-version":[{"id":14797,"href":"https:\/\/www.baralefratelli.it\/en\/wp-json\/wp\/v2\/pages\/5652\/revisions\/14797"}],"wp:attachment":[{"href":"https:\/\/www.baralefratelli.it\/en\/wp-json\/wp\/v2\/media?parent=5652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}