Barale F.lli Az. Agr.
Via Roma, 6 -12060 Barolo (Cn)
Tel. 0173/56127 - Fax: 0173/56350
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Web site: www.baralefratelli.it

Year founded: 1870 Owner: Sergio Barale

INFORMAZIONI

Total vineyard area: 20
Hectares planted to nebbiolo for Barolo: 7
Vineyards : Castellero 4 ha, Bussia 1 ha, Preda 1ha, Costa di Rose 1ha
Age of Vineyards: Castellero 35 anni, Bussia 24 anni, Costa di Rose 10 anni, preda 10 anni
Production: 50.000 bottles circa
Winery visits possible: Yes (Monday-Friday, 9:00 am to 6:00 pm; Saturday-Sunday, by telephone reservation)
Retail sales at winery: Yes
Winery visits: No

Winery location:
In the historical centre of Barolo

 

NOVITA'

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Wines produced: Barolo, Barolo Vigna Bussia, Barolo Vigna Castellero, Barbaresco, Langhe Nebbiolo Vigna Bussia, Barbera d'Alba Preda, Barbera d'Alba Castellero, Dolcetto d'Alba Vigna Bussia, Dolcetto d'Alba Vigna Costa di Rose, Langhe Chardonnay Vigna Bussia, Roero Arneis, Moscato d'Asti
Barolos produced and quantity: Barolo Vigna Bussia 5.000 bottles, barolo Vigna Castellero 20.000 bottles, Barolo 10.000 bottles
First year Barolo production: 1870
Type of Barolo produced: Traditional
Founded in 1870 by Francesco Barale, who owned vineyards in some of the most outstanding locations in the Barolo area --Castellero, Costa di Rose, Preda --, as well as in a part of Monforte’s Bussia, the Barale winery, located right in the heart of Barolo’s historical centre, is today run by Sergio Barale, who manages both vineyards and winemaking cellar, flanked by oenologist Stefano DellaPiana, and can rely on some 20 hectares under vine, of which 7 are dedicated to nebbiolo for Barolo: 4 out of the 6 hectares of Castellero, with a southwest exposure and 35-year-old vines, and 1 hectare each in the three crus, Preda, Costa di Rose (each 10 years old), and Bussia, which together have constituted the heart of the estate for over a century.
Three Barolos are produced, the standard label; the Castellero, a Barolo of friendly conversation, one that puts at ease the wine lover who enjoys it, Burgundian in style, characterised, that is, by its smoothness, elegance, and refreshing fragrance; and the Riserva Vigna Bussia, made only in great vintages, with fruit from a vineyard of little more than a hectare planted in 1980, with southwest exposure.
All of the Barolos are traditional in style, fermented for a medium-long period in average-sized wood vats, then matured for three years in 15-30-hectolitre French oak botti in cool underground cellars, but the Bussia cru receives additional ageing, following long tradition: after its first three years in large botti, it spends two more years in 54-litre demijohns before being bottled and labelled as Barolo Riserva Vigna Bussia.
Staunchly traditionalist as it may be with Barolo, Barale is quite open to new directions and modern in spirit with regard to other wines, with its Barbera d’Alba Vigna Preda, for example, made from grapes grown in a high-density, low-yield vineyard and picked very ripe, and containing even some nebbiolo and chardonnay, which matures for a year in French oak botti; or the Langhe Chardonnay, from one of the first chardonnay vineyards planted in the Barolo area, in the early 1980s, trained to spur-pruned cordon and at a density of 5,000 vines per hectare, located at Monforte and in the Bussia vineyard, no less. Fermented and aged in steel to bring out its fresh fruit aromas, it absorbs from the distinctive structure of its soils the ability to mature beautifully with time and to develop an intriguing minerally tang.
The winery’s retail list includes other important labels that complete an impressive range of offerings: the Langhe Nebbiolo, made from Bussia grapes and matured for about a year in 15- and 25-hectolitre French oak botti, and two versions of Dolcetto d’Alba, Costa di Rose and Costa Bussia, both given a light oak ageing, not enough to mar the finesse of their aromas and the unmistakable fragrance which is the hallmark of the variety.