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Importer Of Fine Wines From Around The World
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The Barale Brothers vineyard (Azienda Agricola Fratelli Barale) put down its roots in the distant year of 1870 when Francesco Barale, who was already the owner of vineyards in Barolo in the Castellero. Costa di Rose and Preda areas, and in Monforte in the Bussia area (this can still be seen in extracts from antique maps of the territory), began the production of the well-known Langhe vines, and in particular that of Barolo.
Sergio Barale, the present owner, follows with meticulous care the succession of all the varius phases of cultivation of the 20 hectares of vineyards situated on the most historical hills of the Langhe. Ours is an undulating landscape with soft, picturesque hills on which tower ancient castles that kept watch over the little farming towns. But it is in the subsoil, which emerged from the sea millions of years ago during the Miocene period, that those precious microelements which make our wines unique in the world (indeed, their subtle nuances and characteristics vary from one hill to the next) are jealously guarded.
The quality of the wines is obtained from the vine: this is our guiding philosophy, not only in the years blessed with a lot of sun, in which it is easy to produce great wines, but also when the inclemency of the climate makes it necessary to carry out stringent manual operations such as green pruning and the thinningout of the bunches which, through very low production levels, still makes it possible to obtain a good vintage.
The harvesting of the Nebbiolo, a word which derives from the word "nebbia" or "fog" continues all through the second half of October. The grapes, which are picked manually with careful sorting of the bunches, are taken to the main house, which dates from the nineteenth century, and which is situated in the ancient town of Barolo. There, next to the old underground cellars, can be found the new cellars for vinification and bottling.
The pressing and fermentation of the grapes happens immediately after picking using state of the art equipment and technologies, but always respecting the traditional canons. The Nebbiolo from Barolo and Barbaresco are still fermented in wooden vats of medium capacity. The long maturation period, which is 3 years for Barolo, takes place in oak casks hidden in the underground cellars in which the temperature remains constant throughout the year.
It is the oenologist who follows the slow evolution of the wine day by day, with continual tastings and careful decanting in order to ensure its refinement. The result is a very long-lived wine, wich, in the extraordinary fullness and complexity of its bouquet, always bears witness to the land and the men that have produced it.
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The Castellero vineyard: 6 hectares with
a South-West exposure, in the borough of Barolo. The NEBBIOLO grape of the Michet variety is cultivated using the low guyot system with a planting layout of 5.000 vines per hectare.
Average production: 40 quintals of grapes per hectare.
Manual grape-picking with careful selection of the bunches, in the second half of October. Fermentation in 50 hectolitre oak vats for a period of 15-20 days with frequent immersing of the skins. It is matured in oak casks of medium capacity (15-30 hectolitres) for about 3 years.
Tasting characteristics
Colour: Garnet-red, with orange reflections.
Smell: Ethereal, pleasant and intense, reminiscent of withered roses and of violets.
Taste : Dry, full-bodied and solid; austere, but velvety and aromatic.
Serve with: Red roasts, braised meat, game, cheese and bourguignonne.
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