Barale Fratelli, Barbaresco, Serra Boella, 2004

Grape Varietal(s): Nebbiolo

Vineyard Size: 2.2 acres

Annual Production: 300 cases

Single Vineyard Name: n/a

Appellation: Barbaresco DOCG

Region: Piedmont

Country: Italy

Topography: Hillside

Harvest: Mid-October

Alcohol Content: 14% volume

Vinification:

The grapes are handpicked in Mid-October. Traditional submerged head fermentation followed by 2 year aging in oak casks. This Barbaresco undergoes no clarification or filtration and no type of chemical or physical stabilizing process.

Tasting Notes:

Wonderful “old world” style Barbaresco. Fratelli Barale crafts a classic wine that steps back and lets the terroir of Serra Boella’s sunny slopes express itself. Prairie rose, spiced honey, austere fruit in the nose preview the wine’s perfect balance and transports the mouth on a lengthy, well-structured taste trip. Showing beautifully now; will cellar for years. The gripping tannins offer an exciting array of food matches. Particularly nice with marbled meats that allow the wine’s structure to penetrate: braised lamb; grilled duck breast; venison ribs; sirloin tips. Other righteous food matches include brussels sprouts with porcini mushrooms; mushroom risotto; lentils and chopped beets; baked cod and turnips; alongside a chunk of parmigiano reggiano and bread.

The roots of the Barale Fratelli wine tradition date back to 1870 when Francesco Barale began the production of the Langhe vines, and more specifically, Barolo. Francesco already owned vineyards in the commune of Barolo, when he acquired acreage in Costa di Rose, Preda and Monforte, all in the Bussia area (this can still be seen in extracts from antique maps of the territory).

Sergio Barale, the present owner, takes great care in overseeing all phases of cultivation of the 42 acres of vineyards, situated on the most historical hills of the Langhe. The subsoil of this region contain precious microelements that make these wines unique in the world (indeed, their subtle nuances & characteristics vary from one hill to the next).

"The quality of the wines is obtained from the vine." This has been the guiding philosophy of the Barale family, not only in the years blessed with lots of sun, in which it is easy to produce great wines, but also when climatic conditions make it necessary to carry out stringent manual operations such as green pruning and the thinning out of the bunches, which, though very low production levels are yielded, still make it possible to obtain a good vintage. The grapes (Nebbiolo) for Barolo and Barbaresco are still fermented in wooden vats of medium capacity.

Barale Fratelli is most known for the production of Barolo. The long maturation period, 3 years, takes place in oak casks hidden in underground cellars, where the temperature remains constant throughout the year. The winemaker 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, which, in the extraordinary fullness & complexity of its bouquet, always bears witness to the land and the men that have produced it.

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