2017 Barolo, Diego e Damiano Barale, Piedmont, Italy

Diego e Damiano Barale

Situated in the village of Barolo, Barale are one of the great winemaking names of Piedmont, with a winemaking legacy dating back to the 17th century. Nowadays, there are a few famous branches to this family; both Barale-Rinaldi and Bartolo Mascarello have become Barolo royalty. Relatively new kids on the block – fratelli Diego and Damiano Barale – are the latest and most exciting new shoot off this impressive lineage. The brothers took the helm in 2012, following in the footsteps of their late father Carlo. If the quality of their ’18 Barolo is anything to go by, they have already achieved the quality needed to become a household name.  

Their pride, energy and winemaking philosophy stem from vineyard. The brothers practice organic viticulture to best articulate their terroir, although you won't find certification on the label. Vinification is very traditional, slow and natural, taking place in steel tanks. The crus are co-fermented for Barolo – this historical technique is gaining favour once more, as it builds complexity and balance in the wines from their inception. The wines are then aged in French tonneaux, in the ancient, vaulted cellar of the cantina.   

From vintage ’18, their classic Barolo is a harmonious blend of the Monrobiolo di Bussia and San Giovanni vineyard sites, with each cru giving a distinctive yet complementary personality to the final wine. Their inaugural Barolo Cannubi, bottled in magnum only, will become a treasured release for both collectors and fine wine drinkers.  

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.