Fratelli Barale was founded in 1870 shortly after the Barolo denomination was created. It's one of the oldest estates in the Langhe, producing some of the best wines in the region using traditional vinification techniques. Sergio Barale and his daughters manage the estate today.
Beginning with the 2011 vintage, all of the Barale wines are now fermented with a pied-de-cuve (or starter culture) of native yeasts that have been selected by Eleonora Barale, who holds a graduate degree in biotechnology. These native yeasts are from the oldest Nebbiolo plants in the Castellero Cru, some of which are over 50-years-old.