Winery Barale FratelliSergio Barale Sullelanghe
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Sergio Barale Sullelanghe of Winery Barale Fratelli in the region of Piedmont often reveals types of flavors of tree fruit.
Food and wine pairings with Sergio Barale Sullelanghe
Pairings that work perfectly with Sergio Barale Sullelanghe
Original food and wine pairings with Sergio Barale Sullelanghe
The Sergio Barale Sullelanghe of Winery Barale Fratelli matches generally quite well with dishes of beef, lamb or pork such as recipes of beef bourguignon in the oven of nanou, lamb tagine with dried fruits and herbs or country-style snow peas.
Details and technical informations about Winery Barale Fratelli's Sergio Barale Sullelanghe.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Sergio Barale Sullelanghe from Winery Barale Fratelli are 2015, 2010, 0, 2011 and 2009.
Informations about the Winery Barale Fratelli
The Winery Barale Fratelli is one of of the world's great estates. It offers 29 wines for sale in the of Barolo to come and discover on site or to buy online.
The wine region of Barolo
"King of wines, wine of kings": exceptional Piedmont red, 100% Nebbiolo. Garnet robe evolving to brick, complex signature aromas of faded rose, sour cherry, tar, white truffle, leather, undergrowth and spice. Firm tannins and lively acidity structure a long ageing (15-30 years+). Minimum 38 months ageing including 18 in barrel (62 for Riserva).
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
