SORDO

Founded in 1912 in the small hamlet of Garbelletto, just outside Castiglione Falletto, Sordo is one of the great family estates of the Langhe. Four generations have guided the winery, beginning with Giuseppe Sordo, who first planted vines and produced wine in the heart of Barolo country. The estate was transformed in the second half of the twentieth century by his son Giovanni, whose vision was to acquire exceptional vineyard sites across the region. At a time when many growers were focused on quantity, Giovanni recognised the importance of owning vineyards in the finest crus of Barolo, laying the foundations for the estate we know today.

Today, the winery is led by Giorgio Sordo and remains entirely family owned. What started as a small farm has grown into one of Piedmont's most significant vineyard holdings, with 53 hectares spread across the most prestigious communes of the Langhe and Roero, including Castiglione Falletto, Serralunga d'Alba, Monforte d'Alba, Barolo, Novello, La Morra and Verduno. These holdings give Sordo access to an extraordinary range of terroirs, allowing the family to showcase the diversity of Nebbiolo through multiple single-vineyard bottlings.

What makes Sordo unique is its collection of Barolo crus. The estate produces wines from eight distinct MGA vineyards spread across five communes, including Monprivato, Villero, Rocche di Castiglione, Parussi, Gabutti, Perno, Ravera and Monvigliero. Few producers possess such a broad cross-section of the Barolo appellation, and fewer still maintain a consistent winemaking approach that allows each vineyard's character to speak so clearly.

Despite its size, Sordo remains firmly rooted in the traditional school of Piedmont. Fermentations are long, macerations are extended, and ageing takes place in large Slavonian oak botti rather than small French barriques. The philosophy is simple: great vineyards should define the wine. This approach produces Barolos of structure, longevity and authenticity, with each cru expressing the nuances of its origin rather than the influence of the cellar.

BARALE FRATELLI

On the edge of Barolo village, just a few metres down and across the cobblestones of Via Roma from Cantina Bartolo Mascarello, lies the unassuming cantina frontage to one of the jewels of Barolo. It’s not as though Barale has just emerged, but these firmly traditional wines are now being made to the full potential of the family’s remarkable vineyards and this unforced, classic style is now being fully appreciated.

The Barale family is among the first recorded producers of Barolo wine, dating back to 1870. The current custodians, Sergio Barale and his daughters Eleonora and Gloria, owe their heritage to the gradual acquisition, over generations, of vineyards not only in Barolo comune but also in Monforte d’Alba and Barbaresco.

By the 1970s, the family had expanded their holdings in Cannubi and added Monrobiolo (in Barolo) and Bussia (in Monforte). In the 1990s, they traded their long-held Rabajà vineyard in Barbaresco for Serraboella in Neive. Altogether, the estate covers just 20 hectares, with Sergio tailoring his plantings almost precisely to the best soil and aspect combinations. Virtually the whole of Cannubi was replanted at the end of the 2007 vintage, and although only recently back in production, the results are already remarkable. At Barale, vineyards are everything.

The approach is consistent across all reds: delicate destemming to keep skins intact, fermentation with indigenous yeasts, temperature control, and maceration with frequent basting of the skins. The specifics vary slightly by variety:

• Barolo and Barbaresco: fermented in wooden tanks at around 30°C, with maceration lasting up to 40 days.
• Langhe Nebbiolo: fermented in wooden tanks at around 26°C, with a 10-day maceration.
• Barbera: fermented in stainless steel at around 25°C, with a one-week maceration.

All wines are aged in wood, three years in 15–30 hL French oak barrels for Barolo and Barbaresco, and one year in 500 L tonneaux for Langhe Nebbiolo and Barbera. The oak is carefully managed so as not to impart any aromas or flavours.