Barale Metodo Classico


Organically grown Chardonnay and Pinot Noir from estate-owned vineyards.

The fruit was destemmed, then softly crushed and cold macerated for about 2 to 3 days. The must was pressed and decanted at low temperature. Only the free-run juice was fermented in stainless steel tank at controlled temperature (16°C). The wine was cold stabilised and aged on lees in stainless steel tanks, with frequent batonnage. Second fermentation occurred in bottle during the following autumn after harvest with the addition of fresh must from the new vintage.



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