In order to preserve the particular characteristics of the grapes of the individual vineyards, these are transformed into wine according to tradition and using forefront wine-making techniques with the expert guidance of wine-making expert Piero Ballario.
The first step comprises a delicate crushing process to avoid tearing the skins, followed by fermentation in stainless steel vats at a controlled temperature. The anthocyans and polyphenols of the grapes are extracted by showering the skins with must using automatic rotary sprayers.
During refining of the wine in barriques, the cellar is kept at a constant temperature of 16-17 degrees with a humidity of around 80% all year round.
Tenuta Montanello produces the characteristic red wines of the Alba area of the Langhe:
Barolo DOCG, Langhe Nebbiolo DOC, Barbera d'Alba DOC and Dolcetto d'Alba DOC.
The Barolo is aged for three years (as required by DOCG rules), the first two in French oak barriques (forest of Allier) followed by refining in bottles for at least 6 months before being sold.
The Barbera is produced partly with refining in barriques per 10 months (Barbera Crocetta) and partly with refining in steel and in bottle.
The Langhe Nebbiolo and Dolcetto d'Alba are refined in steel and bottle.