The Wines

With the aim of preserving in the wine the distinctive characteristics of the grapes from each individual vineyard, the transformation of the grapes into wine takes place in accordance with tradition and with the help of advanced winemaking techniques, under the expert guidance of oenologist Piero Ballario.

First, a gentle pressing is carried out to avoid tearing the skins, followed by fermentation in stainless steel tanks at a controlled temperature; the extraction of anthocyanins and polyphenols from the grapes takes place by wetting the cap of skins with the must, using automated rotating sprinklers.

During the aging of the wine in barriques, a constant temperature of 16-17 degrees is maintained in the cellar, and humidity is kept around 80% throughout the year.

Tenuta Montanello produces the characteristic red wines of the Alba area in 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 the DOCG regulations), the first two of which are in French oak barriques (from the Allier forest), and then it undergoes bottle aging for at least 6 months before being marketed.
The Barbera is partly aged in barriques for 10 months (Barbera Crocetta), and partly aged in steel and in the bottle.
The Langhe Nebbiolo and Dolcetto d’Alba are aged in steel and in the bottle.