Barolo, Tenuta Montanello
Drink now or by 2030
Castiglione Falletto, Piedmont
Ideal with quality aged cheese like Parmigiano Reggiano 36 months, or any steak,
beef stew, or red meat dishes
as well as eggpasta and truffle or wild mushrooms
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By Daniela Pareschi
Exclusively for Roscioli Wine Club & Rimessa Roscioli
Our collection of eno-gastronomically and over-indulged superheroes - prints, accessories and more...
40% of the vineyards are from 1943, 60% from 1992. First, delicate pressing is carried out to avoid tearing the skins, then fermentation takes place in steel tanks at a controlled temperature. The extraction of anthocyanins and polyphenols from the grapes is carried out by wetting the cap of the skins with the must, using automated rotary sprayers. Aged in oak wood for 24 months during which a constant temperature of 16-17° C is maintained in the cellar, and a humidity of around 80% throughout the year.
Unlike many other producers, Alberto Racca is not interested in notoriety: his Barolo does not need awards to be considered a great wine. From a document from 1895 it emerges that his current winery was the first Social Cooperative in all Langhe area as it was the seat of Castiglione Falletto social winery. The winery counts 11 hectares in a single plot with south/west exposure at an altitude of 250 - 300 meters.