On 19 April 1864, Bartolomeo Racca bought the Tenuta Montanello estate from Count Patrizio Filippo di Scagnello. For years it was home to the first winegrowers' cooperative in the Langhe region. By the end of the 19th century, the cooperative included 36 winemakers from the municipality. This is precisely how the first Barolo wine came to be produced and marketed.

Today, five generations later, Tenuta Montanello still belongs to the Racca family and is run by Alberto Racca, honouring tradition while remaining open to innovation in winemaking.

The Montanello hillside has always been considered one of the finest crus (top vineyards) of the Barolo region. It is marked on Renato Ratti's Barolo map and Slow Food has counted it among the great vineyards of the Langhe.

The wine is characterised by a long maceration on the skins, up to 40 days, after which it also undergoes malolactic fermentation. This wine matures first for 12 months in lightly toasted French oak barrels (225 L), then for 12 months in large Slavonian oak casks, and finally for the same length of time in bottle. The aroma and taste bring out dried plum and raspberry, violet, milk chocolate and various spices led by nutmeg. The wine's acidity is higher than average, while the ripe fruit balances it nicely. Medium tannins add structure.

This Barolo is perfect with various red meats, including game. Nor should you shy away from truffle and more mature, stronger cheeses.