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Barolo DOCG Marcenasco 2019 Renato Ratti

Original price $144.00 - Original price $144.00
Original price $144.00
$172.80 - $172.80
Current price $172.80

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VITIGNO Nebbiolo

PAIRING Meat, Cheese, Pasta

Barolo Marcenasco has very ancient origins, as evidenced by some documents of the 'Rigestum Comunis Albae', which testify the cultivation of Nebbiolo in the 'Marcenascum' area as early as the 12th century. Noble, generous and powerful, Renato Ratti's Barolo Marcenasco made its debut in 1965 and was, by far, the first attempt to vinify Nebbiolo grapes from a single parcel, a practice that had never before been tried in the Langhe. Harvesting takes place during the first weeks of October and is strictly manual so that, already in the vineyard, the bunches can be rigorously sorted. Once in the cellar, the grapes are destemmed and macerated, for about 10 days, in contact with the skins, which will give colour, fragrance and power; the wine will age for at least 24 months in 25hl and 50hl oak casks before being bottled. Strong, harmonious and rich, Renato Ratti's Barolo Marcenasco maintains its power for a long time, with an ageing capacity of at least 20 years.

Tenuous ruby red in colour with garnet hues, it has a nose that is a hymn to the truest Nebbiolo with jammy cherries, earth, undergrowth and mushrooms, then tobacco and liquorice sticks, slight balsamic and iron hints and a memory of dark spices. Generous, energetic, structured on the palate, it shows a solid, dry body and a robust elegance that hints at its long evolutionary potential. Young but extremely promising.

Perfect with grilled and spit-roasted red meats, game and mature cheeses, try it with tail.

The Winery

Oenologist, historian, scholar, Renato Ratti, in 1971, was a great innovator of Barolo and one of the main architects of the cultural (and technical) revolution in the world of Piedmontese wine: the first man to vinify a Barolo from a single vine variety and the first to create the 'Carta del Barolo', a classification of the best Cru in the area in Burgundian style (it was 1976). The Italian wine world owes much to him, especially his ability to have intuited the symbiotic relationship between a given sub-zone, the vintage and the ageing process, indispensable elements for granting soft, elegant and, above all, long-lived red wines. He loved to say of himself that he experienced first-hand every phase of the production of his wines, and it is admirable the love and dedication with which successive generations continue to carry on the tradition of Renato Ratti, that signature that is synonymous with high standards across the entire range, even in the more 'simple' and less emblazoned expressions, such as Dolcetto and Barbera d'Alba. Tasting these wines is like looking out over a panorama that directly overlooks the oldest and most precious hills of La Morra, a panorama that will be hard to forget...

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