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GR
RP
What: Two years in barrel and one in bottle
Why: For its ability to age for a long time
Perfect with: Spit-roasted and grilled red meats, game and mature cheeses
AWARDED
Wine spectator
Gambero rosso
Robert Parker
What: Two years in barrel and one in bottle
Why: For its ability to age for a long time
Perfect with: Spit-roasted and grilled red meats, game and mature cheeses
Italy
Cantina Ratti - Via Annunziata, 7, 12064 La Morra CN
Among the wines of the Ratti cellar, this is undoubtedly the most representative. Its origins are ancient. Historically, in fact, there are documents from the 'Rigestum Comunis Albae' that testify to the cultivation of Nebbiolo in the 'Marcenascum' area as early as the 12th century. First vintage 1965, this Barolo DOCG Marcenasco represents the history and identity of the winery founded by Renato Ratti. Soft, balanced and elegant, this Piedmontese red wine reflects the typical characteristics of the La Morra area. The grapes are harvested by hand in October, de-stemmed and crushed before being sent to the alcoholic fermentation phase in steel at a controlled temperature. Skin contact lasts about three to four weeks and includes fermentation and subsequent post-fermentation maceration with traditional submerged cap. After the alcoholic fermentation, the malolactic fermentation also takes place in steel. This is followed by a slow ageing period of about two years in 25 and 50 hectolitre oak casks. Then the wine is bottled to continue with its rest in the cellar for about another year. Noble and generous, this wine is suitable for very long ageing. It conquers with strength, harmony and fullness. A wine suitable for spit-roasted and grilled red meats, game and mature cheeses.
Renato Ratti's name is inextricably linked to the evolution and affirmation of modern Barolo. It was his idea to introduce the concept of Cru in the Langhe'. With these words one is greeted on the website of the beautiful winery in La Morra, one of the best known and best loved in the Langhe. The company was founded in 1965, when Renato bought the first vineyard for the production of Barolo. It is a small vineyard in the historic area of Marcenasco, below the Abbey of the Annunziata at La Morra. In 1969 his nephew Massimo Martinelli, also an oenologist, joined the company, with whom he perfected the technique of vinification, maturation and refinement of Barolo Marcenasco, to obtain elegance, finesse and longevity. The method developed by Ratti is completely innovative for the area. And thanks to his commitment, Renato Ratti became an important reference point for Langhe wine, leading him to the position of President of the Barolo Consortium and later Director of the Asti Consortium. Today, Cantina Ratti's vineyards extend over about 50 hectares, divided into 6 estates located in La Morra, Mango and Costigliole d'Asti and Dogliani. The distance between the different plots determines the presence of very different grape varieties, microclimates and soils. It is no coincidence that the winery produces all the classic Langa wines in the modern facility in La Morra.
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Piedmont 
