Grapes handpicked in the month of October, de-stemmed and pressed. The alcoholic fermentation takes place in temperature controlled stainless steel containers. Contact with the skins lasts approximately 3 to 4 weeks and includes the fermentation and successive post-fermentation maceration with the traditional submerged cap system. The malolactic fermentation takes place in steel containers.
Refining for approx. 2 years in oak barrels of 25 hl and 50 hl, followed by bottle refinement of approx. 1 year.
It conquers the palate with strength, harmony and fullness and maintains its power at length. A great wine for important dishes, red meats roasted on a spit or grilled, game, dishes of gourmet white and red meats and ripe cheeses. Garnet red. Fragrance with notes of licorice and tobacco. Full and elegant flavor.
"This is a classic wine proudly made with consistency over the years by the Ratti family. The 2018 Barolo Marcenasco comes from a vineyard in La Morra that has always been farmed by this estate (but that is not an official MGA). However, it is a brand in its own right known for its especially silky tannins and delicate fiber. The wine shows close-knit aromas of small berries, candied violet and crushed stone." - WA 93
In 1965, Renato ratti decides to make wine in the Abbey of the holy annunciation at La Morra.
An attentive eye to the peculiarities of the territory (with full awareness that each zone or subzone generates wonderfully different Barolos), with the felicitous intuition of bringing to the Langhe district the French concept of the Crus, a smaller impact from human hands in the vinification process and a different approach towards aging/refining.
After 60 years, the name Ratti is indissolubly tied to Barolo. Today, the Ratti Cellar at La Morra produces the classical wines of the Langhe district, in full respect of the philosophy established by the founder, Renato Ratti.