Renato Ratti

Kuvaus

Mediumbodied, aromatic and deliciously defined Barolo with black currant tones, dark berries and licorice, well balanced with silky tannins that contrast well with the fresh and long-lived fruit.

Sopii yhteen

Lammas Riistaliha Vasikan liha

Luonne

Täyteläinen

Rypäle

Nebbiolo

Tuottaja

The interesting story about legendary Piedmont producer Renato Ratti starts in 1965 when young Renato returns from Brazil where he worked on developing Cinzano's local wine production. Back in Piedmont, he immediately buys a vineyard belonging to the classic village of La Morra. The wine, which is named Marcenasco, becomes the firm's and the entire region's first winery named Barolo. When the enologist Massimo Martinelli starts with Renato Ratti (1969), the firm's style and quality develops significantly. They shorten barrel storage with more fruity wines as a result. The idea was also adopted by Angelo Gaja and the region during the 70s was this revolutionary norm norms were to store the Barolo wines upwards of 10 years in bottling.

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