Barolo Marcenasco (2021)

About this wine

The 2021 Renato Ratti Barolo Marcenasco is a full-bodied red wine made entirely from Nebbiolo grapes. It presents a garnet red color and offers aromas of licorice and tobacco. On the palate, it delivers rich flavors of red fruits, licorice, and tobacco, with a full and elegant taste. This wine is known for its smooth, balanced, and polished character, reflecting the typical traits of the La Morra–Annunziata sub-zone. Barolo Marcenasco has ancient origins, with historical documents from the 12th century mentioning the cultivation of Nebbiolo in the 'Marcenascum' area. This wine is suitable for long aging and is best enjoyed between 6 to 12 years after the vintage.

About the grape

Nebbiolo is a grape variety native to Italy's Piedmont region, with records dating back to the 13th century. Its name likely comes from 'nebbia,' the Italian word for fog, referencing the mist that envelops vineyards during its late October harvest. Nebbiolo is known for its high tannins and acidity, requiring careful cultivation and extended aging to develop its full character. In the 19th century, winemakers like Renato Ratti modernized Barolo production by introducing shorter fermentation times and aging in smaller oak barrels, making the wine more approachable at a younger age.

Quick facts

• 📜 The name 'Marcenasco' traces back to the 12th century, with historical records from the 'Rigestum Comunis Albae' mentioning Nebbiolo cultivation in the 'Marcenascum' area.
• 🍷 Renato Ratti's Barolo Marcenasco was first produced in 1965, marking one of the earliest single-vineyard Barolos.
• 🛢️ The wine undergoes approximately two years of aging in oak barrels, followed by about one year of bottle refinement, enhancing its complexity and longevity.
• 🌹 Barolo Marcenasco is known for its garnet red color and a bouquet featuring notes of licorice and tobacco, offering a full and elegant flavor profile.
• 🦅 The label of Barolo Marcenasco features the coat of arms of the local noble family, depicting a black hawk against a gilt backdrop, symbolizing its rich heritage.

Palate profile

Producer

Renato Ratti, born in 1934, revolutionized Barolo winemaking by introducing single-vineyard (cru) vinification and creating the first detailed map of Barolo's historical crus in the 1970s. After studying enology in Alba and working in Brazil, he returned to Piedmont in 1965, establishing his winery in La Morra beneath the 14th-century Abbey of L'Annunziata. His innovative techniques, such as shorter fermentation periods and reduced oak aging, emphasized elegance and longevity in Barolo wines. Following his untimely death in 1988, his son Pietro continued his legacy, expanding the vineyards and modernizing the winery while respecting traditional methods.