2005 | Renato Ratti | Marcenasco

Marcenasco really comes through this vintage in terms of power, elegance and harmony. There are spice and herbal notes mixed in with almond, vanilla and allspice. You’ll love the sensation of wholeness and harmony here. Drink this opulent wine with filet mignon with wild mushroom cream sauce.

Reviews:

• Wine Advocate: The 2005 Barolo Marcenasco opens with perfumed aromatics that lead to a plump, juicy core of red fruit. The wine possesses notable inner perfume and terrific overall balance in a fresh, accessible style. This is a wonderful set of new releases from Renato Ratti, one of Piedmont’s historic names. The 2005s are especially beautiful for their soft, textured fruit and well-integrated French oak, something that hasn’t always been the case in recent vintages.

• James Suckling: Wonderful aromatics. Beautiful and complex aromas of blueberries and citrus fruits. Full-bodied with gorgeous polished, chewy tannins. A toned, fruit-forward beautiful wine that could still use some time.

Producer Information

Renato Ratti is a wine producer located in Barolo in northwestern Italy. It makes a wide range of wines from a number of Piedmont DOC and DOCG appellations, including Barolo, Dolcetto d'Alba, Barbera d'Alba, Barbera d'Asti and Monferrato. Renato Ratti spent time in Brazil producing Vermouth and sparkling wines for Cinzano before returning to his home in Piedmont in 1965. He purchased his first vineyard in the La Morra area and began making wines labeled with his own name. Today, the estate has 35 hectares (86 acres) under vine, divided among six vineyards: Colombé, Battaglione, Ochetti, Marcenasco, Conca and Rocche dell'Annunziata. Along with the standard Nebbiolo, Ratti also grows Barbera, Dolcetto, Cabernet Sauvignon, Merlot and Sauvignon Blanc. The estate uses traditional means of winemaking for its Barolo wines, although several concessions have been made to modernity in the interest of quality. After the grapes are destemmed and crushed, fermentation takes place in temperature-controlled stainless steel vats. Malolactic fermentation takes place in oak barrels before the wines are aged in a combination of French oak and the traditional large oak vats. Both fermentation time and the length of time spent aging in oak have been reduced since the estate's inception in the 1960s. Renato Ratti uses some biodynamic principles: vineyard workers must wear cotton gloves as the indigenous yeasts on the grape's surface are key in the production of a Ratti wine, and the wines are always bottled at a full moon. Renato Ratti makes three single-vineyard Barolos, from the Marcenasco, Conca and Rocche dell'Annuziata cru vineyards. These are the top offerings from the estate, and can be cellared for up to 20 years. Along with the range of classic Piedmont wines from Alba and Asti, Ratti also makes a varietal Sauvignon Blanc wine called I Cedri and a blend of Barbera, Cabernet Sauvignon and Merlot called Villa Pattono, both of which are labeled under the Monferrato DOC.

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