Wine Details

Renato Ratti • Barolo
Italy • Piedmonte • Marcenasco
2004 (1 in Cellar)
Jeff Tolmie - with Mike - 17.10.2008
Medium murky red brown. Beautiful aromatic nose. Blueberries, goosberries and also something sweet, like nutmeg or petrol - maybe parsley. These give way to animally, vegetative smells - wet fur and cooked cabbage. It isn't intrusive or pongy though. The wow factor continues in the mouth. 'Take no Prisoners' tannins, marvelous balance with the acids and toasted rich dark fruits. Dark plum again and black cherries. Fantastic complexity, great length. In a few years these will be monumental.
- Wine Spectator
Beautiful aromas of blackberry and mineral follow through to a full body, with very well-integrated tannins and chocolate, bright fruit and mineral on the finish. Best after 2012. 5000 cases made. -J.S
Julia Harding
La Morra. Heavy bottle. Ageing not specified. Deepish smudgy garnet. Strange dried tomato and olive aromas and some volatility. Firm and dense and quite ‘modern’ tasting (ie tastes of new oak). Lots of grip but a nice freshness on the finish and very good length. 2012-25
Weinlade Gutenbergplatz
Weinlade Gutenbergplatz
Alcohol: 14%

Region: Barolo Marcenasco has ancient origins. There are historical documents from the “Rigestum Comunis Albe” that bear witness to the cultivation of the Nebbiolo vine in the “Marcenascum” area already back in the 12th Century. Barolo Marcenasco is smooth, balanced, elegant and faithfully reflects the typical characteristics of the La Morra sub zone. Production area: From the vineyards situated near the Annunziata Abbey (in the township of La Morra) and historically denominated “Marcenasco”.

Vineyard: Exposure: southeast and southwest. Altitude: 780 - 950 feet. Average age of productive vines: 25 years. System of cultivation: classic Guyot. Density per hectare: approx. 5,000 vines. Average yield: approx. 1 Kg/vine. Soils: Tortonian (bluish marl)

Harvesting period: Between the 1st and 6th of October

Vinification: Destemmed and crushed. Thermo-controlled fermentation at a temperature of 30°C (85° F). Average time of maceration: 7/8 days. Malolactic Fermentation in November in wood. Refinement: part in 25 hectoliter Slovenian oak barrels and part in barriques. Bottling: June. Number of bottles produced: 50.000 bottles of 750 ml, 300 Magnums of 1.5 lt, 200 Double Magnums of 3 lt. Longevity: 25-30 years. Analytical Data: Alcohol content: 14%. Total acidity: 5,6 g/l. Total extract: 28 g/l .

Organoleptic Characteristics: Color: intense garnet red. A bouquet with traces of licorice and tobacco. Full flavored, full-bodied and elegant.

Ref: 569