RENATO RATTI Marcenasco, Barolo

Marcenasco is a vineyard in the La Morra zone, directly beneath the winery, is a five minute drive east of the village of La Morra and a five minute drive north east from the village of Barolo in the heart of the region. While Marcenasco isn’t on the official list of crus or Menzione Geografica Aggiuntiva (MGA or Me.G.A), it is a cru and the name is registered to Renato Ratti. There are records of the noble Nebbiolo being cultivated in ‘Marcenascum’ as far back as the 7th century AD. The first vintage of this wine was in 1965 and, since 1973, the bottle has ‘Albeisa’ embossed on the glass shoulder. It comes from the name of the city of Alba. Expect dark fruit and spice on the nose with a full and powerful palate.

The fruit is hand harvested, de-stemmed and pressed. Fermentation takes place in temperature controlled stainless steel containers on skins and lasts three to four weeks. Post-fermentation maceration is performed using the traditional submerged cap system. The malolactic fermentation takes place in steel containers. The wine is then aged for approximately two years in oak barrels of 25 and 50hl followed by a year in bottle prior to release.

'The vine always remains at the center of a wine; it is where it is born, expresses itself and gains its fullest potential.'