Wine Renato Ratti Barolo Rocche Marcenasco DOCG 2006
Reviews of purchase Renato Ratti Barolo Rocche Marcenasco DOCG 2006
Wine rich garnet color.
The wine has a complex, multi-faceted flavor, which is disclosed as aeration. Shades of wild berries, soft earth tones and skin that completes a long aftertaste with velvety ripe tannins.
Delicate and persistent fragrance that combines shades of licorice, dried cherries, dried wildflowers and bitter shade tobacco.
The wine is excellent with dishes of red meat, traditional cuisine of Piedmont, game and mature cheeses.
Barolo Rocche Marcenasco - noble wine of Piedmont, which is suitable for long aging. Barollo is the rightful owner of the table. Wine conquers his strength, harmony and fullness of flavor that stays on for quite a long time. The grapes are harvested from the vineyard Rocche dell'Annunziata. The wine has great aging potential and incredible elegance.
Crop for the production of Renato Ratti Barollo Rocca Marchenasko 2006 was collected 24 September 2006 from vineyards located in the prestigious area of Rocche dell'Annunziata (La Morra). Average age of the vines over 50 years. Fermentation is carried out at a temperature of 30 ° C. Maceration lasts an average of 7 days in stainless steel containers. Shutter speed is carried out in several stages. The first year the wine is kept in French oak barrels and then another year in 25 liter barrels of Slavonian oak. Bottled wine was the summer of 2009. The total number produced in 2006 was 8 000 bottles of wine aging potential - more than 25 years.
Renato Ratti bought his first vine for the production Barollo in 1965, after his return to Piedmont from Brazil. He also bought a small vineyard in the area Marchenasko La Morra in the lands of the former monastery. Since 1969, the management of the campaign joined nephew Massimo Martinelli, who is also the winemaker. Together with him Ratti developed a technique of maturation and refinement Barollo to receive more subtle, elegant wine with a good potential for aging. This was an innovation in the field of winemaking. Term fermentation maceration and it significantly reduced, and the duration of exposure of wine he brought only two years.
Since the mid-seventies to the late eighties, Renato Ratti becomes a major component of the development of winemaking in the region, creating a set of laws and regulations. He was appointed president of the Barolo Consortium and Director of the Consortium of Asti. It is thanks to his hard work, Barollo won worldwide recognition, going to the world level. After the sudden death of Renato Ratti company was headed by a very young son Pietro, who had just graduated from the School of Enology in Alba. It was from his arrival to the present day economy is undergoing restructuring and large-scale expansion. In 2002, construction began on a new winery. Features of construction and design will be the most favorable influence on the aging of wine.
"The uniqueness of the origin of a particular sub-region, the classification of different wines, endurance and proper production, which provides flexibility, durability and elegance - these are three basic concepts that I believe the new style of winemaking» (Renato Ratti, 1971).