Wine Renato Ratti Barolo Rocche Marcenasco DOCG 2007
Reviews of purchase Renato Ratti Barolo Rocche Marcenasco DOCG 2007
Wine red garnet color.
The wine has a complex, multi-faceted flavor, which is disclosed as aeration. Soft fruit shades in combination with wild berries still amazing finish, which also found a place of exotic tones of earth and leather.
The wine has a fascinating multi-faceted fragrance that is filled with notes of cherries, licorice and 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. Barolo Marcenasco is of ancient origin. There are historical documents which show the Nebbiolo grape grown in this area as early as the 12th century. Wines from Barolo Marcenasco obtain a smooth, balanced, elegant and accurately reflect the typical characteristics of the region of La Morra.
Crop for the production of Renato Ratti Barollo Rocca Marchenasko 2007 was collected between 18 September and 1 October 2007 from vineyards located in the prestigious area of Rocche dell'Annunziata (La Morra). The average age of the vines is about 25 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 of the wine aged in French Bottom, and then another year in 25 liter barrels of Slavonian oak. Bottled wine was the summer of 2010. The total number produced in 2007 was 52300. bottles Ageing potential wine - more than 20 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).