Renato Ratti
Marcenasco Barolo Nebbiolo
Barolo, Cuneo, Piedmont, Italy
To my palate, Renato Ratti is one of those producers that seems to be gradually improving in quality. And while the wines tends to lean a bit “modern” with the shorter maceration times and use of some barrique, the “Marcenasco” designation is slightly more traditional and aged exclusively in large botti. The 2013 vintage pours a deep ruby with a translucent core. On the nose, the wine is intense with a stunning amount of tar and roses on the nose; like, all the tar and roses. There’s some desiccated red and black fruits in there too. On the palate, the wine is bone dry with high tannins and medium+ acid. Again, red and dark fruits; some of them desiccated with licorice, porcini and dried herbs. There is an overwhelming charm that I found to be pretty compelling. A more elegantly-styled Barolo and while it’s not the most complex example, it hits the marks that one should expect from a good producer. I’m sure a “classic” vintage like 2013 helps some. The finish is long and savory and very satisfying. Pretty lovely stuff. Probably the best I’ve had from Ratti yet.
To my palate, Renato Ratti is one of those producers that seems to be gradually improving in quality. And while the wines tends to lean a bit “modern” with the shorter maceration times and use of some barrique, the “Marcenasco” designation is slightly more traditional and aged exclusively in large botti. The 2013 vintage pours a deep ruby with a translucent core. On the nose, the wine is intense with a stunning amount of tar and roses on the nose; like, all the tar and roses. There’s some desiccated red and black fruits in there too. On the palate, the wine is bone dry with high tannins and medium+ acid. Again, red and dark fruits; some of them desiccated with licorice, porcini and dried herbs. There is an overwhelming charm that I found to be pretty compelling. A more elegantly-styled Barolo and while it’s not the most complex example, it hits the marks that one should expect from a good producer. I’m sure a “classic” vintage like 2013 helps some. The finish is long and savory and very satisfying. Pretty lovely stuff. Probably the best I’ve had from Ratti yet.
1 person found it helpfulDec 31st, 2021
Nice Barolo. Mint, potpourri, dried tobacco, sweet cherries, worn leather. Pronounced tannins. Needs more time to blossom, but drinks fine now nonetheless.
Nice Barolo. Mint, potpourri, dried tobacco, sweet cherries, worn leather. Pronounced tannins. Needs more time to blossom, but drinks fine now nonetheless.
Feb 2nd, 2020
Beautiful,
Tannins little heavy, decanting necessary. Wonderfull anise, dark berries and little vanilla. Love it.
Beautiful,
Tannins little heavy, decanting necessary. Wonderfull anise, dark berries and little vanilla. Love it.
Very dry & crisp. Aerated but maybe could be better over time.
Very dry & crisp. Aerated but maybe could be better over time.
May 10th, 2019
Roses, tar and strawberries on the nose. Such an interesting wine! Unripe black plum, licorice and firm tannins. Needs at least 5 more years to be amazing.
Roses, tar and strawberries on the nose. Such an interesting wine! Unripe black plum, licorice and firm tannins. Needs at least 5 more years to be amazing.
Dec 29th, 2018Took about an hour to open up but after was delicious
Took about an hour to open up but after was delicious
Feb 15th, 2018
Delicious Barolo at 10th St pizza with Yen. She brought. Needed minute to breathe but all good now!!!
Delicious Barolo at 10th St pizza with Yen. She brought. Needed minute to breathe but all good now!!!
Hallonchokladig, träig doft. Lätt i kroppen och fin strävhet!
Hallonchokladig, träig doft. Lätt i kroppen och fin strävhet!
Aug 25th, 2017Ok. Silvio is better. Tannens are sharp and flattening
Ok. Silvio is better. Tannens are sharp and flattening
Jul 20th, 2017