When people discuss Barolo, they talk about Renato Ratti. A local and international icon, Renato revolutionized Barolo wine, setting quality standards and taking part in writing the law that now enforces the rules of the Barolo appellation. After studying oenology at the University of Alba, Renato was employed by Cinzano in Brazil, overseeing production of vermouth and sparkling wines. In 1965 he left the sunnier climes of South America for his homeland where he purchased a vineyard, Marcenasco near the village of La Morra. Joined by his nephew winemaker, Massimo Martinelli, in 1969 he experimented with just the right formula for achieving the best results, ultimately reducing the length of the maceration and fermentation as well as barrel ageing, which was reduced to two years to allow further development in the bottle. An integral part of the Ratti production process is the traditional use of a ‘stepped’ winery, where the wine is moved and vinification assisted through the use of gravity. In the 1970s Ratti purchased more land in premium areas of Barolo, Monferrato and Asti and expanded production accordingly. Ratti wines became synonymous with quality Barolo that was exquisitely elegant, graceful smooth and supple to drink when young, but could also age well over twenty years. In the 1980s Renato Ratti’s pioneering work was recognised in his election as president of the Barolo Consortium and General Director of the Alba Consortium. He also undertook to create a museum to his beloved Barolo, which has now become a destination for winelovers the world over. Following his untimely death in 1988, his son Pietro joined Martinelli and together they keep alive the traditions that made the winery truly great.
Garnet red in colour. A bouquet with traces of licorice and tobacco. Full flavored, full-bodied and elegant.