Marcenasco Barolo DOCG
Noble and generous, glory of old Piedmont, a wine suitable for long aging, Barolo is the absolute master of the table. It conquers the palate with the conviction of strength, harmony and fullness and holds its sway at length. Barolo Marcenasco has ancient origins. There are historical documents from the "Rigestum Comunis Albae" that bear witness to the cultivation of the Nebbiolo wine in the "Marcenascum" area already back in the 12th Century. The first bottle of Barolo DOCG Marcenasco from Renato Ratti winery comes from a single vineyard (cru) placed near the Abbey of the Annunciation in La Morra. The first Barolo Marcenasco is vinified in the ancient Abbey, which dates to the 15th century. It was the 1965. The harvest of the Nebbiolo grapes is carried out manually in October. Once arrives to the cellar, the grapes are subjected to destemming and crushing, ready for the winemaking process with alcoholic fermentation at about 30 °C and maceration for 7-10 on fine lees. The wine is transferred to wood, where the malolactic fermentation takes place, continuing the refining in oak barrels of 25hl and 50hl for about 2 years.
Barolo Marcenasco has a garnet red colour. Scent of licorice and tobacco. Full and elegant taste. Full and austere tannins, typical of this great Italian wine. Its aging potential is estimated over 20 years if well preserved. We suggest serving at 18-20 °C, taking care to uncork the bottle at least half an hour before serving.
FOOD MATCHING SUGGESTIONS
Barolo Marcenasco by Renato Ratti is a wine suitable for roasted and grilled red meat, game, white meat and aged cheese.
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Renato Ratti winery is a representative label of Piedmontese and national enology. Mr. Ratti bought the first vineyard for the production of Barolo in 1965: it was a small vineyard in the historic area of Marcenasco, under the Abbazia dell'Annunziata in La Morra, about halfway up the hill overlooking the main Barolo valley.