Noble and generous, a glory of Old Piedmont, it is a wine suited to extended ageing. Barolo is the absolute master of the dining room. It conquers the palate with strength, harmony, and fullness and maintains its power at length.
Renato Ratti Barolo Marcenasco D.O.C.G.
Grape: Nebbiolo.
Colour: Garnet
Production Area: Piemonte La Morra.
Soil: The bluish-tinted soil is rich in magnesium and manganese.
It is mainly comprised of clay mixed with sand and sandstone.
Altitude: 140 meters Asl.
Method: Guyot.
Harvest: October.
Technique: Grapes are handpicked in October, de-stemmed, and pressed. The alcoholic fermentation takes place in temperature-controlled stainless steel containers. Contact with the skins lasts approximately three to four weeks, including fermentation and successive post-fermentation maceration with the traditional submerged cap system. The malolactic fermentation takes place in steel containers.
Ageing: Refining for approx. Two years in oak barrels of 25 hl and 50 hl, followed by bottle refinement of approx. one year.
Best Serve: 17-18°C
Pairing: This is a great wine for important dishes, such as red meats roasted on a spit or grilled, game, dishes of gourmet white and red meats, and ripe cheeses. It is a garnet red. It has a fragrance with notes of licorice and tobacco. It has a full and elegant flavor.
