Renato Ratti Barolo Marcenasco D.O.C.G.

Method:  Guyot.

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.

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.

Harvest: October.

Ageing: Refining for approx. Two years in oak barrels of 25 hl and 50 hl, followed by bottle refinement of approx. one year.

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.

Best Serve: 17-18°C

Colour: Garnet