| Region of production: | Barolo |
| Winery Location: | La Morra |
| Year Established: | 1965 |
Vineyard Holdings
Approximately 35 ha
Top Wines Produced
- Barolo Marcenasco
- Barolo Conca
- Barolo Rocche
- Dolcetto d’Alba Colombè
- Barbera d’Alba
Inaugural Vintages
- 1965 for Barolo Marcenasco
- 1970 for Barolo Conca
- 1971 for Barolo Rocche
Average Total Production
- N/A
Summary
Renato Ratti came to Barolo without a history of family winemaking. This enabled him to plot his own course, and subsequently, find his own, unique style of winemaking. His philosophy towards making great Barolo is the result of three factors: the pedigree of a unique cru, the individual vintage characteristics, and his own process of bottle refinement. In addition to making his own wines, he was largely involved in the governing decisions behind the establishment of the Barolo DOCG. In the 1980’s, he created a guide mapping out the various crus of Barolo and Barbaresco which was largely influential in bringing international attention to single vineyard Barolo and Barbaresco bottlings.
Style & Vinification Techniques
Wines are fermented for 7-10 days with the use of temperature control. Ageing takes place for two years in French oak, ranging in size from 25-50 hl.
Producer Website: Renato Ratti