Renato Ratti studied oenology in Alba then moved to Brazil to work for Cinzano. He then returned to Alba and began producing wine and was appointed as President of the Barolo Consortium. Since his death, his son and nephew have overseen the winemaking, still honouring the techniques of shorter maceration and shorter oak ageing.
The resulting wines are powerful and approachable in their youth.
 |
Piedmont, Italy |
 |
Nebbiolo |
 |
Light garnet red |
 |
Red fruits, rose pedals, tar |
 |
Full bodied, tannic, dried fruit, cranberries and dried flowers |
 |
Game, pigeon or most red meats |
 |
Decant and use big red wine glasses. Serve at 16–18 degrees |