Renato Ratti Conca Barolo 2007
Nebbiolo from Piedmont, Italy
A beautiful garnet red color. Th bouquet is delicate and persistent with traces of licorice, mint and Lebanese cedar pine. Full flavored, warm and agreeably tannic.
The Wine Advocate - "The 2007 Barolo Conca is a deep, structured wine loaded with dark fruit, spices, menthol and licorice. This is a huge style for a Barolo from La Morra but there is plenty of underlying structure to balance the fruit pound for pound. The Conca is going to be a fascinating wine to follow over the course of its life. Anticipated maturity: 2015-2022. "
Wine Enthusiast - "Barolo Conca opens with inky dark concentration and soothing aromas of black fruit, spice, cola, plum, prune and dried lavender buds. The nose presents those ethereal and delicate aromas, but in the mouth, it delivers thicker flavors of chocolate and mocha. Drink after 2018."
International Wine Cellar - "Medium red. Higher-pitched on the nose than the Marcenasco, with blackberry, licorice, mint and graphite aromas accompanied by sweet oak scents. Suave, sweet and impressively concentrated; really spreads out to coat the palate. With its full alcohol (15+%) and notes of menthol, eucalyptus and licorice, this big boy comes across as a bit monolithic today, but its finishing breadth, substantial ripe tannins and impression of firm acidity suggest it will evolve gracefully.
James Suckling - "Loads of blackberry and spice character, with a hazelnut note. Full body, with fine tannins and a fruity, chocolate aftertaste. Balanced and pretty. Best after 2014."
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Renato Ratti Winery
Located halfway up the hill dominating the principal valley of Barolo, buttressed by steep slopes lined by orderly vineyards, lies a precious jewel from the 15th century: the Abbey of Annunziata.
As the monks historically produced wine from the grapes of the surrounding hillsides, today, remembering their lessons, incomparable wines are produced.
From the 100 acres of vineyards, the Renato Ratti winery produces around 150,000 bottles from the traditional denominations of the area: Barolo, Nebbiolo d'Alba, Barbera d'Alba, Dolcetto d'Alba.
The modern and innovative philosophy of vinification introduced since the 60's by Renato Ratti, is today in the hands of his son Pietro and his nephew Massimo Martinelli. View all Renato Ratti Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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