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Renato Ratti Barbera del Piemonte 2001

Barbera from Piedmont, Italy
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    Renato Ratti

    Renato Ratti

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    Renato Ratti, Piedmont, Italy
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    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.

    Piedmont

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    Set upon a backdrop of the visually stunning Alps, the enchanting and rolling hills of Piedmont are the source of some of the country’s longest-lived and most sought-after wines. Vineyards cover a great majority of the land area—especially in Barolo—with the most prized sites at the top hilltops or on south-facing slopes where sunlight exposure is maximized. Piedmont has a continental climate with hot, humid summers leading to cold winters and precipitation year-round. The reliable autumnal fog provides a cooling effect, especially beneficial for Nebbiolo, Piedmont’s most prestigious variety.

    In fact, Nebbiolo is named exactly for the arrival of this pre-harvest fog (called “nebbia” in Italian), which prolongs cluster hang time and allows full phenolic balance and ripeness. Harvest of Nebbiolo is last among Piedmont's varieties, occurring sometime in October. This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure; the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and farther north, the regions of Gattinara and Ghemme, also produce excellent quality Nebbiolo.

    Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin and juicy red fruit. Dolcetto, Piedmont’s other important red grape, is usually ready within a couple of years of release.

    White wines, while less ubiquitous here, should not be missed. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.

    Friendly, approachable and full of juicy red fruit, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera, but it is also planted in a few nearby Italian provinces and remains one of the most widely planted varieties in the country. Barbera actually can adapt to many climates and enjoys success in California—particularly in the Sierra Foothills—and some southern hemisphere wine regions.

    In the Glass

    Barbera is typically marked by flavors of red cherry, raspberry or blackberry and backed by a signature zingy acidity. Warmer sites produce Barberas with intensely ripe fruit and complex notes of cocoa, savory spice, anise and nutmeg. Cooler sites will produce a lighter Barbera with more finesse and intriguing notes of cranberry, graphite, smoke, lavender and violet.

    Perfect Pairings

    Barbera’s prominent acidity makes it a natural match with tomato-based dishes, making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers or barbecue.

    Sommelier Secret

    In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound, at least in Piedmont. In fact, many Piemontese producers today still make a deliciously pure, fruity and unoaked version, intended for earlier consumption. The wine world didn't realize Barbera's potential until the work of Giacomo Bologna in Asti in the 1960s. His debut of the barrique-aged Barbera called Bricco dell’Uccellone revealed this grape's true potential. Many of the better bottlings of Piemontese Barbera can age gracefully for 10-15 years or more.

    DIM21511_2001 Item# 73744