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Renato Ratti Marcenasco Barolo 2008

Nebbiolo from Barolo, Piedmont, Italy
  • RP92
  • WS91
14% ABV
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5.0 1 Ratings
14% ABV

Winemaker Notes

Barolo Marcenasco is smooth, balanced, elegant and faithfully reflects the typical characteristics of the La Morra sub zone. Noble and generous, glory of old Piedmont, a wine suitable for long aging. Barolo Marcenasco has ancient origins. There are historical documents from the "Rigestum Comunis Albe" that bear witness to the cultivation of the Nebbiolo vine in the "Marcenascum" area already back in the 12th Century.

This wine holds an intense garnet red color. A bouquet with traces of licorice and tobacco lingers on the nose. It is full flavored, full-bodied and elegant.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2008 Barolo Marcenasco is a pretty, up-front Barolo that is best enjoyed for its exuberant, open personality. It shows lovely delineation in its dark red fruit, smoke, licorice and spices. Today the French oak is a bit intrusive, suggesting the wine may not have quite enough stuffing to go the distance. That probably won’t matter much, as most bottles will long have been enjoyed by the time that becomes an issue. The juicy, fleshy style should remain appealing for at least a handful of years. With time in the glass the wine shows signs of increasing finesse, but I would still suggest drinking it sooner rather than later. Anticipated maturity: 2014-2018.
WS 91
Wine Spectator
Rich and smooth, with a base of assertive tannins underneath. The cherry, balsamic and tar flavors start out with the fleshy texture and linger with the dusty tannins. Offers a long, minerally aftertaste. Best from 2017 through 2032.
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Renato Ratti

Renato Ratti

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Renato Ratti, Barolo, Piedmont, Italy
2008 Marcenasco Barolo
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.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

WWH125692_2008 Item# 118873

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