2019 | Renato Ratti | Barbera d’Asti

Description

Red Wine: 2019 | Renato Ratti | Barbera d’Asti

Intense, ruby red. Bouquet of ripe fruit with an undercurrent of spices. It’s a classic Barbera d’Asti with balance between acidity, tannin and persistent aromas, with a good aging potential.

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Producer: Renato Ratti

Ratings: WA | 90WS | 90

Vintage: 2019

Size: 750ml

ABV: 14%

Varietal: Barbera

Country/Region: Italy, Piedmont

Intense, ruby red. Bouquet of ripe fruit with an undercurrent of spices. It’s a classic Barbera d’Asti with balance between acidity, tannin and persistent aromas, with a good aging potential. Full flavor with long persistence.

Reviews:

• Wine Advocate: Showing another handsome military uniform on its front label (this one dating from 1800), the Renato Ratti 2019 Barbera d’Asti Battaglione is a ripe and exuberant expression. Opening to medium dark concentration and plenty of rich blackberry, this wine carries a little more fruit weight on its bones (compared to the Villa Pattono). However, the fruit is also younger (by one year), and this vintage naturally offers dark cherry and bold primary intensity.

• Wine Spectator: This is rich and dense, with earthy overtones to the plum and fruitcake flavors. Balanced and persistent from start to the lingering finish.

Producer Information

Renato Ratti is a wine producer located in Barolo in northwestern Italy. It makes a wide range of wines from a number of Piedmont DOC and DOCG appellations, including Barolo, Dolcetto d’Alba, Barbera d’Alba, Barbera d’Asti and Monferrato. Renato Ratti spent time in Brazil producing Vermouth and sparkling wines for Cinzano before returning to his home in Piedmont in 1965. He purchased his first vineyard in the La Morra area and began making wines labeled with his own name. Today, the estate has 35 hectares (86 acres) under vine, divided among six vineyards: Colombé, Battaglione, Ochetti, Marcenasco, Conca and Rocche dell’Annunziata. Along with the standard Nebbiolo, Ratti also grows Barbera, Dolcetto, Cabernet Sauvignon, Merlot and Sauvignon Blanc. The estate uses traditional means of winemaking for its Barolo wines, although several concessions have been made to modernity in the interest of quality. After the grapes are destemmed and crushed, fermentation takes place in temperature-controlled stainless steel vats. Malolactic fermentation takes place in oak barrels before the wines are aged in a combination of French oak and the traditional large oak vats. Both fermentation time and the length of time spent aging in oak have been reduced since the estate’s inception in the 1960s. Renato Ratti uses some biodynamic principles: vineyard workers must wear cotton gloves as the indigenous yeasts on the grape’s surface are key in the production of a Ratti wine, and the wines are always bottled at a full moon. Renato Ratti makes three single-vineyard Barolos, from the Marcenasco, Conca and Rocche dell’Annuziata cru vineyards. These are the top offerings from the estate, and can be cellared for up to 20 years. Along with the range of classic Piedmont wines from Alba and Asti, Ratti also makes a varietal Sauvignon Blanc wine called I Cedri and a blend of Barbera, Cabernet Sauvignon and Merlot called Villa Pattono, both of which are labeled under the Monferrato DOC.