Posts tagged ‘conca’
Renato Ratti Winery (Photo ©Tom Hyland)
On a hillside in the small frazione of Annunziata below the town of La Morra, the handsome winery of Renato Ratti overlooks some of the most beautiful landscapes in the Barolo zone. Today Pietro Ratti manages the winery, having succeeded his father Renato, a legendary figure in the development of the wine and the territory of Barolo during the past half century.
The elder Ratti was definitely a leader in the promotion of Barolo and perhaps his most famous contribution was his map of the finest vineyards – cru – of the Barolo zone in the 1960s. Newer maps have been created, but almost all of them credit Ratti’s work in letting the world know about the finest sites for planting Nebbiolo in this territory.
Today, most releases of Barolo are from a single cru, but this was not the case some 40 years ago, so this idea of Ratti was ahead of its time- thankfully, it was also a necessary concept. Today Pietro Ratti is one of many producers that release cru Barolo, in his case from Rocche dell’Annunziata (labeled simply as Rocche). Ratti also produces two other Barolos – Conca and Marcenasco – that are technically not from a single vineyard, but are instead from subzones in Annunziata.
Ratti today combines both traditional and modern technology when crafting his Barolo, as these wines are aged in a combination of large Slavonian oak and French barriques. The result is that the wines are a bit darker in color than a typical Barolo, but there are unmistakable varietal aromas that emerge from each bottling. Here are my notes on the current 2006 releases of these wines:
Barolo Rocche – cedar, red cherry, sage and tobacco aromas; excellent concentration; rich mid-palate, lively acidity and refined tannins. Beautiful complexity and expression of terroir. Best in 20-25 years.
Barolo Conca – blackthorn, cherry and tobacco aromas; rich finish with very good persistence, lively acidity and refined tannins. Best in 20 years plus.
Barolo Marcenasco – cedar, cumin and dried cherry aromas; medium-full; nicely balanced throughout with good persistence. Best in 12-15 years.
I rated the Rocche as outstanding, the Conca as excellent and the Marcenasco as very good. The 2006 vintage is in the vein of the old-fashioned Barolos – wines that are tightly structured and will reward great patience.
Pietro Ratti (Photo ©Tom Hyland)
Pietro also produces an excellent Barbera d’Alba as well as notable bottlings of Nebbiolo d’Alba and Dolcetto d’Alba. He continues his father’s work in the vineyards as well as the promotion of the Barolo zone and the entire Langhe area. I’ve come to know him during my visits over the past seven years and find him to be as personable and as helpful a producer as I’ve met in Italy. He is a graceful, elegant man and his wines are in the same manner.