Notes from Renato Ratti

"In 1965, I undertook my first single vineyard vinification (…) That year, while directly and personally beginning to make wine, after studying various Italian and European wine-producing areas and after meticulously crisscrossing all the Barolo zones, I began to focus on the differences, the qualitative possibilities of each subzone, the distinctive characteristics, and the possible enhancement of such characteristics when considered in their single state.

The personality that the wine inherits from the Cru manifests itself in a clear manner. It is enhanced by the techniques of vinification that were developed over the years and shorn of excessive human intervention. It is precisely in 1971 that Renato, alongside his nephew and the cellar’s enologist, Massimo Martinelli, concluded his pathway of study and establishes his own wine-making technique: an approach that starts from the vinification, affects the aging process and the refinement in bottle and seeks to bestow particular elegance, refinement and longevity for the Barolo Marcenasco."