About this wine
Vineyard and terroir
Conca is among the oldest MGAs of the Barolo area and was already known to the Benedictine monks of the Abbey of the Most Holy Annunciation. The approximately 7,000 m² vineyard lies below the Annunziata cellar. Its distinctive bluish soil and particular microclimate allow Anemone coronaria, recognizable by its reddish-purple flowers, to grow here. Conca produces Ratti’s most structured expression of Barolo.
Grapes
100% Nebbiolo.
Vinification
The grapes are picked by hand in October, destemmed and pressed. Alcoholic fermentation takes place in temperature-controlled stainless-steel tanks. Skin contact lasts approximately three to four weeks and includes fermentation followed by post-fermentation maceration using the traditional submerged-cap method. Malolactic fermentation is completed in stainless steel.
Ageing
The wine matures for approximately two years, partly in barriques and partly in 25 hl oak casks, followed by approximately one year in bottle. Beginning with the 2019 vintage, Conca becomes a Riserva and undergoes longer maturation in wood and further refinement.
Technical data
Barolo D.O.C.G. First vintage: 1970.
Tasting profile
Garnet red. The delicate yet persistent bouquet has characteristic balsamic nuances of licorice and mint. The palate is full-flavored and warm, with pleasant tannins and a structured profile.
Serving and pairing
Suited to important dishes, spit-roasted or grilled red meats, game, refined preparations of white or red meat, and mature cheeses.
Vintage notes
The 2019 vintage marks the transition to Riserva, accompanied by longer wood ageing and refinement.
Label / history
The historic label displays the coat of arms of a local noble family: a black hawk against a gilt background. Its Latin inscription, “Probasti me et cogniusti me,” translates as “You tried me, you knew me.”
The wine is presented in the Albeisa bottle, named after Alba. Renato Ratti created this distinctive bottle in 1973 to identify the territory and its wines.