About this wine
Vineyard and terroir
Marcenasco lies in La Morra, whose character is expressed through the wine’s smooth, balanced and elegant style. The name has deep historical roots: documents held in the Rigestum Communis Albae record Nebbiolo cultivation in an area called “Marcenascum” as early as the 12th century.
Grapes
100% Nebbiolo.
Vinification
The grapes are picked by hand in October, then destemmed and pressed. Alcoholic fermentation takes place in temperature-controlled stainless-steel vessels. Skin contact lasts approximately three to four weeks, covering both fermentation and the subsequent post-fermentation maceration. The traditional submerged-cap method is used. Malolactic fermentation takes place in stainless steel.
Ageing
The wine matures for approximately two years in oak barrels with capacities of 25 hl and 50 hl, followed by approximately one year of bottle ageing.
Technical data
Barolo DOCG. The first vintage was 1965.
Tasting profile
Garnet red in colour, with liquorice and tobacco aromas. The palate is full and elegant, combining strength, harmony and fullness while sustaining its power through a long finish. Its smoothness, balance and elegance reflect the character associated with La Morra.
Serving and pairing
Designed for substantial dishes, including spit-roasted or grilled red meats, game, refined preparations of white or red meat, and mature cheeses. It is suited to very long ageing.
Label / history
Marcenasco has represented the history and identity of Ratti since its inception. Renato Ratti created its label in 1965 as a tribute to the history of Marcenasco. It bears the coat of arms of the local noble family—a black hawk against a gilt background—and the Latin inscription Probasti me et cognuisti me, translated as “You tried me, you knew me.”
The wine is presented in the Albeisa bottle. Named after Alba, this bottle was created by Renato Ratti in 1973 to identify the distinctive territory and its wines.