2020 | Renato Ratti | Barbera d’Asti

Introduction

Red Wine: 2020 | Renato Ratti | Barbera d’Asti

Intense, ruby red. Full flavor with long persistence. This hot-vintage wine carries its fruit weight well, adding aromatic intensity and freshness without any residual heaviness. Balanced, with a nice edge of acidity and bitter almond on the finish.

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Producer: Renato Ratti

Ratings: WA | 91 JS | 90

Vintage: 2020

Size: 750ml

ABV: 14%

Varietal: Barbera

Country/Region: Italy, Piedmont

Intense, ruby red. Full flavor with long persistence. This hot-vintage wine carries its fruit weight well, adding aromatic intensity and freshness without any residual heaviness. Balanced, with a nice edge of acidity and bitter almond on the finish.

Reviews:

• Wine Advocate: Part of the soldier’s series in which each bottle shows the antique uniforms of various fractions of the Italian military, the Renato Ratti 2020 Barbera d’Asti Battaglione is a ripe, soft and full-bodied expression that exhibits the natural sweetness of Barbera with dark berry and cherry confit. This hot-vintage wine carries its fruit weight well, adding aromatic intensity and freshness without any residual heaviness.

• James Suckling: This smooth red is marked by bright cherry, blackberry and spice notes that show a hint of chocolate. Balanced, with a nice edge of acidity and bitter almond on the 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: Colomb, 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.