# Marcenasco Barolo (2021)

- **Producer:** Renato Ratti
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €70
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, red plum, black cherry, rose, violet, liquorice, cedar, vanilla, smoke, leather, earth, mushroom, tobacco, dried fruit

## About this wine

The Marcenasco Barolo from Renato Ratti is a distinguished wine with deep historical roots, originating from a vineyard documented as early as the 12th century. Renato Ratti himself was instrumental in popularizing the concept of single-vineyard 'cru' wines in Barolo, releasing the first Marcenasco vintage in 1965. This wine represents an elegant and classic expression from the La Morra sub-region, celebrated for its balance and finesse. The 2021 vintage, characterized by a challenging yet ultimately rewarding growing season, has yielded a wine of notable structure, concentration, and clarity, embodying the estate's philosophy of terroir expression and age-worthiness.

## Interesting facts

- Documents from the 12th century mention Nebbiolo cultivation in the 'Marcenascum' area.
- Marcenasco was Renato Ratti's first single-vineyard Barolo bottling in 1965.
- The vineyard is located near the historic Annunziata Abbey.
- The 2021 vintage was recognized as #65 in James Suckling's Top 100 Wines of Italy 2025.

## Food pairing

The wine's firm tannins and full body are ideal for cutting through the richness of red meats and game, while its vibrant acidity balances fatty components. Earthy notes in the wine complement dishes featuring mushrooms or truffles, and its complexity can stand up to robust flavors.

## Wine making process

The production of Marcenasco Barolo begins with hand-harvested Nebbiolo grapes from the La Morra sub-region. After de-stemming and pressing, the grapes undergo alcoholic fermentation in temperature-controlled stainless steel tanks, followed by an extended maceration period of three to four weeks on the skins to maximize extraction. Malolactic fermentation also takes place in steel. The wine is then aged for approximately two years in large Slavonian oak barrels (25 hl and 50 hl). Finally, it rests in the bottle for about a year before release, allowing for integration and development. The estate's approach emphasizes respect for terroir and the creation of elegant, age-worthy wines.