The Ratti family have been pioneers in the Barolo region since Renato Ratti returned to his native Italy in the 1960s after a stint working in Brazil and decided to pursue his dream of making his own wines. In addition to their sought-after Barolo wines made in the famous cru of La Morra, the Ratti family also make other typical local wines like this stunning Barbera d’Alba crafted with fruit from the family’s prized La Morra vineyards.
The Barbera grapes grown here are perfectly suited to the sandy soils and produce a generous, full-bodied red wine with fine tannins and a firm structure which makes the wine an ideal partner for red meats, tomato-based pasta dishes, and even a freshly-made pizza. On the palate there is an intense red fruit character which is complemented by a bright streak of acidity and long, clean finish.
This single varietal Barbera wine is made by macerating the grape must with the skins for just 7 days to preserve freshness and elegance in the finished wine. When the fermentation process is complete the wine is then aged in oak barrels for around a year to mature and soft it ready for release.