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All tasting notes
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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2012 (based on 30 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86 pts. and median of 88 pts. in 15 notes) - hiding notes with no text | | | Tasted by sembefu on 4/1/2011 & rated 90 points: This wine was the best in a blind tasting where the rivals were Braida Bricco dell’Uccellone 2006, Pio Cesare Barbera d’Alba 2008 & Vietti La Crena 2004. The jury consisted wine professionals as well as true enthusiasts.
Color: clear, red tone
Nose: cherries, light red fruits and sour cream onion
Taste: juicy berries, licorice, spices with long lasting and balanced taste. (2299 views) | | | Tasted by primaxx on 1/7/2011 & rated 68 points: Sur, nesten eddik. Assosiasjoner til råtne egg. Laaaangt forbi toppen. (2645 views) | | | Tasted by PVJC on 1/3/2010: Jenn really likes because smoother than most Barberas...missing a little of the earthiness to me but still reasonably good (2351 views) | | | Tasted by CWilliam on 12/2/2009: Dark red color. Opened 30 minutes before drinking and aerated. On the first night, an 85. Tobacco, dark fruits & a little oak on the nose and the palate. Tannins weren't integrated or not enough acidity to support the fruit. A drinkable wine but not worth buying again (or not ready to drink!). On the second night (vacu-vin overnight), this wine was much more balanced. No heat on the finish, the tobacco and black fruits were more apparent and the wine seemed more supple. Needs another 6 months or 1 year to show it's stuff. 89-90 on the second night. (2487 views) | | | Tasted by Greg_O on 10/20/2009 & rated 88 points: The oak was a little too heavy for me this time. Still lots of nice fruit though. (2539 views) | | | Tasted by JHaslam on 9/8/2009 & rated 89 points: This was a very nice wine. Rich ruby color, with a strong nose of earth and currant. Extremely velvety, not overly fruity, just a nice "fullness" in the mouth. Taste of earth and leather, with a slight cocoa finish. After 2 hours in the glass this Barbera has held up extremely well. Moderate acidity, but worked with a balsamic marinated Mahi Mahi. (1726 views) | | | Tasted by vinole on 7/29/2009 & rated 88 points: Ordered a glass at a restaurant. Forward fruit of cherries and plum with a finish with hints of sweetness due to the ripeness. Low acidity for a Barbera. Still got some earth on the finish to remind me this was Italian. A nice wine to sip, but does not pair with food as well due the lack of acidity and the forward fruit. (1592 views) | | | Tasted by Greg_O on 6/28/2009 & rated 90 points: Tons of red fruit, earth and spice. Obvious oak influence but very enjoyable. A little on the heavy side for a barbera with just enough acidty to work with some dishes but might be better on it's own. (1505 views) | | | Tasted by Bob Fyke on 12/1/2008 & rated 90 points: Complex with spice, strawberry preserves and balanced structure. Medium bodied with a nice finish. Holds up well to time in the glassl. A Barbera that really satisfies. (1727 views) | | | Tasted by pab on 11/13/2008 & rated 89 points: Was consumed together with turkey, perfect match. (1660 views) | | | Tasted by strikingvisage on 10/21/2008 & rated 88 points: Aromas of currant, spices, and earth with notes of cocoa. Also had a very slight medicinal note. Medium body with very soft tannins and a great velvety mouthfeel. Finish was light and dusty with hints of chocolate. Delicate and well-balanced, quite good. (1603 views) |
| Renato Ratti producer website
In 1965, Renato Ratti bought his first vineyard for the production of Barolo, in the historical zone of Marcenasco, right below the Abbey of L’Annunziata at La Morra. In 1969, his nephew, Massimo Martinelli, joined the company and together, they perfected a technique of vinification, maturation and refinement for their Marcenasco Barolo, with the declared aim of obtaining the elegance, subtlety and longevity worthy of the variety's full potential. Since then, Renato Ratti has become an important point of reference for Langhe wines and Italian wines in general.
Producer website
Praelum: “One of the original Barolo Boys, his creation of single vineyard site bottlings created waves in Piedmont which defied tradition, bringing with them stainless steel, pumping and plunging techniques and French barriques. Rocche dell’Annunziata and Conca from La Morra are the controversial vineyards that bring to attention the new techniques of Ratti.”Barbera Varietal character (Appellation America)
Varietal character (Wikipedia German)
Varietal character (Wikipedia English)
Barbera is a red wine variety, originally from Italy, which is best known as the second-most important Piedmontese variety after Nebbiolo. The wines made of this grape are mainly the everyday drinking wines of the region. The main appellations producing Barbera are Asti and Alba.
Barbera - The most widely grown red wine grape of Piedmont and Southern Lombardy, most famously around the towns of Asti and Alba, and Pavia. The wines of Barbera were once simply "what you drank while waiting for the Barolo to be ready." With a new generation of wine makers, this is no longer the case. The wines are now meticulously vinified, aged Barbera gets the name "Barbera Superiore" (Superior Barbera), sometimes aged in French barrique becoming "Barbera Barricato", and intended for the international market. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity.Torriglione On weinlagen-infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoAlba Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero
Alba is a town and comune of Piedmont, Italy, in the province of Cuneo. It is considered the capital of the hilly area of Langhe, and is famous for the white truffle, peach and wine production. Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well. |
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