Renato Ratti
Summary
Renato Ratti is a family-owned Barolo producer operating from a 13th-century former monastery in La Morra, with 35 hectares of vineyards across prime sites including the prestigious Rocche dell'Annunziata cru, where south-facing calcareous marl soils contribute to their elegant, terroir-expressive Nebbiolo wines. Their winemaking philosophy balances traditional methods like hand harvesting and aging in large Slavonian oak casks with modern elements such as temperature-controlled fermentation, continuing the founder's influential approach that maintains Barolo's classic structure while enhancing approachability.
Heritage & Leadership
Renato Ratti was established in 1965 when its namesake founder purchased his first vineyard in the La Morra commune of Piedmont's Barolo region. After gaining valuable experience as director of fine wines at Cinzano from 1955-1965, Renato Ratti returned to his native Piedmont and acquired the Abbazia dell'Annunziata, a small historic property dating back to at least the 13th century in the Annunziata hamlet of La Morra. This historic site, once a Benedictine monastery, became the foundation for what would develop into one of Barolo's significant producers.
Renato Ratti's contributions to Barolo extended beyond winemaking. In 1973, he created the first detailed map of the Barolo crus, documenting the distinct vineyard sites of the region. He also established the Museo Ratti del Vino within the Abbey, preserving artifacts and documents that chronicle the viticultural history of the Langhe region. Following Renato's death in 1988, his son Pietro Ratti assumed leadership of the winery. Pietro, who had formally joined the family business in 1985, continues to direct operations today, maintaining his father's commitment to quality while guiding the estate's development into the 21st century.
Vineyards & Wines
The Renato Ratti estate encompasses 35 hectares of vineyards strategically positioned across prime growing sites in the Barolo and Langhe appellations. Their flagship holdings include the Rocche dell'Annunziata cru in La Morra, where they own 3.5 hectares of south-southeast facing vineyards at 260-280 meters above sea level. This site features the classic blue-grey calcareous marl soils of La Morra, contributing to wines of notable elegance and aromatic complexity.
Additional vineyard holdings include Conca in La Morra (2.5 hectares), Rocche in Castiglione Falletto (1 hectare), and parcels in the Battaglione area of La Morra dedicated to Barbera production. The estate focuses primarily on Piedmont's traditional varieties: Nebbiolo for their Barolo and Langhe Nebbiolo wines, Barbera for Barbera d'Alba, and Dolcetto for Dolcetto d'Alba. Their production portfolio is structured around single-vineyard Barolos that express the distinctive characteristics of their respective sites, including the Marcenasco Barolo (from the Abbazia dell'Annunziata area), Rocche dell'Annunziata Barolo, and Conca Barolo.
Philosophy & Practice
The winemaking approach at Renato Ratti balances respect for tradition with practical innovation. Renato himself pioneered what has been called the "modern school" of Barolo production, which maintains the wine's classic structure while enhancing its approachability. This philosophy continues under Pietro's direction, with careful attention to each step of the production process.
In the vineyard, density averages 4,500-5,000 vines per hectare, with Guyot pruning employed to control yields. Harvest is conducted entirely by hand, with careful selection of fruit. In the cellar, fermentation occurs in temperature-controlled stainless steel tanks, with maceration periods tailored to each wine—typically 7 days for Dolcetto, 10 days for Barbera, and 15-20 days for Nebbiolo destined for Barolo. This represents a moderate approach compared to the extended macerations of ultra-traditional producers or the very brief skin contact of the most modern.
Aging protocols follow DOCG regulations while being customized for each wine. Their Barolos mature in 25-50 hectoliter Slavonian oak casks for two years, followed by additional bottle aging before release. This regimen preserves the distinctive characteristics of Nebbiolo while allowing for the integration of tannins and development of the complex aromatic profile for which Barolo is known. The winery facility, expanded and modernized in 2004, combines functional efficiency with architectural elements that honor the historical significance of the original Abbey structure.