Ceccherini Cristiano

9.3

Marcenasco is the first site where Ratti started to make Barolo. When he was still in Brazil working for Cinzano a certain Bruno Giacosa selected the location for him.
Renato Ratti is arguably the most important person for the development of the reputation of Barolo the way it is now.
He was the first to map the vineyards, pointing out the best crus; he spread the use of the Albeisa bottle in the consortium after studies on old book. He made Barolo become a DOCG.
He just saw and achieved what others could only smell.
He is the most highly regarded innovator of the area and everyone looks up to his memory.
Disappeared too early in 1988, he left to his son Pietro an incredible legacy.

The winery is located in La Morra, nonetheless their wines age fantastically specially the Marcenasco that drinks quite well early, like this example from 2020, but will also benefit from 10 + years in the bottle.
Tannin is smooth, fruit is there and we see some balsamic and floral already.
Only at the beginning of the journey. — a year ago

barak heller hayun

8.9

ok cheapo sparkler.
tart with hints of bitterness. — 7 years ago

Logan W

9.2

Light and juicy. Great finish. — 9 years ago

Taavi Davies

9.0

Contact with the skins for only 30 minutes. Dark notes, walnut, almost a hint of cinzano and white plums — a year ago

Yoonjung Joo

8.9

겟올라잇 대표님이 주심 ㅎㅎ 탄산도 아주 좋고 단맛도 많이 없고 탄닌도 없고 무난하게 참 괜찮은 와인 :) — 6 years ago

Amedeo

9.5

Moscato dolce — 7 years ago

Greg Fogleman

9.0

Very tasty and just right dry. — 10 years ago

Mark S.

9.0

Deep, with medical herb flavor. Slight sweet. Cinzano Velmouth di Torino Rosso 1755 @, TSK, 241005 — 2 years ago

Neil Gonsalves

9.5

Very smooth. Tastes a bit like a sweet vermouth. Similar to Cinzano but not exactly the same. — 6 years ago

Jay

8.9

@ Moscow, Russia 🇷🇺 — 8 years ago