Renato Ratti Barolo Conca DOCG 2011
Tar and earth notes take center stage in this harmonious red, with cherry and plum fruit lingering in the background. Rich and ripe, but also dense, with a dusty feel to the tannins on the finish. Best from 2019 through 2033. - WS93
The 2011 Barolo Conca was previously labeled as Barolo Marcenasco Conca. These two vineyard sites have now been relegated to their respective bottles. This is a lovely wine that exudes bold tones of spice, dark fruit and oozing chocolate. It is characterized by thick lines and a chunky consistency that works well within the context of this soft vintage. Overall, it is fleshy and thick with a great sense of momentum and muscle. - WA92+
The 2011 Conca Vineyard Barolo from Renato Ratti is an absolutely seductive expression of Nebbiolo, bursting with gorgeous aromas of ripe berries and cherries followed by sweet spices, smoke, mint, fresh spring floral and a touch of toasted notes, which soar fromthe glass. It possesses remarkable depth, structure as well as beautifully polished as it makes a seamless transition into the long chewy finish. Overall, this is a extremely compelling effort from Pietro Ratti, and will have a long future ahead. (Best 2016-2032) - May, 2015 (JD) - International Wine Report-95points
Notes on wine and food pairing
The small Conca vineyard (6900 mq) is the hollow of the Abbey of Annunziata (our Lady of the Annunciation). It's one of the oldest sub zones of the entire Barolo District, an area already appreciated by the Benedictine Monks starting from the XII century. It's blue marl soil and the particular microclimate give a good power and long life. Growing here is the purple red "Anemone Coronaria" flower, a one-of-a-kind rarity in the entire Langhe region. A great wine for important dishes, red meats on the spit or grilled, game, "grande cuisine" white and red meat dishes and aged cheeses. - Winemaker's Notes
Located halfway up the hill dominating the principal valley of Barolo, buttressed by steep slopes lined by orderly vineyards, lies a precious jewel from the 15th century: the Abbey of Annunziata. As the monks historically produced wine from the grapes of the surrounding hillsides, today, remembering their lessons, incomparable wines are produced.
From the 100 acres of vineyards, the Renato Ratti winery produces around 150,000 bottles from the traditional denominations of the area: Barolo, Nebbiolo d'Alba, Barbera d'Alba, Dolcetto d'Alba.
The modern and innovative philosophy of vinification introduced since the 60's by Renato Ratti, is today in the hands of his son Pietro and his nephew Massimo Martinelli.