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. — 7 days ago

Ron Siegel

9.3

Love this producer from top to bottom. This was elegant & finessed showing bright cherry, berry with spice, rose petal & tobacco — 16 days ago

Louis Martin

9.1

Floral accent, medium body, fruity flavors, creamy finish. — 21 days ago

Ming L

9.2

Pretty and quite approachable at this young age. Aromas of rose petal, red cherry, raspberry, and tar. Light tobacco and dried herbs also on the palate, with fresh acidity and elegant refined tannins.
The 2020 vintage in Piedmont seems to be quite open and expressive early, but age worthy as well. — 4 days ago

Ron Siegel

9.3

Needed some air showing red cherry, berry, spice, orange peel, rose petal & tobacco notes — 12 days ago

romo

9.3

Infanticidal juicy baby flesh. — 9 days ago

Caleb Kneip

9.0

Opened too young; lovely and exceptionally made wine. Brickish red/brown. I let decant for a loooong time. Lots of cranberry and red fruit, some herbs, clay, faint cedar and tobacco. The acidity was med-high, but the tannins really softened out with aeration. I'd say this is still developing flavors and will be 95+ in a decade. — 20 days ago

Vino Joe

9.6

Mature and complex. Lots going on. Fantastic Barolo color. Mushroom, earth are strong but the tannins ar smooth. The fruit is all ripe and all dark. Long decant. This is a classic. — 11 days ago

Scott@Mister A’s-San Diego

9.2

2019 vintage. Currently walking that fine line of youthful drinkability and long-term aging. No wrong choices here. 05.21.25. — 13 days ago

Jarrod McCann

9.3

Nice Barolo with lots of limestone showing minerality and brightness. Still a little tight after 11 years, but it’s fantastic with a nice piece of beef. Floral on the nose with juicy choke cherry, leather, unsweetened coco, tobacco, raspberry preserves, and crushed blueberries on the palate. — 22 days ago