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 month ago

barak heller hayun

8.9

ok cheapo sparkler.
tart with hints of bitterness. — 6 years ago

Logan W

9.2

Light and juicy. Great finish. — 8 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 — 6 months ago

Elisa Becze

9.4

Very complex for an inexpensive Spumante. Richer and more layered than the typical Prosecco. Nice treat in Rome, Italy! — 5 years ago

Jay

8.9

@ Moscow, Russia 🇷🇺 — 7 years ago

Mark S.

9.0

Deep, with medical herb flavor. Slight sweet. Cinzano Velmouth di Torino Rosso 1755 @, TSK, 241005 — 9 months ago

Neil Gonsalves

9.5

Very smooth. Tastes a bit like a sweet vermouth. Similar to Cinzano but not exactly the same. — 5 years ago

Amedeo

9.5

Moscato dolce — 6 years ago

Octavian Dobre

9.4

Sweet but not too sweet. The kind of champagne you can propose to your future wife with. — 10 years ago