Wines Barolo Renato Ratti - Serradenari - 2019

Viniou Reviews

Renato Ratti’s Barolo DOC 2019 Cuvée Serradenari is a striking expression of Nebbiolo from the heart of Piedmont. The wine unveils a deep, garnet red robe echoing the noble character of Barolo. On the nose, it combines notes of rose petal, ripe red cherry, tar, and subtle undertones of dried herbs and tobacco. The Serradenari cuvée, one of the estate’s prestigious single-vineyard selections, reflects meticulous attention in both vineyard and cellar. Fermentation occurs in temperature-controlled stainless steel tanks, followed by lengthy maturation in large Slavonian oak casks, which refines the wine’s tannins and preserves purity of fruit.

The Barolo region, nestled in Piedmont’s Langhe hills, enjoys a continental climate characterised by warm, sunny days and cool nights during the ripening season. This climatic contrast is essential for the complex aromatic development and fresh acidity typical of Nebbiolo. The soils of Serradenari, composed of clay, limestone and sandstone, bestow a unique structure, minerality and longevity to the wines. The history of Barolo is steeped in tradition: known as the “king of wines and wine of kings”, its origins as a dry, powerful red stretch back to the 19th century, and today it remains a reference for Italian viticulture.

Given its profound structure and aromatic delicacy, this Barolo pairs beautifully with rich, savoury dishes. Classic Piedmontese pairings include braised veal shank (ossobuco), tajarin pasta with white truffle, or wild mushroom risotto. It also lends itself to aged cheeses such as Parmigiano-Reggiano or Castelmagno, and slow-cooked lamb or beef stews. Allowing the wine to accompany earthy, flavoursome ingredients will enhance both food and wine.

For optimal enjoyment, decant the Barolo for at least one hour to soften its youthful tannins and fully reveal its bouquet. Serve at a temperature of 16-18°C. This will ensure the wine’s elegant aromas and complex palate shine throughout your tasting experience.