Renato Ratti Nebbiolo d'Alba Ochetti 2013
Winemaker's Notes:
Vinification: Destemmed and crushed. Thermo-controlled fermentation at a temperature of 30°C (85°F). Average time of maceration: 5 days. Malolactic Fermentation in November in steel vats Aging: in oak barrels for one year. Bottling: November 2013. Bottles produced: 70,000 bottles of 750 ml. Longevity: 8 to 10 years Analytical Data: Alcohol content: 14%, Total acidity: 5.40 g/l, Total extract: 29 g/l Tasting notes: A slightly faded ruby red. Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry. Pleasantly bitterish, velvety, at once elegant and full. Food matches: Red meats, grilled or on the spit, game, grande cuisine white and red meats with white or brown sauces.
Renato Ratti:
Half way up the hill overlooking the main Barolo valley, along the first spurs of the neatly aligned vineyards, lies the Abbey of the Annunziata (Our Lady of the Annunciation), a priceless jewel of the 15th Century. Just as the good friars of centuries past produced wines from the grapes grown along the hollow below their abbey, a position of glory and grandeur, today, faithful to their same timeless wisdom, wines of incomparable quality are produced.
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Vinification: Destemmed and crushed. Thermo-controlled fermentation at a temperature of 30°C (85°F). Average time of maceration: 5 days. Malolactic Fermentation in November in steel vats
Aging: in oak barrels for one year.
Bottling: November 2013.
Bottles produced: 70,000 bottles of 750 ml.
Longevity: 8 to 10 years
Analytical Data: Alcohol content: 14%, Total acidity: 5.40 g/l, Total extract: 29 g/l
Tasting notes: A slightly faded ruby red. Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry. Pleasantly bitterish, velvety, at once elegant and full.
Food matches: Red meats, grilled or on the spit, game, grande cuisine white and red meats with white or brown sauces.
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