Renato Ratti
Marcenasco Barolo
Barolo
2021
Vintage
Varietal
Nebbiolo
Where it is, October 2026
Too Young: holding until the full drinking arc opens in 2028.
Begin opening this bottle in 2028; its peak window runs from 2030 through 2046.
The ‘21 Marcenasco Barolo.
Renato Ratti Marcenasco Barolo 2021 is a Nebbiolo from Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Renato Ratti's 2021 Marcenasco Barolo should suggest rose, sour cherry and orange peel, with a deep earthy note beneath. Nebbiolo is expected to bring a firm, energetic palate, bright acidity lifting the fruit while substantial tannins give it a persistent grip. The drinking window begins in 2028, with peak years from 2030 to 2046 and a final horizon of 2055. A dry, lingering finish should reveal spice, tea and savory earth.
The 2021 vintage
Renato Ratti's 2021 Marcenasco Barolo is a Nebbiolo from Italy.
About Renato Ratti
Renato Ratti's Marcenasco Barolo is a Nebbiolo from Italy.
From the cellar: pair with
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's firm tannins.
More from Barolo
Frequently Asked
What is Renato Ratti Marcenasco Barolo 2021?
Renato Ratti Marcenasco Barolo 2021 is a Nebbiolo from Italy.
When should Renato Ratti Marcenasco Barolo 2021 be opened?
The canonical CAI full drinking arc is 2028-2055. Within that arc, the peak window is 2030-2046. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Renato Ratti Marcenasco Barolo 2021?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.