RENATO RATTI - THE INNOVATOR OF BAROLO
RENATO RATTI. THE INNOVATOR OF BAROLO
48' - WITH ENGLISH SUBTITLES
PRODUCED BY STUFFILM & STORIEDOC
WRITTEN BY TIZIANO GAIA DIRECTED BY FABIO MANCARI
WITH PIETRO RATTI, MASSIMO MARTINELLI, ANGELO GAJA, GIGI ROSSO,
ARMANDO CORDERO, PIERCARLO GRIMALDI, GIOVANNI RATTI, BEATRICE SITIA RATTI,
RENZO BALBO, FEDERICO OBERTO, EZIO RIVELLA
“I came to the world of wine-making without a family tradition behind me. I believe that this opening admission is necessary:
for being free of any ancestral ties or responsibilities, I was able to face Barolo with neither pride nor prejudice, but with
unfettered freedom” (Renato Ratti)
Born in Villafalletto in 1934 into a family of doctors and veterinarians, Renato Ratti graduated from the School of Oenology and Viticulture of Alba.
From 1955 to 1965 he worked for Cinzano in Brazil, contributing - with revolutionary techniques - to the birth of viticulture in the dry Sertão region. When he returned to Italy, he settled his winery right below the ancient Abbey of San Martino di Marcenasco, in La Morra, the heart of the Barolo production area.
Here he started a pioneering project based on the concept of “cru” (which will lead to the creation of a famous map of the vineyards) and he perfected an innovating and inspiring technique to make wine from the Nebbiolo grapes.
As president of the Barolo Consortium he participa-
ted in the drafting of the Docg regulations; as director of the Asti Consortium he was protagonist of the historical agreement between wine-growers and great sparkling wine makers.
He was the first wine maker to hold conferences for the ICE (the Italian Institute of Foreign Trade); he wrote manuals about wine tasting; but, most of all, he created the “Ratti Wines of Alba Museum”, demonstrating that wine is, in the first place, a cultural factor.
Struck by a sudden illness, Renato Ratti died in 1988, at the age of 54. Using undisclosed archival materials and oral evidence from people who met him, “Renato Ratti.
The innovator of Barolo” reconstructs the extra-ordinary human and professional path of an authentic founding father, thanks to whom the italian wine stepped into future for good.
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RENATO RATTI. L'INNOVATORE DEL BAROLO
48'
UNA PRODUZIONE STUFFILM e STORIEDOC
SCRITTO DA TIZIANO GAIA E DIRETTO DA FABIO MANCARI
CON PIETRO RATTI, MASSIMO MARTINELLI, ANGELO GAJA, GIGI ROSSO,
ARMANDO CORDERO, PIERCARLO GRIMALDI, GIOVANNI RATTI, BEATRICE SITIA RATTI,
RENZO BALBO, FEDERICO OBERTO, EZIO RIVELLA
“Sono arrivato al vino senza alcuna tradizione di famiglia. Questa precisazione mi sembra necessaria: infatti, libero da legami ancestrali, ho potuto vivere il Barolo senza condizionamenti di sorta” (Renato Ratti)
Nato a Villafalletto nel 1934 da una famiglia di medici e veterinari, diplomato alla Scuola Enologica di Alba, Renato Ratti ha lavorato come tecnico della Cinzano in Brasile dal 1955 al 1965, contribuendo – grazie all’ausilio di tecniche rivoluzionarie – alla nascita della viticoltura nelle regioni aride del Sertão.
Tornato in Italia, insedia una cantina presso la millenaria Abbazia di San Martino di Marcenasco, a La Morra, cuore della zona di produzione del Barolo.
Qui inizia a lavorare pionieristicamente sul concetto di “cru”(opera che si tradurrà in una celebre mappa dei vigneti) e mette a punto un metodo di vinificazione moderna delle uve nebbiolo destinato a fare scuola.
Da presidente del Consorzio del Barolo partecipa alla stesura del disciplinare della Docg, come direttore del Consorzio dell’Asti è protagonista dello storico accordo interprofessionale tra viticoltori e grandi case spumantistiche.
È il primo a tenere
conferenze all'estero per l'ICE (Istituto Commercio Estero), scrive guide sul vino e manuali di degustazione, ma soprattutto crea il Museo Ratti dei Vini d’Alba, dimostrando che il vino è anzitutto un fattore culturale.
Colto da una malattia improvvisa, Renato Ratti muore nel 1988, a 54 anni. Attraverso inediti materiali d’archivio e le testimonianze di chi lo ha conosciuto, “Renato Ratti.
L’innovatore del Barolo” ricostruisce la straordinaria parabola professionale e umana di un autentico padre fondatore, grazie alla cui opera il vino italiano è entrato definitivamente nel futuro.
Film Poster
RENATO RATTI. THE INNOVATOR OF BAROLO
Cantina Renato Ratti
Vinguiden.com besöker berömda producenten Renato Ratti i La Morra i Italien. Renato Ratti är känd som en av de stora förnyarna av Barolo under 60- och 70-talen. I dag drivs verksamheten av sonen Pietro Ratti som alltjämt fortsätter sin fars arbete för att höja kvaliteten och skapa viner i världsklass.
Renato Ratti - Barolo, the Great Italian wine
Renato Ratti and the Barolo Cru System - Sip Trip Shorts
Renato Ratti's years of dedication brought the Barolo Cru Map to life, establishing Barolo as a premiere wine region in the world. Pietro Ratti explains his father's idea, passion, and how he continues that legacy today.
Sip Trip Italy is an upcoming webseries following Jeff Porter and friends on an Italian wine adventure. Make sure to hit Subscribe and follow along with us on Instagram: @SipTripItaly.
ALBERTO VOERZIO - I FEEL, I SENSE - WINES FROM LA MORRA
Azienda Agricola Voerzio Alberto
Borgata Brandini 1/A
12064 - La Morra, CN, Italy
tel +393333927654
info@albertovoerzio.com
albertovoerzio.com
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I feel, I sense - Wines from La Morra
prodotto da Multiforme
montaggio e riprese N Villeggia
riprese supplementari F Moznich
musiche L Devalle/N Villeggia
grafica Zest in the Attic
(c) 2016 Cantina Comunale di La Morra
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Cantina Comunale di La Morra
Via C. Alberto 2,
12064 La Morra
Tel. +390173509204 – Fax +390173509043
e-mail: info@cantinalamorra.com
cantinalamorra.com
OperaWine | Renato Ratti
The first to vinify a Barolo from a single-vineyard (Barolo Marcenasco 1965) and to develop a map of the historical crus of Barolo (Carta del Barolo, 1976), Renato Ratti is considered the most important innovator for Barolo wines. His sophisticated wine-making philosophy and his drive for high quality lives on today thanks to the passion and commitment of his son Pietro. The wines are produced with the respect of tradition and represent perfectly the quality and the uniqueness of the territory.
LORENZO ACCOMASSO - I FEEL, I SENSE - WINES FROM LA MORRA
to contact Accomasso Winery:
Cantina Comunale di La Morra
Via C. Alberto 2,
12064 La Morra
Tel. +390173509204 – Fax +390173509043
e-mail: info@cantinalamorra.com
cantinalamorra.com
_________________________
I feel, I sense - Wines from La Morra
prodotto da Multiforme
montaggio e riprese N Villeggia
musiche L Devalle/N Villeggia
grafica Zest in the Attic
(c) 2016 Cantina Comunale di La Morra
Hall of Fame del Vino Italiano - Giacomo Bologna
La Barbera d’Asti Bricco dell’Uccellone 1982 Braida di Giacomo Bologna, il Barolo Marcenasco 1965 di Renato Ratti e il Roero Ròche d’Ampsèj 1996 di Matteo Correggia.
Sono queste le tre gloriose etichette ritirate durante la prima edizione della Hall Of Fame del vino italiano, che si è svolta sabato 22 giugno nel Tempio dell’Enoturista del WiMu di Barolo.
Così come per il mondo dello sport, la musica e ancora il cinema, anche il vino ha ora la sua Galleria delle Glorie dedicata ai personaggi che con carisma e visione, attraverso la loro opera, hanno contribuito a fare dell’Italia un punto di riferimento nel mondo, promuovendo i prodotti e i paesaggi, anticipando spesso le tendenze del pubblico e accendendo i riflettori su vitigni e denominazioni.
Voluta dalla Barolo & Castles Foundation, con il presidente Paolo Damilano, il direttore scientifico Tiziano Gaia alla guida del comitato che si è insediato a inizio 2019 e il sindaco di Barolo Renata Bianco, la Hall Of Fame ha trovato casa nel castello comunale Falletti di Barolo, sede del WiMu, e ora fa parte del percorso museale ideato da François Confino con le prime tre etichette rivisitate dall’artista Rita Barbero, disegnate utilizzando come colori i vini dei tre nomi insigniti del riconoscimento e depositate nella sala degli Stemmi.
Tanti gli ospiti che hanno preso parte alla cerimonia condotta dal giornalista Roberto Fiori, con gli interventi di Massimo Martinelli, Marco Felluga e Coco Cano.
L’obiettivo è di fare dell’appuntamento con la Hall Of Fame un evento annuale, per arricchire di anno in anno la Galleria delle Glorie del WiMu con i personaggi e i vini che, in Piemonte, in Italia e un domani magari anche all’estero, sono degni di fare il loro ingresso nel Museo.
La prima edizione della Hall of Fame del vino italiano è stata promossa dalla Barolo & Castles Foundation in collaborazione con il Comune di Barolo, il Consorzio di tutela Barolo Barbaresco Alba Langhe e Dogliani, il Consorzio di tutela del Roero, il Consorzio della Barbera d’Asti e vini del Monferrato, l’Enoteca Regionale del Barolo e MCC Multi-Color Italia S.p.A., che sostiene il WiLa – Wine Labels Collection.
Ratti 50 år Barolo Marcenasco Winemaker's Dinner
Vi fejer Barolo Marcenascos 50 års jubilæum sammen med ejer Pietro Ratti! Pietros fader, Renato, Kortlagde i 1960 markerne i Barolo med samme detaljerigdom, som munkene gjorde det i middelalderens Bourgogne.
Derpå udplantede han marker ved Barolo-byen La Morra, hvor han havde analyseret sig frem til, at man kunne fremstille Barolo-vine i en silkeagtig og kødfuld stil, som aldrig før havde set dagens lys, og hermed var Barolo Marcenasco født og lige siden har denne utolig populære Barolo høstet masser af roser, og fået toplacering Wine Spectators top100 og nr. 1 på Wine Enthusiats top 100!
4/9 Gastromé, Aarhus: Køb billet her:
Bag Gastromé står to aarhusianske kokke, Søren Jakobsen og William Jørgensen. Begge er udlærte kokke i henholdsvis 1998 og 1997 og mødtes under netop denne uddannelse i midt halvfemserne.
Siden da har de begge været i branchen som kokke hvoraf de har arbejdet sammen på en del steder. I de senere år opstod drømmen om sit eget og i 2005 åbnede de to første gang restaurant på landet lidt syd for Aarhus. Efter at have ejet restaurant på landet sammen i 11 år, besluttede de sig for at koble den landlige idyl på et mere moderne og intimt sted i byen.
Drømmen var at flytte de landlige rammer, kvalitet og fordybelse ind til Arrhus hvor de begge var opvokset.Resultatet blev Gastromé der åbnede i August 2014 og allerede i Februar2015 blev belønnet med 1 michelinstjerne.
5/9 The Market Italian: Køb billet her
Vi har i samarbejde med The Market Italian sammensat en menu hvor mad og vin går op i en højere enhed! I køkkenet på The Market Italian fokuseres på ekstremt gode råvarer, kombineret med den enkelhed folk kender fra den Italien og så selvfølgelig godt håndværk. Glæd dig til en historisk aften.
Barolo wine- making in La Morra, Italy
La vendemmia del Barolo e la sua vinificazione.
Great Wine Party At Marcello's Renato Ratti Wines Of Piedmont
Great Wine Party At Marcello's Renato Ratti Wines Of Piedmont and fantastic Music Anna Veleva,Teo Ricciardella,Claudio Mignogna
Pietro Ratti - Vinum 2014
Pietro Ratti - Presidente del Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani - presenta Vinum 2014, manifestazione dedicata a giovani, appassionati e curiosi che vogliono approfondire la grande cultura dei vini dell'Albese. Seguici su
Sylvia Altare talks about Barolo 2.1
Sylvia Altare talks about Barolo next to Arborina Vineyard, La Morra in Italy
IDTT Wine 475: Giacomo Oddero Remembers the People Who Believed in Barolo
Giacomo Oddero and his family operate Poderi e Cantine Oddero, in the La Morra area of the Barolo appellation in Piemonte, Italy.
Giacomo, who was born in the mid-1920s, remembers the difficulties encountered in the Barolo region in the aftermath of World War II, as well as the specific changes that helped set the Barolo area on a path to prosperity. He recalls the challenges posed by families leaving the area in lean times, and the cooperation that was necessary to make region wide changes in wine production standards. Giacomo specifically mentions the process of codifying the Barolo appellation rules, encouraging growers in the area to register their grape production, and the move to make less wine of a higher quality. He also discusses the family purchases of vineyards like Brunate, Rionda, and Rocche di Castiglione, and the differences he finds between single vineyard Barolo and a blended Barolo classico. Giacomo talks about why he chose to stay in the Piemonte during hard times, and the decisions that he and his brother Luigi undertook when the two worked together, when their winery was known as Fratelli Oddero. Giacomo also mentions several other prominent names in the Barolo region, such as Renato Ratti and Battista Rinaldi. Finally, he explains what a public initiative undertaken during his tenure as mayor ultimately entailed for the region. Those who want to understand the culture and history of the Piemonte region will find this interview to be a treasure trove of information.
I'll Drink to That! Talking Wine with Levi Dalton
A former sommelier interviews incredibly famous and knowledgeable wine personalities in his tiny living room. He gets them to talk candidly about their lives and work. Then he releases the recordings as the I'll Drink to That! Talking Wine with Levi Dalton podcast. Erin Scala also contributes amazing original segments. Check illdrinktothatpod.com for info on how to purchase an IDTT t-shirt, to join our mailing list, or to leave a donation.
Gaja Wines - Life Achievement Award - Wine Movie
Il vignaiolo icona nel mondo raccontato in un video. Una produzione realizzata in occasione del premio Life Achievement Award di Wine Enthusiast.
The iconic winemaker in the world told in a video. A production made on for the Wine Enthusiast Life Achievement Award.
Prodotto da Stuffilm e Storie Doc
per info e collaborazioni vinoglaz@gmail.com
Le Grandi Interviste del Seminario Veronelli: Pietro Ratti
Gigi Brozzoni intervista Pietro Ratti dell'azienda Renato Ratti di La Morra (Cuneo) con assaggio del vino Barolo Rocche 2009.
Nebbiolo vs. Barolo
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Bovio 'Firagnetti' Langhe Nebbiolo 2016: 0:51
Bovio Barolo 2013: 5:04
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Cantina Azienda Agricola Fratelli Revello La Morra
Scorcio della Cantina dell'Azienda Agricola Fratelli Revello a La Morra, nel comprensorio del Barolo. Particolare della barricaia
Wine intro: Barolo and Barbaresco
Intro Barolo Barbaresco proeverij 2016
Ep 234: The Greats -- Barbaresco and Barolo
This week: The Greats Barolo and Barbaresco of Piedmont, Italy. These two wines are both 100% Nebbiolo, and are fragrant, tannic, acidic, and outstanding. We cover the similarities and key differences between these greats and why each is a force in its own right.
Here are some key show notes:
Barolo
King of Wines and Wine of Kings Production Zone in Province of Cuneo: Barolo, Castiglione Falletto, Serralunga d’Alba, parts of Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Roddi, Verduno Production must be on hillsides: no valley floors or humid, flat areas nothing with northern exposure – mandated by 2010 law The soils and mesoclimates vary slightly, subtle differences but also winemaking plays a big role Until mid 19thc Barolo was SWEET -- 1835, Paolo Francesco Staglieno published a winemaking manual about how to make wine stable for transport – fermenting dry was one of the ways. The Barolo wars: Traditionalist v Modern
Modern: “international style” fermentation is 10 days (less tannin), age wine in new French oak barriques (smaller, more oak flavor). Very different flavors – fruitier, more new oak, doesn’t age as well. May illegally put in Barbera, Cab, Syrah… unproven as of yet Modernists producers: Elio Altare, Domenico Clerico, Robero Voerzio, Angelo Gaja, Renato Ratti
Traditionalist: Extended maceration, long cask aging, less fruit requires age and patience. Traditional producers: Giacomo Conterno, Bruno Giacosa, Giuseppe Mascarello, Capellano, Marcarini, and Giuseppe Rinaldi
Barolo wine aromas/flavors:
Classic: light in color, smells like tar and roses, very aromatic – dried fruit, mint, leather, licorice, plum, tobacco, herbs, truffles Standard Barolo must be aged for three years — two in cask and one in bottle. Riserva: Aged for five years upon release — three in cask and two in bottle. Barolo Chinato -- digestif
BARBARESCO
Barbaresco -- immediately to the east of Alba – communes of Barbaresco, Trieso, Neive plus part of San Rocco Seno d'Elvio Vineyards on Tanaro river, go up northeast of Alba, closer to the river (the Tanaro), with higher fertility in the soil Slight maritime climate – warmer, drier, milder than Barolo Barbaresco Communes: Barbaresco: 45% of Barbaresco production, largest wineries light in color and body, well structured and aromatic. Best cru: Asili, Martinenga, Montefico, Montestefano and Rabajà Neive: 31% of Barbaresco's production Powerful and tannic expressions of Barbaresco if closer to the commune of Barbaresco, to the east, more sand, lighter wines Albesani, Santo Stefano, Bricco di Neive, Gallina Treiso South of Barbaresco, highest altitude sites in the area, constant breezes, great diurnals lightest in body, perfumed, higher acidity Pajorè is best site San Rocco Seno d'Elvio: floral with finesse Barbaresco History
Cantina Sociale di Barbaresco was founded in 1896 by Domizio Cavazza: he died early in 1915, not until the late 1950s that Barbaresco was reignited -- with Bruno Giacosa and Angelo Gaja leading the way Local parish priest, Don Fiorino Marengo, founded Produttori del Barbaresco cooperative cellar, the best co-op in Europe Wines
Grapes ripen earlier, less tannic, need less aging Aromatic – spicy, perfumed, floral with rose and violet, cherry, truffles, licorice, fennel, leather tar Normale: 2 years of aging, 1 in wood Riserva: four years of gaining, two in wood Best producers and vineyards: Gaja, Bruno Giacosa, Ceretto, Produttori del Barbaresco, Roana, La Spinetta, Rizzi, Marchesi di Gresy, Punset
BAROLO V BARBARESCO:
Size: Barbaresco is smaller and more consistent Altitude: Barolo is higher than Barbaresco Weather: Barbaresco gets less rain and bad weather. Tannins: Barbaresco is better at an earlier age and lighter body than Barolo. Barolo is a better bet to hold for long periods. Soils: in Barbaresco, the roots of the vines do not have to go as deep as with the thinner soils found in many parts of the Barolo zone -- less aggressive tannins for many Barbaresco. On or the other is NOT BETTER: they are DIFFERENT
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