Renato Ratti Barbera d'Asti Battaglione 2020
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Robert
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Product Details
Winemaker Notes
Intense, ruby red. Bouquet of ripe fruit with an undercurrent of spices. Full flavor with long persistence.
It’s a classic Barbera d’Asti with balance between acidity, tannin and persistent aromas, with a good aging potential. A wine suited for important first courses and red meats.
Professional Ratings
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Robert Parker's Wine Advocate
Part of the soldier's series in which each bottle shows the antique uniforms of various fractions of the Italian military, the Renato Ratti 2020 Barbera d'Asti Battaglione is a ripe, soft and full-bodied expression that exhibits the natural sweetness of Barbera with dark berry and cherry confit. This hot-vintage wine carries its fruit weight well, adding aromatic intensity and freshness without any residual heaviness.
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Wine Spectator
This smooth red is marked by bright cherry, blackberry and spice notes that show a hint of chocolate. Balanced, with a nice edge of acidity and bitter almond on the finish.
Other Vintages
2022-
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James
Suckling
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Enthusiast -
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Spectator
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Robert
Parker -
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Spectator
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Wine
Spectator
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Robert
Parker
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Wine &
Spirits
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Wine
Spectator
Located halfway up the hill dominating the principal valley of Barolo, buttressed by steep slopes lined by orderly vineyards, lies a precious jewel from the 15th century: the Abbey of Annunziata.
As the monks historically produced wine from the grapes of the surrounding hillsides, today, remembering their lessons, incomparable wines are produced.
From the 100 acres of vineyards, the Renato Ratti winery produces around 150,000 bottles from the traditional denominations of the area: Barolo, Nebbiolo d'Alba, Barbera d'Alba, Dolcetto d'Alba.
The modern and innovative philosophy of vinification introduced since the 60's by Renato Ratti, is today in the hands of his son Pietro and his nephew Massimo Martinelli.
Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.
Recognized as the source of the best Barbera in all of Italy, Asti is a province (as well as major city) in Piedmont, consisting of a gentle, rolling landscape with vineyards, farmland and forests alternating throughout.
Barbera d’Asti can be made in an array of styles from relatively straightforward, fruity and ready for consumption early, to the more concentrated, oak aged version with an ability to cellar impressively for 10-15 years and beyond. Some of the very best sites for Barbera in Asti are concentrated in the subzone of Nizza Monferrato. Other red varieties grown here include Freisa, Grignolino and Dolcetto, which can be bottled varietally or blended into Barbera.
Historically consumers commonly associated the Asti region with Asti Spumante and Moscato d’Asti, both playful, aromatic, sparkling wines made from the Muscat grape. Asti Spumante is less sweet, fully fizzy and more alcoholic (yet still clocking in at only around 9% alcohol) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”) and closer to 5 or 6% alcohol. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, often including peach, apricot, lychee and rose petal. Asti is also the spot for the pink-hued Brachetto d'Acqui, a slightly sparkling wine ready to charm with its raspberry and rose flavors and aromas.