Geographic location of the vineyard
S. Marco di Bacedasco Basso, a hilltop locality in the province of Piacenza.

Grape varieties used for production
Barbera 55% and Bonarda 45%

Ageing process
At the winery: from several months up to 1 year or more in heat-controlled steel containers, plus a few additional months in the bottle. After purchase: 1 to 2 years (certain vintages will resist even longer).

Organoleptic test
Colour: bright ruby red, with red froth.
Bouquet: red-fruit scent – especially sour black cherry and plum – with a sharp almond-flavoured note
Flavour: full-bodied and soft, it's immediately pleasant when it comes to drinking, its persistence is good.
Alcohol content: 12 vol.
Total acidity: 5-7 %..


Gastronomy
Qualification: dry red wine.
Best enjoyed with: risottos, soups, stews, roasted red and white meat and pork-based sauces.
Serving temperature: 16-18°C.
Serving method: uncork the bottle a few minutes prior to serving.

Production and bottling
Directly produced and bottled on the spot by “Azienda Agricola La Ratta” belonging to G.E., S.Marco di Bacedasco Basso, Italy.
Credits: WebSite by Delinea
For informations: info@tenutalaratta.it
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