“Today, 17 years after his passing (in 1988), it is easy to take the contributions of Renato Ratti for granted. He introduced many innovations to the production of Barolo that are considered today to be standard practice. In the early 1970s Ratti began to experiment with shorter alcoholic fermentations, more controlled malolactic fermentations and limiting wood aging to two years in order to make softer, fresher wines that could be enjoyed sooner. Ratti was also a prolific writer and authored several definitive texts. ” By Antonio Galloni, the Itaian Wine Critic.
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