In 1965, Renato Ratti bought his first vineyard for the production of Barolo, in the historical zone of Marcenasco, right below the Abbey of L’Annunziata at La Morra. In 1969, his nephew, Massimo Martinelli, joined the company and together, they perfected a technique of vinification, maturation and refinement for their Marcenasco Barolo, with the declared aim of obtaining the elegance, subtlety and longevity worthy of the variety's full potential. Since then, Renato Ratti has become an important point of reference for Langhe wines and Italian wines in general.

Renato Ratti believes that while there are three characterizing factors in the outcome of a great wine—the vine, the climate and the soil—one factor is determinant: man. The connections between climate, soil and vine are truly complex; when by a combination of hard work and serendipity, they reach a perfect balance, we are blessed with wines of incomparable quality.

“First and foremost: lavish great care on the vines to obtain the best grapes possible. Then, respect those grapes in the cellar so as to achieve the best wine possible. Balance, elegance, refinement, complexity: these are the characteristics that I wish for my wines, from beginning to end. This is the philosophy passed on to me by my father and to which I abide every day, at every vineyard, for every vintage, on every wine.”
- Pietro Ratti, 2004

Located halfway up the hill overlooking the valley of Barolo, along the steep slopes of neatly aligned vineyards, lies the Abbey of the Annunziata, a priceless jewel of the 15th Century. Just as friars of centuries past produced wines from the grapes grown along the hollow below their abbey, today the same area still produces wines of incomparable quality. The vineyards of Renato Ratti are found along the hills of Langhe, Roero and Monferrat regions, all carefully cultivated with the utmost respect for the territory.