Nadia Verrua’s family has been making wines in the hills of Monferrato in the province of Asti for over a century. Their ten hectares of land are farmed organically and thee wines are fermented with wild yeasts and raised in a mixture of big old botti, fibreglass and cement. A 50-50 blend of Barbera and Ruché destemmed and fermented together on skins for two months before being pressed off to steel vats to rest for a year. The Barbera brings beautiful black fruits and plenty of acidity, while the latter’s lifted, floral aromatics make this a rustic, charming wine with a great sense of place.