Everything you want in a vino da tavola. Until we came along, this wine had never been bottled. A young, simple wine, it was sold as sfuso to family and friends and happened to be the house wine at Nadia’s husband’s restaurant Consorzio in Torino, which has perhaps Italy’s greatest wine list. The blend varies from year-to-year, but this, from a cooler vintage is roughly an equal split of Freisa and Barbera from young vines planted over Asti’s soft, sandy soils. It spends around a month on skins and is aged in a variety of vessels. This is the kind of honest, rustic wine you’d dream of finding at a trattoria in the countryside, the kind of wine you want to drink day after day.