Produced from a minuscule 0.4 hectare vineyard, Rovellotti’s Vespolina, is an excellent portrait of this lesser known varietal that’s indigenous to Piedmont. Sustainably farmed and vinified, it’s fermented in stainless steel after an eight day maceration and aged for three months in botti. It’s light-bodied yet robust, with dry tannins and fresh acidity that frame a full spectrum of flavors from cherry and pomegranate to bramble and rose petal with a hint of tobacco. Pair with roasted pork chops and creamed spinach or a hearty vegetarian dish like lentils with chargrilled eggplant and thyme.

— Producer