For so many winemakers in Barolo, the goal is to make some sort of treasure, wine that lays away in cellars, to be seen and discussed and reverently waited upon. The Reverdito family – brother Michele and sister Sabina – have no interest in this sort of wine. They want people to drink their wines, enjoy them and come back for more, even if their vineyards are in La Morra and Verduno, some of Barolo’s best. This unfussy philosophy is paired with rigorous organic farming and sensitive winemaking to produce balanced, pure, and satisfying wines across the board. The Barbera is aged only in steel tanks, and the fruit shines through on the nose: redcurrant and black plum, raspberry and citrus with a kiss of clay. The palate is full like a black cherry pie, with a touch of cola and citrus peel that lingers on the finish. This wine is easy to drink but hearty, good for burgers, meaty pastas, and simple pork dishes.