Giuseppe Caviola began making wine in his parent’s garage in 1991, a strictly small scale beginning, but he proved to have a natural talent for it, and by the early 2000s he was a consulting winemaker for half a dozen wineries in the Langhe and Barolo. His own winery is in Dogliani, and he works with select vineyards scattered through the area, some of the best sites for Nebbiolo, Dolcetto, and Barbera. Like most quality-minded wineries, he doesn’t add yeast to his ferments or filter his wines, even when making an everyday Barbera. For this cuvee, Giuseppe looks for ease and elegance. Aged strictly in stainless steel before bottling, the wine smells of black cherries, blackberries, and gardenia flowers, with a little of the potting soil too. Full bodied and juicy textured on the palate with notes of raspberry and black cherry, clay soil and fresh sage. The palate finishes with fresh red fruits and enough acidity to support rich mushroomy pastas, quiches or delicate cuts of steak.