A blend of Barbera and Ruché, the Rosso ‘68’ is one of those wonderfully transportational wines, mainlining you to the heart of rustic Monferrato wine country with your very first sip. Grapes are destemmed and fermented together on skins for two months before being pressed off to a variety of vessels to rest for nine months. Here, Barbera brings pure black and blue fruit and plenty of acidity, while the latter’s lifted, violet-rich aromatics make this very inviting indeed – lively, juicy, and undeniably hedonistic in its pleasure factor. An honest, charming wine with a great sense of place.