'Ottaviano,' named for Nadia's father, comes from her younger-vine Grignolino, planted over sand, silt and limestone. Destemmed and macerated for almost two months before being pressed off to vats – ages by Grignolino standards but an approach that lends plenty of rustic chew to the wine – this is a beautiful pale shade of red in the glass and offers a cascade of wild red berries, blood orange pulp, and bitter, vermouth-like herbs. This year's Nadia bottled with a little spritz still left in there, a nod to the old-school farmers' wines whose purpose was refreshment and enjoyment, plain and simple. Chill it down and bring on the charcuterie!