Roughly 20 miles east of Turin on the north facing vineyards of Rampone and Simonelli, Chiara Penati and her husband Michele Conoscente hand harvest a measly 2 hectares of the oft-forgotten indigenous varietal Timorasso. The grapes are pressed whole cluster and fermented with indigenous yeast in temperature controlled concrete vats. After malo is complete, the wine rests on its fine lees for 9 months. Medium bodied with dense stone fruit contrasted by bright green herbal notes and striking saline driven acidity, this unique wine deserves an adventurous pairing. Try with Coniglio ai Peperoni (Piedmont style braised rabbit with peppers) or Rigatoni with creamy roasted squash and goat cheese.