Cascina degli Ulivi, Bellotti Rosso, 2016, 750ml
50% Barbera/50% Dolcetto (a strain of it called Nibio). The fruit is destemmed, crushed and spontaneously co-fermented in old barrels with a maceration of about 3 weeks.
Orsi, San Vito, Martignone, 2014, 750ml
Natural wines from just outside of Bologna. As well as wine, some top notch Mortadella is produced here. Biodynamic food friendly Barbera with some age on it. Show stopper on a table of abundance.