What a magical day; we got to meet Enrico Rivetto himself and interview his staff about what makes their azienda special; the organic artisanal approach, the reverence for the old ways of doing things, and the focus on epitomizing the best of what nebbiolo and barbera can do makes for a tasting you won’t soon forget.  We also got to try their nascetta and a sparkling white they named Kaskal which has yet to hit the market; our tasting guide Rita suggested we might well have been the first Americans to taste it.

A fantastic experience for which we cannot thank Enrico et al enough for.