The village of Verduno glows, its sandstone houses perched above the Tanaro River at Barolo's northern frontier. This is where the Alessandria family has farmed since 1870, when Verduno was actually the epicenter of Barolo production—the place where dry Nebbiolo as we know it was invented.

But Nebbiolo isn't Verduno's only treasure. The village guards something even rarer: Pelaverga, a grape that grows here and literally nowhere else. Not “nowhere else in Italy.” Nowhere else, period. Twenty hectares split between Verduno and tiny bits of neighboring Roddi and La Morra. That's the entire global supply.

The Alessandrias—brothers Gian Battista and Alessandro, plus Alessandro's son Vittore—farm their Pelaverga on the village's unique “marne di Sant'Agata” soils, a distinctive cocktail of sand, clay, and limestone found only in Verduno. They work six different parcels, each with its own exposure, creating complexity in the blend.

As Antonio Galloni puts it, "Fratelli Alessandria is one of Piedmont's under-the-radar jewels." Under the radar because they make so little. A jewel because what they make is irreplaceable.

WHY YOU'LL LOVE IT

• Rarity and Demand: With only 20 hectares total and maybe a dozen producers, every bottle of Pelaverga is precious. The Alessandrias' version is the gold standard—the one every sommelier wants on their list.
  

• Joyful, Like Nothing You’ve Tasted: It's like Beaujolais had a baby with Jura that was raised by Austrian Zweigelt. Light and lifted, but sneakily complex, with wild strawberry fruit, little violet rosemary flowers, and a distinctive white pepper spice that makes it instantly recognizable.
  

• Versatility: Soft tannins and bright acidity mean you can serve this slightly chilled like Beaujolais, but it has the complexity to stand up to real food. It's the ultimate pivot wine—serious enough for wine nerds, approachable enough for newbies.
  

• The Barolo Connection: Same village, same soils, same meticulous farming as their acclaimed Barolos, but at a fraction of the price, and ready to drink tonight.

HOW TO SERVE IT

• Serve slightly cool at 55-58°F—pop it in the fridge for 15 minutes before serving. The aromatics explode as it warms in the glass.
  

• Drink now through 2028. While it's irresistible young, Pelaverga can develop surprising complexity with a few years of age.
  

• Perfect as an aperitif with salumi, or a scrumptious bowl of pasta with fresh basil and sausage.