If you love light-to-medium-bodied reds from Burgundy, Beaujolais, or the Loire but want to branch out into something Italian, there is no better place to turn than Vignai da Duline’s “Morus Nigra.” Lorenzo Mocchiutti farms his Refosco dal Peduncolo Rosso grapes, planted in flysch and red clay, following an organic approach. The only rosso that he ferments in oak vats—as opposed to stainless steel tanks—the Morus Nigra is silky, with a perfectly integrated tannic structure. The first thing you’re likely to notice is the explosive frutti di bosco—brambly fruit—followed by just the right amount of acidity. Lorenzo says that without Refosco’s natural acidity, the wine would be overly jammy. The fruit and acid are here in perfect proportion, leaving you with one of northern Italy’s prettiest rossi. This is a great cellar candidate, so don’t be shy about grabbing a few more bottles for your future pleasure. Recommended pairings: mushroom risotto and roast fowl or lamb. Tom Wolf, Kermit Lynch Wine Merchant