In the Monferrato Casalese village of Cella Monte, agricultural science majors, Giovanni and Elena Rava, took over La Casaccia in 2001 and converted it to organic farming. A remarkable ecosystem of natural and human-made biodiversity surrounds the vineyards, which sit on four geological formations rich in a variety of calcareous and terrigenous sands, silica, silt, limestone, marl, and clay. Their entry-level wines are all made in a straight-forward style with natural fermentations with 3-15 days of skin maceration on the red varieties with little to no pressing (only free-run wine) and light, soft extractions. The organic wines have a style that’s pure, clean, fun, and full of flavor.