Everything poured at Tre Acini is organic, and has been since 2001 — the Defilippi family were among the earlier growers around Agliano to make the switch, back when "biologico" was still a hard sell in Barbera country. Three generations have worked these vines off Regione Vianoce, and the range stays small and honest: a Cortese white (La Rugiada), a Rosato drawn off Barbera (L'Aurora), a Monferrato Dolcetto, and the two Barbera d'Asti that matter most — the standard bottling and the older-vine "Palmé".
Tastings are relaxed and cheap, poured in the limited quantities that are all Dino makes; the Rosato tends to go first. Don't worry if your Italian is thin — his English is patchy and there's usually a phone with Google Translate on the table, and it works out fine. Come with a little cash and room in the boot; the people who find this place tend to keep coming back for years.