Roberto and Isotta Cabiale work 22 hectares of hillside above Moncalvo, and the family's been at it for more than a century — father to son, the way most things happen here. The house wines are Barbera: a straightforward Barbera d'Asti and Il Boschetto, the DOCG Superiore that spends time in barrique. There's Grignolino too, the pale, tannic Monferrato red that wins people over once they stop expecting it to behave like Barbera, and a Martinotti-method brut called Prima Luce for the ones who open a bottle before lunch.
Call ahead — the number's on the site — and Roberto will pour you through the range, usually with a few things to nibble alongside. It's a working cellar rather than a staged tour, so come to taste and buy; regulars leave with a case and half a recipe. There are a couple of guest rooms upstairs too, restored with the same care, and the view over the vines is the reason people book the second night.