The extremely hot and torrid 2017 vegetative cycle was exemplary for Barbera, which loves heat and thrives in conditions that make other vines wilt. When conditions are warm, the natural acidity and freshness of Barbera is balanced out by a voluptuous fruit and forward character. Interestingly, these are vintages where Barbera ages best. The 2017 jumps out of the glass, all black stone fruits, black raspberry and cassis, followed by an intense freshness that keeps the sweetness balanced and lively. This wine finds its best matches at the table, with first courses of prosciutto, salami, lardo, beef carpaccio "Albese" style and vitello tonnato. Also excellent with pasta and pizza, or with second courses of red meat in general, but also grilled fish or robust white meats, or with aged cheeses.