A wine that Piedmontese people have always drunk every day, without ceremony or fuss. This is Barbera. In this case, however, it comes in a Superiore version from MGA Fontanafredda, in the heart of Serralunga d'Alba. And suddenly, simplicity is no longer enough as a definition. Serralunga is a unique place, where wines are born with a very precise personality. The soil is rich in limestone and blue-grey marl. The vineyards face south and south-west, between 200 and 400 metres above sea level. But let us begin at the beginning. The Fontanafredda estate was founded in 1858 by Vittorio Emanuele II, the first King of Italy, who gifted it to Rosa Vercellana, the “Bela Rusin”. A love story lies at the origin of one of Piedmont’s most important wineries. Not a bad starting point. Barbera d'Alba DOC in its “Superiore” category is in a class of its own. It requires a higher minimum alcohol level and at least one year of ageing before release. Of those twelve months, at least four must be spent in wooden barrels. Not merely a bureaucratic rule, but a promise of complexity. In the case of this red wine, the winery process is precise. Fermentation takes place in stainless steel tanks at controlled temperature. The wine then enters French Allier oak barriques, where it rests for twelve months. This is followed by another twelve months in bottle. Two full years before reaching the table. A wine that is in no hurry. In the glass, it shows a dense ruby-red colour, almost opaque. On the nose, fruit is the first thing to emerge: ripe cherry, blackberry and a delicate hint of plum. The oak contributes nuances of sweet spice, cocoa and a touch of vanilla, without ever overpowering the fruit. The palate is full and juicy, with bright acidity cutting through the warmth of the alcohol. The tannins are present yet polished. The finish is long and savoury, leaving echoes of fruit and earth. At the table, this wine pairs beautifully with flavourful dishes such as agnolotti with butter and sage, roast veal with caramelised onions or truffle-based dishes like tajarin.