A very particular blend, decidedly atypical, the one proposed here by Pietro Rinaldi. This Langhe Rosso DOC, in fact, is made from Barbera and Nebbiolo grapes, blended in equal parts. Barbera is harvested in the first half of September, while Nebbiolo requires a little more patience. It ripens more slowly and is ready no earlier than mid-October. Vinification begins with fermentation in stainless steel at a controlled temperature between 24 and 26 degrees. After the malolactic fermentation, the wine is aged in 500-litre oak tonneaux for 12 months. The vigour of Barbera and the finesse of Nebbiolo blend to perfection in this very pleasant red wine. A wine that is good right away, of course, but that is also able to mature over time, acquiring more personality and improving its organoleptic characteristics for years. It is the quintessential Piedmontese that clearly requires a regional pairing. Try it, for example, with a dish of tajarin all'uovo, egg noodles, or with some gratifying raw meat, Alba-style.