For centuries Barbera was the workhorse. 'Vino del popolo'—the everyday red poured in farmhouse kitchens while the aristocracy fussed over late-ripening Nebbiolo. Planted in the cool, overlooked corners nobody else wanted. Turns out, they were onto a good thing. Bright, generous and carried by vibrant acidity, it's ultra food-friendly and remarkably fresh. Deep in colour,  light on its feet. There's a Barbera here for just about every occasion.