When I ordered this Barbera from the menu at aPizza Scholls in Portland, Oregon, it was exactly what I was looking for in a Barbera. Black cherry and fresh currant, with a nice amount of oak and tannin to help it stand up to the 'za. Oh, and it was a margherita pizza with capicola. Perfect pairing.

Ready to drink now, but will improve with a couple years in the bottle.