A compellingly different sort of barbera, this Piedmontese red borrows the appassimento winemaking technique popular in the Valpolicella district of another northern region, Veneto. After the harvest, grapes are left to dry for several weeks prior to crushing. A higher sugar-to-juice ratio fills out the body and results in a rounder wine. In this case the process has also softened barbera's typically high acidity. The result is a light-medium-bodied wine with a relatively smooth core of red-berry fruit. Well-balanced and easy to drink on its own or with simple chicken or veal preparations or vegetarian pizzas.