High acid and firm tannin make Sangiovese a food grape above all else. Sour cherry, dried herbs and a savory, earthy edge rather than sweet fruit. Piedmont sits at the foot of the Alps, and its cool autumns are what allow Nebbiolo to hang late into October. Collina Serragrilli Barbera d'Alba is the name on the bottle. A short decant helps. Made for tomato-based dishes, grilled meat, and hard cheese.