If you want to understand what Barbaresco actually tastes like, start here. This is the classic Barbaresco from Produttori del Barbaresco, the grower cooperative that has been the appellation’s conscience since 1958. Roughly fifty member families farm Nebbiolo across the Barbaresco zone, and their fruit goes into this bottling in years when the single-vineyard Riservas aren’t declared, all of it does. Nothing is dressed up: fermentation in stainless, aging in large Slavonian oak casks, no makeup. What comes out is Nebbiolo in full uniform rose petal, tar, sour cherry, and dried herbs, riding on the fine, gripping tannins that let these wines run for decades. 2022 was a warm, dry year in Piedmont, and the fruit here is generous, but the structure is very much intact. Give it an hour in a decanter tonight, or lose it in the cellar for five to ten years. Few wines this serious ask so little of the drinker.