The Anfosso family, descended from the original De Forvilles who emigrated to Piedmont in the 1848s, have always been an important part of Barbaresco’s winemaking scene. The fifth generation of Valter and Paolo Anfosso have maintained the traditional methods of their parents and grandparents, making their Nebbiolo, Dolcetto and Barbera in a slow and controlled way with long, cool fermentations to ensure their grapes give every ounce of flavor and aroma to the finished wine. Their Barbera d’Asti is harvested from vines on a sunny hillside in the Ga’Grosso Cru within Barbaresco, and always delivers that signature note of red-fruity freshness that defines the category. Aromas of red plum, strawberry and rosemary follow into a bouncy, fresh palate of cherry and currant with dusty soil gathering on the finish. The wine is structured enough for delicate cuts of steak, but truly at home alongside a mushroom risotto or polenta.