A good roast pork deserved a wine with higher acidity to cut through the fat, while bringing out the beautiful, fruity notes in these young Italian reds.

Morra Gabriele, Barbaresco: Prepare your brain for the most perfect pairing to all your red sauces, peppery steaks, hard cheeses, and any dish from the Piedmont region. 

Morra Gabriele, Barbera D'Alba: Made from 100% Barbera planted in the Roero area, northwest of Barbaresco. The grapes are carefully selected and picked by hand before they are destemmed. Fermentation takes place spontaneously and only with the use of wild yeast.

Abazzia San Giorgio, Garofalo: 'The aging process lasts one year: 12 months in stainless steel silos and 18 months in used chestnut barrels. "Garofalo" is then bottled.'