In 2007 the Barbaresco Consorzio (its regulatory body) introduced the Menzioni Geografiche Aggiuntive that codified the boundaries of and which vineyards could put their names on a Barbaresco label. Like the crus of Burgundy these vineyards have a long track record of producing superior quality wines. Barbaresco and Barolo are neighbors, use the same grapes, and even master sommeliers can’t tell the difference, yet most Barbarescos are a bit cheaper. De Forville is a traditional producer that uses large Slavonian oak casks (that impart no oaky flavor) for twice the required one year of aging as well as a lengthy maceration that, counterintuitively, makes the tannins less aggressive. This wine is showing well now but is young for a Barbaresco and would benefit from a lengthy decant. 2 hours if you plan to have it with a something fatty which will make its cleansing tannins an asset, even more for more restrained faire. Sour cherry, dried flowers, tar and black licorice are the classic flavors of Nebbiolo.