Had this last night at a restaurant. The choice was between a 2005 Vietti Barbera and this. Since I generally like the more traditional style of Pio Cesare, I went with this. Despite the young age, I could taste what this would be like in a handful of years, and the dark, structured, yet elegant wine went so well with Wagyu Carpaccio followed by Beef Tenderloin with a nice Rosemary Chianti reduction sauce. Not profound, but a great food wine. If I find it, I’ll buy a case of this for weekday consumption. Highlight of this wine for me was the great nose and how the acid worked together with the Chianti reduction sauce. Fantastic.