Barolo doesn't rush, and neither does this one. Tenuta Monchiero's take on Piedmont's benchmark Nebbiolo comes from the traditional Barolo cru zone, spending two years in Slavonian oak before another two in bottle — time that tames the grape's famous tannins into something layered and long. Expect dark fruit, a firm backbone, and a finish that lingers. Pour it with braised short ribs or aged pecorino and let it open up.