If you are familiar with Marco Tintero’s remarkable track record with the humbler side of Piemontese wine, it is impossible not to get excited about the prospect of what this overachieving vignaiolo can do with some of the region’s more venerated vineyard land in Barbaresco. It’s like watching what kind of magic the person who makes your favorite burger will do with a dry-aged Wagyu ribeye. Marco’s Barbaresco is both floral and stony, with notes of dark berries, blood orange, and spice. It was perfect alongside a Margherita pizza on a recent Wednesday night.