This full bodied red wine, originally from Italy, boasts a "take charge" attitude when paired with most meats. Its higher acid when younger encourages the flavors from the oils and fats in the meat, e.g. beef brisket, prime rib, or even a pork roast.
Because this wine will exhibit young wine characteristics, high acid and some blooming tannins, it is very important that you let the wine breathe, the full recommended 1 hour. You will not be disappointed.
To demonstrate that last point, when you first open the wine, take a small taste, and then let it sit the recommended hour. Taste again. Surprised? Pleased?