What wine to pair with meat broth?

This year the cold in Italy took a little while to arrive, but it finally came!
I'm not someone who prefers one season over another – I enjoy them all in their serene alternation and love the peculiarities of each one.
What I like about winter is sleeping and pulling the blankets close, hearing the rain beat on the rooftops, the smell of the air, the fireplace with crackling wood, and many other things including the steaming dishes that warm your evenings.
One of my favorites is the simple brodo di carne prepared by my mother.

Ingredients for 5 people:

• 500 g of pasta (farfalline, coccioline and capellini are my favorites);
• 4 tomatoes;
• 2 carrots;
• 2 zucchini;
• ½ onion;
• 2 potatoes
• 1 bay leaf;
• 800 g of beef muscle (cappello di prete);
• 1 large celery stalk;
• Parmigiano reggiano;
• Extra virgin olive oil;
• Salt.

Preparation:
Roughly chop the tomatoes, half onion, carrots, potatoes, zucchini and celery stalk (into fairly large pieces). Place all the chopped ingredients, the bay leaf, oil, salt and meat in a deep pot; then fill it with water (about 3.5 liters) and let it simmer over low heat.
Let it rest for at least one hour.
In a separate pot cook the pasta, drain it and add the broth with the vegetables and serve the meat as a second course.
Once plated, add a generous amount of Parmigiano reggiano and black pepper if you like.

With the food prepared, we now need to find it a companion – the wine! No sooner said than done: Barbera 2012 Cantine Bersano, "one of the most important wine producers in Piemonte".
The Barbera we are about to taste shows a deep ruby color; red fruits, plum, blueberry, blackberry and sour cherry on the nose; the body is solid and the tannin is pleasant and present – excellent for today's pairing. On the palate we find a winey and spiced flavor that pairs beautifully with this brodo di carne.