Cantina Annesanti I' Rosato 'Nasciolo'

Pairs with: Artisanal Umbrian charcuterie and cured pork, sheet-pan roast chicken with lemon and rosemary, warm lentil salads with roasted root vegetables, grilled octopus with herbs, or wood-fired pizza topped with spicy salami and fresh mozzarella.

Good for: Experiencing the unexpected, electric side of Barbera vinified as a deep rosato; pouring a soulful, low-intervention Umbrian wine that comfortably bridges white and red wine territory at the table; or discovering an artisanal estate hidden in the pristine Nera River Valley.

Grape: 100% Barbera.

I am from: Umbria IGT (Valnerina / Arrone), Umbria, Italy (Sourced from organically and biodynamically farmed family plots rooted in clay and loamy soils in the cool, mountainous valley of the Nera River).

The Story: In the rugged, verdant Valnerina region of Umbria, Francesco Annesanti operates as a true artisan, transforming his family’s former farm and stables into a micro-winery filled with history and reverence for the land. Working entirely by hand with organic and biodynamic principles, Francesco creates raw, unfiltered wines that reflect the cool, sheltered microclimate of the Apennine foothills. The name "Nasciolo" translates in local dialect to "I was born"—a poetic nod to both his own rooted connection to Arrone and the re-emergence of vintage traditions.

While Barbera is traditionally associated with Northern Italy's bold reds, Francesco recognizes that the grape’s naturally towering acidity and anthocyanin-rich skins make it a brilliant candidate for a dark, expressive rosato. Hand-harvested from his southeast-facing plots, the grapes undergo a short maceration on the skins to extract a rich, translucent ruby-pink hue and subtle structural grip. The wine ferments spontaneously with native yeasts in stainless steel vats and undergoes a gentle aging period on fine lees before being bottled with minimal sulfur, leaving its vibrant mountain terroir completely unmasked.

Why You'll Love Me: It is a soulful, deeply atmospheric, and texturally alive rosato that pairs high-wire red-fruit radiance with Barbera’s signature, tongue-tingling acidity and a subtle hint of savory tannin. In the glass, it glows a vivid, deep ruby-pink with shimmering copper glints. The nose is wonderfully expressive and lifted, wafting out with an aromatic bouquet of sour red cherries, wild strawberries, and pomegranate juice, intricately layered over top notes of blood orange zest, wild rose petals, and damp stone. On the palate, it delivers a succulent, mouth-filling punch of crunchy red fruit, anchored by a driving beam of mouthwatering citrus-like acidity and a delicate, fine-grained tannic tug. Clean, dry, and endlessly refreshing, it glides into a lingering finish marked by a trailing touch of grapefruit pith, dried Mediterranean herbs, and a persistent, gravelly mineral snap.