The Greeks called Calabria Oenotria—the “land of wine”—in recognition of the many vineyards already thriving there before their arrival. Yet despite this deep heritage, Calabrian wine has struggled (due at least partially to the firm grip the mafia still retains on the region) for modern recognition. Rosé, too, has historically been undervalued in Italy, with Cirò (CHEER-oh) standing out as one of the few appellations where rosato is treated with seriousness and pride. Founded in 1845, Ippolito is the oldest winery in Calabria, based in the coastal town of Cirò Marina and for five generations, the Ippolito family has championed the region and its indigenous grapes, particularly Gaglioppo, the defining variety of the Cirò DOC. The Mabilia Rosato, named after a Norman princess of Cirò, comes from 35–40-year-old Gaglioppo vines rooted in sandy-limestone soils. After hand-harvesting, the grapes undergo a 24-hour maceration and stainless-steel fermentation, producing a pale rosato with flavors and aromas of white flowers, peaches, pear, gooseberry, grapefruit pith and touch of grassiness a la Sauvignon Blanc. The pronounced peachpit bitterness on the finish makes this a food rosé, which befits an Italian wine as they think drinking wine without food is crazy. Pair it with grilled seafood, charcuterie, or Mediterranean vegetable dishes.