Barbera possibly originated in PIedmont and is most commonly associated with that region, but it has long been grown widely in Italy as well as the United States, Australia and Slovenia. It’s high acids and low tannins make it especially well suited for making rosé as even overripe Barbera will retain refreshing acidity and while a lengthy maceration with the skins will impart lots of flavor and a deep color due to the ample anthocyanins in Barbera, it won’t become tannic. Umbria shares many geologic and climatic characteristics with Tuscany but Umbria’s lack of access to the sea has historically hampered its ability to build an international reputation and export market, but therein lies the value opportunity for those with trusty wine guides. This being our Spring shipment, we needed a rosé that was bursting with life and there couldn’t be a better example than this wine, the name of which even translates to “I was born.” Francesco Annesanti biodynamically farms his family’s vineyards (as well as doing the winemaking, the bottling, labeling, label design and winemaking) as he was taught by his grandfather and the now certified biodynamic vineyards hum with biodiversity, which, in turn, gives freshness, complexity and vitality to the wine. Superb with a sheet-pan chicken and croutons on a bed of arugula with a lemon dressing.