The red grape this wine is made from is now called Camaiola. It used to be Barbera del Sannio, a confusing name given the absence of any genetic link to Barbera from northern Italy, and the completely distinct flavor and appearance of Camaiola’s berries. This is autumnal rosato. Think Cerasuolo d’Abruzzo, or Ciliegiolo. Oenologist Anna della Porta preserves the macerated red berry aromas of this wine by moving the hand-picked fruit gently via gravity into the cellar, keeping it under a blanket of inert gas to prevent oxidation, and fermenting the wine in temperature controlled tanks, with minimal sulfur additions. I’d love it with Mortadella panini, an olive salad, and maybe the season’s last ripe small tomatoes.