Bright red tart fruits hit the palate immediately, with some notes of white pepper and a touch of sweet cranberry to finish. Dry, fresh and eminently satisfying. Casa Belfi Confondo Rossois made using a local venetian variety named Raboso “Fiery in Italian”, Colfondo method is used for this wine. The grapes are harvested manually, maceration for 30 days, carbonic fermentation in stainless steel tanks with native yeasts. Bottled with some residual sugars who finish the fermentation on the bottle. Neither filtered nor fined.