Casa Belfi Rosso in Anfora

Casa Belfi works biodynamically in the Veneto, and this Rosso is built around Raboso, the region's high acid native grape, with a measure of Cabernet Franc and Cabernet Sauvignon. The wine is fermented and aged in buried terracotta amphora rather than wood, a method that allows gentle oxygen exchange through the porous clay without adding any oak flavour. Time on the skins in amphora draws colour, red fruit and a fine, savoury tannin from the grape phenolics, while the natural, low intervention cellar work, with no added yeasts and minimal handling, keeps the fruit direct and the structure lively. The result is a medium bodied red, deep ruby in the glass, showing tart red berries, plum and cherry on the nose with dried herbs, black pepper and a touch of earth. The palate is fresh and tightly built, the Raboso acidity giving it real cut and a faintly saline, mineral finish. This is a food wine rather than a sipper, best served slightly cool at 14 to 16 degrees. It is a good match for charcuterie, roast pork and tomato based dishes where its acidity does the work.