Located between the Alps and the Adriatic Sea, the vineyards for this 100 percent Raboso rosé (a red variety native to the area) are farmed with organic and Biodynamic principles, and the wine never has sulfur added during vinification. The Col Fondo in the name refers to a winemaking style where a still wine is bottled before fermentation ends, trapping the CO2 that is a by-product of fermentation in the bottle.
This process produces a wine that Italians refer to as Frizzante, not as much bubbles as the Champagne Method, but still enough to put a smile on your face. This technique also produces a drier style than the Proseccos that are also from this part of the Veneto. Because there is no disgorgement, there is a light deposit of sediment in the bottle (Col Fondo translates to “on the yeasts”). It is up to you how to handle this. I like mine cloudy so I gently spin it around a little before drinking. If this is not your style, just don’t shake it up, and it will pour clear. I also recommend letting the first glass hang out for a minute or two to let the reductive notes blow off.
The wine has a pretty peach color and is very soft and pleasant on both the nose and the palate with flavors of white flowers, white peach, Meyer lemon and toasty notes from the yeast. The versatility of this wine is mind-boggling. It works great as an aperitif, with almost any food imaginable or for just toasting. Cheers!