Price:  £30.00 | Case Rate: £30.00
Ex Tax: £25.00

Masi Tupungato - Corbec Appassimento 2016


  • Country: Argentina
  • Wine Region: Mendoza
  • Wine Maker: Sandro & Sergio Boscaini
  • Grape: Corvina
  • Grape Percentage: 70% Corvina, 30% Malbec.
  • Alcohol Percentage: 15%
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Just like Amarone, good with strongly flavoured foods: grilled or roast red meat and mature cheeses. Excellent pairing with spicy vegetable dishes or with the traditional “parmigiana”.

Duty/Vat Paid


Full-bodied and lively red with good intensity – cosmopolitan and trendy in style. A modern, innovative wine made in the Masi Tupungato La Arboleda estate in Argentina, using Masi’s expertise in the appassimento method. The elegance of the Corvina grape, with its tastes of super-ripe cherries and velvety texture, is combined with the exuberant virility and tannins of the Malbec grape to produce an outstanding taste and aroma profile.

Wine tasting notes

Impenetrable dark red. Intense bouquet of fruits-of-the-forest and conserves, with hints of mint and cinnamon. Smooth and full bodied with flavours of plums and cooked cherries. Long, bitter cocoa finish.

Winery Information

Masi Tupungato

Masi Tupungato wines have a unique place in the Argentinean wine world: they are the fruit of an original encounter between the emblematic grapes of Argentina, Malbec and Torrontès, and native grapes from the Venetian regions, Corvina and Pinot Grigio. Wines from the Masi Tupungato estate are made with the appassimento technique, which means leaving the grapes to dry out for the winter months, thus concentrating aromas and perfumes. This is a typical Venetian winemaking method, in Masi is.. read more

Expert Reviews

Vinification Notes

Corbec is made with the Masi is specialist appassimento method. The two grape varieties are harvested and vinified separately. The selected grape bunches are laid on specially constructed wooden trays, made in imitation of the Venetian “arelle”, for 20 days. The grapes loose about 20% of their weight and gain in concentration of sugars and aromas. Soft pressing and de-stalking follow. The grapes are fermented at 20-24°C for 20 days in stainless steel tanks. After racking, the wine completes its fermentation at 20°C for 25 days with the help of selected yeasts. Matured for 18 months in medium-toasted French oak barriques. The separate varieties are then assembled and the resulting wine transported to Italy in flexitank containers under a nitrogen seal. Ageing continues in stainless steel containers until bottling. Good bottle-ageing potential is predicted.