Tasted Feb 2015 - 0% Malbec, 30% Corvina. RS 2.3 g/l. The technique used here is Masi's speciality: double fermentation. After soft pressing of the Malbec grapes, on-skin fermentation lasted 15 days in stainless steel tanks at a constant 21-23 °C. The second fermentation was induced with selected yeasts and used 30% of whole Corvina grapes given a brief appassimento treatment before pressing. Dark crimson. Sweet nose – dried grapes? A hint of salami. Dry finish. Lack of fruit and juice. Drying finish. Different!