Price:  £15.50 | Case Rate: £14.67
Ex Tax: £12.92

Masi Tupungato - Passo Doble 2017

Information

  • Country: Argentina
  • Wine Maker: Sandro & Sergio Boscaini
  • Grape: Malbec
  • Grape Percentage: 70% Malbec, 30% semi-dried Corvina.
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2025
Food Matching

Food Matching

Very versatile: good with grilled or roast red meat, mature cheeses with strong flavours.

Duty/Vat Paid

Description

A red wine with unusually high aromatic content made on the organically run Masi Tupungato estate at Mendoza, in Argentina. Modern wine with non conformist style, striking for its intense fruitiness and delicate spiciness. Its strong and exuberant character comes from the local Malbec grape, while the addition of lightly dried Corvina Veronese gives it the easy appeal and attractiveness of Venetian wines.

Wine tasting notes

Intense ruby red. Ripe cherries and sweet spices. Rich and intense cherry and fruits-of-the-forest flavours; good length and soft tannins.

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

Vinification Notes

The technique used here is Masi’s speciality: double fermentation. After soft pressing of the Malbec grapes, on-skin fermentation lasted 16 days in stainless steel tanks at a constant 23-27°C. The second fermentation was induced with selected yeasts and used 30% of whole Corvina grapes given a brief appassimento treatment before pressing. This fermentation lasted 15 days at 18-20°C and was followed by the final fermentation and the malolactic. Matured for 9 months in French oak barriques, then a minimum of 15 days in bottle.