Wines from the Masi Tupungato estate are made with the appassimento technique, a typical Venetian winemaking method, which means leaving the grapes to dry out for the winter months, thus concentrating aromas and perfumes. Deep, dark red with violet edges. The nose displays a complexity of fruit and aromatic herbs. Flavors of plums and fruits of the forest. Elegant, cherry taste on the finish. Pair with grilled or raosted red meats, game, or mature and strong-flavored cheeses. Serve at 64 degrees F.
70% Malbec, 30% Corvina. The history of Masi is the history of a family and its vineyards in the Venetian regions. The name itself derives from "Vaio dei Masi," the small valley in Valpolicella acquired by the Boscaini family, who are still its owners now, at the end of the XVIII century. With its deep roots in one of Italy's best wine regions, Valpolicella, Masi makes quality wines that are an expression of the values of their territory of origin. Principally using native grapes and indigenous methods for the Venetian territories, Masi makes what Sandro Boscaini, the guiding light in the company, likes to call "modern wines with an ancient heart," using constant technological updates. Today, Masi is a leader in the production of Amarone and has acknowledged expertise in the Appassimento technique. The malbec meets the corvina. This original, exuberant, and cosmopolitan wine comes to you thanks to techniques developed by the Masi Technical Group.