Wine maker notes
With Tupungato, Masi combines its refined double fermentation technique with the outstanding terroir of the Uco Valley in Argentina. Passo Doble Rosso gets its Argentinian characteristics of ripeness, power and expressiveness from the Malbec grape, while its Corvina component gives it the style, elegance and warmth typical of wines from the Veneto. Masi’s specialty process of double fermentation is used with fresh Malbec grapes and a percentage of lightly-dried Corvina grapes. Vigneti La Arboleda is within the renowned wine region of Mendoza. Vineyards are situated at 950-1050 meters elevation in the Tupungato valley, with organically poor soil composed of many stones, sand and chalk, with good mineral content. Malbec grapes are gently pressed and fermented in stainless steel tanks. The second fermentation uses selected yeasts and 30% of whole Corvina grapes given a brief appassimento treatment before pressing. Fermentation is followed by final fermentation and malolactic. The wine is aged in French oak barriques and a period in bottle.
Fruity, with crisp red berry, currant and cherry flavors that are supported by fresh acidity. The fresh-tasting finish has some minerally notes. Bright ruby. Distinctly wild aromas and flavors of blackberry, licorice and leather. Brisk and penetrating, with strong acidity giving cut to the middle palate. Riper and more concentrated than the 2015 version but needs time for its acidity to be absorbed. Finishes firm but edge-free, with good persistence.
Loads of blackberry, spice and licorice aromas follow through to a full body and soft and silky tannins. Long and flavorful. A blend of malbec and corvina. So cool. Get this. Screw cap.