Passo Doble Dopia Fermentazione 2008
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Masi, the Venetian producer, has used Italian vinification techniques on the traditional Italian Corvina grape. A technique called 'appassimento' is used to semi-dry the grapes before fermentation. They are then blended with double-fermented Malbec grapes (same technique as is used in the Campofiorin wines) to produce the distinctive Tupungato Passo Doble. It has a dense purple ruby colour and is rich and full-bodied, with sweet fruit flavours; well balanced and capable of long-term cellaring. Drink with peppered steak, lamb chops, game and cheeses.