Tupungato Passo Doble 2020

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 lasts about 15 days at 18-20°C and uses selected yeasts with the addition of 15% of whole Corvina grapes that have been given a light appassimento before crushing. Thanks to the use of older vineyard plantings the pH of the wine is very stable, and stopping the fermentation at the right moment ensures an excellent balance between acidity and sugars. The malolactic fermentation happens during second fermentation thanks to the inoculation of yeasts and bacters selected by Masi.9 months in French oak casks (70% second usage, 30% new). Followed by at least two weeks bottle age.

Organically cultivated vineyards located in the famous wine-producing area of Mendoza, western Argentina, and lying at an altitude of 950-1050 metres above-sea-level in the Tupungato valley. The ground is stony, sandy and chalky. Low organic substance and good mineral content.

Bright, dark and almost impenetrable red. Super-ripe berry fruit, dried plums and vanilla on the nose. Rich and concentrated on the palate, with tannins that are notable but surprisingly smooth and soft. Firm and well-rounded with a long finish bringing in the generous fruitiness once more

Passo Doble is a versatile wine: goes well with grilled or roast red meat, chickpea balls, aubergine hamburgers, or strong-flavoured cheeses. Serve at 18°C in large wine glasses.