Showing all 4 results

  • Passo-Doble-2011

    MASI Passo Doble 2011

    From: $24.90

    The double fermentation of Malbec grapes with a percentage of lightly dried Corvina grapes gives this wine a rich aroma and good structure. Elegant tannins and softness combine to produce a superior wine with long ageing potential. Passo Doble is ideal with a range of foods: particularly red meats, game and strongly flavoured cheeses.

    PRICE PER BOTTLE ON A CASE (6) BUY: $22.41


  • Immagini 056

    Neropasso 2015 Rosso Veneto

    From: $27.90

    The wine is made in the same way as Amarone, by air drying the grapes prior to fermentation which concentrates the flavours, giving an intense colour and flavour.

    Grapes: Corvinone, Corvina, Cabernet, Merlot part of which are
    slightly wilted
    Denomination: IGT Veneto
    Production area: Veneto
    Alcohol content: 13.5 %


  • B_Campofiorin.resized

    MASI Campofiorin 2014

    From: $34.90

    50_Anniversario_CampofiorinCampofiorin_Premi_Prizes

    Minimum18 months in wood, 2/3 in Slavonian oak barrels of  90 hl, 1/3 in Allier and Slavonian new barrels of 600 liters, and min. 3 months bottle ageing.

    Ageing potential 15/20 years.

     

    10% DISCOUNT on a CASE (6bottles) BUY:  $31.41


  • Riserva-costasera-2008-scont

    MASI Amarone Riserva di Costasera 2011

    $179.90

    MASI Amarone Costasera Riserva 2008

    .70% Corvina, 15% Rondinella, 10% Oseleta, 5% Molinara

    Amarone is the product of a wine-making method the Ancient Romans knew called “appassimento” and involving grape drying. At the end of September or the beginning of October, the best clusters of grapes from hillside vineyards are picked and laid out on bamboo racks in special lofts equipped with the NASA “natural appassimento” control system. By the end of January the grapes had lost 35% of their original weight and have highly concentrated sugars. This time only the Corvina grapes were naturally attacked by noble rot. The processes that follow are: soft pressing; partial destalking; 45 days fermentation in large Slavonian oak barrels or stainless steel vats at low, natural temperatures; transfer into barrels of 30-40 hl where the alcoholic fermentation continues for 35 days in the presence of selected alcohol resistant yeasts; and malolactic fermentation.
    Tasting Notes:
    Deep, opaque ruby red with purple, almost violet, tinged edges. Intense bouquet of baked fruit preserved in spirit with balsamic touches to the nose. Firm structure on the palate with soft and elegant tannins in evidence and a good dose of acidity. The intense aromas of ripe fruit already seen on the nose come back to give an attractive smoothness to the long finish.
    Majestic, complex and elegant wine, with great ageing potential. 

    Aging:40 months in French oak barrique and Slavonian barrel
    Aging potential: 30/35 years