Grandarella Appassimento

The grapes are picked at a "late harvest" after ripening longer than normal on the vine and then are laid out in wooden trays for around 50 days, thereby losing 30% of their original weight whilst acquiring great concentration. After soft pressing, temperature-controlled fermentation lasts 40 days using cultured yeasts. Malolactic fermentation is started while the wine is still in stainless steel tanks. The wine is then transferred to 600-litre Allier and Slavonian oak casks, where it completes the malolactic fermentation. Ageing lasts 24 months, followed by 4 months in bottle.

Selected Masi vineyards on the “Strà del Milione” estate at Castions di Strada in Friuli. The soil is formed of sedimentary clay that overlays ancient gravel beds.

Dark, opaque red with intense violet reflections. Impressive on the nose with firm aromas of blueberries and plums together with sweet hints of vanilla and cocoa. Full-bodied on the palate with attractive hints of cherry jam. The obvious tannins are well balanced with supporting acidity, lasting with a long and very dry finish.

A complex and wonderfully structured wine, an ideal companion for grilled or roasted red meats, game, strongly flavoured cheeses, or drunk just on its own after a meal. Ideally serve at 18°C in large glasses.