Tupungato Passo Doble

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 was induced with selected yeasts and used 15% of whole Corvina grapes given a brief appassimento treatment before pressing. This fermentation lasted 15 days at 18-20°C and was followed by a malolactic fermentation. It was further matured 9 months in French oak casks (70% second usage, 30% new). Followed by at least two weeks of bottle age.

Organically cultivated vineyards located in the famous wine-producing area of Mendoza, in the western part of Argentina which lies 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 throughout.

Deep ruby red in colour with violet tinged reflections. Ripe plums, blackberry jam and cocoa on the nose. Firm and well balanced on the palate with soft tannins and supporting acidity. A long lingering finish of fruit and spices.

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