Masi Tupungato Corbec is an organic Argentinian red wine made from semi-dried Corvina and Malbec grapes. It is bottled as a “Vino Rosso Argentino”.
The Boscaini family who own Masi are originally from the Veneto region of Italy and are widely regarded as one of the great specialists in the production of appassimento method wines, that is wines made with some, or all, semi-dried grapes, like Amarone de Valpolicella amongst others. Their Masi Tupungato project in Argentina was created after Masi had searched out the best terroirs and environmental conditions that would be suitable for both traditional Argentinian grape varieties such as Torrontes and Malbec as well as Venetian varieties such as Corvina and Pinot Grigio. As Masi put it “Argentinian nature meets Italian style.”
The grapes for the Masi Tupungato Corbec are sourced from Masi’s La Arboleda Estate Vineyard which which is located in the Valle de Uco, in the Tupungato Department of the Province of Mendoza. Masi Tupungato Corbec is made by the specialist appassimento method. The two grape varieties are harvested and vinified separately. The selected grape bunches are laid on specially constructed wooden trays, made in imitation of the Venetian Arele, for 22 days. The grapes lose about 25% of their weight and gain in concentration of sugars and aromas. Soft pressing and de-stalking follows. The grapes are then fermented at 18-20°C for 20 days in stainless steel tanks. After racking, the wine completes its fermentation at 16°C for 25 days with the help of selected yeasts. Maturation lasts 18 months in medium-toasted oak barriques.
The unrivalled and unmistakable qualities of Corvina Veronese with its over- ripe cherry aroma and deep velvety structure, have balanced perfectly with the exuberant virility and tannins of Malbec (30%), thus making for a unique and fascinating aroma / taste profile.
If you like this, don’t forget to check out its little brother, the Passo Doble. Both are organically certified.