The uniqueness of Passo Doble starts with the distinctive blendof Malbec and Corvina that has undergone 'appassimento',or drying of the grapes. A full bodied wine with layers of plumand spice and a finish of cherry, Passo Doble pairs well withgrilled or roasted meats and strong flavored cheeses.
Briar and wild herb notes accent the racy plum and blackberry fruit in this medium-bodied red, as hints of tar and tobacco chime in on the solid finish.
Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.
Masi wines are... View More