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(2018) A highly unusual sparkling wine from Masi, masters of Amarone, who have used the same appassimento technique, drying grapes on straw mats, for the 25% Verduzzo in this blend, which is fermented along with 75% freshly-harvested Pinto Grigio. It's made by the charmat method as used in Prosecco, and has clear similarities to a good Brut Prosecco (this has around 9g/l of residual sugar), just a gentle effervesence and more of a herby and lemon peel grippiness on the palate, pear fruit and a bit of interesting texture too before a dry, nicely tart apple finish.
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