(2019) I have a soft spot for this wine, first tasted just after visiting Masi's lovely properties in the north of Italy, and seeing the drying lofts where grapes are dried for their Amarone and other wines. This is a blend of Verduzzo and Pinot Grigio, the Verduzzo having been dried, and though made by the Prosecco method it ends up tasting really quite different, much more herbal and slightly 'wild' character, less pristine and less simple than most Proseccos, some concentration and pithy lemon acidity giving a bit of weight and seriousness.