(2020) Masi are masters of appassimento, most of this wine fermented as normal, but part of it re-fermented with 25% dried grapes. It spent 18 months in mostly large, Slavonian oak barrels. Made with 70% Corvina along with Rondinella and Molinara it has delicious aromatics, dried cherry and red liquorice. Smooth but concentrated on the palate, a touch of umami meatiness, but finishes on sweet black fruit and that stripe of digestible acidity. Down to £9.74 until 2nd June 2020. Watch the video for more information and food-matching ideas.
(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.
(2019) A small proportion of Verduzzo in this blend was fermented in 600-litre French oak and that nutty creaminess comes through, with more subdued pear and a gentle grassy background. The palate has weight and structure, fine fruit sweetness and rich texture, but really fresh acidity that powers the finish.
(2019) The blend is 70% Corvina, with 25% Rondinella and Molinara, with no appassimento of the grapes. A light balsamic richness, deep cherry and a touch of creaminess from 20% oak ageing. Plenty of sweetness but smooth tannins too, fresh acidity, and a light but elegant finish.
(2019) A classic Chiaretto from Bardolino in north-east Italy, the blend is 50% Corvina, 30% Rondinella and 20% Merlot, and though officially Brut, it has a come hither sweetness and frothy easy-drinking style that makes it a perfect summer in the garden sipper. With a modest 11.5% and gentle bubbles, cherry and rose-hip aromas lead on to similar red fruit flavours, nothing at all complicated about the palate, but acdity balances and makes it an easy pleasure for this summer.
(2019) Glowing amber/gold. So ripe, notes of dried apricot and tobacco, light, sweet earth, a touch of spice. Dry and chewy density on the palate, the high lemon rind and lime acidity against the soft, smoky tobacco, but very pure and long, lots of salinity in the finish.
(2019) Lovely burnished gold colour. Such complex tobacco and briar and sweet damp earth. The palate is so powerful and grippy, an amost Fino-like intensity but different flavour profile. Some lemon rind, but red wine or even Cognac-like in its dry vinous character and grip and quite magnificent as the toast and earthiness pushes through.
(2019) Perhaps even a touch more colour than the 2008, a tinge of orange to ruby. Leafier, a slight more damp leaf character, but then creamy ripe fruit comes through. very dry and grippy, the spices and the tang of citrus skins, grippy, touches of chocolate and creaminess, such a complex profile, again dried apricot.
(2019) Very slightly lighter in colour than the Ribolla, but delightful lemon peel, hay and straw like aromas, a little 'brighter' than the Ribolla, but perhaps lacking a little of the intensity. It certainly has more vivacious brightness on the palate, still that dry tobacco and tannin finish, a dry Fino character, but that little bit more orthodox.
(2019) Orange peel and spices, nuttiness, salts and fragrant tobacco spices. The palate has huge presence and grip, a touch of toffee and sour lemon, the bitter character so grippy and fascinating, a touch of Botrytis evident, finishing with such spicy intensity.