Masi releases its first sparkling Appassimento

06 May, 2016

Masi Agricola has released its first sparkling Appassimento wine, Moxxé.

The Amarone producer has used the Charmat method combined with Masi Expertise: the drying of the grapes, to create the Moxxé.

The wine, which will be available to the UK trade through Berkmann Wine Cellars, is a blend of Pinot Grigio (80%) and Verduzzo (20%) from the Stra’ del Milione vineyards in the Friuli Venezia Giulia region.

The Pinot Grigio grapes are picked at the end of August and vinified immediately while the Verduzzo undergoes a three-week Appassimento to enhance its fruit-driven style. These grapes, which are thick skinned, are picked at the end of September and left to dry for three weeks in plateaux. After a brief cryomaceration the Verduzzo grapes are fermented in stainless steel tanks. Fermentation is halted before termination to allow the wine to be blended, following which the wine then undergoes the Charmat method.

Marketing director Raffaele Boscaini said the aim was “to produce a sparkling wine at an accessible price point that reflects the fruitiness of classic Italian Prosecco, but in a style that is less sweet with more structure.”

Moxxé sits within the Masi Campofiorin range of wines. 




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Rosé tinted glasses

I was asked recently what I thought the biggest change had been in wine fashion in the past five years. My answer was unequivocal: sales of pink wines. From being a niche that expanded and contracted with the sunshine, rosé has subtly but steadily become a stalwart of many merchants’ ranges, with Provence firmly at the top and asked for by name.

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