Sandro Boscaini and his team at Masi are masters of the appassimento method of winemaking with dried grapes. This wine uses the local Refosco grape variety to create big, plush textures and savoury, earthy flavours. Pair with grilled or roasted meats, or a
Sandro Boscaini and his team at Masi are masters of the appassimento method of winemaking with dried grapes. This wine uses the local Refosco grape variety to create big, plush textures and savoury, earthy flavours. Pair with grilled or roasted meats, or a mushroom risotto with plenty of parmigiano-reggiano.
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