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Moxxé: a sparkling appassimento from Masi

Amarone producer Masi Agricola has released its first sparkling appassimento wine, Moxxé.  Moxxé uses the Charmat method combined with a touch of Masi expertise – the drying of the grapes.

The wine is a blend of Pinot Grigio (80%) and Verduzzo (20%) from the Stra' del Milione vineyards in the Friuli Venezia Giulia region.  The Verduzzo undergoes a three-week appassimento to enhance its fruit driven style.

Head of the Masi technical group and marketing director, Raffaele Boscaini, says: 'The aim is 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.

Each variety goes through separate harvest and vinification. The Pinot Grigio grapes are picked at the end of August and vinified immediately (25 days at low temperatures: 10-15ºC) to bring out freshness and aromas. The Verduzzo grapes are picked at the end of September and left to dry for three weeks in plateaux: this process suits the variety well, with its thick skins, and is designed to increase fruitiness. After brief criomaceration (36 hours at 5°C) 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.

Moxxe is available to the UK trade through Berkmann Wine Cellars.

Masi Agricola has been owned by the Boscaini family since the end of the 18th century when they acquired valuable vineyard sites in a small valley that went under the name "Vaio dei Masi" in Valpolicella Today, Masi is headed by sixth generation Sandro Boscaini, working with him in the company are his children, Raffaele and Alessandra; his brothers, Bruno and Mario; and his niece and nephew, Anita and Giacomo. The Masi Technical Group works with technical bodies and universities to update the viticultural and oenological heritage of the Venetian regions

13 May 2016 - Felicity Murray The Drinks Report, editor