Masi chose the Tupungato Valley in Mendoza, Argentina, as the site for its ‘‘Vigneti La Arboleda’’ company. Here, native grapes from Venetian regions are planted alongside emblematic Argentinian varieties—Malbec and Torrontés —to make wines using the appassimento method from Valpolicella, in which Masi is a recognized specialist. The estate is totally eco-sustainable and farmed organically. The exceptional biodiversity of the area has led Masi to establish a botanic garden open to visitors.

One of the most original winemaking projects in recent years, Masi Tupungato, is a fusion of Venetian technique and Argentine terroir. Passo Blanco sets the scene with its blend of grape varieties. Still, Passo Doble goes a step further: two-thirds of Malbec is re-fermented with lightly dried Corvina, enhancing depth and savouriness while maintaining balancing acidity. This experiment has been successful and full of spicy fruit with great body and length!  Since 2015, the wines have been certified organic.