Masi Modello Corvina Italian Wines


Showing Corvina’s trademark bitter cherry and almond flavours, the palate is fresh and vibrant yet perfectly balanced by supple tannins. The finish is long and lifted by the bright acidity.


Allow 2-3 Days For Delivery


Type of drink
Red Wine
100% Corvina
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
The Artisan Winery
The Artisan Winery

Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Veneto’s most innovative wine producers. In the late 1950s, they identified certain history vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated “Supervenetian” wines.


From selected foothills vineyards in the Venetian area, particularly in the Strà del Milione estate at Castions di Strada, Friuli. The soil is mainly calcareous sediments on basalt and clay.


The grapes were vinified in stainless steel tanks at controlled temperatures up to 24ºC. Skin contact lasts between fifteen to twenty days and fermentation with selected yeasts lasted for twenty-two days. The wine underwent malolactic fermentation followed by ten months’ ageing in oak – seventy percent in large Slavonian oak barrels, and thirty percent in small Allier oak barrels.


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