Quick note on an interesting wine.

Masi has a winery called 'Tupungato' named after a daunting
climbing target, a dormant volcano on the Chile-Argentine border.

They built a winery in Mendoza and grow local Malbec and Corvina and
Corvinone varietals from North East Italy. They do the same sort of
double fermentation as is used with Campofiorin with the Corvina
slightly dried.

The result is a modestly priced and interesting wine. It has a medium
colour, and a warm, slightly hot even, nose, although alcohol is noted
as only 13.5%. There is good fruit and the same sort of ripeness as you
get in Campofiorin, with hints of anise and dark fruit, ending with
good length and a passing hint of bitterness, with good acidity.

The Corvina, although only a 30% component. seems to almost dominate
the wine. I'd be interested to hear from anyone in Argentina what
they think of outsiders playing about with 'their' varietals like
this. Many times this sort of experimentation falls flat (almost all
Italian varietals in California, for instance), but this comes off
remarkably well!