Pick of the Launches

27 June, 2016

Masi Moxxé


Brand owner Masi Agricola

RRP £13.50

Markets UK

Contact Emilian Marinig, Berkmann Wine Cellars

Masi Moxxé is claimed to be the first sparkling wine made ‘appassimento’ (rasinated: dry and shrivelled grapes) using the Charmat method.

From the Friuli-Venezia Giulia region, it comprises a blend of Pinot Grigio (80%) and Verduzzo (20%) from the Stra’ del Milione vineyards. The Verduzzo undergoes a three-week appassimento to enhance its fruit-driven style.

Masi Agricola marketing director and head of the Masi Technical Group Raffaele Boscaini said: “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. The Verduzzo grapes are picked at the end of September and left to dry for three weeks in plateaux.

Digital Edition

Drinks International digital edition is available ahead of the printed magazine. Don’t miss out, make sure you subscribe today to access the digital edition and all archived editions of Drinks International as part of your subscription.


Tess Posthumus

Staffing crisis could open opportunities

The pandemic has thrown many challenges at bar owners over the past couple of years and the ones that survived the various lockdowns and restrictions deserve a pat on the back. However, while revenues are returning and bars are beginning to recruit once more, we’ve come up against a whole new set of problems, one of which is a global starring crisis.