Il Bastardo Rosso Italiano

Renzo Masi Il Bastardo represents a perfect match for any pasta dish, artisan pizza, fresh and seasoned cheeses, grilled or roast meats and will accompany any other dish of the Italian Cuisine.

Renzo Masi's Chianti is made from a combination of estate fruit and purchased fruit from the Rufina district, one of the best areas of Chianti. It is produced for early drinkability but can also be cellared for a few years.

The final blend is made after the malolactic fermentation, which takes place at the winery in Rufina.

The grapes are vinified in their original areas of production and the fermentation is conducted at a temperature below 25°C with maceration never exceeding 10 days.

The Masi family has been making wine for three generations. It currently produces a wide range of wines (white rose red and dessert) from a variety of grapes all of which come from vineyards owned by the family in Rufina (Fattoria di Basciano) and from other long-established vineyards situated around Rufina (except for the Bianco Vergine Valdichiana). Currently Paolo Masi carries out the family's philosophy of producing excellent quality/price related wines. Paolo emphasizes the long term relationship of cooperation with each grower. He consults with them in the vineyard to obtain the highest quality and will pay higher prices for lower yields in the interest of better wine.