Grapes: Corvina, Rondinella, Molinara
With sunset-facing slopes, Costasera the best terroir for producing high-quality Amarone in Valpolicella Classico. With a longer day, vines facing Lake Garda get reflected and direct sunlight, with soft breezes. Since the 1960s, Masi experts have confirmed the superiority of west-facing sites. Masi combines ancient varieties (Corvina, Rondinella and Molinara) and winemaking methods (vinifying grapes semi-dried on racks for 3-4 months) with modern techniques. Traditional 600-liter Veronese barrels have been re-introduced, the best to age this wine. By end of January, grapes lose 35% of their weight and develop highly concentrated sugars. Only Corvina develops botrytis. After gentle pressing; partially de-stemmed grapes undergo fermentation for 45 days in large Slavonian oak or stainless steel vats at low temperature. The wine is transferred to 30-40 hl barrels; alcoholic fermentation continues 35 days with alcohol-resistant yeasts, before malolactic. Aged 24 months; 80% in Slavonian oak botti, 40-80 hl, and 20% in small Allier and Slavonian oak barrels (40% new, 30% one year, and 30% two years old), and at least 4 months in bottle. Can age 30-35 years.
Wine Spectator2012 vintage
Tasting Panel2012 vintage
The growing season in 2012 had mixed weather conditions. A dry and decidedly “warm” winter was followed by a very cold start to the spring. The hot, dry summer in turn accelerated the growing process, and ripening in some areas happened in the first ten days of September. The harvest began on the low levels from the 10th September and about one week later in the hills at 400m above sea level. High temperatures and the lack of precipitation over the summer caused a reduction in the quantity of grapes (-10%), but the quality remains excellent and the grapes themselves are healthy, small and widely spaced, ideal for appassimento with their good acidity and sugar-level readings. Outstanding vintage.
Powerful, complex aromas of dried plums, with 'balsamic' (anise, fennel, mint) traces. Quite dry (not sweet), soft and with bright acidity, with baked cherry, chocolate and cinnamon flavors and structured, noble tannins.
Grilled or roasted red meats, game, and hard cheeses like parmesan. Considered a 'wine for meditation,' to be sipped on its own, this is also a perfect after-dinner wine.
GRAPES: Corvina, Rondinella, Molinara
APPELLATION: Amarone della Valpolicella Classico DOCG
ACIDITY: 5.73 g/l
points of distinction
- Vines facing Lake Garda receive more direct and reflected sunlight.
- Costasera is a complex, modern Amarone with an ancient, majestic pedigree.
- Sunset-facing slopes make Costasera Valpolicella Classico's best terroir for Amarone.
about the grape +
Corvina has bright, relatively delicate cherry fruit flavors, with high acidity and pronounced aromas of cherry, bitter almond and spice.
“Masi wines must have a recognizable character, a unique style, and be approachable and pleasant to drink.” – RAFFAELE BOSCAINI, GENERAL COORDINATOR OF MASI TECHNICAL GROUP
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