Grapes: Corvina, Rondinella, Oseleta, Molinara
Modern techniques are combined with ancient varieties (Corvina, Rondinella, Molinara and the unique Oseleta grape, rediscovered by Masi), the "Appassimento" method from the Romans and traditional 600-liter Veronese barrels. Costasera’s slopes face the sunset, making this the best terroir in Valpolicella Classico. End of September or beginning of October, selected fruit is dried in special lofts for natural appassimento. By mid-February, grapes lose 40% of their weight and gain concentration. Only Corvina grapes naturally develop botrytis and Oseleta variety imparts tannic structure and deep color to the wine after drying. After gentle pressing and partial de-stemming, fermentation takes 45 days in large Slavonian oak botti or stainless steel vats at low, natural temperature. The wine goes into 30-40 hl botti, where final fermentation takes 35 days, with alcohol-resistant yeasts, then malolactic. Aged for 38-40 months in 600-litre Slavonian and Allier oak casks; 1/3 new, 1/3 year old and 1/3 two years old; minimum 6 months in bottle.
Wine & Spirits2009 vintage
Winter snows and spring showers promoted normal growth with the vines. Temperatures were above average until the end of September, allowing grapes to ripen slowly and healthily, and harvesting to take place 10 days earlier than normal. Vineyards have all provided crops of excellent quality, and quantities about 10% less than previous year. Sharp drops in temperature at the beginning of September and good diurnal temperature variations led to excellent aromatic qualities in Corvina, Rondinella and Molinara grapes. Acidity and sugar concentrations were high. Harvesting began on 21 September with the Rondinella variety.
Aromas of plums and baked cherries, with toasted coffee notes. Flavors of preserved cherries in spirits and bitter cocoa are majestic and elegant, before a long finish.
Ideal with red meat, game and mature cheeses, and makes a fine after-dinner wine.
GRAPES: Corvina, Rondinella, Oseleta, Molinara
APPELLATION: Amarone della Valpolicella Classico DOC Riserva
ACIDITY: 6.02 g/l
points of distinction
- This special cru of Costasera is an Amarone benchmark.
- Valpolicella Classico’s indigenous grapes are blended with the rediscovered Oseleta.
- Costasera is the finest terroir for Amarone in Valpolicella Classico.
- Riserva di Costasera can age for 30-35 years.
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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