Grapes: 70% Corvina, 15% Rondinella, 10% Oseleta, 5% 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 Advocate2011 vintage
Favorable weather between April and June, apart from the strong winds on 27th May which broke many loose shoots, resulting in a limited loss of yield of around 10% -15%. July was generally cold, followed by a very warm August and September, which favored an early ripening. The harvest was 2-3 weeks earlier than average: in the low-lying hills it began on 6th September, and on the higher slopes on the 15th. Overall yield was down 10% against the average. The grapes were healthy with good acidity, high sugar levels and above-average levels of polyphenols. The warm, dry autumn has really favored the appassimento process.
Deep, dark ruby red in colour. Elegant hints of marasca cherries and prunes preserved in spirit on the nose together with sweet spicy aromas of coffee beans, chocolate and cinnamon. Stands out for the balance on the palate: silky, velvety tannins, alcohol only in the background, never invasive, intense and long-lasting fruitiness and spiciness. Persistent and attractive finish.
Majestic, complex and elegant wine, with great ageing potential. Good with red meat, game and mature cheeses. Excellent finale to a meal.
GRAPES: 70% Corvina, 15% Rondinella, 10% Oseleta, 5% Molinara
APPELLATION: Amarone della Valpolicella Classico DOC Riserva
ACIDITY: 6.30 g/l
AGING: 38-40 months in 600-litre Slavonian and Allier oak casks
points of distinction
- Valpolicella Classico’s indigenous grapes are blended with the rediscovered Oseleta.
- Costasera is the finest terroir for Amarone in Valpolicella Classico.
- This special cru of Costasera is an Amarone benchmark.
- 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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