Bonacosta - Valpolicella Classico Doc - Masi View larger

Bonacosta - Valpolicella Classico D.O.C. - Masi

Bonacosta from the famous Masi House in Veneto. One of the classics of the great Veronese Valpolicella Classico tradition, made from a blend using the traditional Veronese grapes by Masi in a contemporary style. A young cherry red wine made in an elegant style with an intense bouquet, full of simplicity and freshness with good acidity, soft and silky tannins.



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Data sheet

ClassificationValpolicella Classico DOC
Wine styleDry red wine
GrapesCorvina, Rondinella, Molinara.
Maturation6 months in Slavonian and French oak casks followed by a month in the bottle.
BouquetIntense bouquet with ripe cherry aromas.
TasteFresh with good acidity, soft and silky tannins. Cherries are the dominant flavour, with hints of vanilla.
Pairs withVersatile and good throughout the meal; excellent with soups, pasta and risotto. Enhances both simple food and more complicated dishes based on red meat and moderately aged cheeses. Serve at 18° C
Alcohol12% Vol.
Volume0,75 l.

More info

The Masi story began in 1772, when the Boscaini family acquired prestigious vineyards in the small valley called “Vaio dei Masi”. After more than 200 years of passionate winemaking the company is still in family hands, run by the sixth and seventh generations.

The Valpolicella Classica region is a valley that is subdivided into three constituent valleys: Negrar, Marano and Fumane, each scored by its eponymous torrent, all tributaries to the Adige River that laps its southern limits. Its territory, mainly hilly, extends north of Verona, to the foothills of the Veronese Prealps. Lake Garda is its western border, and the Lessini mountains provide protection to the east and north.

Bonacosta is made in the Valpolicella Classica region from a blend using the traditional Veronese grapes - Corvina, Rondinella and Molinara. The vinification is very traditional for this Valpolicella Classico DOC wine with fermentation in stainless steel tanks at controlled temperature with selected yeasts and skin-contact for 10-16 days. The wine aged for 6 months in Slavonian and French oakbarrels followed by a month in bottle.

Longevity 3-5 years


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