Costasera Riserva from the famous Masi House in Veneto. Proud, majestic, complex and exuberant - this is a special cru version of Masi’s gentle giant, Costasera. A benchmark for the Amarone category. A concentrated ruby red wine, with aromas of plums and baked cherries. A powerful, yet majestic and elegant wine with a long ﬁnish. A very versatile wine that is a great meditation wine.
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|Classification||Amarone di Valpolicella Classico D.O.C.G.|
|Wine style||Dry red wine|
|Grapes||Corvina, Rondinella, Oseleta, Molinara|
|Maturation||At least three years in wooden barrels before bottling.|
|Bouquet||Plums and baked cherries, with hints of toasted coffee.|
|Taste||Majestic and elegant, cherries preserved in spirit, and bitter cocoa. Attractively long ﬁnish.|
|Pairs with||Ideal with red meat, game and mature cheeses. Fine meditational wine. Serve at 18-20 C.|
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. A benchmark in the art of producing Amarone at a world class level. Costasera is the product of Masi's unrivalled expertise in the appassimento technique, whereby traditional grapes for the Valpolicella Classico area - Corvina, Rondinella and Molinara - are laid out on bamboo racks to concentrate their aromas during the winter months forming the basis for an aristocratic wine.
The vineyards where the vines for Costasera grow are on slopes which face the sunset, and are among the best ones in Valpolicella Classico for producing a high-quality Amarone. The days are longer, the vines, which overlook Lake Garda, benefit from the reflection of its light and its milder climate.
Grapes suitable for drying must be perfectly healthy, on bunches that are not too tightly packed. After picking, they are laid out on bamboo racks in special drying rooms (fruttai) for more than 100 days, during which they lose 30-40% of their weight. The dried grapes are usually pressed between the end of January and the beginning of February. In the case of Amarone, the maceration and fermentation processes continue for 45-50 days, and the wine produced is left to age for at least three years in wood-barrels before bottling.
Longevity 30-35 years from year of harvest.