Masi Costasera Amarone della Valpolicella Classico

The Costasera is Masi's entry into the world of Amarone — and thus already a wine that shows why the appassimento method is indispensable in Valpolicella.

Masi is one of the most famous houses in Valpolicella Classico. The Boscaini family has been farming vineyards around Gargagnago since 1772 and is considered one of the pioneers who decisively shaped the Amarone style in the 20th century. For the Costasera, Corvina, Rondinella, and Molinara are selected from the classic zone, dried on bamboo racks (arele) for three to four months after harvest — this causes the berries to lose about 30% of their weight and concentrate sugar, acidity, and aromatics.

In the glass, the Costasera shows dark cherry, blackberry, and plum jam, plus cocoa, a hint of dried fig, and tobacco. Dense on the palate, with warm fullness due to the high residual alcohol (typically around 15% vol.), velvety, ripe tannins, and a long, slightly bitter finish — the eponymous "Amaro".

• Food: Brasato al Barolo, wild boar goulash, mature Pecorino, or dark chocolate from 70%
• Temperature: 17–18 °C, open at least an hour beforehand