Masi Costasera Amarone della Valpolicella Classico

Size:0.375 L0.75 L
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Dark cherry, cocoa, tobacco — dense Amarone with a velvety finish.

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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
Grape variety Corvina, Rondinella
Taste Dry
Alcohol 15 % Vol.
Serving temp. 18 °C
Volume 0,75 l
Country of origin Italy
Grape variety Corvina, Rondinella
Wine color Red Wine
Vintage 2021
Alcohol content 15 % Vol.
Residual sugar 6,5 g/l
Taste Dry
Dark vaulted cellar made of natural stone with wine bottles lying in stone racks, in the foreground a bottle, a carafe, and a glass of red wine on an oak table in warm lamp light

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Logo des italienischen Weinguts Masi aus Venetien, gegründet im 18. Jahrhundert von der Familie Boscaini.

Masi

Masi is an Italian winery based in the north of the country in the Veneto region. It was founded in the 18th century by the Boscaini family. The winery is located in a small valley (Italian.

"Masi"), which offers very good conditions for the growth of the vines. The winery works with special processes, the so-called double fermentation and Appassimento, in which the grapes are dried for several weeks before further processing.

These processes give Masi's wines a stronger color and more complex aromas. On a total of 40 hectares of vineyards, the grapes are grown on, among other things, volcanic soils. The grape varieties used include Corvina, Refosco, Corvina, Sauvignon, Merlot, Cabernet Franc, as well as Chardonnay and Traminer.

Gargagnago di Valpolicella VRmasi.it