With sunset-facing slopes, Costasera the best terroir for producing high-quality Amarone in Valpolicella Classico. With a longer day, vines facing Lake Garda get reflected and direct sunlight, with soft breezes. Since the 1960s, Masi experts have confirmed the superiority of west-facing sites. Masi combines ancient varieties (Corvina, Rondinella and Molinara) and winemaking methods (vinifying grapes semi-dried on racks for 3-4 months) with modern techniques. Traditional 600-liter Veronese barrels have been re-introduced, the best to age this wine. By end of January, grapes lose 35% of their weight and develop highly concentrated sugars. Only Corvina develops botrytis. After gentle pressing; partially de-stemmed grapes undergo fermentation for 45 days in large Slavonian oak or stainless steel vats at low temperature. The wine is transferred to 30-40 hl barrels; alcoholic fermentation continues 35 days with alcohol-resistant yeasts, before malolactic. Aged 24 months; 80% in Slavonian oak botti, 40-80 hl, and 20% in small Allier and Slavonian oak barrels (40% new, 30% one year, and 30% two years old), and at least 4 months in bottle. Can age 30-35 years.
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.
Powerful, complex aromas of dried plums, with 'balsamic' (anise, fennel, mint) traces. Quite dry (not sweet), soft and with bright acidity, with baked cherry, chocolate and cinnamon flavors and structured, noble tannins.
Grilled or roasted red meats, game, and hard cheeses like parmesan. Considered a 'wine for meditation,' to be sipped on its own, this is also a perfect after-dinner wine.
GRAPES: Corvina, Rondinella, Molinara
APPELLATION: Amarone della Valpolicella Classico DOCG
ACIDITY: 5.70 g/l
POINTS OF DISTINCTION
- Vines facing Lake Garda receive more direct and reflected sunlight.
- Costasera is a complex, modern Amarone with an ancient, majestic pedigree.
- Sunset-facing slopes make Costasera Valpolicella Classico's best terroir for Amarone.