Masi : Costasera 1977

Tasting Characteristics and Advice for Masi's Costasera 1977

Tasting

Appearance
The colour reveals a very deep, intense ruby red hue.

Nose
The aromatic bouquet reveals notes of cooked fruit, plums and cherries. This is enriched by nuances of ripe stone fruit, cherries in liqueur and hazelnut, characteristic of the grape-drying process.

Palate
The palate offers a velvety, generous texture, supported by well-integrated tannins and balanced acidity. It unfolds rich fruity flavours mingled with hints of coffee and cocoa, extending into a long finish.

Serving and cellaring

To fully appreciate the Costasera 1977, it is recommended to serve it at a temperature of between 18 and 20°C. With its imposing structure, this wine has an estimated cellaring potential of around 30 to 35 years.

Other characteristics

This Italian red wine has an alcohol content of 15% vol. Furthermore, its production process involves no animal-derived products or allergenic substances, making it suitable for vegan consumers.

An Amarone della Valpolicella Classico emblematic of the Masi estate

The estate

Although its winemaking history began in 1772, it was in 1972 that the Masi estate truly took shape in Veneto. Located in Gargagnago, the property has become a major player in the region. Now owned by Sandro, Bruno and Mario Boscaini, and co-managed with Federico Girotto, the family business stands out for its deep attachment to Venetian culture and its commitment to sustainability, reflected in its status as a benefit corporation. Renowned for its historic mastery of the grape-drying technique, the estate is fully rooted in the winemaking heritage of Veneto.

The vineyard

The grapes used for this Amarone della Valpolicella Classico come from renowned hillsides within the historic zone. Facing the setting sun, these slopes overlook Lake Garda, benefiting from the reflection of its light and its thermoregulating influence. Sheltered to the north by the Lessini Mountains, the vines enjoy a mild, almost Mediterranean climate. The estate favours a respectful, sustainable approach to vineyard management, promoting biodiversity and limiting interventions through rigorous climate monitoring.

Winemaking and ageing

The Costasera 1977 is crafted using the traditional appassimento method. After careful selection, the bunches are laid out on bamboo racks in naturally well-ventilated drying rooms. They rest there for at least a hundred days during winter, undergoing a dehydration process that concentrates sugars and aromas while developing a light noble rot. This is followed by a slow fermentation, suited to the richness of the must, and then cellar ageing that refines the wine's structure while preserving its balance.

Grape varieties

65% Corvina, 20% Rondinella, 10% Molinara, 5% Rossignola.