Masi : Costasera 2001

Tasting Characteristics and Recommendations for Masi's Costasera 2001

Tasting Notes

Appearance
This Costasera reveals a deep, dark red colour, with hues that still reflect an attractive youthfulness.

Nose
The bouquet is both vibrant and assertive. It releases seductive plum aromas alongside indulgent notes of cooked cherries.

Palate
The palate offers superb balance, underpinned by firm acidity and lively tannins. The finish lingers with delicious touches of cherry, raspberry and dark chocolate.

Food and Wine Pairing

This wine pairs wonderfully with roasted or grilled red meats, as well as game dishes. It also matches beautifully with mature, characterful cheeses such as Parmesan. Finally, it is an excellent meditation wine to savour at the end of a meal.

Serving and Cellaring

To fully enjoy this 2001 vintage, it is recommended to serve it at a temperature of 20°C. With an exceptional ageing potential estimated at 30 to 35 years, this wine can be enjoyed until around 2036.

The Majestic Expression of a Great Amarone della Valpolicella Classico by Masi

The Estate

Although the Boscaini family's winemaking history began in 1772, the House of Masi was officially founded in 1972. Located in Gargagnago, in the region of Veneto, this renowned brand is now led by Sandro Boscaini. The estate has established itself as an essential reference thanks to its unique expertise in the appassimento technique. While maintaining strong family roots, the company has successfully modernised and expanded internationally, becoming a true ambassador for great Italian wines around the world.

The Vineyard

The grapes come from the historic hillsides of the Amarone della Valpolicella Classico appellation, spread across the villages of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines benefit from an ideal west and south-west exposure, promoting optimal ripening. They are planted on soils composed of red calcareous sediments mixed with Cretaceous marl.

The Vintage

2001 benefited from excellent climatic conditions during flowering and fruit set. A period of summer drought was followed by welcome rainfall at the end of August. Harvesting began after mid-September, yielding grapes in perfect health with lovely sugar concentration, although yields were 10 to 15% lower than in previous years.

Winemaking and Ageing

The production of the Costasera 2001 relies on the traditional appassimento method. After harvesting, the best bunches are dried on bamboo racks until the end of January, losing around 35% of their weight to concentrate the sugars. Only the Corvina grape variety naturally develops noble rot. After gentle pressing and partial destemming, fermentation takes place over 45 days at low temperature in stainless steel tanks or large Slavonian oak barrels. The wine is then transferred to 30 to 40 hectolitre casks to complete its alcoholic and malolactic fermentations. Ageing lasts 24 months, 80% of which takes place in Slavonian oak casks and 20% in small barrels made of Allier and Slavonian oak, followed by a rest in bottle of at least 4 months.

Grape Varieties

This blend is made up of 70% Corvina, 25% Rondinella and 5% Molinara.