Masi : Costasera 1988

Characteristics and tasting tips for Masi "Costasera" 1988

Tasting

Colour
This wine displays a deep ruby-red hue, enhanced by delicate garnet highlights.

Nose
The aromatic bouquet opens with indulgent notes of cooked fruit and cherry jam, harmoniously complemented by a touch of fresh herbs.

Palate
The palate is beautifully rich, with flavours of stewed fruit, dried grapes and spices. The finish is long and structured, revealing subtle hints of cocoa powder.

Food and wine pairing
This cuvée is a superb match for roasted or grilled red meats, as well as game dishes. It also enhances bold, aged cheeses such as Parmesan. It is also an excellent wine for quiet contemplation at the end of a meal.

Serving and cellaring
To fully appreciate this Masi "Costasera" 1988, serve it at a temperature of 20°C. With an exceptional ageing potential of 30 to 35 years, this vintage can be enjoyed until at least 2023.

The excellence of an Amarone della Valpolicella Classico from Veneto

The estate
Although the Boscaini family's winemaking history dates back to 1772, Masi was officially founded in 1972. Located in Veneto, this illustrious house is now run by the brothers Sandro, Bruno and Mario Boscaini. Renowned worldwide, the brand has established itself as a true benchmark thanks to its exceptional mastery of the appassimento technique. The estate stands out for its commitment to sustainability and to championing indigenous grape varieties, producing wines of great complexity that celebrate the identity and rich cultural heritage of their region.

The vineyard
The grapes for this Amarone della Valpolicella Classico come from plots on the historic hillsides of the municipalities of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. These vines enjoy an ideal west- and south-west-facing exposure. They thrive on friable red limestone soils, enriched with marls dating from the Cretaceous period.

The vintage
The year began with an early, mild spring, marked by regular showers that brought downy mildew pressure during the growing season. The situation then reversed with a particularly hot, dry summer, which fostered excellent ripening and good sugar accumulation. Weather conditions proved ideal during the harvest and the drying period, yielding a limited crop with a firm tannic structure.

Vinification and ageing
The Masi "Costasera" 1988 is made using the traditional appassimento method. After hand harvesting in late September or early October, the finest bunches are laid out on bamboo racks in well-ventilated rooms. By the end of January, the berries have lost up to 40% of their weight, thereby concentrating their aromas. This is followed by gentle pressing and partial destemming. The first fermentation lasts 45 days in large Slavonian oak casks at naturally low temperatures, followed by a second fermentation lasting one year at 18°C and then malolactic fermentation. The wine is then aged for three years in Slavonian oak barrels, followed by at least six months of additional bottle ageing.

Grape varieties
This blend consists of 70% Corvina, 20% Rondinella and 10% Molinara.