Masi : Costasera 1990

Characteristics and tasting notes for the Masi Costasera 1990

Tasting notes

Appearance
This wine reveals a deep, dark red colour, almost opaque, while still retaining hints of youth at the edges of the glass.

Nose
The aromatic bouquet is powerful, dominated by scents of cooked fruit and raisins. These are interwoven with rich notes of plum and cherry, enhanced by touches of coffee, cocoa, cinnamon and vanilla.

Palate
On the palate, the texture is particularly velvety. This rich, full-bodied wine offers intense flavours of cherries in brandy and prunes. The whole is remarkably smooth, with an impressive persistence that stretches into a long finish marked by nuances of cinnamon, liquorice, tobacco and bitter chocolate.

Food and wine pairing
This cuvée pairs wonderfully with grilled or roasted red meats, as well as dishes featuring game or quail. It also shines alongside long-aged, characterful cheeses such as Parmesan, Pecorino or Gorgonzola. Finally, it can be enjoyed on its own at the end of a meal, as a contemplative wine.

Serving and cellaring
To fully appreciate the Costasera 1990, it is recommended to serve it at a temperature of 20°C. With an exceptional ageing potential estimated at 25 to 30 years, this vintage should be enjoyed until around 2020.

The balance and finesse of an Amarone della Valpolicella Classico by Masi in Veneto

The estate
Although the Boscaini family has been cultivating vines since 1772, the creation of the modern Masi entity dates back to the second half of the 20th century, with the bottling of its first cru in 1958. Located in Veneto, this historic house is now run by Sandro Boscaini. Recognised worldwide, the brand has established itself as a true benchmark thanks to its exceptional mastery of the traditional drying technique known as appassimento. Rooted in its family identity and values of sustainability, the estate shines on the international stage while preserving the authenticity of its terroirs.

The vineyard
The grapes come from hillside plots located in the historic zone of the Amarone della Valpolicella Classico appellation, encompassing the communes of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. These vines benefit from a privileged westward exposure overlooking Lake Garda. They flourish on friable red limestone soils, as well as on Cretaceous marls and limestone rock, offering ideal conditions for the ripening of the grapes.

The vintage
The year 1990 is considered exceptional, earning the maximum rating of five stars from the estate. Particularly favourable weather conditions greatly aided the drying process of the bunches while drastically limiting the risk of disease. This ideal weather resulted in grapes of remarkable quality for this growing cycle.

Winemaking and ageing
The Costasera 1990 is crafted using the traditional appassimento method. The best bunches, harvested in late September or early October, are laid out on bamboo racks in well-ventilated rooms. By late January, they have lost between 25 and 40% of their weight, thereby concentrating their sugars. After gentle pressing and partial destemming, fermentation takes place over 45 days in large Slavonian oak barrels at a naturally low temperature. A second, year-long fermentation at 18°C precedes malolactic fermentation. The wine is then aged for three years in 30- to 40-hectolitre Slavonian oak barrels, followed by a resting period in bottle of at least six months.

Grape varieties
70% Corvina, 20% Rondinella and 10% Molinara.