Masi : Costasera 2001

Characteristics and tasting tips for the Costasera 2001 by Masi

Tasting

Colour
This Costasera displays a deep, dark red colour, with glints that still reveal a lovely youthfulness.

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

Palate
The palate shows superb balance, supported by firm acidity and lively tannins. The finish lingers with delicious hints of cherry, raspberry and dark chocolate.

Food and wine pairing

This cuvée is a wonderful match for roasted or grilled red meats, as well as game dishes. It also pairs beautifully with mature, full-flavoured cheeses such as Parmesan. It is also an excellent meditation wine to savour at the end of a meal.

Serving and cellaring

To fully appreciate this 2001 vintage, serve it at 20°C. With exceptional ageing potential, estimated at 30 to 35 years, this wine will continue to drink well 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 Masi winery was officially founded in 1972. Based in Gargagnago, in the Veneto region, this renowned house is now headed by Sandro Boscaini. The estate has become an essential benchmark thanks to its unique expertise in grape drying. While keeping its strong family roots, the company has successfully modernised and expanded internationally, becoming a true ambassador for fine Italian wines around the world.

The vineyard

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

The vintage

The 2001 vintage benefited from excellent weather conditions during flowering and fruit set. A spell of summer drought then gave way to welcome rain at the end of August. Harvesting began after mid-September and yielded perfectly healthy grapes with good sugar concentration, although yields were 10 to 15% lower than in previous years.

Winemaking and ageing

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

Grape varieties

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