Masi : Costasera 2009

Characteristics and tasting tips for Costasera 2009 from Masi

Tasting

Colour
This wine displays a brilliant ruby-red colour, enhanced by delicate violet highlights.

Nose
The aromatic bouquet opens with indulgent notes of cherry and plum jam, delicately lifted by a hint of cinnamon.

Palate
The attack reveals a pleasant alcoholic warmth, perfectly balanced by excellent acidity and harmonious sweetness. The tannins are supple and delicate. The long finish lingers on intense aromas of fruit and gentle spices.

Food and wine pairings

This cuvée is a wonderful match for roast or grilled red meats, as well as game dishes. It also pairs beautifully with aged cheeses such as Parmesan. It can also be savoured on its own as a vino da meditazione at the end of a meal.

Serving and cellaring

To fully enjoy Costasera 2009, serve it at a temperature of 20°C. With exceptional ageing potential, this vintage can be cellared for around 30 to 35 years.

The elegance and power of a great Amarone della Valpolicella Classico

The estate

The estate's history began in 1772, when the Boscaini family acquired its first vines in the small "Vaio dei Masi" valley, located in Gargagnago di Valpolicella, in Veneto. Today, the company is still run by the founding family, with Sandro Boscaini as chairman. Internationally renowned, the brand has established itself as a true pioneer in crafting great wines from dried grapes. Deeply attached to its terroir, the estate brilliantly combines respect for local winemaking traditions, an exemplary commitment to sustainability and a constant pursuit of oenological innovation.

The vineyard

The grapes come from the historic hillsides of the Amarone della Valpolicella Classico appellation, more specifically from the villages of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines enjoy an ideal west- and south-west-facing exposure overlooking Lake Garda. They thrive on soils of crumbly red limestone and marl dating back to the Cretaceous period. This privileged location, combined with the moderating influence of the lake, provides perfect conditions for ripening the berries.

The vintage

The year began with winter snowfall and spring rains, which encouraged normal vegetative growth. Warm temperatures then persisted until the end of August, allowing the bunches to ripen slowly and in perfect health. These favourable weather conditions led to an early harvest, starting around ten days earlier than usual and delivering fruit of exceptional quality despite yields slightly lower than the previous year.

Winemaking and ageing

Costasera 2009 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 dedicated drying lofts. By the end of January, the berries have lost around 35% of their weight, concentrating their aromas. This is followed by gentle pressing, partial destemming and low-temperature fermentation in stainless steel tanks or large Slavonian oak casks. The wine is then transferred to 30 to 40 hl barrels to complete its alcoholic fermentation, followed by malolactic fermentation. Ageing lasts 24 months, with 80% of the wine in large Slavonian oak casks and 20% in small Slavonian and Allier oak barrels. Finally, the wine rests for at least four months in bottle.

Grape varieties

This cuvée is a blend of 70% Corvina, 25% Rondinella and 5% Molinara.