Masi : Costasera Riserva 2018
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J. SucklingDescription
Tasting characteristics and serving advice for Masi’s Costasera Riserva 2018
Tasting
Appearance
The color displays a deep, opaque dark red hue.
Nose
The bouquet reveals remarkable intensity with aromas of overripe fruit, accompanied by spicy notes of cinnamon and hints of vanilla.
Palate
On the palate, the wine is warm and satisfying, unveiling flavors of stewed fruits, sweet spices, and candied cherries, lifted by clove notes. The finish is notable for its length and dryness.
Food and wine pairing
This Costasera Riserva 2018 pairs beautifully with appetizers (such as “Amarone risotto”), fish and vegetables prepared according to North African and Asian recipes. Also excellent with duck breast, venison fillet, traditional braised meats, or cheeses (Parmesan, Pecorino).
Serving and cellaring
Costasera Riserva 2018 is ideally enjoyed at 64°F (18°C). This wine boasts excellent aging potential and can be cellared until approximately 2048–2053.
A majestic and complex Amarone della Valpolicella Classico from Veneto
The estate
Founded in 1772, Masi Veneto remains owned by the Boscaini family, now led by Sandro Boscaini. Based in Veneto, particularly in Valpolicella Classica, the estate takes its name from the Vaio dei Masi and excels in the art of appassimento. Masi relies on native grape varieties and exceptional terroirs to craft its wines.
The vineyard
Amarone della Valpolicella Classico is born on the west-facing slopes of Costasera in Valpolicella Classica. These vines enjoy a privileged position overlooking Lake Garda, benefiting from extended sunshine, reflected light, and a milder climate.
Winemaking and aging
Costasera Riserva 2018 is crafted using the traditional appassimento method, a technique in which Masi excels. The grapes undergo a long drying period on bamboo racks before fermentation. Aging lasts at least three years in barrels made from the noblest woods.
Grape varieties
The blend brings together the region’s traditional grape varieties: Corvina, Rondinella, Oseleta, and Molinara.
