Masi : Costasera 2004

Characteristics and tasting tips for the Masi Costasera 2004

Tasting

Appearance
This wine displays a deep ruby red hue, enhanced by delicate purple highlights.

Nose
Powerful and highly complex, the aromatic bouquet opens with intense notes of dried prunes and raisins.

Palate
Full-bodied and generous, the palate offers a texture that is both dry and velvety, supported by exceptionally supple tannins. It reveals delicious hints of cooked cherry, cocoa and cinnamon, extending into a finish of remarkable persistence.

Food and wine pairings
This cuvée pairs wonderfully with roasted or grilled red meats, as well as game dishes. It also beautifully complements strong-flavoured, aged cheeses such as Parmesan. Finally, it can be fully enjoyed on its own at the end of a meal as a vino da meditazione.

Serving and cellaring
To fully appreciate the Costasera 2004, it is best served at a temperature of 20°C. With an exceptional ageing potential estimated at 30 to 35 years, this vintage can be cellared and enjoyed until around 2039.

A precise and complex Amarone della Valpolicella Classico

The estate
While the Boscaini family's winemaking history began in 1772 in Veneto, the modern company Masi Agricola S.p.A. was founded in the 1970s. Now headed by its current owner, Sandro Boscaini, this internationally renowned brand is a true benchmark for wines made using the appassimento method. The estate, which exports to more than 140 countries, stands out for its commitment to environmental sustainability while carefully preserving its family heritage.

The vineyard
The grapes come from hillside vineyards in the heart of the Amarone della Valpolicella Classico appellation, spread across the villages of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines enjoy a privileged west- and south-west-facing exposure, towards the setting sun. This ideal location provides extended sunshine, a milder climate and beautiful light reflected off Lake Garda. The vines thrive on soils composed of crumbly red limestone and Cretaceous marl, promoting optimal ripening of the berries.

The vintage
The growing season got off to a typical start in the first months of the year. Although some rainfall in June slightly delayed ripening, a hot, dry July followed by a mild August allowed the berries to ripen in excellent conditions. The mild weather continued through to the harvest, which began in early October. The bunches picked were perfectly healthy and loose, displaying a fine balance of sugar, acidity and colour. Yields were 10 to 15% above average, and the weather conditions were perfect for the drying process.

Winemaking and ageing
The Costasera 2004 is crafted using the traditional appassimento method. After being hand-harvested in late September or early October, the finest bunches are laid out on bamboo racks in dedicated drying lofts until the end of January, losing around 35% of their original weight. This is followed by gentle pressing and partial destemming. Fermentation lasts for almost 45 days in large Slavonian oak casks or stainless steel tanks, at naturally low temperatures. The wine then continues its alcoholic fermentation in 30- to 40-hectolitre casks before undergoing malolactic fermentation. Ageing lasts 24 months in total: 80% of the volume rests in large Slavonian oak casks, while the remaining 20% is aged in small Allier and Slavonian oak barrels (40% new, 30% used once and 30% used twice). Finally, the wine is aged in bottle for at least four months before release.

Grape varieties
70% Corvina, 25% Rondinella, 5% Molinara.