Masi : Costasera 1996

Tasting Notes and Serving Tips for Masi's Costasera 1996

Tasting

Appearance
Opaque ruby red in colour, with fine mahogany highlights at the rim.

Nose
Rich and intensely expressive, it reveals aromas of cooked cherries and prunes, delicately enhanced by notes of cinnamon and cloves.

Palate
Initially austere, the palate evolves towards indulgent flavours of cooked fruit and sweet spices, culminating in a long, lingering finish.

Food and Wine Pairing
This full-bodied red wine pairs wonderfully with grilled or roasted red meats and game, as well as with characterful cheeses such as Parmesan. It can also be enjoyed on its own as a meditation wine at the end of a meal.

Serving and Cellaring
To fully enjoy this 1996 vintage, it is recommended to serve it at a temperature of 20°C. With exceptional ageing potential, it can be cellared until 2031.

An Exceptional Amarone della Valpolicella Classico by Masi

The Estate
Located in Veneto, the Masi Agricola estate traces its origins back to 1772, when the Boscaini family acquired the Vaio dei Masi vineyard. Today, the estate is run by brothers Sandro, Bruno and Mario Boscaini, with Sandro serving as president. Having become an internationally renowned brand, the company stands out for its unique expertise in the appassimento technique and its commitment to sustainability. Masi is thus recognised worldwide for wines that combine tradition, innovation and respect for terroir.

The Vineyard
The grapes come from the historic hillsides of the Amarone della Valpolicella Classico area, located in the communes of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines benefit from west and southwest exposure, thriving on friable red limestone soils and Cretaceous marls.

The Vintage
The 1996 vintage was rated good to very good. The end of the season was marked by rain and storms that slowed ripening, requiring a rigorous selection of healthy grapes at harvest. Drying conditions were also challenging, requiring artificial ventilation and dehumidification to preserve the quality of the berries.

Winemaking and Ageing
This wine is made using the traditional appassimento method. Harvested in late September or early October, the finest bunches are dried on bamboo racks until the end of January, losing 35 to 40% of their weight in the process. After gentle pressing and partial destemming, fermentation takes place over 45 days at a naturally low temperature in stainless steel tanks or barrels. The wine is then transferred to barrels to complete its alcoholic and malolactic fermentations. Ageing lasts 24 months, 80% in large Slavonian oak casks and 20% in small oak barrels from Allier and Slavonia, followed by a minimum of four months' rest in bottle.

Grape Varieties
This wine is a blend of 70% Corvina, 25% Rondinella and 5% Molinara.