Masi : Costasera 2007

Characteristics and Tasting Tips for the Costasera 2007 by Masi

Tasting

Colour
This wine reveals a particularly deep, opaque ruby red hue, enhanced by delicate violet highlights.

Nose
The bouquet is both powerful and highly complex, releasing aromas of dried plums harmoniously intertwined with balsamic touches.

Palate
The palate offers a smooth texture supported by lively acidity, while retaining a dry profile. It unfolds delicious notes of cooked cherries, cinnamon and chocolate, before closing on a long finish with exceptionally fine tannins.

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 characterful aged cheeses such as Parmesan, and can equally be enjoyed on its own at the end of a meal.

Serving and Cellaring
The Costasera 2007 is best served at a temperature of 20°C. With an exceptional ageing potential estimated at 30 to 35 years, this vintage can be enjoyed until around 2037.

The Excellence of a Great Amarone della Valpolicella Classico from Veneto

The Estate
Although the Boscaini family's winemaking history dates back to 1772, the modern company Masi Agricola was founded later, going on to become a benchmark name in Veneto. Today, brothers Sandro, Bruno and Mario Boscaini are at the helm of this iconic estate. A pioneer of sustainable practices, the house stands out for its complete mastery of the grape-drying technique. It draws on a heritage of historic crus to craft richly expressive red wines, recognised as among the most prestigious in Italy.

The Vineyard
The grapes for this great Amarone della Valpolicella Classico come from plots located in the municipalities of San Pietro in Cariano, Negrar, Marano and Sant'Ambrogio, around Gargagnago di Valpolicella. The vines thrive on west- and southwest-facing slopes, benefiting from soils of crumbly red limestone and marl dating back to the Cretaceous period.

The Vintage
The 2007 vintage was marked by a mild winter and spring, with low rainfall. The summer heat then accelerated the ripening of the berries, leading to a harvest slightly earlier than usual. These weather conditions yielded grapes of remarkable quality, ideal for the drying process.

Winemaking and Ageing
The Costasera 2007 is crafted using the traditional appassimento method. Harvested between late September and early October, the bunches are laid out on bamboo racks to dry until the end of January, losing around 35% of their original weight. Fermentation then takes place naturally at low temperatures. Finally, the wine is aged for 24 months in oak barrels, followed by at least four months of bottle ageing.

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