Masi : Costasera 2007

Characteristics and Tasting Notes for the Masi Costasera 2007

Tasting Notes

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

Nose
The aromatic bouquet is both powerful and highly complex, releasing scents of dried plums harmoniously blended with balsamic notes.

Palate
The palate offers a soft texture supported by lovely acidity, while maintaining a dry profile. It unfolds delicious notes of cooked cherries, cinnamon and chocolate, finishing on a long finish with wonderfully refined tannins.

Food and Wine Pairing
This cuvée pairs beautifully with roasted or grilled red meats, as well as game dishes. It also matches perfectly with mature, full-flavoured cheeses such as Parmesan, and can be thoroughly enjoyed on its own at the end of a meal.

Serving and Ageing
It is recommended to serve the Costasera 2007 at a temperature of 20°C. With an exceptional ageing potential estimated at between 30 and 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 began in 1772, the modern Masi Agricola company was established later on, going on to become an unmissable name in Veneto. Today, brothers Sandro, Bruno and Mario Boscaini lead this iconic estate. A pioneer in sustainable practices, the house is renowned for its absolute mastery of the appassimento drying technique. It draws on a heritage of historic crus to craft rich red wines, recognised 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 slopes facing west and south-west, benefiting from soils made up of friable red limestone and marl dating back to the Cretaceous period.

The Vintage
2007 was marked by a mild winter and spring, accompanied by low rainfall. Summer heat then accelerated the ripening of the berries, leading to a slightly earlier harvest than usual. These weather conditions produced 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 in the process. Fermentation then takes place naturally at a low temperature. Finally, the wine is aged for 24 months in oak barrels, followed by a further ageing period of at least four months in bottle.

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