Masi : Costasera 1974

Characteristics and tasting tips for the Costasera 1974 by Masi

Tasting

Appearance
The wine displays a ruby-garnet hue that retains a lovely vibrancy.

Nose
The aromatic bouquet reveals clean, precise fruit, enhanced by subtle balsamic and spicy notes, along with a delicate hint of bitterness.

Palate
Nicknamed the "gigante gentile", this wine offers remarkable balance. The palate unfolds a great richness of evolved fruit, complemented by savoury touches of coffee and cocoa, reflecting a deep and aristocratic style.

Serving and cellaring

Endowed with exceptional ageing potential, this Costasera 1974 has demonstrated in recent tastings its ability to stand the test of decades while retaining its identity.

Other characteristics

This Italian red wine has an alcohol content of around 15%.

The elegance and depth of a great wine from Valpolicella Classica

The estate

While the Boscaini family's winemaking history dates back to 1772, the Masi company was officially founded in 1972. Located in Veneto, in the heart of Valpolicella Classica, the estate is now run by Sandro Boscaini, nicknamed "Mr. Amarone". Still in the hands of the founding family, the estate stands out for its Benefit Company status and its environmental commitment through "Masi Green Governance". A pioneer in crafting single-vineyard crus as early as 1958, this historic house has established itself as an undisputed leader and a global benchmark in the production of great Italian red wines.

The vineyard

This Amarone della Valpolicella Classico comes from hillside vineyards located between Verona and Lake Garda. This historic terroir enjoys a temperate climate thanks to the influence of the lake, which encourages slow ripening of the grapes. The vines thrive on soils of marl and limestone. The estate favours sustainable viticulture, promoting biodiversity, cover cropping and rainwater irrigation, while excluding chemical herbicides.

Winemaking and ageing

The Costasera 1974 is crafted using the traditional appassimento technique. Whole bunches are laid out on bamboo racks to dry naturally for up to 120 days. This process leads to significant weight loss, thereby concentrating the sugars, aromas and tannins. After fermentation with specific yeast strains developed by the estate, the wine undergoes lengthy ageing in large Slavonian oak casks.

Grape varieties

65% Corvina, 20% Rondinella, 10% Molinara, 5% Rossignola.