Masi : Costasera 1977

Characteristics and Tasting Tips for Masi Costasera 1977

Tasting

Colour
The wine displays a very deep, intense ruby red hue.

Nose
The bouquet reveals notes of cooked fruit, plums and cherries, enriched by nuances of ripe stone fruit, brandied cherries and hazelnut, all characteristic of the grape-drying process.

Palate
The palate is velvety and full-bodied, supported by well-integrated tannins and balanced acidity. It unfolds rich fruit flavours mingled with touches of coffee and cocoa, leading to a long, persistent finish.

Serving and Cellaring

To fully appreciate Costasera 1977, serve it at a temperature of between 18 and 20°C. With its imposing structure, this wine has an estimated ageing potential of around 30 to 35 years.

Other Characteristics

This Italian red wine has an alcohol content of 15% vol. Furthermore, no animal-derived products or allergenic substances are used in its production, making it suitable for vegans.

An Iconic Amarone della Valpolicella Classico from the Masi Estate

The Estate

Although its winemaking history dates back to 1772, it was in 1972 that the Masi estate truly took shape in Veneto. Based in Gargagnago, the estate has become a leading name in the region. Now owned by Sandro, Bruno and Mario Boscaini, and co-managed with Federico Girotto, the family business stands out for its deep attachment to Venetian culture and its commitment to sustainability, reflected in its status as a Benefit Corporation. Renowned for its long-standing mastery of the grape-drying technique, the estate is an integral part of the winemaking heritage of Veneto.

The Vineyard

The grapes for this Amarone della Valpolicella Classico come from renowned hillsides in the historic zone. Facing the setting sun, these slopes overlook Lake Garda, benefiting from the light reflected off its waters and from its temperature-regulating influence. Sheltered to the north by the Lessini Mountains, the vines enjoy a mild, almost Mediterranean climate. The estate favours environmentally respectful vineyard management, encouraging biodiversity and keeping interventions to a minimum through rigorous climate monitoring.

Vinification and Ageing

Costasera 1977 is made using the traditional appassimento method. After careful selection, the bunches are laid on bamboo racks in well-ventilated natural drying lofts. They rest there for at least one hundred days over the winter, gradually dehydrating, which concentrates their sugars and aromas while encouraging the development of a light noble rot. This is followed by a slow fermentation suited to the richness of the musts, then ageing in the cellar to refine the wine's structure while preserving its balance.

Grape Varieties

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