Masi : Costasera 1990

Characteristics and tasting notes for the Costasera 1990 by Masi

Tasting notes

Appearance
This wine reveals a deep, dark red colour, almost opaque, while still retaining hints of youth at the rim of the glass.

Nose
The aromatic bouquet is powerful, dominated by scents of cooked fruit and raisins. These are interwoven with luscious notes of plum and cherry, enriched by hints of coffee, cocoa, cinnamon and vanilla.

Palate
On the palate, the texture proves particularly velvety. This rich, full-bodied wine offers intense flavours of cherries in brandy and prunes. The whole is remarkably supple, with a striking persistence that stretches into a long finish marked by nuances of cinnamon, liquorice, tobacco and bitter chocolate.

Food and wine pairing
This cuvée pairs wonderfully with grilled or roasted red meats, as well as dishes based on game or quail. It also enhances well-aged characterful cheeses, such as parmesan, pecorino or gorgonzola. Finally, it can be fully enjoyed on its own at the end of a meal, as a meditation wine.

Serving and cellaring
To fully enjoy the Costasera 1990, it is recommended to serve it at a temperature of 20°C. With an exceptional ageing potential estimated between 25 and 30 years, this vintage is best enjoyed until around 2020.

The balance and finesse of an Amarone della Valpolicella Classico by Masi in Veneto

The estate
Although the Boscaini family has been growing vines since 1772, the modern entity known as Masi was established in the second half of the 20th century, with the bottling of its first cru in 1958. Located in Veneto, this historic house is now led by Sandro Boscaini. Recognised worldwide, the brand has established itself as a true benchmark thanks to its exceptional mastery of the traditional appassimento (grape-drying) technique. Rooted in its family identity and its values of sustainability, the estate shines internationally while preserving the authenticity of its terroirs.

The vineyard
The grapes come from hillside plots located in the historic zone of the Amarone della Valpolicella Classico appellation, encompassing the communes of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. These vines benefit from a privileged west-facing exposure overlooking Lake Garda. They thrive on friable red limestone soils, as well as on Cretaceous marl and limestone rock, offering ideal conditions for the ripening of the berries.

The vintage
1990 is considered an exceptional year, earning the maximum rating of five stars from the estate. Particularly favourable weather conditions greatly aided the grape-drying process while drastically limiting the risk of disease. This ideal weather resulted in grapes of remarkable quality for this growing cycle.

Winemaking and ageing
The making of the Costasera 1990 relies on the traditional appassimento method. The finest bunches, harvested in late September or early October, are laid out on bamboo racks in well-ventilated rooms. By the end of January, they have lost between 25 and 40% of their weight, thereby concentrating their sugars. After gentle pressing and partial destemming, fermentation takes place over 45 days in large Slavonian oak casks at a naturally low temperature. A second fermentation lasting one year at 18°C precedes malolactic fermentation. The wine is then aged for three years in 30- to 40-hectolitre Slavonian oak casks, followed by a rest in bottle of at least six months.

Grape varieties
70% Corvina, 20% Rondinella and 10% Molinara.