Masi : Costasera 1996

Characteristics and tasting tips for the Costasera 1996 by Masi

Tasting

Colour
An opaque ruby red, with delicate mahogany highlights at the rim.

Nose
Rich and beautifully intense, it reveals aromas of cooked cherries and prunes, subtly enhanced by notes of cinnamon and cloves.

Palate
Austere at first, the palate opens into indulgent flavours of cooked fruit and sweet spices, culminating in a long, persistent finish.

Food and wine pairing
This full-bodied red wine is a superb match for grilled or roasted red meats, game and strongly flavoured cheeses such as Parmesan. It can also be enjoyed on its own as a meditation wine at the end of a meal.

Serving and cellaring
To fully enjoy this 1996 vintage, serve it at 20°C. With exceptional ageing potential, it can be cellared until 2031.

An exceptional Amarone della Valpolicella Classico by Masi

The estate
Located in Veneto, the Masi Agricola estate traces its origins back to 1772, when the Boscaini family acquired the Vaio dei Masi vineyard. Today, the estate is run by brothers Sandro, Bruno and Mario Boscaini, with Sandro serving as president. Now an internationally renowned brand, the company stands out for its unique expertise in the appassimento technique and its commitment to sustainability. Masi is thus recognised worldwide for wines that combine tradition, innovation and respect for terroir.

The vineyard
The grapes come from the historic hillsides of the Amarone della Valpolicella Classico area, in the municipalities of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines enjoy a west and south-west exposure and thrive on crumbly red limestone soils and Cretaceous marl.

The vintage
The 1996 vintage was rated good to very good. The end of the season was marked by rain and storms that slowed ripening, requiring a rigorous selection of healthy grapes at harvest. Drying conditions were also challenging, calling for artificial ventilation and dehumidification to preserve the quality of the berries.

Winemaking and ageing
This wine is crafted using the traditional appassimento method. Harvested in late September or early October, the finest bunches are left to dry on bamboo racks until the end of January, losing 35 to 40% of their weight. After gentle pressing and partial destemming, fermentation takes place over 45 days at naturally low temperatures in stainless steel tanks or casks. The wine is then transferred to barrels to complete its alcoholic and malolactic fermentations. Ageing lasts 24 months, 80% in large Slavonian oak casks and 20% in small Allier and Slavonian oak barrels, followed by at least four months of bottle ageing.

Grape varieties
This wine is a blend of 70% Corvina, 25% Rondinella and 5% Molinara.