Masi : Costasera 1996

Characteristics and Tasting Notes for Masi's Costasera 1996

Tasting Notes

Appearance
Opaque ruby red in colour, with fine mahogany hues at the rim.

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

Palate
Initially austere, the palate evolves towards indulgent flavours of cooked fruit and sweet spices, culminating in a long, lingering finish.

Food and Wine Pairing
This full-bodied red wine is a wonderful match for grilled or roasted red meats, game, and characterful 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, it is recommended to serve it at a temperature of 20°C. Boasting 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, located in the municipalities of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines benefit from west and southwest exposure, thriving on friable red limestone soils and Cretaceous marls.

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, necessitating the use of 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 dried on bamboo racks until the end of January, losing 35 to 40% of their weight in the process. After gentle pressing and partial de-stemming, fermentation takes place over 45 days at a naturally low temperature in stainless steel tanks or barrels. The wine is then transferred to barriques to complete alcoholic and malolactic fermentation. Ageing lasts 24 months, 80% of which is in large Slavonian oak casks and 20% in small oak barrels from Allier and Slavonia, followed by a rest in bottle of at least four months.

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