Masi : Costasera 1999

Characteristics and tasting tips for Masi's Costasera 1999

Tasting

Colour
A deep ruby red, the colour is enhanced by subtle mahogany highlights at the rim.

Nose
The bouquet is powerful, releasing intense aromas of blueberry, plum and cooked cherry.

Palate
The attack is austere and structured, revealing flavours of plum jam with a light smoky touch. The finish is long and lingers on indulgent notes of coffee and chocolate.

Food and wine pairing
This red wine pairs beautifully with grilled or roasted red meats, as well as game dishes. It also elevates characterful aged cheeses such as Parmesan, and is just as enjoyable on its own at the end of a meal.

Serving and cellaring
To fully enjoy this Costasera 1999, serve it at 20°C. With exceptional ageing potential of up to 35 years, this vintage can be cellared and enjoyed until at least 2034.

A majestic and complex Amarone della Valpolicella Classico from the Veneto

The estate
Founded in 1772 with the first harvest in the Vaio dei Masi valley, the estate is located in Gargagnago di Valpolicella, near Verona in the Veneto. Today, it is still run by the founding Boscaini family, led by Sandro Boscaini and Federico Girotto. Now a leading brand and a benefit corporation, Masi stands out for its deep commitment to sustainability and its long-standing expertise in grape drying, producing wines of great international renown.

The vineyard
The grapes come from the historic hillsides of the Amarone della Valpolicella Classico appellation. The west- and south-west-facing plots benefit from the rays of the setting sun and the moderating influence of Lake Garda. They extend across the municipalities of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines grow on friable red limestone soils, rich in Cretaceous marl.

The vintage
1999 was marked by a dry winter followed by a particularly rainy summer, which led to uneven ripening of the berries. Fortunately, the return of fine weather just before the harvest saved the situation. Although considered a classic vintage, it produced a wine of fine structure and great quality.

Vinification and ageing
This Costasera 1999 is made using the traditional appassimento method. The finest bunches, harvested in late September or early October, are laid on bamboo racks in dedicated drying lofts. By late January, the berries have lost 35 to 40% of their weight, concentrating their sugars. The process continues with gentle pressing, partial destemming and alcoholic fermentation with selected yeasts in large Slavonian oak casks, followed by malolactic fermentation. The wine is aged for 24 months, 80% in large Slavonian casks and 20% in small Allier and Slavonian oak barriques. It then rests for at least 4 months in bottle.

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