Masi : Costasera 2003

Characteristics and Tasting Tips for the Costasera 2003 by Masi

Tasting

Colour
This wine reveals a deep ruby hue, with subtle mahogany highlights at the rim of the glass.

Nose
The aromatic bouquet is particularly intense and generous. It exudes rich scents of ripe fruit and cherry jam, which intertwine harmoniously with hints of vanilla and cinnamon.

Palate
On the palate, the attack is smooth and warm, revealing lovely complexity. The structure is ample, supported by well-integrated alcohol. The finish lingers delicately on delicious spicy nuances.

Food and wine pairing
This cuvée is a wonderful match for grilled or roasted red meat, as well as game dishes. It also pairs perfectly with bold, mature cheeses such as Parmesan, and can equally be enjoyed on its own at the end of a meal.

Serving and cellaring
To fully enjoy the Costasera 2003, serve it at a temperature of 20°C. Blessed with exceptional ageing potential, this wine can be enjoyed until around 2035.

The Excellence of an Amarone della Valpolicella Classico by Masi

The estate
Although the Boscaini family's winemaking history began in 1772, the company Masi Agricola was officially founded in 1972. Located in Veneto, this illustrious estate now extends over nearly 640 hectares of vineyards. Currently headed by Sandro Boscaini, it has established itself as a true benchmark brand on the international stage. Renowned for its commitment to sustainability and its historic mastery of the appassimento technique, the family group continues to passionately showcase the terroirs and traditions of Veneto through cuvées of great elegance.

The vineyard
The grapes for this Amarone della Valpolicella Classico come from historic plots on west- and south-west-facing hillsides. These vines thrive in the municipalities of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The terroir consists mainly of red limestone sediments mixed with Cretaceous marl. The moderating influence of Lake Garda and the good ventilation of the slopes provide ideal conditions for the optimal ripening of the berries.

The vintage
2003 was marked by particularly high temperatures and an unusually long period of drought. Some welcome rainfall arrived in August, accompanied by favourable temperature variations between day and night. Harvesting began around ten days early, on 8 September. Although yields remained below average, the harvested berries were rich in sugar, with more moderate acidity than usual. Weather conditions were also perfect during the grape-drying period.

Vinification and ageing
The Costasera 2003 is crafted using the traditional appassimento method. The finest bunches are laid out on bamboo racks until the end of January, losing around 35% of their weight to concentrate their sugars. After gentle pressing and partial destemming, an initial fermentation of about 45 days takes place at naturally low temperatures. The wine is then transferred to barrels to continue its alcoholic fermentation with selected yeasts, followed by malolactic fermentation. Ageing lasts 24 months, with 80% in large Slavonian oak casks and 20% in small Allier and Slavonian oak barriques. At least four months of bottle ageing complete the process.

Grape varieties
This blend comprises 70% Corvina, 25% Rondinella and 5% Molinara.