Masi : Costasera 1988

Characteristics and Tasting Tips for the Masi "Costasera" 1988

Tasting Notes

Appearance
This wine reveals a deep ruby red hue, enhanced by delicate garnet reflections.

Nose
The aromatic bouquet opens with indulgent notes of cooked fruit and cherry jam, harmoniously rounded off by a touch of fresh herbs.

Palate
The palate offers a lovely richness, with flavours of stewed fruit, dried grapes and spices. The finish is long and structured, revealing subtle hints of cocoa powder.

Food and Wine Pairing
This vintage pairs wonderfully with roasted or grilled red meats, as well as game dishes. It also enhances well-aged, characterful cheeses such as Parmesan. Furthermore, this bottle makes an excellent meditation wine to savour at the end of a meal.

Serving and Cellaring
To fully appreciate this Masi "Costasera" 1988, it is recommended to serve it at a temperature of 20°C. With an exceptional cellaring potential of 30 to 35 years, this vintage can be enjoyed until at least 2023.

The Excellence of an Amarone della Valpolicella Classico from Veneto

The Estate
Although the Boscaini family's winemaking history dates back to 1772, Masi was officially founded in 1972. Located in Veneto, this illustrious House is today led by brothers Sandro, Bruno and Mario Boscaini. Renowned worldwide, the brand has established itself as a true benchmark thanks to its exceptional mastery of the appassimento technique. The estate stands out for its commitment to sustainability and to showcasing native grape varieties, producing wines of great complexity that celebrate the identity and rich cultural heritage of their region.

The Vineyard
The grapes used for this Amarone della Valpolicella Classico come from plots located on the historic hillsides of the communes of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. These vines benefit from an ideal west and south-west facing exposure. They thrive on friable red limestone soils, enriched by the presence of marl dating back to the Cretaceous period.

The Vintage
The year began with an early, mild spring, marked by regular rainfall that led to mildew pressure during the growing cycle. The situation then reversed, with a particularly hot and dry summer favouring excellent ripening and a fine accumulation of sugars. Weather conditions proved ideal during the harvest and drying period, resulting in a limited-quantity harvest with a strong tannic structure.

Winemaking and Ageing
The Masi "Costasera" 1988 is crafted using the traditional appassimento method. After hand-harvesting in late September or early October, the finest bunches are laid to rest on bamboo racks in well-ventilated spaces. By the end of January, the berries lose up to 40% of their weight, thereby concentrating their aromas. This is followed by gentle pressing and partial destemming. The first fermentation lasts 45 days in large Slavonian oak vats at naturally low temperatures, followed by a second fermentation lasting one year at 18°C and malolactic fermentation. The wine is then aged for three years in Slavonian oak barrels, before undergoing a further minimum of six months of ageing in bottle.

Grape Varieties
This blend is composed of 70% Corvina, 20% Rondinella and 10% Molinara.