Masi Agricola
Amarone della Valpolicella Classico Costasera 2020
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 1,50 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Aging | 24 months in total: 80% in Slavonian oak barrels (40–80 hl), 20% in small Allier and Slavonian oak casks (40% new, 30% second use, 30% third use); then 4–6 months of bottle ageing |
- Magnum Format 1.5 L: Suitable for social gatherings and important dinners
- Appassimento Method: Grapes placed on bamboo racks with a 35–40% weight loss
- Valpolicella Blend: Composed of 70% Corvina, 25% Rondinella, 5% Molinara
- Aromas and taste: Notes of stewed fruit, plum, cherry, coffee and cocoa, with a balanced profile
- Aged in oak: 24 months in Slavonian and Allier barrels, followed by 4–6 months in bottle
Description
What kind of wine it is
Costasera Amarone della Valpolicella Classico by Masi is a still red wine with a full and structured profile. Produced in Veneto from a refined blend of Corvina, Rondinella and Molinara grapes, it offers a complex aromatic texture dominated by notes of stewed fruit, plum and cherry. On the palate, it is enveloping and extremely well-balanced, enriched by elegant hints of coffee and cocoa that derive from its lengthy maturation in wood. The result of the renowned appassimento technique on racks, this wine stands out for its depth of flavour, making it ideal for pairing with red meats, fine game and mature cheeses.
Where it comes from
This renowned red originates from the evocative area of Valpolicella Classica, with vineyards nestled on the Veronese shores of Lake Garda. The plots are situated on gentle slopes facing west and south-west, where they benefit from the light reflected off the water and a temperate climate. Cool winds from the Lessinia create a microclimate favourable to viticulture, keeping the grapes healthy and aiding their perfect ripening. The alpine-based soil features a complex composition of limestone with clay tendencies and red earth on compact basalt layers, ensuring the wine has remarkable structure and a pronounced aromatic concentration.
How it is produced
After careful manual selection during the harvest, the best bunches are laid out on traditional bamboo racks for winter drying in the lofts. This slow process naturally reduces their weight, significantly increasing the concentration of sugars and aromas. This is followed by gentle pressing and a long fermentation with selected yeasts. The subsequent maturation phase takes place in Slavonian and Allier oak barrels, a crucial step that shapes the wine’s character and bouquet for around two years. Finally, a prolonged resting period completes the evolution of its sensory profile, giving the wine its definitive structural harmony.
History and Curiosities
The Costasera Amarone della Valpolicella Classico DOCG is born from the expertise of Masi (1772). Originating from a forgotten barrel of Recioto, it boasts a majestic identity. The name celebrates the vineyards on Lake Garda facing the sunset in a mild climate. Its excellence lies in the appassimento method: the grapes rest over winter on bamboo “arele”, concentrating aromas to offer the palate an extraordinary aromatic richness.
Awards
-
2020
90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
90/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1772
- Oenologist: Gruppo Tecnico Masi
- Bottles produced: 3.950.000
- Hectares: 560
Masi produces first-class wines primarily from native grape varieties, using traditional methods that embody sustainability and continuous technological innovation. With more than two hundred and fifty vintages behind it, Masi has been owned since its inception by the Boscaini family, which today runs the company with the sixth, seventh and eighth generations. Read more
| Name | Masi Amarone della Valpolicella Classico Costasera Magnum 2020 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2020 |
| Size | 1,50 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Masi Agricola |
| Story | History and Curiosities The Costasera Amarone della Valpolicella Classico DOCG is born from the expertise of Masi (1772). Originating from a forgotten barrel of Recioto, it boasts a majestic identity. The name celebrates the vineyards on Lake Garda facing the sunset in a mild climate. Its excellence lies in the appassimento method: the grapes rest over winter on bamboo "arele", concentrating aromas to offer the palate an extraordinary aromatic richness. |
| Origin | Valpolicella Classica (Veneto, Italy), on the shores of Lake Garda, in the municipalities of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano (province of Verona) |
| Climate | Mild and temperate climate, influenced by Lake Garda and the fresh winds of Lessinia; not excessively rainy |
| Soil composition | Limestones with clay tendencies; loose red soils on Eocene limestones and compact red soils on basalts |
| Cultivation system | Pergola and guyot |
| Harvest | Late September - early October |
| Fermentation | Approximately 45 days |
| Production technique | Appassimento method (drying of grapes on bamboo racks) |
| Wine making | Appassimento method: at the end of September to early October, manual selection of the best bunches and drying on bamboo racks in fruit storage rooms with natural control (NASA system) until the end of January (35% weight loss). This is followed by gentle pressing and partial destemming; fermentation lasts about 45 days in large Slavonian oak barrels or in stainless steel at naturally low temperatures, then completed for 35 days in 30–40 hl barrels with selected yeast strains resistant to alcohol; malolactic fermentation. Maturation in Slavonian and Allier oak for about 24 months and bottle ageing for 4–6 months. |
| Aging | 24 months in total: 80% in Slavonian oak barrels (40–80 hl), 20% in small Allier and Slavonian oak casks (40% new, 30% second use, 30% third use); then 4–6 months of bottle ageing |
| Total acidity | 5.9 gr/L |
| PH | 3.62 |
| Residual sugar | 9.2 gr/L |
| Dry extract | 32.9 gr/L |
| Allergens | Contains sulphites |