Masi : Costasera 2003

Tasting Notes and Characteristics of Masi's Costasera 2003

Tasting

Appearance
This wine reveals a deep ruby hue, enhanced by subtle mahogany reflections at the edges of the glass.

Nose
The aromatic bouquet is particularly intense and generous. It exudes rich aromas of ripe fruit and cherry jam, harmoniously interwoven with touches of vanilla and cinnamon.

Palate
On the palate, the attack is smooth and warm, revealing beautiful complexity. The structure is ample, carried by well-integrated notes of alcohol. The finish lingers with delicacy on flavourful spicy nuances.

Food and Wine Pairing
This vintage pairs wonderfully with grilled or roasted red meats, as well as game dishes. It also matches perfectly with full-flavoured, aged 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, it is recommended to serve it at a temperature of 20°C. Boasting 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 Masi Agricola company was officially founded in 1972. Located in Veneto, this illustrious estate now spans nearly 640 hectares of vines. Currently led by Sandro Boscaini, the estate has established itself as a true benchmark brand internationally. Renowned for its commitment to sustainable development and its historic mastery of the appassimento technique, the family group continues to passionately showcase the terroirs and traditions of Veneto through wines of great elegance.

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

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

Winemaking and Ageing
The Costasera 2003 is crafted using the traditional appassimento method. The finest bunches rest on bamboo racks until the end of January, losing around 35% of their weight to concentrate their sugars. After gentle pressing and partial de-stemming, a first fermentation of about 45 days takes place at a naturally low temperature. The wine is then transferred to casks to continue its alcoholic fermentation with specific yeasts, followed by malolactic fermentation. Ageing lasts 24 months, with 80% taking place in large Slavonian oak barrels and 20% in small oak barrels from Allier and Slavonia. A rest in bottle of at least four months completes the process.

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