Masi : Costasera 2009

Characteristics and Tasting Notes for Masi's Costasera 2009

Tasting notes

Appearance
This wine reveals a brilliant ruby red colour, enhanced by delicate violet highlights.

Nose
The aromatic bouquet opens with luscious notes of cherry and plum jam, delicately lifted by a touch of cinnamon.

Palate
The attack reveals a lovely alcoholic warmth, perfectly balanced by excellent acidity and a harmonious sweetness. The tannins are soft and delicate. The finish lingers on intense aromas of fruit and sweet spices.

Food and wine pairing

This cuvée pairs wonderfully with roasted or grilled red meats, as well as game dishes. It also matches beautifully with mature cheeses, such as Parmesan. Finally, it can be enjoyed on its own, as a meditation wine at the end of a meal.

Serving and cellaring

To fully appreciate the Costasera 2009, it is recommended to serve it at a temperature of 20°C. With exceptional ageing potential, this vintage can be cellared for approximately 30 to 35 years.

The elegance and power of a great Amarone della Valpolicella Classico

The estate

The estate's history began in 1772 when the Boscaini family acquired its first vines in the small valley of "Vaio dei Masi", located in Gargagnago di Valpolicella, in the Veneto. Today, the company is still run by the founding family, with Sandro Boscaini at the helm. Renowned worldwide, the brand has established itself as a true pioneer in crafting great wines using the appassimento technique. Deeply attached to its terroir, the estate skilfully combines respect for local winemaking traditions, an exemplary commitment to sustainability, and a constant pursuit of oenological innovation.

The vineyard

The grapes come from the historic hillsides of the Amarone della Valpolicella Classico appellation, more specifically from the villages of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines benefit from an ideal west and south-west exposure, overlooking Lake Garda. They thrive on soils composed of friable red limestone and marl dating back to the Cretaceous period. This privileged geographical position, combined with the moderating influence of the lake, offers perfect conditions for the ripening of the berries.

The vintage

The year began with winter snowfall and spring rains, which encouraged normal vegetative development. Warm temperatures then continued until the end of August, allowing for slow and perfectly healthy ripening of the bunches. These favourable climatic conditions led to an early harvest, starting around ten days ahead of the usual dates, delivering a crop of exceptional quality despite slightly lower yields than the previous year.

Winemaking and ageing

The Costasera 2009 is crafted using the traditional appassimento method. Following a manual harvest in late September or early October, the finest bunches are laid out on bamboo racks in dedicated drying rooms. By the end of January, the berries have lost around 35% of their weight, concentrating their aromas. This is followed by gentle pressing, partial destemming and low-temperature fermentation in stainless steel vats or large Slavonian oak casks. The wine is then transferred into 30 to 40 hl barrels to complete alcoholic fermentation, followed by malolactic fermentation. Ageing lasts 24 months, with 80% taking place in large Slavonian oak casks and 20% in small Slavonian and Allier oak barrels. The wine then rests for at least four months in bottle.

Grape varieties

This cuvée is crafted from a blend of 70% Corvina, 25% Rondinella and 5% Molinara.