Owned by the Boscaini family for seven generations, Masi is an estate that has become, over the years, a benchmark among the finest Italian wines. Located in the Veneto region, Masi excels in the production of Amarone della Valpolicella Classico, which requires a unique know-how and is made using the ''appassimento'' method that consists of drying the grapes for several weeks or months in order to develop and concentrate their aromas.
Masi's Costasera 2016 is made from vineyards located around the villages of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. Located on a hillside and benefiting from a west/southwest sun exposure, the soil is composed of crumbly red limestone with Cretaceous marl.
2016 was a vintage marked by stable climatic conditions, reaching neither extreme heat and nor extreme rainfall. As the harvest approached, the alternation between warm, sunny days and cool nights enabled the grapes to reach optimal ripeness. Harvested in mid-September, the grapes were in perfect health, with very high levels of sugar and acidity. 2016 is one of the best vintages of the last 50 years.
The vinification and ageing
Following the harvest, the grapes are dried for 3 to 4 months on bamboo racks. This ancestral ‘’appassimento’’ technique brings a rare aromatic complexity to this wine, which has become its hallmark. At the end of this drying stage, the grapes have lost about 35% of their initial weight and have an ideal sugar concentration. Only the Corvina grapes are naturally affected by noble rot. The grapes are then partially destemmed, gently pressed and fermented for 45 days in large Slavonian oak barrels or stainless steel tanks at a low natural temperature. The juice is then transferred to 30-40 hl barrels for 35 days in order to finish the alcoholic fermentation with selected yeasts. Malolactic fermentation is carried out. The wine is aged for 28 to 30 months, 80% in 40-80 hl Slavonian oak barrels and 20% in small Allier and Slavonian oak barrels (40% new, 30% second fill, 30% third fill). After bottling, the wine is aged for a minimum of 4 months.
Masi's Costasera 2016 comprises a blend of Corvina (70%), Rondinella (25%) and Molinara (5%).
The colour is a beautiful and brilliant ruby red.
Rich and enveloping, this wine blends fruity fragrances (cooked fruits, plums, cherries) with notes of soft spices and coffee powder.
The palate has an excellent balance between acidity and soft tannins, coffee and cocoa notes leading to a rich, fruity finish.
Food and wine pairing
Masi's Costasera 2016 is ideal with red meats, game, quail or mature cheeses (Parmesan, Pecorino, Gorgonzola).
For an optimal tasting experience, serve between 18 and 20° C
This fine Italian wine can be cellared until 2046-2051 in order to develop its full aromatic complexity.