Costasera Riserva Amarone

Amarone is made using the ancient '"appassimento" (partial grape drying) method in use since Roman times. At the end of September/beginning of October the best bunches from the hillside vineyards are picked and laid out on traditional bamboo racks (“arele”) in special lofts where the natural drying process is controlled by the NASA system. By the middle of February the grapes have lost about 40% of their weight and have acquired great concentration. Of the grapes used, only the Corvina grape is subject to a slight natural attack of "botrytis" (noble rot). The Oseleta grapes confer greater tannic structure and deeper colour to the wine after drying. The grapes are pressed gently after partial destalking and fermented for 45 days in large Slavonian oak barrels or in stainless steel vats at ambient cellar temperatures. The final fermentation takes 35 days in 30-40 hectolitre barrels, induced by the inoculation of selected yeasts highly resistant to alcohol and the malolactic fermentation. 38-40 months in 600-litre Slavonian and Allier oak casks (1/3 new, 1/3 2nd passage, 1/3 3rd passage). Six months bottle ageing minimum.

Hillside vineyards belonging to Masi on slopes facing the sunset (west/southwest) in historic Amarone production locations of the Valpolicella Classico area (the communes of Marano, Negrar, Sant' Ambrogio and San Pietro in Cariano). Loose red soil on Eocene limestone and tight packed red soil on basalt.

Thick, deep, ruby red in colour. Elegant and intense aromas of ripe berry fruit, accompanied by delicate hints of cocoa and cinnamon. Firm and full bodied structure on the palate, with silky tannins, smooth alcohol and a refreshing acidity to give balance and measure. Very long on the finish with tastes of marasca cherries and cinnamon.

A majestic, complex and elegant wine. It has great ageing potential. Good with red meat, game and mature cheeses. Excellent finale to a meal. Serve at 18°C.