Masi Agricola
Amarone della Valpolicella Classico Costasera 2020
Other years:
2021| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Aging | 24 months in 80% in Slavonian oak barrels (40-80 hl), 20% in Slavonian small Allier and oak barrels (40% new barrels, 30% of second passage, 30% of third passage). Then, the wine ages 4 months in the bottle. |
| Other years | 2021 |
Description
Costasera Amarone della Valpolicella Classico DOCG is a red wine produced on the shores of Lake Garda, in the Valpolicella area of Veneto, a region renowned for its finest Italian winemaking tradition. It is a wine with a remarkable personality, whose history is linked to the Masi winery's expert expertise in Appassimento, a technique that has yielded a prized yet thoroughly modern product. Born from a barrel of Recioto forgotten in the cellar, it is named Costasera because of a curious fact: the vineyards are cultivated on the shores of the lake, facing the setting sun. The play of soft light and the temperate climate allow the grapes to ripen perfectly. The area's climate is perfect for showcasing the native Valpolicella varieties. Mild and not excessively rainy, it benefits from the cool winds of the Lessinia area, creating a perfect microclimate for viticulture. The Alpine soil is calcareous with clayey undertones. Costasera Amarone della Valpolicella Classico DOCG is made from a blend of dark grapes: Corvina, Molinara, and Rondella. Cultivated using the pergola and Guyot systems, they are harvested in late September. After careful manual selection, the bunches are spread out on special bamboo racks that guarantee perfect protection from humidity. Left to rest in drying rooms throughout the winter, the grapes dry, losing approximately 40% of their weight and acquiring great aromatic complexity. After gentle pressing, the fermentation process begins in Slavonian and Allier oak barrels for approximately two years. The wine is then aged in the bottle for four to six months.
Awards
-
2020
91/100
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 2020 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Masi Agricola |
| Origin | Towns of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano (Verona). Exposure: West and South-West. |
| Climate | After a mild winter and a spring with very little rainfall, the first fortnight of June was characterised by rain combined with warm temperatures, which rose even higher in the second fortnight of July. The combination of these factors led to an anticipation of the various phenological phases by around 15 days. A 15% cluster thinning operation was carried out in July. |
| Soil composition | Limestone and basalt. |
| Harvest | The harvest took place slightly early and with a drop in quantity compared to the average, but with grapes of excellent quality. In Valpolicella, the climatic conditions allowed ideal grape drying. |
| Wine making | Amarone is the result of the ancient method of drying grapes known since Roman times. At the end of September/beginning of October, the best bunches selected in the hills are placed on traditional bamboo racks in drying lofts where the NASA system controls the natural drying process. By the end of January, the grapes have lost 35% of their weight, acquiring a higher sugar concentration. The Corvina grape is naturally attacked by 'botrytis', a noble rot. This is followed by gentle crushing, partial destemming, fermentation for 45 days with selected, highly alcohol-resistant yeast inoculum and malolactic fermentation. |
| Aging | 24 months in 80% in Slavonian oak barrels (40-80 hl), 20% in Slavonian small Allier and oak barrels (40% new barrels, 30% of second passage, 30% of third passage). Then, the wine ages 4 months in the bottle. |
| Total acidity | 5.9 gr/L |
| PH | 3.62 |
| Residual sugar | 9.2 gr/L |
| Dry extract | 32.9 gr/L |
| Allergens | Contains sulphites |