Masi, Costasera Amarone Classico- 1997 Rare Vintage, Veneto, Italy,Red, 75cl

Description

MASI, COSTASERA AMARONE, 1997

Proud, majestic, complex and exuberant: this is Masi’s gentle giant. A benchmark for the Amarone category, which, together with Barolo and Brunello, makes up the aristocracy of the Italian wine world.

The product of Masi’s unrivalled expertise in the appassimento technique, whereby traditional grapes for the Valpolicella Classica area – Corvina, Rondinella and Molinara – are laid out on bamboo racks to concentrate their aromas during the winter months.

Producer: Masi

Region: Veneto

Country: Italy

Type: Red

Grapes varieties: Corvina, Rondinella & Molinara

Costasera: the slopes which face the sunset are the best ones in Valpolicella Classica for producing a high-quality Amarone. Here, where the day is longer, the vines, which overlook Lake Garda, benefit from the reflection of its light and its milder climate.

Vinification:

Appassimento is the process of natural partial dehydration of grapes to produce a greater concentration of colours, aromas and flavours in the wine. Since partially dried grapes also have a higher concentration of sugars, this system is often used to make sweet or very concentrated wines. In the Veneto, where the technique dates back to the times of the Ancient Romans, grape drying is also regularly used for the production of dry wines, leaving them full-bodied, complex and relatively high in alcohol. Entirely made from grapes left to dry for a long period of time, Amarone is the supreme expression of the genre, while Recioto is its traditional sweet counterpart.

Grapes suitable for drying must be perfectly healthy, on bunches that are not too tightly packed. After picking, they are laid out on bamboo racks in special drying rooms (fruttai) for more than 100 days, during which they lose 30-40% of their weight. Some varieties will be affected by botrytis, the beneficial mold known as ‘noble rot’ that will give the wine a velvety softness, smoothness and distinctly spicy notes. Of the three varieties of grapes used in the traditional Amarone blend, Corvina is the most affected by botrytis in the appassimento process. The dried grapes are usually pressed between the end of January and the beginning of February. In the case of Amarone, the maceration and fermentation processes continue for 45-50 days, and the wine produced is left to age for at least three years in wood before bottling.

Tasting notes:

Colour: Very dark ruby red.

Nose: Baked fruit, plums and cherries.

Palate: Fruity tastes, with hints of coffee and cocoa. Very well balanced.

Food pairings: Excellent as an after-dinner wine, or to go with red meat, game, quails and richly flavoured dishes. Very good with well-aged cheeses, such as parmesan, pecorino and gorgonzola.

Service temperature: 18-20° C

Alcohol degree: 15%