Masi : Costasera 1999

Characteristics and tasting notes for Masi's Costasera 1999

Tasting Notes

Appearance
A deep ruby red, the colour is enhanced by subtle mahogany hues at the rim.

Nose
The bouquet is powerful, releasing intense aromas of blueberry, plum and cooked cherry.

Palate
The palate opens austere and structured, revealing flavours of plum jam accompanied by a light smoky touch. The finish, beautifully long, extends into indulgent notes of coffee and chocolate.

Food and Wine Pairing
This red wine pairs wonderfully with grilled or roasted red meats, as well as game-based dishes. It also enhances mature, characterful cheeses such as parmesan, and can be equally enjoyed on its own at the end of a meal.

Serving and Cellaring
To fully appreciate this Costasera 1999, it is recommended to serve it at a temperature of 20°C. With an exceptional ageing potential of up to 35 years, this vintage can be kept and enjoyed until at least 2034.

A majestic and complex Amarone della Valpolicella Classico from Veneto

The Estate
Founded in 1772 during the first harvest in the Vaio dei Masi valley, the estate is located in Gargagnago di Valpolicella, near Verona in Veneto. Today, the estate is still run by the founding Boscaini family, led by Sandro Boscaini and Federico Girotto. Having become a landmark brand and a purpose-driven company, Masi stands out for its deep commitment to sustainability and its historic expertise in the appassimento technique, producing wines of great international renown.

The Vineyard
The grapes come from the historic hillsides of the Amarone della Valpolicella Classico appellation. The plots, facing west and south-west, benefit from the setting sun's rays and the moderating influence of Lake Garda. They span the communes of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines grow on friable red limestone soils, rich in Cretaceous marl.

The Vintage
1999 was marked by a dry winter followed by a particularly rainy summer, which led to uneven ripening of the berries. Fortunately, a return to mild weather just before the harvest helped to correct the situation. Although considered classic, this vintage produced a wine with fine structure and great quality.

Winemaking and Ageing
This Costasera 1999 is crafted using the traditional appassimento method. The finest bunches, harvested in late September or early October, are laid out on bamboo racks in dedicated drying rooms. By the end of January, the berries lose 35 to 40% of their weight, thereby concentrating their sugars. The process continues with gentle pressing, partial de-stemming and alcoholic fermentation with selected yeasts in large Slavonian oak barrels, followed by malolactic fermentation. Ageing lasts 24 months, with 80% in large Slavonian barrels and 20% in small oak barrels from Allier and Slavonia. The wine then rests for at least 4 months in bottle.

Grape Varieties
This blend is made up of 70% Corvina, 25% Rondinella and 5% Molinara.