Masi : Costasera 1974

Characteristics and tasting notes for Masi's Costasera 1974

Tasting notes

Appearance
The colour reveals a garnet ruby hue that retains a beautiful vibrancy.

Nose
The aromatic bouquet reveals clean, well-defined fruit, enriched by subtle balsamic and spicy notes, along with a delicate hint of bitterness.

Palate
Nicknamed the "gigante gentile", this wine offers a remarkable balance. The palate unfolds with a great richness of evolved fruit, complemented by delicious touches of coffee and cocoa, showcasing a deep and aristocratic style.

Serving and cellaring

Blessed with an exceptional ageing potential, this Costasera 1974 has shown during recent tastings its ability to stand the test of decades while retaining its identity.

Other characteristics

This Italian red wine has an alcohol content of around 15%.

The elegance and depth of a great wine from Valpolicella Classica

The estate

Although the Boscaini family's winemaking history began in 1772, the Masi company was officially founded in 1972. Located in Veneto, at the heart of Valpolicella Classica, the estate is now run by Sandro Boscaini, nicknamed "Mr. Amarone". Still in the hands of the founding family, the estate stands out for its status as a Benefit Company and its environmental commitment through "Masi Green Governance". A pioneer in the production of single-vineyard wines since 1958, this historic house has established itself as an undisputed leader and a world reference in the production of great Italian red wines.

The vineyard

This Amarone della Valpolicella Classico appellation wine comes from hillside vineyards located between Verona and Lake Garda. This historic terroir benefits from a temperate climate thanks to the influence of the lake, promoting slow ripening of the grapes. The vines flourish on soils made up of marl and limestone. The estate favours sustainable viticulture, promoting biodiversity, grassing and rainwater irrigation, while excluding chemical herbicides.

Winemaking and ageing

Costasera 1974 is made using the traditional appassimento technique. Whole bunches are laid out on bamboo racks for natural drying that can last up to 120 days. This process leads to a significant loss of weight, thereby concentrating the sugars, aromas and tannins. After fermentation carried out with specific yeast strains developed by the estate, the wine benefits from extended ageing in large Slavonian oak casks.

Grape varieties

65% Corvina, 20% Rondinella, 10% Molinara, 5% Rossignola.