Masi : Costasera 1985

Characteristics and tasting tips for Masi Costasera 1985

Tasting

Colour
This wine displays a deep ruby-red colour with dark garnet highlights.

Nose
The nose opens with indulgent notes of cherry jam, subtly lifted by hints of fresh ginger.

Palate
The palate offers rich flavours of brandied fruit, accompanied by elegant nuances of rhubarb. The finish is long, powerful and remarkably dry.

Food and wine pairing
This cuvée is a superb match for roast or grilled red meats, as well as game dishes. It also pairs beautifully with full-flavoured cheeses such as Parmesan, and is an excellent choice for lingering over at the end of a meal.

Serving and cellaring
To fully appreciate this 1985 vintage, it is best served at 20°C. With an ageing potential of 30 to 35 years, this wine could be cellared and enjoyed until around 2020.

An emblematic Amarone della Valpolicella Classico from Veneto

The estate
Although the Boscaini family's first harvest dates back to 1772, the Masi Agricola company was officially founded in 1972. Located in Veneto, this historic estate now manages a vast vineyard of around 560 hectares. Still owned by the founding family, the estate is currently chaired by Sandro Boscaini. Renowned for its expertise in the art of grape drying, this prestigious house stands out for its commitment to sustainability and to showcasing indigenous grape varieties, and has become a true benchmark of Italian winemaking.

The vineyard
The grapes for this Amarone della Valpolicella Classico come from vines planted on west- and south-west-facing slopes overlooking Lake Garda. These plots are located in the historic municipalities of Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. The vines thrive on friable red limestone soils enriched with marls dating from the Cretaceous period, offering ideal conditions for the ripening of the berries.

The vintage
The 1985 vintage was marked by a particularly dry season. Nevertheless, a mild growing cycle allowed the vines to recover well. Weather conditions then proved perfect for drying the bunches, a process that lasted from early October until mid-January.

Winemaking and ageing
Costasera 1985 is made using the traditional appassimento method. Hand-harvested between late September and early October, the finest bunches are laid on bamboo racks in well-ventilated drying lofts until the end of January, losing 35 to 40% of their weight to concentrate their sugars. In this particular year, only the Corvina developed noble rot. After gentle pressing and partial destemming, the must ferments for 45 days in large Slavonian oak casks at naturally low temperatures. This is followed by a second fermentation lasting one year at 18°C, then malolactic fermentation. The wine is subsequently aged for three to four years in large Slavonian oak vats, before a final maturation of at least six months in bottle.

Grape varieties
This blend is made up of 70% Corvina, 20% Rondinella and 10% Molinara.