Costasera Amarone

Amarone is the product of a wine-making method the Ancient Romans called "appassimento" which involved grape drying. At the end of September or the beginning of October, the best clusters of grapes from hillside vineyards are picked and laid out on bamboo racks in special lofts. By the end of January the grapes have lost 35% of their original weight and have highly concentrated sugars. Only the Corvina grapes are naturally attacked by noble rot. The processes that follow are: soft pressing; partial destalking; 45 days fermentation in large Slavonian oak barrels or stainless steel vats at low, natural temperatures; transfer into barrels of 30-40 hl where the alcoholic fermentation continues for 35 days in the presence of selected alcohol resistant yeasts; and malolactic fermentation. 28-30 months with 80% aged in Slavonian oak barrels of 40-80 hl and 20% in small Allier and Slavonian oak barrels (40% new, 30% second usage, 30% third usage). The wine is then bottle-aged for a minimum of 4 months.

From Masi’s hillside vineyards on west and south-west facing slopes in the historic Valpolicella Classico communes of Marano, Negrar, S.Ambrogio and San Pietro in Cariano. The soil is red limestone with cretaceous marl.

Deep ruby red with brilliant reflections. Intense and elegant aromas of cherry and plum jam with spicy hints of cinnamon and cloves. Firm structure but very soft on the palate with velvety tannins and a marked acidity that balances the alcohol level well. Attractively long and full flavoured with a fruity finish and soft spiciness.

Amarone is a full-bodied wine for grilled or roasted red meats, game, and strong tasty cheeses, such as parmesan. Famous as a “meditation” wine, it is a great after-dinner drink. Recommended drinking temperature is 20°C (68° F).