Price:  £56.95 £53.50 | Case Rate: £50.00
Ex Tax: £44.58

Masi - Riserva Costasera Amarone della Valpolicella Classico 2013

Information

  • Country: Italy
  • Wine Region: Veneto
  • Grape: Corvina
  • Grape Percentage: 70% Corvina, 15% Rondinella, 10% Oseleta, 5% Molinara
  • Alcohol Percentage: 15.5%
  • Unit Quantity (ml): 750
Duty/Vat Paid
WA: 94 (2011) VS: 91+ (2011) WS: 92 (2010) JS: 96 (2011) WE: 93 (2011)

Description

Here Masi's unrivalled expertise in the Appassimento technique is used to give the grapes a long period of further ripening on bamboo racks and an ageing period for the wine of at least three years in casks made from the finest wood types. The expert use of indigenous grapes for the Valpolicella Classica area - Corvina, Rondinella and Molinara - is enriched by the addition of the unique Oseleta, a grape variety rediscovered by Masi.

Wine tasting notes

Proud, majestic, complex and exuberant: this is a special cru version of Masi's gentle giant, Costasera. Plums and baked cherries on the nose with hints of bay leaf. Magnificently rich and soft on the palate with rich cherry and blueberry flavours and some sweet spice. Long, dry finish with a touch of fresh blueberries.

Winery Information

Masi

Masi is an iconic producer based in the Valpolicella region of the Veneto in north-east Italy who are appreciated worldwide for the quality of their wines, making products that express the style, characteristics and values of the area. The company is owned by the Boscaini family, but the name derives from the valley acquired by the family in Valpolicella at the end of the 18th century called the “Vaio dei Masi”, which translates to “tiny valley of Masi”, and this became their first.. read more

Expert Reviews

Wine Advocate/Robert Parker (2011)94 pts

May 2017. Reviewer : Monica Larner - This is a beautiful wine by the technical winemaking team at Masi. The 2011 Amarone della Valpolicella Classico Riserva Costasera opens to a midnight black appearance and thick concentration. On first nose, you really get a sense of the power and depth of this wine. The bouquet is redolent of dried blackberry and plum with spice, barbecue smoke and cured meat. The wine is textured and powerful in terms of mouthfeel with a thick coating of dark flavors that wrap thickly over the palate. Masi's Riserva Amarone shows great results in warm vintages like this.

Vinous/Antonio Galloni (2011)91+ pts

May 2017 by Ian d'Agata - Almost impenetrable deep ruby. Oak-dominated nose offers plenty of vanilla and sweet spice that push the ripe black cherry and prune aromas into the background. Then more vanilla in the mouth but with bright, juicy acidity and floral lift providing freshness and precision on the long rising finish. As always the Costasera Riserva, a wine dominated by its Oseleta presence (a grape variety that gives tannic, powerful wines), will need plenty of time to round out. A blend of Corvina, Rondinella, Molinara and Oseleta. (15.5% alcohol)

Wine Spectator (2010)92 pts

May 31, 2015 - Beautifully balanced and integrated, this offers sweet dried cherry and date fruit, as well as savory accents of loamy earth, herb and smoke. Fresh and focused, with a silky texture that carries a streak of minerality on the finish. Drink now through 2030

James Suckling (2011)96 pts

Love the dark fruit with cloves and spices. Full body, ripe and velvety tannins and a fresh finish. Fleshy and rich. Wonderful balance here. Drink now.

Wine Enthusiast (2011)93 pts

Wild berry, leather, tobacco, tilled earth, aromatic herb and floral aromas meld together on this impressive red. The full-bodied structured palate delivers black cherry marinated in spirits, dried plum, chocolate and licorice alongside a backbone of firm velvety tannins. Drink 2018–2026.

Vinification Notes

Amarone is the product of a wine-making method the Ancient Romans knew called "appassimento" and involving 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 equipped with the NASA “natural appassimento” control system. By the end of January the grapes had lost 35% of their original weight and have highly concentrated sugars. This time only the Corvina grapes were 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. Maturation : 24 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.