Masi Costasera Amarone Classico 2006
Other Red Wine from Veneto, Italy
Deep, dark ruby red with thin violet tinges on the edges. Strong bouquet of baked fruit, plums and cherries, which provide the fruit flavors on the palate and are accompanied with attractive hints of coffee and cocoa. Excellent balance between supporting acidity and soft tannins that melt into an intriguing softness. Imposing structure and good alcoholic level gives this Amarone an attractively long finish.
Wine Spectator - "Pretty blueberry and cherry aromas on the nose, with lovely intensity. Full-bodied, round and juicy, with loads of fruit and a soft, carressing palate. Long palate. So good now. Drink now through 2018. 35,000 cases made."
The Wine Advocate - "The 2006 Amarone della Valpolicella Classico Costasera is a beautiful version of this wine. The medium-bodied 2006 Costasera offers up an attractive array of ripe red cherries, flowers, spices and sweet herbs, with lovely balance and tons of polish. Tar, smoke and licorice linger on the close. Anticipated maturity: 2010-2018. "
Wine Enthusiast - "Amarone Costasera is the perfect choice for those who are not already familiar with this unique category of Italian wine. The wine is extremely balanced and well integrated with elegant tones of ripe berry fruit and spice. it also promises to pair with beef, lamb or pork. "
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Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.
Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region." Hugh Johnson defines Masi as "a touchstone for Veronese wines." View all Masi Wines
About VenetoView a map of Veneto wineries (vey-NEH-toe)
Notable FactsThe wine of Soave is most common white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it's more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly of Veneto – Prosecco. Made from the same-named grape, Prosecco is less fizzy than Champagne and occasionally has a slight sweetness. It's absolutely delicious as a value aperitif.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review4.5 }div>4.6 out of 5 stars
- 5 Stars: 6
- 4 Stars: 2
- 3 Stars: 0
- 2 Stars: 0
- 1 Stars: 0
9 ratings, 3 with reviews58/8/2012Preman - Richardson, TX52/12/201241/14/2012KarenDFW - Napa, CA512/4/2011badgergrad96 - Washington, DC511/10/201155/28/2011Excellent wine. Paired well with beef and lamb. Great aroma and color.WILLIAM DAMBRUOSO - San Luis Obispo, CA52/15/2011fresh fruit subtleties like listening for the triangle at the end of a Mahler symphonyPopNdrink - Santa Barbara, CA411/19/2010full bodied, sweet, drinks well on its own right out of the bottle
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
- 5 Stars: