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Masi Costasera Amarone Classico 2006

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14.75% ABV
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4.3 10 Ratings
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4.3 10 Ratings
14.75% ABV

Winemaker Notes

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. Imposingstructure and good alcoholic level gives this Amarone an attractively long finish.

Critical Acclaim

All Vintages
WS 91
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.
RP 90
Robert Parker's 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.
WE 90
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
Masi, Veneto, Italy
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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."

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

NDF514441_2006 Item# 103817