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Masi Costasera Amarone Classico 2012

Other Red Blends from Veneto, Italy
  • JS94
  • WE94
  • RP92
  • WS91
  • W&S90
15.5% ABV
  • JS94
  • W&S93
  • WE92
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  • WS91
  • WE95
  • JS94
  • WW93
  • WS92
  • RP91
  • WE94
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4.5 57 Ratings
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4.5 57 Ratings
15.5% ABV

Winemaker Notes

Powerful, complex aromas of dried plums, with 'balsamic' (anise, fennel, mint) traces. Quite dry (not sweet), soft and with bright acidity, with baked cherry, chocolate and cinnamon flavors and structured, noble tannins.

Pair with grilled or roasted red meats, game, and hard cheeses like parmesan. Considered a 'wine for meditation,' to be sipped on its own, this is also a perfect after-dinner wine.

Critical Acclaim

All Vintages
JS 94
James Suckling
Lots of complexity comes through from the outset on the nose, borne out in terms of smoky black cherries, dried rose stems, asphalt, tar and licorice. Full, structured body that dives through layers of dark fruit, driven along by active acidity all the way to the long but not cloying finish.
WE 94
Wine Enthusiast
Cocoa, baked plum, toast, culinary spice and leather aromas shape the nose. Full bodied and elegant, the smooth, dense palate doles out fleshy black cherry, blackberry jam, licorice and clove while velvety tannins provide structure. It closes on an espresso note. Drink through 2027.
Cellar Selection
RP 92
Robert Parker's Wine Advocate
The Masi 2012 Amarone della Valpolicella Classico Costasera is a plump and rich wine that portrays the opulent characteristics of this hot vintage. Dark blackberry is followed by sweet tobacco, baking spice, tar or resin. This beautiful Amarone glides smoothly over the palate imparting dense extraction and dark fruit flavors along the way. The wine has the natural constitution to hold strong for the next decade.
WS 91
Wine Spectator
Light, grippy tannins frame this medium- to full-bodied red, which leans toward the traditional style, with a firm structure and notes of cured tobacco and forest floor. Well-knit and silky on the palate, offering ripe crushed cherry and tarry smoke notes.
W&S 90
Wine & Spirits
Notes of salted caramel and bitter chocolate swirl through this wine’s flavors of baked plum and sour cherry. The wine feels rich and velvety, yet finishes dry and spicy.
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Masi
Masi, Veneto, Italy
Video of winery

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."

Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

NDF2618_2012 Item# 240543