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Masi Costasera Amarone Classico 2005

Other Red Blends from Veneto, Italy
  • WE90
0% ABV
  • JS94
  • W&S93
  • WE92
  • WE95
  • JS94
  • WW93
  • WE94
  • WW93
  • RP91
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3.7 3 Ratings
0% ABV

Winemaker Notes

Deep ruby red color with violet tinges to the edges. Clean, very powerful and complex on the nose with good alcoholic backbone amid the sweet aromas of dried prunes and raisins. Soft and dry on the palate with typical baked cherry flavors mixed with hints of cocoa and cinnamon. Attractively long finishing and full-bodied with soft tannins.

Amarone is a full-bodied wine for grilled or roasted red meats, game, and strong tasty cheeses, such as Parmesan.

Critical Acclaim

All Vintages
WE 90
Wine Enthusiast
Costasera, one of Masi’s most popular expressions of Amarone, can be depended on for its consistent quality year after year. This vintage offers concentrated color and pretty notes of toasted nut backed by cherry, blackberry and mesquite wood. The wine’s flavors are bright and fresh, the mouthfeel is clean and polished.
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Masi
Masi, , Italy
Masi
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."

The home of Port—perhaps the world’s most popular after-dinner drink, the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. Less well-known but often of excellent quality are the region’s dry table wines, both red and white. The vineyards of the Douro, set on the slopes surrounding the Douro river (known as the Duero in Spain), are among the steepest in the world, necessitating the use of terraces in much of the region. This often requires grapes to be harvested by hand—a labor-intensive process. The climate here is Mediterranean, with hot, dry summers and cold winters. There are three sub-regions of the Douro—Baixo Corgo, the mildest and wettest, Cima Corgo, where many of the best producers are situated, and Douro Superior, the hottest and driest. The best sites, typically with schist-based soils, are reserved for Port production, while table wines are usually grown on granite.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and table wines. Touriga Nacional is the finest of these, prized for its deep color, tannic and concentrated structure, and floral aromatics. Along with Touriga Nacional, Tinta Roriz (Spain's Tempranillo) helps to provide the backbone to these wine and adds bright acidity and red fruit flavors. Touriga Franca and Tinta Barroca help round out the blend with their soft, supple textures. Tinta Cão, a fine but low-yielding variety, is rarely planted but still highly valued for its ability to produce excellent, complex wines. Rosé Port and table wines are produced from the same varieties, while whites are generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina, and an assortment of others.

FED73064_2005 Item# 95619

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