Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Veneto's most innovative wine producers. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated "Supervenetian" wines. Masi's hillside vineyards are on west and south-west facing slopes in Valpolicella Classico. The vines face Lake Garda and benefit from the reflection of heat and light, and its tempering effect on the climate. The soil is red limestone and marl.
For the Masi Costasera Amarone, the best clusters of grapes were dried for four months on bamboo racks, concentrating the sugars and losing 35% of their weight in the process. Soft pressing, partial destemming, fermentation and malolactic fermentation followed before the wine was aged for twenty-four months in oak: 80% large Slavonian barrels, 20% in small Allier and Slavonian casks. It was then bottle-aged for a minimum of four months. The blend is 70% Corvina, 25% Rondinella and 5% Molinara
Masi Costasera Amarone is bright and intense on the nose with aromas of preserved cherries and dried plums together with hints of fruits of the forest and cinnamon. Good weight from the alcohol and structured on the palate, opening out to attractive aromas of cherries and vanilla. Long, velvety finish.
"The 2007 Amarone della Valpolicella Classico Costasera emerges from the glass with intricate layers of sweet, perfumed fruit. Flowers, berries and spices develop over time as this nuanced, textured Amarone takes shape. High-toned floral notes add brightness on the finish. The 2007 is one of the best Costaseras I remember tasting. The wine can be enjoyed today for its exuberant, generous fruit or cellared for at least a handful of years." 91 points. Antonio Galloni, Wine Advocate (193)