"Costasera" Amarone della Valpolicella Classico - MASI 750ml x 1 bottle

On the hillsides of Lake Garda, known as "Costasera," bathed in the glow of the evening sun, lie some of the finest vineyards in the Valpolicella Classica region. From grapes harvested in these vineyards, which benefit from a warm climate due to long hours of sunshine and reflection from the lake, high-quality Amarone is produced.

Costasera, with its rich aroma of ripe fruit and robust structure, is said to be capable of aging for up to 35 years.

Classification: Amarone della Valpolicella Classico DOC, Amarone della Valpolicella Classico DOCG (from 2010)

Grape varieties: Corvina 70%, Rondinella 25%, Molinara 5%

Tasting notes: A rich aroma reminiscent of ripe cherries and jam, with hints of chocolate. This wine possesses both power and elegance, balanced by soft tannins. It has a long finish and can be aged for 35 years. Grapes harvested from late September to early October are air-dried on bamboo racks in a special drying room equipped with a NASA (Natural Air-Drying System for Grapes) until late January. Only Corvina grapes develop noble rot. Natural low-temperature fermentation (14℃) in large Slavonian oak barrels or stainless steel tanks for 45 days, followed by transfer to 30-40 hl barrels where alcoholic fermentation continues with alcohol-resistant yeast for 35 days. 80% of the wine is aged in large Slavonian oak barrels (40-80 hl) and 20% in small Allier and Slavonian oak barrels (600L, 40% new, 30% second-use, 30% third-use) for 24 months. Minimum 4 months of bottle aging.Pairing: Red meat dishes, game, strong cheeses such as Parmigiano, as a digestif

Production method: Grapes harvested from late September to early October are air-dried on bamboo racks in a special drying room equipped with a NASA (Natural Air-Drying System for Grapes) until late January. Only Corvina grapes develop noble rot. After 45 days of natural low-temperature fermentation (14℃) in large Slavonian oak barrels or stainless steel tanks, the wine is transferred to 30-40 hl barrels where alcoholic and malolactic fermentation continue for 35 days using alcohol-resistant yeast. 80% of the wine is aged in large Slavonian oak barrels (40-80 hl) and 20% in small Allier and Slavonian oak barrels (600L, 40% new, 30% second-use, 30% third-use) for 24 months. Minimum 4 months of bottle aging.