The historic Masi headquarters are located in the heart of the Valpolicella, a lovely hilly area between Lake Garda and Verona. Amarone differs from other great red wines because it is made with local grape varieties not found elsewhere. What’s more, these grapes must be semi-dried before they are crushed. This involves the ancient appassimento technique whereby they are left to rest on bamboo trays during the winter months to concentrate the bouquet and aromas of the future wine. This time-honored process is so important that the first stage of the winery visit regards the Fruttaio.
The hillside slopes (coste), facing the sunset (a sera), benefit from the reflections of the light and the mild climate of Lake Garda. This is where Costasera comes from. Nectar is a special cuvée, characterised by the skilful use of local techniques and a greater use of Corvina.
The nectar of Valpolicella is without doubt the Corvina grape variety. Compared to the other two indigenous auxiliary grapes - Rondinella (used for structure) and Molinara (used for spiciness and acidity) - Corvina is the variety that provides the softness and cherry-tinged fruitiness typical of wines from the Verona region. Nectar Costasera is based on exactly these considerations. The increased percentage of Corvina used gives greater fruitiness, softness and drinkability.
Grape varieties: Corvina 70%, Rondinella 25%, Molinara 5%
Look: impenetrable ruby red.
Nose: baked fruit, cherries and vanilla.
Palate: cherries with hints of coffee and cinnamon. Very well balanced.
Food pairing: Main-course dishes, grilled or roasted red meats, game, strong cheeses or on its own at the end of a meal.
Serving temperature: 18°-20°C
Alcoholic content: 15% vol.
Storage life: 30-35 years