Costasera Amarone Della Valpolicella Masi 2005

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Winemaker's Notes:

Wine Tasting Notes Deep ruby red color with violet tinges to the edges. Clean, very powerful and complex on the nose ...

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The Wine Shop at Short Hills
Short Hills, NJ (200 mi)
USD 89.99
750ml
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Avellino, Campania (5,300 mi)
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Nov. 18, 2008. BOT244. JK Comments: $60. 15%. Tuscany. Deep and dark. Lighter than Barolo and Frescobaldi. Bright cherry, strawberry, sweetness. Hi... Read more

Clear wine, lots of flavour and character a great full bodied wine without the tanins Read more

Masi Costasera Amarone della Valpolicella Classico DOC 2005: Dekantier-Empfehlung (1 Std. vorher belüften), empf. Trinktemperatur 16-18°C, lagerfäh... Read more

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User Reviews for Costasera Amarone Della Valpolicella Masi

Add your review
Snooth User: stephenmaloney
10590054
2.00 5
12/13/2008

Nov. 18, 2008. BOT244. JK Comments: $60. 15%. Tuscany. Deep and dark. Lighter than Barolo and Frescobaldi. Bright cherry, strawberry, sweetness. Hits in a completely different way. Not dark and rich - high toned in fruit. cherry, blueberry, blackberry. Clean finish. Tight being '05.


Snooth User: tarundhingra
34495026
4.00 5
01/03/2010

Clear wine, lots of flavour and character a great full bodied wine without the tanins


External Reviews for Costasera Amarone Della Valpolicella Masi

External Review
02/25/2010

Masi Costasera Amarone della Valpolicella Classico DOC 2005: Dekantier-Empfehlung (1 Std. vorher belüften), empf. Trinktemperatur 16-18°C, lagerfähig 10 - 15 Jahre ab JahrgangJahrgang: 2005Inhalt: 0,75 LRegion: VenetienWeingut: Masi AgricolaRebsorte: 5% Molinara 25% Rondinella 70% CorvinaRestzucker: 6,5 g/LiterRestsäure: 5,75 g/LiterAlkoholgehalt: 0.15 Rotwein


External Review
01/08/2010

Tasting Notes: Amarone is a full-bodied wine for red meats, game, and tasty and piquant cheeses, like parmesan. Generally considered a wine for meditation, it is a great after-dinner wine. Wine maker notes Amarone is the product of the ancient wine-making method called appassimento (drying of the grapes). At the end of September or the beginnning of October, the best clusters of grapes from the hillside vineyards are picked and placed in wooden boxes or on bamboo racks. The grapes are left to dry for 36 to 48 hours in rooms with controlled atmospheres (controlled humidity and forced ventilation) and then in large rooms in the old farmhouses in the hills until about the middle of January. There are large openings or windows to allow the free flow of air which is vital to the drying of the grapes. By January the grapes weigh 35-40% less and have a naturally enhanced flavour and a higher concentration of sugar. Just the Corvina is attacked by botrytis (noble rot). After a delicate pressing and partial destalking of the grapes, they ferment for about 50 days in large Slavonian oak barrels at low, natural temperatures (natural cold fermentation). The wine is racked off its lees, and transferred into barrels of 30-40 hl where the alcoholic fermentation continues for a further 3-4 months, encouraged by selected saccaromices Bayanus yeasts. In the meantime malolactic fermentation also takes place. Once the wine is completely dry, it is again rached off its lees and then continues its aging for another 20 to 30 months, partly in large oak barrels and partly in small Allier and Slavonian oak barrels of 600 litres (maximum 3 years old). The wine is then filtered, bottled and aged in bottle for an additional 6 months or more before release.


External Review
02/26/2009

Big wine, opaque purple in the glass. Squeaky clean nose of concentrated black cherries, blueberries and not a hint of over ripeness or raisin. On the palate the wine is powerful, dense with black cherry flavors focused by refreshing acidity then balanced and buffered by polished, cocoa-like tannins gliding through the finish.70% Corvina, 25% Rondinella, 5% Molinara, grown on the western slopes facing the sunset in the D.O.C. of Valpolicella Classica. Here day is longer, the vines face Lake Garda and benefit from the reflection of its light and resulting milder climate.Amarone is the product of the ancient wine-making method called �appassimento� (drying of the grapes). At the end of September or the beginnning of October, the best clusters of grapes from the hillside vineyards are picked and placed in wooden boxes or on bamboo racks. The grapes are left to dry for 36 to 48 hours in rooms with controlled humidity and forced ventilation and then in large rooms in the old farmhouses in the hills until about the middle of January.By January the grapes weigh 35-40% less and have a naturally enhanced flavor and a higher concentration of sugar. Just the Corvina is attacked by botrytis (�noble rot�). After a delicate pressing and partial destalking of the grapes, they ferment for about 50 days in large Slavonian oak barrels at low, natural temperatures (natural cold fermentation). The wine is racked off its lees, and transferred into barrels of 30-40 hl where the alcoholic fermentation continues for a further 3-4 months, encouraged by selected �Saccaromices Bayanus� yeasts. In the meantime malolactic fermentation also takes place.Once the wine is completely dry, it is again racked off its lees and then continues its aging for another 20 to 30 months, partly in large oak barrels and partly in small Allier and Slavonian oak barrels of 600 litres (maximum 3 years old). The wine is then filtered, bottled and aged in bottle for an additional 6 months or more before release.


Ratings & Tags for Costasera Amarone Della Valpolicella Masi

391294 Snooth User: jmc7777
rated this wine
4.00 5
07/24/2013

rated this wine
4.00 5
01/13/2011

rated this wine
4.00 5
01/03/2010

163233 Snooth User: Fengze
rated this wine
4.00 5
10/07/2009

192030 Snooth User: slipton
rated this wine
3.50 5
08/01/2009

rated this wine
5.00 5
02/23/2009

Winemaker's Notes:

Wine Tasting 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 flavours mixed with hints of cocoa and cinnamon. Attractively long finishing and full-bodied with soft tannins.

Wine Tasting 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 flavours mixed with hints of cocoa and cinnamon. Attractively long finishing and full-bodied with soft tannins.

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