Masi Amarone Della Valpolicella Classico Costasera 2004

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Winemaker's Notes:

Classification Amarone della Valpolicella Classico DOC. Origin From Masi’s hillside vineyards on west and south-west ...

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CityWineCellar.com
Staten Island, NY (2,500 mi)
USD 22.99
750ml
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Hamburg, HH (5,700 mi)
EUR 42.36
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750ml
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Wonderful wine. Very smooth, burts of flavour. Read more

nice table wine. good with pasta grilled meats. medium bodies. fruity Read more

A Proprietary Blend wine from Veneto in Italy. 2004 Masi Costasera Amarone Classico 750ml Read more

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User Reviews for Masi Amarone Della Valpolicella Classico Costasera

Add your review
Snooth User: craftyk
7209930
5.00 5
05/18/2008

Wonderful wine. Very smooth, burts of flavour.


Snooth User: kris12
18684924
3.50 5
06/03/2009

nice table wine. good with pasta grilled meats. medium bodies. fruity


External Reviews for Masi Amarone Della Valpolicella Classico Costasera

External Review
01/17/2009

A Proprietary Blend wine from Veneto in Italy. 2004 Masi Costasera Amarone Classico 750ml


External Review
Source: CityWineCellar.com
07/21/2010

HALF BOTTLE 375MLBlend: 70% Corvina, 25% Rondinella, 5% Molinara 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. Amarone is a full-bodied wine for grilled or roasted red meats, game, and strong tasty cheeses, such as Parmesan.


External Review
01/18/2009

The Wine News ReviewRated 95Attractive garnet hue. Forward stewed cherry aromas with subtle flint nuances. Lush cherry flavors accented by hints of nutmeg and cinnamon. Incredible ripeness and depth of fruit resonate in the lengthy, polished finish.Wine Tasting NotesDeep 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.


External Review
02/25/2010

Masi Costasera Amarone della Valpolicella Classico DOC 2004: Serviertemperatur: 18.00 °C vorher öffnen: 2 Std. ,optimal trinkreif: jetzt ,lagerungsfähig bis (mind.): 2030Jahrgang: 2004Inhalt: 0,75 LRegion: VenetienWeingut: Masi AgricolaRebsorte: 5% Molinara 25% Rondinella 70% CorvinaRestzucker: Restsäure: Alkoholgehalt: 0.15 Rotwein


External Review
Source: CityWineCellar.com
04/12/2011

HALF BOTTLE 375MLBlend: 70% Corvina, 25% Rondinella, 5% Molinara Deep ruby red color with violet tinges to the edges. Clean, very powerful and complex on the nose with good alcoholic backbone amid


Ratings & Tags for Masi Amarone Della Valpolicella Classico Costasera

100466 Snooth User: deconut
rated this wine
4.00 5
11/30/2008

33616 Snooth User: Andrel
rated this wine
4.00 5
04/21/2008

rated this wine
3.50 5
05/30/2008

41110 Snooth User: Googlie
rated this wine
3.50 5
01/13/2008

rated this wine
4.50 5
08/26/2009

rated this wine
4.50 5
02/05/2009

rated this wine
5.00 5
05/10/2008

1 2

Winemaker's Notes:

Classification Amarone della Valpolicella Classico DOC. Origin From Masi’s hillside vineyards on west and south-west facing slopes in the historic Valpolicella Classico communes of Marano, Negrar, S.Ambrogio and San Pietro in Cariano. The soil is crumbly red calcareous (limestone) with cretaceous period marl. Grape varieties 70% Corvina, 25% Rondinella, 5% Molinara. Wine making Amarone is the product of the wine-making method well known to the Romans called "appassimento" (grape drying). At the end of September or the beginning of October, the best clusters of grapes from hillside vineyards are picked and laid out on bamboo racks in special lofts equipped with the NASA “natural appassimento” control system. At the end of January the grapes weigh 35% less and have concentrated sugars. This time only the Corvina grapes were naturally attacked by noble rot. The processes that follow are: soft pressing; partial destalking; 45 days fermentation in large Slavonian oak barrels or stainless steel vats at low, natural temperatures; transfer into barrels of 30-40 hl where the alcoholic fermentation continues for 35 days in the presence of selected alcohol resistant yeasts; malolactic fermentation. Ageing 24 months with 80% aged in Slavonian oak barrels of 40-80 hl and 20% in small Allier and Slavonian oak barrels (40% new, 30% second usage, 30% third usage). The wine is then bottle-aged for a minimum of 4 months. Ageing potential 30-35 years. 2004 harvest The vegetative cycle during the first months of the year was normal. Although rain in June delayed ripening, it was made up for by a dry and hot climate in July. The grapes ripened successfully, thanks to the moderate rainfall and slightly higher than normal temperatures in the month of August. This mild climate continued right through the September – October harvest period. In Valpolicella the harvesting began slightly later than usual for the last few years: at the beginning of October. The bunches had clusters of healthy, well-spaced grapes, with good sugar content, good acidity, and excellent colour. Quantities were 10-15% above average. Climatic conditions during the appassimento were ideal. Tasting notes Deep ruby red colour 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. Analysis Alcohol 14.85 % by vol., residual sugar 8 g/l, dry extract 31 g/l, total acidity 5.82 g/l, pH 3.44.

Classification Amarone della Valpolicella Classico DOC. Origin From Masi’s hillside vineyards on west and south-west facing slopes in the historic Valpolicella Classico communes of Marano, Negrar, S.Ambrogio and San Pietro in Cariano. The soil is crumbly red calcareous (limestone) with cretaceous period marl. Grape varieties 70% Corvina, 25% Rondinella, 5% Molinara. Wine making Amarone is the product of the wine-making method well known to the Romans called "appassimento" (grape drying). At the end of September or the beginning of October, the best clusters of grapes from hillside vineyards are picked and laid out on bamboo racks in special lofts equipped with the NASA “natural appassimento” control system. At the end of January the grapes weigh 35% less and have concentrated sugars. This time only the Corvina grapes were naturally attacked by noble rot. The processes that follow are: soft pressing; partial destalking; 45 days fermentation in large Slavonian oak barrels or stainless steel vats at low, natural temperatures; transfer into barrels of 30-40 hl where the alcoholic fermentation continues for 35 days in the presence of selected alcohol resistant yeasts; malolactic fermentation. Ageing 24 months with 80% aged in Slavonian oak barrels of 40-80 hl and 20% in small Allier and Slavonian oak barrels (40% new, 30% second usage, 30% third usage). The wine is then bottle-aged for a minimum of 4 months. Ageing potential 30-35 years. 2004 harvest The vegetative cycle during the first months of the year was normal. Although rain in June delayed ripening, it was made up for by a dry and hot climate in July. The grapes ripened successfully, thanks to the moderate rainfall and slightly higher than normal temperatures in the month of August. This mild climate continued right through the September – October harvest period. In Valpolicella the harvesting began slightly later than usual for the last few years: at the beginning of October. The bunches had clusters of healthy, well-spaced grapes, with good sugar content, good acidity, and excellent colour. Quantities were 10-15% above average. Climatic conditions during the appassimento were ideal. Tasting notes Deep ruby red colour 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. Analysis Alcohol 14.85 % by vol., residual sugar 8 g/l, dry extract 31 g/l, total acidity 5.82 g/l, pH 3.44.

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