Wine atlas · IT · Amarone della Valpolicella Classico DOCG
Costasera Amarone Classico 2016
Masi Agricola · 386 US label registrations
Vintage entry with an indicative editorial window.
01 · Profile in the glass
Appassimento Amarone
An editorial reading based on style, grapes, and sources — not a tasting note for this bottle.
- Color
- Dark ruby with garnet reflections.
- Palate
- Full, dry to nearly dry in impression, with dried fruit, integrated alcohol, and soft tannin. The point is concentration, not dessert.
- Finish
- Warm, long, spicy finish.
Aromatic families
- black cherry
- dried fig
- cocoa
- cinnamon
- bitter herb
- prune
02 · The terroir shaping the wine
Amarone della Valpolicella Classico DOCG
Valpolicella Classica combines valleys and slopes with limestone, basalt, and clay. Appassimento concentrates the raw material, so terroir appears through drying and selection.
- Soil
- Limestone, basalt, and clay
- Altitude
- 150–450 m
- Annual rainfall
- 850 mm
- Heat summation
- Not catalogued
- Aspect
- Valleys and slopes
- Harvest
- September to October
- Appellation
- DOCG · IT-AMARONE-CLASSICO
03 · From landscape to flavor
From landscape to flavor
Every relationship displays its evidence grade and source; contested links remain visibly contested.
Greater heat accumulation tends to support Ripe fruit
Within the limits of variety and management, more heat can accelerate ripening and shift fruit profile.
Influence of Climate, Soil, and Cultivar on TerroirHarvest timing tends to support Freshness
Harvest date changes the observable combination of sugar, acidity, and aromatic maturity.
Standards and technical documents: viticultureCluster sunlight exposure tends to support Color
Exposure changes ripening and pigmentation processes, with effects depending on variety and intensity.
Standards and technical documents: viticultureOak contact tends to support Vanilla
Wood-derived compounds can contribute aromas associated with vanilla.
Oak influence in wineOld vines tends to support Concentration
Vine age is often associated with concentration, but site selection, yield, and management confound attribution.
Standards and technical documents: viticultureLarge diurnal temperature range tends to support Freshness
Diurnal range is often used to explain freshness, but averages, extremes, and available water also matter.
Influence of Climate, Soil, and Cultivar on TerroirSite dominates cultivar tends to support Structure
Terroir studies show interaction among climate, soil, and cultivar, not a fixed hierarchy in every context.
Influence of Climate, Soil, and Cultivar on Terroir04 · How to read this bottle
How to read this bottle
bordeaux
Bottle anatomy
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05 · How it is made
How it is made
Masi describes Costasera as Amarone made from traditional Valpolicella grapes after appassimento. The technique reduces berry water and intensifies fruit, alcohol, and texture.
06 · Why it matters
Why it matters
This is an ideal page for teaching technique as mediated terroir: place matters, but drying radically changes how that place reaches the glass.
07 · Serving and table
Serving and table
- Temperature
- 16-18 °C
- Decanting
- 30 to 60 minutes; serve cool enough to contain alcohol.
- Glass
- Large glass, but not warm.
Pairings
- brasato
- polenta with mushrooms
- intense cheeses
- radicchio risotto
08 · Points to remember
Points to remember
- Appassimento concentrates grapes before fermentation.
- Corvina and Rondinella are central grapes of the style.
- High body should not be confused with automatic quality.