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Bonacosta

2011 Valpolicella Red Blend

Masi Bonacosta is a captivating red blend from the renowned Valpolicella region, showcasing the depth and character that this area is celebrated for. The 2011 vintage reveals a lush, ruby-red color that beckons exploration. On the palate, this wine presents a medium body, harmoniously balanced by vibrant acidity that lends a refreshing quality throughout. The fruit intensity is pronounced, featuring delightful notes of dark cherries and blackberries, underscored by hints of dried herbs and spices that enhance its complexity. Tannins are notable yet smooth, providing a firm structure that promises longevity. As a dry wine, Masi Bonacosta is perfect for pairing with rich pasta dishes or savory meats, making it an excellent choice for any gathering.

Tasting notes:


Black Cherry

Black Cherry

Baking Spice

Baking Spice

Plum

Plum

Flavor profile:


Body Medium

Very Light Full

Acidity Mild

Low Pronounced

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Region:


Valpolicella
Valpolicella

The northern Italian area of Valpolicella is famed for its red wines. Located in Verona to the east of Lake Garda, the principal grapes here are Corvina, Rondinella and Molinara. Valpolicella is tangy and cherry-fresh, perfect with pizza and pasta. Classico and Superiore wines from hillside vineyards offer extra depth and spice notes. But for real complexity, look to Amarone della Valpolicella. Made from partially dried grapes (called "appassimento"), this full-bodied wine offers gorgeous fruit flavors and ages for at least two years in oak. There is also Valpolicella Ripasso, a wine made by putting Valpolicella through pressed Amarone grapes. The DOC (Denominazione di Origine Controllata) designation for Italian wines was introduced in the 1960s. It is the main classification system used in the country and regulates what winemakers can and cannot do regarding wine style, varietal restrictions, minimum and maximum alcohol levels, aging techniques and growing regions.

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