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Costasera Amarone

1988 Valpolicella Corvina, Rondinella, Molinara

Masi Costasera Amarone, a stunning red from the esteemed Valpolicella region, showcases the remarkable craftsmanship that goes into this celebrated wine. The 1988 vintage offers a full-bodied experience with captivating aromas that embrace a complex blend of dark fruit, dried cherries, and subtle spice. Its high acidity provides a bright and lively character, balancing the rich fruit intensity beautifully. The tannins are notable, contributing to a structured mouthfeel that lingers gracefully on the palate. This wine is remarkably dry, adding to its overall sophistication and elegance, making it a true delight for any wine enthusiast seeking depth and character.

Tasting notes:


Black Cherry

Black Cherry

Baking Spice

Baking Spice

Leather

Leather

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

Pairs well with:


Roasted Duck, Braised Pork, Roast Lamb

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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