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Costasera Amarone

2004 Valpolicella Red Blend

Masi Costasera Amarone from the illustrious Valpolicella region is a captivating red blend that truly embodies the essence of its terroir. With a deep, rich color that entices the eye, this vintage offers a full-bodied experience that is matched by its remarkable complexity. The wine showcases a prominent acidity that brightens the palate, with lush fruit intensity that brings forth flavors of ripe black cherries, figs, and a hint of dried fruits, creating a sumptuous and mouthwatering profile. Tannins are notable yet beautifully integrated, providing structure while allowing the flavors to flourish. This Amarone is dry, highlighting its elegance and refinement, making it an exceptional choice for pairing with rich dishes or enjoying on its own as a luxurious indulgence.

Tasting notes:


Black Cherry

Black Cherry

Baking Spice

Baking Spice

Leather

Leather

Flavor profile:


Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Body Medium

Very Light Full

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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