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Riserva Costasera

2006 Valpolicella Red Blend

The Masi Riserva Costasera is a captivating red blend from the prestigious Valpolicella region, showcasing a deep, rich color that draws you in. This vintage, hailing from 2006, reveals a remarkable complexity on the palate, highlighted by its full-bodied character that provides a luxurious mouthfeel. With a high level of acidity, this wine presents a refreshing brightness that beautifully balances its fruit intensity, offering prominent notes of dark cherries, plums, and a hint of dried herbs. The tannins are notable, adding structure and depth, while the wine's delightful dryness complements its elegant profile. Perfect for sipping on its own or pairing with hearty dishes, the Masi Riserva Costasera embodies the essence of Italian craftsmanship and terroir.

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

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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