Masi Amarone: Time in a Bottle

Proud, majestic, complex and exuberant: Costasera Amarone is Masi's gentle giant. A benchmark for the Amarone category, which, together with Barolo and Brunello, makes up the aristocracy of the Italian wine world. Masi's unrivalled expertise in the appassimento technique - whereby traditional grapes for the Valpolicella Classica area Corvina, Rondinella and Molinara are laid out on bamboo racks to concentrate their aromas during the winter months, will be showcased across multiple Amarone expressions as well as Masi's other Icon of appassimento, Campofiorin which launched the Ripasso category in 1964 and has been one of the most popular Italian wines in Canada ever since.

Discover the products featured in the tasting:

AMARONE CLASSICO - MASI COSTASERA : 317057

$69.99

93 Points, James Suckling: "The flagship: 70% corvina, 25% rondinella and a smidgeon of the oft-forgotten molinara for welcome freshness. Only south-west facing hillside fruit is used for the Amarones here, promoting a longer and slower appassimento process. Often the grapes are still on the vine come November, with extended appassimento on traditional bamboo racks. The formidable level of dry extract is consummate across a spread of bitter cherry, amaro bitters and dried herbs, strewn across the long, impressive finish. I like this. A wine for drinking rather than for the mantle. A very good opening act." (June 2023)

AMARONE CLASSICO RISERVA - MASI COSTASERA 2013: 401315

$89.99
96 Points, James Suckling: "Hillside, south-west facing slopes are the source, as always at this address. 70% corvina, 15% rondinella, 10% oseleta and a dash of molinara. Oseleta's thick, skin-heavy solid-to-liquid ratio serves as a bulwark against a warming climate, imparting tannins and very bright acidity. A fine variety, serving a warming region well while adding a sense of completion to the blend. It is often picked as late as October. This is excellent. Dense as much as it is remarkably sprightly and fresh. Aromas of pine, fennel and layers of maraschino cherry, damson, balsamic, polished leather and high quality bitter chocolate. Finishes pithy, firm and nobly bitter." (November 2022)

VENETO APPASSIMENTO - MASI CAMPOFIORIN : 155051

$27.99

92 Points, James Suckling: "I've always liked this wine, sitting pretty as a double-fermented expression with a lighter framework of tannins melded to the density serviced by the double fermentation approach devised here: fresh wine re-fermented with 30% whole, semi-dried grapes. Notes of cherry amaro, porcini, lilac and riffs on the larger format wood, conferring an earthy breadth to the wine without detracting from freshness. Highly versatile and delicious. Drink now." (January 2023)

VENETO APPASSIMENTO - MASI BROLO CAMPOFIORIN : 583369

$32.99

92 Points, James Suckling: "Dark berries, chocolate and toasted oak with some black-tea undertones. It's full-bodied, yet reserved and polished with a pretty texture and soft, round tannins, presented in an less than obvious way. Drink now."

VALPOLICELLA CLASSICO - MASI BONACOSTA: 285585

$21.99

Made in the historical heart of the Valpolicella region, this wine is a blend of three indigenous Italian grapes, namely Corvina, Rondinella and Molinara. It offers freshness on the palate, with good supporting acidity and excellent balance marked by soft and silky tannins. Dry and refreshing, this mild wine makes a great pairing with rich dishes.

PINOT GRIGIO VERDUZZO DELLE VENEZIE - MASI MASIANCO : 244681

$22.99

90 Points, James Suckling: "Lightly spicy, ripe white-fruit aromas and flavors, medium body and a tasty, balanced palate. Enjoy now." (June 2023)

James Bornn is a Canadian Brand Ambassador for Masi Agricola and has 15 years of experience as an educator, sommelier and lover of Masi wines. In fact, the first bottle of wine he ever purchased was a bottle of 1997 Campofiorin, which he shared with his then-future wife. James has been educated by the Wine & Spirits Education Trust and the Society of Wine Educators and has traveled extensively through Italy, including completing Masi’s Venetian Viticulture and Oenology program in Verona

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