Masi Costasera Amarone Della Valpolicella Docg

The grapes that make the Amarone Masi are the native varieties of the Valpolicella, that means Corvina, Rondinella, Oseleta and Molinara. After a scrupulous selection during the hand-harvest, the bunches are put in boxes, paying particularly attention to the distance between the bunches in order to facilitate the drying. The boxes are then kept in the so-called fruttai where temperature and humidity levels are controlled so that the drying of the grapes takes place in the correct way. After 100-120 days of drying, grapes are destemmed and put in temperature controlled steel tanks for the alcoholic fermentation. This process lasts for about 20-25 days and then the Amarone is separated from its skins and put in Slavonia oak barrels for the 40-months ageing. Afterwards the wine is blended, bottled and then rests for at least a year before being released on the market.