{"title":"Masi","description":null,"products":[{"product_id":"masi-costasera-amarone-della-valpolicella-2017","title":"Masi Costasera Amarone della Valpolicella 2017","description":"\u003cp\u003e\u003cstrong\u003eMasi Costasera Amarone della Valpolicella 2017\u003c\/strong\u003e is a full-bodied red wine from Valpolicella Classico DOCG at 15% ABV in a 750ml bottle. This 2017 vintage earned 94 points from James Suckling, reflecting Masi's flagship Amarone expression at its richest — a wine built on traditional appassimento and a Corvina-dominant blend that delivers concentration without losing balance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 15%  |  Origin: Valpolicella Classico DOCG, Veneto, Italy  |  Vintage: 2017  |  Producer: Masi Agricola\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMasi Agricola has been producing wine in the Valpolicella region since the late 18th century, with the Boscaini family stewarding the estate for six generations. Costasera — named after the hillside vineyard sites facing east — is Masi's benchmark Amarone, blending Corvina (70%), Rondinella (25%), and Molinara (5%). The harvested grapes are spread across shallow bamboo trays in traditional drying lofts, where they undergo appassimento for up to 120 days, slowly concentrating sugars, acids, and flavor compounds. Masi employs a proprietary computer-assisted monitoring system they call \"NASA\" (Natural Appassimento, Super Assisted), which replicates optimal natural drying conditions to ensure consistency across vintages without mechanical intervention in the fruit itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with red-cherry preserve and ripe plum before layering into warmer notes of clove, cinnamon, and anise. A subtle smokiness and baked-apple character emerge as the wine breathes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is fruit-forward, led by dark and red cherries with a tapenade-like savoriness. At mid-palate, dark chocolate, dried leaves, and a touch of chili-chocolate spice build toward a full but velvety-soft peak. Balancing acidity keeps the considerable weight in check, preventing the richness from tipping into heaviness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and warming, with lingering fondente chocolate, forest-floor earthiness, and a thread of ripe blackberry. The tannins resolve smoothly, leaving a gentle spice note that persists well after the last sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Costasera Amarone\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCostasera Amarone is best served at 18°C (64°F), ideally decanted 30 to 60 minutes before pouring to let the concentrated aromatics fully open. This is fundamentally a wine for unhurried, attentive drinking — neat, in a large-bowled glass that allows the complex bouquet to develop. It also holds its own when paired thoughtfully: serve alongside \u003cstrong\u003eOssobuco alla Milanese\u003c\/strong\u003e, where the wine's dark fruit and acidity cut through the braised richness; with \u003cstrong\u003eaged Parmigiano Reggiano\u003c\/strong\u003e, amplifying the wine's savory, umami-driven depth; or with \u003cstrong\u003edark chocolate torte\u003c\/strong\u003e, mirroring the fondente and cherry notes already present in the glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGifting an Italian wine enthusiast who appreciates traditional winemaking\u003c\/li\u003e\n\u003cli\u003eAnchoring a special-occasion dinner with braised or slow-roasted dishes\u003c\/li\u003e\n\u003cli\u003eAdding a benchmark Amarone vintage to a cellar collection\u003c\/li\u003e\n\u003cli\u003eMarking a milestone year — the 2017 vintage pairs well with anniversaries and celebrations\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Costasera Amarone taste like?\u003c\/strong\u003e It delivers concentrated dark and red cherry fruit with dark chocolate, dried-leaf earthiness, and warming spice, all held together by a velvety texture and balancing acidity that prevents the 15% ABV from overwhelming the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Costasera Amarone compare to Allegrini Amarone della Valpolicella?\u003c\/strong\u003e Both are flagship Amarone wines from established Valpolicella producers using traditional appassimento, but Masi's Costasera includes Molinara in its blend alongside Corvina and Rondinella, lending a slightly brighter acidity. Allegrini's Amarone tends toward a more modern, concentrated style, while Costasera leans into the classic savory-spice character associated with the Classico zone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Costasera Amarone good for sipping on its own?\u003c\/strong\u003e Absolutely — this is a contemplative wine designed for slow, unaccompanied drinking, though decanting for at least 30 minutes significantly improves the aromatic complexity and softens the tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Costasera Amarone made?\u003c\/strong\u003e Costasera Amarone is produced by Masi Agricola in the Valpolicella Classico zone within the Veneto region of northeastern Italy, sourced from hillside vineyard sites in the traditional heart of the appellation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Costasera Amarone?\u003c\/strong\u003e Braised short ribs or ossobuco complement the wine's weight and dark fruit; aged hard cheeses like Parmigiano Reggiano or Piave echo its savory depth; venison or wild boar ragù matches the earthy, forest-floor character; and dark chocolate desserts mirror its fondente and cherry finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Costasera Amarone come in?\u003c\/strong\u003e The standard release is a 750ml bottle, though Masi also produces Costasera Amarone in 375ml half-bottles and 1.5L magnums for select vintages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Costasera Amarone worth the price?\u003c\/strong\u003e Costasera positions as a mid-range Amarone — more serious and concentrated than entry-level Valpolicella Ripasso, yet accessible compared to single-vineyard or riserva bottlings from the same DOCG, making it a strong value within the Amarone category and a reliable introduction to the style.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Costasera Amarone?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCostasera has been Masi's flagship Amarone since the early days of the modern appellation, and the 2017 vintage represents one of the strongest recent expressions — confirmed by its 94-point James Suckling score. The 120-day appassimento on bamboo trays, monitored by Masi's proprietary NASA system, produces a level of fruit concentration and aromatic complexity that many producers in the zone struggle to achieve consistently. Where lesser Amarone wines can lean on residual sugar or over-extraction to compensate for thin vintages, Costasera's Corvina-dominant blend retains its structural acidity and savory character year after year. For anyone building an understanding of what Amarone della Valpolicella Classico should taste like, this wine remains one of the category's most reliable reference points.\u003c\/p\u003e","brand":"Masi","offers":[{"title":"Default Title","offer_id":44836854595753,"sku":"18915","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/masi_costasera_amarone_della_valpolicella_2007__85016.jpg?v=1730473034"},{"product_id":"masi-valpolicella-bonacosta","title":"Masi Valpolicella Bonacosta","description":"\u003cp\u003e\u003cstrong\u003eMasi Valpolicella Bonacosta\u003c\/strong\u003e is a 750ml, 12% ABV red wine from the Valpolicella Classico DOC in Veneto, Italy. As the only non-appassimento red produced by the renowned Amarone specialists at Masi Agricola, it stands apart in the winery's portfolio — a fresh, fruit-driven expression that earned 90 points from James Suckling for its 2019 vintage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 12%  |  Origin: Valpolicella Classico DOC, Veneto, Italy  |  Style: Young, unoaked\/lightly oaked red  |  Winery: Masi Agricola\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMasi Agricola is one of the most respected names in the Veneto, long celebrated for its mastery of the appassimento technique used in Amarone and Ripasso production. Bonacosta breaks from that tradition entirely — it is a classically vinified Valpolicella made from a blend of 70% Corvina, 25% Rondinella, and 5% Molinara, without any dried-grape concentration. The wine ages for six months in large 60–90 hectoliter Slavonian oak botti, while roughly 20% of the Corvina component spends time in new small French Allier and Slavonian oak casks, adding subtle complexity without overwhelming the fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Ripe cherry and raspberry lead the nose, followed by warm baking spice — cinnamon, clove — and a faint thread of smoky vanilla. The bouquet is intense yet inviting, with a freshness that signals the wine's youthful character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On the palate, bright red berry flavors arrive immediately, with cherry and strawberry at the core. Mid-palate, gentle spice notes emerge alongside plum and a touch of leather, supported by balanced acidity that keeps everything vivacious. The tannins are soft, silky, and integrated rather than grippy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length, the finish is clean and pure, with lingering cherry and a whisper of sweet spice. The overall impression is one of elegance and freshness rather than weight.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Bonacosta\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBonacosta is best served slightly cool — around 16°C (61°F) — which amplifies its bright fruit character. It drinks beautifully on its own or with food, and its moderate tannins make it versatile in lighter cocktail-style applications.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic Sangria:\u003c\/strong\u003e The ripe cherry and spice profile builds a richly aromatic base for a red wine sangria with citrus and seasonal fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKalimotxo:\u003c\/strong\u003e Bonacosta's clean, balanced fruit pairs surprisingly well in this Spanish red-wine-and-cola combination, where its acidity cuts through the sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine Spritzer:\u003c\/strong\u003e Mixed with sparkling water and a twist of orange peel, the wine's natural freshness and low tannin structure keep the drink lively and light.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWeeknight Italian dinners when you want quality without heaviness\u003c\/li\u003e\n\u003cli\u003eIntroducing someone to traditional Valpolicella wines\u003c\/li\u003e\n\u003cli\u003eSummer and early autumn outdoor dining\u003c\/li\u003e\n\u003cli\u003eBuilding a comparative tasting alongside Masi Amarone or Ripasso to explore the appassimento spectrum\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Bonacosta taste like?\u003c\/strong\u003e Bonacosta is a bright, cherry-driven red with notes of raspberry, cinnamon, and clove, supported by silky tannins and balanced acidity. It is fresh, medium-bodied, and drinks with an elegance that belies its approachable price tier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Bonacosta compare to Bolla Valpolicella?\u003c\/strong\u003e Both are entry-level Valpolicella reds from well-known Veneto producers, but Bonacosta generally shows more complexity and spice depth thanks to partial aging in small oak casks. Bolla Valpolicella tends toward a lighter, simpler fruit profile without the oak influence that Bonacosta's 20% small-cask aging provides.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Bonacosta good for beginners?\u003c\/strong\u003e Absolutely — its soft tannins, moderate 12% ABV, and vibrant fruit make it an excellent gateway into Italian red wines. It rewards casual sipping without demanding the kind of decanting or extended aging that more structured Valpolicella expressions require.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Bonacosta made?\u003c\/strong\u003e Bonacosta is produced by Masi Agricola in the Valpolicella Classico DOC, a hillside zone in the western part of the Valpolicella region in Veneto, northeastern Italy. The Classico designation indicates the wine comes from the original, historically delimited heart of the appellation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Bonacosta?\u003c\/strong\u003e Margherita pizza and fresh tomato-sauced pastas match the wine's bright acidity. Grilled chicken or veal scallopini complement its medium body without overwhelming the fruit. Aged Asiago or Parmigiano-Reggiano echo the wine's subtle savory notes, and a simple charcuterie board with mild salumi draws out its cherry and spice character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Bonacosta come in?\u003c\/strong\u003e Masi Valpolicella Bonacosta is widely available in the standard 750ml bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Bonacosta worth the price?\u003c\/strong\u003e Bonacosta positions as an entry-level expression within the Masi Agricola range, yet it delivers a level of detail — partial small-oak aging, a three-grape Classico blend — that many wines at this tier do not. For a daily-drinking Valpolicella with a pedigree producer behind it, it represents strong value.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Bonacosta?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn a portfolio dominated by appassimento-driven wines like Amarone della Valpolicella Costasera and Campofiorin, Bonacosta is the deliberate outlier — Masi Agricola's statement that great Valpolicella does not require dried grapes. The partial aging of Corvina in small French and Slavonian oak adds a layer of spice and texture rarely found at this level, a detail that likely contributed to its 90-point score from James Suckling. For drinkers looking to understand what Valpolicella Classico tastes like in its purest, freshest form — made by a house that has studied this terroir for generations — Bonacosta is the most direct answer Masi offers.\u003c\/p\u003e","brand":"Masi","offers":[{"title":"Default Title","offer_id":44836854661289,"sku":"18524","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/MasiValpolicellaBonacosta.webp?v=1756250778"},{"product_id":"masi-alighieri-amarone-750ml","title":"Masi Alighieri Amarone","description":"\u003cp\u003e\u003cstrong\u003eMasi Serego Alighieri \"Vaio Armaron\" Amarone della Valpolicella Classico\u003c\/strong\u003e is a full-bodied, appassimento-method red wine at 15.5% ABV in a 750ml bottle, produced from the ancestral estate of poet Dante Alighieri's descendants. Recognized by Wine Spectator as among the world's ten finest wines, this Amarone draws from ancient vineyards in the Vaio Armaron valley and finishes in rare cherry-wood casks — a technique virtually unique in Italian winemaking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 15.5%  |  Origin: Valpolicella Classica, Veneto, Italy  |  Style: Amarone DOCG  |  Winery: Masi \/ Serego Alighieri Estate\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Serego Alighieri estate in Sant'Ambrogio di Valpolicella has been in the hands of Dante Alighieri's descendants since the 14th century. Masi has managed vinification at the property since 1973, combining their technical expertise with the estate's exceptional terroir and heritage vines — including 11 ancient plants dating to 1875 that survived the phylloxera epidemic, yielding a unique Serego Alighieri clone of Molinara. The blend of 65% Corvina, 20% Rondinella, and 15% Molinara undergoes traditional appassimento, with grapes air-dried for approximately 120 days to concentrate sugars and flavor compounds. Fermented wine then matures for 36 months in large Slavonian oak casks before a distinctive finishing period of up to four months in 600-liter cherry-wood barrels, which impart an unusual aromatic roundness and silky texture found in no other mainstream Amarone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with concentrated ripe cherry and blueberry, evolving into warm layers of cinnamon, vanilla, and cocoa. A subtle balsamic undertone and delicate truffle character — the latter a hallmark of the botrytis influence sometimes present on appassimento grapes — add complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Dense and full on entry, the palate reveals dark cherry preserves and dried plum at the mid-palate, framed by leafy, herbal nuances. Raisined grape intensity builds toward a peak of bitter chocolate and warm spice, with well-integrated tannins providing substantial but not aggressive structure.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and layered, with lingering cocoa, dried fruit, and a faint balsamic sweetness that slowly recedes. The cherry-wood cask influence emerges here as a distinctive smoothness that rounds out the final impression.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Vaio Armaron\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe at 18–20°C (64–68°F) after decanting for at least one hour to allow the concentrated aromatics to open fully. This is a wine built for contemplative sipping on its own, but it also anchors rich food pairings. A \u003cstrong\u003eNegroni Sbagliato\u003c\/strong\u003e variation using Vaio Armaron in place of sparkling wine produces a deeply concentrated aperitivo. As a base for a bold \u003cstrong\u003ered wine reduction sauce\u003c\/strong\u003e, its dried-fruit intensity and spice character translate beautifully onto braised meats. For a winter cocktail, a \u003cstrong\u003eMulled Wine\u003c\/strong\u003e prepared with this Amarone gains unusual depth from the cherry-wood cask influence and balsamic notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGifting a wine collector or Italian wine enthusiast — the Dante Alighieri heritage adds a literary conversation piece\u003c\/li\u003e\n\u003cli\u003ePairing with a special holiday dinner featuring braised or slow-roasted red meat\u003c\/li\u003e\n\u003cli\u003eCellaring for long-term aging, as concentrated Amarone can evolve for 15–20+ years\u003c\/li\u003e\n\u003cli\u003eMarking a milestone anniversary or celebration where a world-recognized wine is called for\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Vaio Armaron taste like?\u003c\/strong\u003e Vaio Armaron delivers a dense, concentrated profile of dark cherry preserves, dried plum, bitter chocolate, and warm cinnamon spice, underscored by subtle balsamic and truffle nuances. The cherry-wood cask finish adds a distinctive smoothness that sets it apart from most Amarone wines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Vaio Armaron compare to Allegrini Amarone della Valpolicella Classico?\u003c\/strong\u003e Both are benchmark Amarone wines from Valpolicella Classica, but Vaio Armaron distinguishes itself through its unique four-month finishing in cherry-wood casks, which adds aromatic roundness not found in the Allegrini. Allegrini tends toward a more modern, fruit-forward style aged in smaller French oak barriques, while Vaio Armaron leans toward a traditional, layered profile shaped by large Slavonian oak and its rare cherry-wood step.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Vaio Armaron good for sipping neat?\u003c\/strong\u003e Absolutely — this is a wine designed for slow, attentive sipping, ideally after decanting for an hour or more. Its 15.5% ABV, dense texture, and complex aromatics reward patience and unfold gradually in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Vaio Armaron made?\u003c\/strong\u003e Vaio Armaron is produced at the Serego Alighieri estate in Sant'Ambrogio di Valpolicella, within the Valpolicella Classica zone of Veneto, Italy. The estate sits in the Vaio Armaron valley, a sheltered amphitheater of vineyards that gives the wine its name.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Vaio Armaron?\u003c\/strong\u003e Braised beef cheeks or ossobuco, where the wine's dried-fruit depth mirrors long-cooked meat richness. Aged Parmigiano-Reggiano (36+ months) complements the balsamic and umami notes. Wild boar ragù with pappardelle echoes the wine's herbal and spice character. Dark chocolate torte with cherry compote mirrors the cocoa and cherry finish. Venison loin with juniper berry sauce pairs well with the wine's concentrated tannic structure.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Vaio Armaron come in?\u003c\/strong\u003e Vaio Armaron is widely available in the standard 750ml bottle, with some vintages also released in 1.5L magnum format for collectors and special occasions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Vaio Armaron worth the price?\u003c\/strong\u003e Vaio Armaron positions firmly in the premium tier of Amarone, justified by its unique cherry-wood finishing technique, heritage vineyards including phylloxera-surviving vines from 1875, and recognition by Wine Spectator among the world's ten finest wines. Within the broader Amarone category, it represents strong value relative to ultra-premium single-vineyard bottlings while delivering complexity and provenance that surpass most entry-level offerings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Vaio Armaron?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNo other widely available Amarone undergoes finishing in cherry-wood casks — a step that gives Vaio Armaron a textural signature and aromatic warmth distinct from its peers. The wine draws from one of Valpolicella's most storied estates, where phylloxera-surviving Molinara vines planted in 1875 contribute a rare genetic component to the blend. Wine Spectator's recognition of the wine among the world's ten finest cements its standing as more than a regional curiosity. For drinkers seeking an Amarone with genuine historical provenance and a production method found nowhere else, Vaio Armaron occupies a singular position in the category.\u003c\/p\u003e","brand":"Masi","offers":[{"title":"Default Title","offer_id":44837723078825,"sku":"30661","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Masi-Alighieri-Amarone__11276.jpg?v=1730491971"},{"product_id":"masi-campofiorin","title":"Masi Campofiorin","description":"\u003cp\u003e\u003cstrong\u003eMasi Campofiorin\u003c\/strong\u003e is a 750ml Valpolicella red wine from Veneto, Italy, bottled at 13% ABV, made using Masi's signature double fermentation technique. Widely credited as the original Ripasso-style wine — first produced in 1964 — it has earned 91 points from Wine Enthusiast (2021 vintage) and 92 points from James Suckling (2016 vintage).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 13%  |  Origin: Valpolicella, Veneto, Italy  |  Rosso del Veronese IGT  |  Winery: Masi Agricola\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMasi Agricola, one of the most historically significant wine estates in the Valpolicella region, created Campofiorin in 1964 under the guidance of the Boscaini family. The wine is built from a blend of Corvina, Rondinella, and Molinara — Verona's native red grape varieties. What defines Campofiorin is its double fermentation process: freshly fermented Valpolicella wine is refermented on the partially dried grape pomace left over from Amarone production, a technique that adds concentration, depth, and a distinctive richness without the full weight of Amarone. This groundbreaking method effectively laid the foundation for the entire Ripasso category that followed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Deep ruby red in the glass, with ripe morello cherry and plum leading into darker notes of graphite, licorice, and embers. Subtle hints of black pepper and tobacco emerge as the wine opens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is juicy and fruit-forward, with layers of ripe cherry and dried berry flavors that build through the mid-palate. A medium to full body carries sweet spice and star anise alongside crisp acidity and ripe, well-integrated tannins. The overall impression is smooth and velvety, with impressive density for its weight class.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Silky and focused, with lingering notes of star anise, plum skin, and a gentle lemon-zest brightness. The finish holds its shape with fine tannin structure and moderate length.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Campofiorin\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCampofiorin drinks well at cellar temperature, around 16–18°C (60–64°F), and benefits from 20–30 minutes of breathing time in the glass or a brief decant. It is a versatile food wine that also holds up admirably on its own. For a red wine spritz, try it in a simplified Sangria-style punch with orange slices and a touch of brandy, where its dried-fruit character thrives. It makes a compelling base for a Red Wine Cobbler, with its inherent spice complementing fresh seasonal berries. Campofiorin also works in a classic Mulled Wine preparation during cooler months, its cherry and licorice notes amplifying warm spice infusions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWeeknight Italian dinners featuring pasta with red sauce, ragu, or roasted vegetables\u003c\/li\u003e\n\u003cli\u003eIntroducing someone to the Amarone family of wines without the higher price point\u003c\/li\u003e\n\u003cli\u003eGifting a wine enthusiast who appreciates unique winemaking techniques\u003c\/li\u003e\n\u003cli\u003ePairing with a charcuterie and aged cheese board at dinner gatherings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Campofiorin taste like?\u003c\/strong\u003e Masi Campofiorin delivers ripe cherry, plum, and dried berry flavors layered with sweet spice, licorice, and a touch of graphite. The palate is smooth and velvety with crisp acidity and soft, well-integrated tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Campofiorin compare to Valpolicella Ripasso?\u003c\/strong\u003e Campofiorin is widely considered the original prototype for the Ripasso category — Masi created the technique in 1964 before \"Ripasso\" became an official designation. While standard Ripasso wines referment on Amarone pomace in a similar fashion, Campofiorin uses Masi's own patented double fermentation process and is classified as a Rosso del Veronese IGT rather than a Ripasso DOC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Campofiorin good for everyday drinking?\u003c\/strong\u003e Yes — its medium to full body, approachable tannins, and 13% ABV make it an excellent everyday red that punches above its weight, sitting comfortably between simple Valpolicella and more concentrated Amarone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Campofiorin made?\u003c\/strong\u003e Campofiorin is produced by Masi Agricola in the Valpolicella zone of Veneto, northeastern Italy. The estate has deep roots in the region and has been operated by the Boscaini family for multiple generations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Campofiorin?\u003c\/strong\u003e Grilled lamb chops work well with its spice and tannin structure. Rich pasta dishes like pappardelle al ragù complement its dried-fruit depth. Aged cheeses such as Parmigiano-Reggiano or Pecorino echo its savory complexity. Roasted eggplant and peppers match its medium body. Cured meats like bresaola and sopressata highlight its cherry and pepper notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Campofiorin come in?\u003c\/strong\u003e Masi Campofiorin is most commonly available in the standard 750ml bottle, though larger format 1.5L magnums may be found in select markets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Campofiorin worth the price?\u003c\/strong\u003e Campofiorin positions as a mid-range Italian red that delivers complexity and character well beyond its price tier, largely due to the additional production cost of double fermentation — a technique usually associated with more expensive Amarone and Ripasso wines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Campofiorin?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMasi Campofiorin is not simply another Valpolicella — it is the wine that invented the Ripasso concept in 1964, fundamentally changing how the world understood what dried-grape techniques could bring to lighter Italian reds. Its double fermentation on Amarone pomace creates a concentration and spice profile that bridges the gap between everyday Valpolicella and full-bodied Amarone. With consistent critical recognition — including 91 points from Wine Enthusiast and 92 points from James Suckling — it has maintained its relevance across six decades of production. For anyone seeking a richly textured Italian red rooted in genuine innovation rather than marketing, Campofiorin remains a benchmark.\u003c\/p\u003e","brand":"Masi","offers":[{"title":"Default Title","offer_id":44837735628969,"sku":"30989","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Masi-Campofiorin__00424.jpg?v=1730492594"},{"product_id":"masi-brolo-di-campofiorin-oro","title":"Masi Brolo di Campofiorin Oro","description":"\u003cp\u003e\u003cstrong\u003eMasi Brolo di Campofiorin Oro\u003c\/strong\u003e is a double-fermented red wine from Veneto, Italy, bottled at 14% ABV in a standard 750ml format. Scored 94 points by James Suckling, this cru-level expression from Masi Agricola builds on the celebrated Campofiorin template with greater depth and a rare indigenous grape in the blend.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 14%  |  Origin: Veneto, Italy  |  Style: Supervenetian Red Blend  |  Producer: Masi Agricola SPA\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMasi Agricola, one of Veneto's most established family-owned wine houses, has been producing wine in the Valpolicella region for over two centuries. Brolo di Campofiorin Oro is built on Masi's signature double fermentation technique: wine from freshly harvested grapes undergoes temperature-controlled fermentation with selected yeasts, then is re-fermented on 30% semi-dried Corvina grapes — a method that echoes the ripasso tradition but follows Masi's proprietary approach. The blend of 80% Corvina, 10% Rondinella, and 10% Oseleta — a rare native grape Masi rediscovered and replanted in the 1980s — is then aged in 600-liter \u003cem\u003efusti veronesi\u003c\/em\u003e, a mix of Allier and Slavonian oak barrels that impart structure without overwhelming the fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with dark plum and black cherry, layered with fresh tobacco and roasted coffee. Underneath, turned earth and dried leaf add complexity, giving the wine a compelling push-pull between fruit and terroir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On entry, ripe raspberry and plum preserves coat the palate, shifting into dried prune, tar, and leather at mid-palate. The mouthfeel is medium- to full-bodied with velvety tannins and good extraction, balanced by refreshing acidity that keeps everything lifted. Black peppercorn and hints of cocoa emerge as the wine develops in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is medium-plus in length, with licorice candy, dark chocolate, and a trace of vanilla lingering on the palate. Tannins remain polished throughout, never turning grippy or drying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Brolo di Campofiorin Oro\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis wine is best served at 16–18°C (61–64°F) in a large-bowled glass. Decanting for 30 to 60 minutes before serving will open up the layered aromatics and soften the tannins further. Brolo di Campofiorin Oro is designed as a food wine — its richness and acidity make it a natural partner at the dinner table rather than in cocktails, as is standard for a wine of this structure and style.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGifting an Italian wine enthusiast looking beyond Amarone\u003c\/li\u003e\n\u003cli\u003ePairing with a slow-braised meat course at a dinner party\u003c\/li\u003e\n\u003cli\u003eExploring the Supervenetian category of Veneto reds\u003c\/li\u003e\n\u003cli\u003eCellaring for medium-term aging (5–10 years from vintage)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Brolo di Campofiorin Oro taste like?\u003c\/strong\u003e It delivers ripe dark fruit — plum, black cherry, raspberry — layered with tobacco, tar, leather, and cocoa, all held together by velvety tannins and refreshing acidity. The finish brings licorice candy and dark chocolate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Brolo di Campofiorin Oro compare to Masi Campofiorin?\u003c\/strong\u003e Brolo di Campofiorin Oro is the cru-level evolution of the original Campofiorin, incorporating the rare Oseleta grape and spending additional time in oak for greater depth and complexity. While Campofiorin is approachable and fruit-forward, the Brolo bottling rewards patience with more structured tannins and a longer finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Brolo di Campofiorin Oro good for sipping on its own?\u003c\/strong\u003e Yes — its layered aromatics and balanced tannins make it an engaging wine to drink without food, especially after decanting for 30 to 60 minutes to let the full aromatic profile unfold.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Brolo di Campofiorin Oro made?\u003c\/strong\u003e It is produced by Masi Agricola SPA in the Veneto region of northeastern Italy, drawing on vineyards in the Valpolicella area where Corvina, Rondinella, and Oseleta grapes thrive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Brolo di Campofiorin Oro?\u003c\/strong\u003e Braised beef short ribs complement the wine's earthy depth. Aged Parmigiano-Reggiano mirrors its savory, umami-rich mid-palate. Osso buco or lamb shanks in a rich tomato sauce echo the dark fruit and spice. Grilled portobello mushrooms highlight the turned-earth and leather notes. Dark chocolate desserts with a touch of espresso pair well with the cocoa and coffee on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Brolo di Campofiorin Oro come in?\u003c\/strong\u003e The standard release is a 750ml bottle, which is the most widely available format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Brolo di Campofiorin Oro worth the price?\u003c\/strong\u003e Brolo di Campofiorin Oro positions as a premium Veneto red that sits above everyday Valpolicella and the original Campofiorin but below Amarone della Valpolicella in the pricing hierarchy. With a 94-point score from James Suckling and Gold at the Sommeliers Choice Awards, it delivers critical-level quality that punches well within its price tier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Brolo di Campofiorin Oro?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe inclusion of Oseleta — a grape that was nearly extinct before Masi championed its revival in the 1980s — gives this wine a tannic backbone and aromatic intensity that standard Corvina-dominant blends cannot replicate. The double fermentation on semi-dried grapes concentrates flavor without tipping into the heavier, higher-alcohol territory of Amarone, making it more versatile at the table. A 94-point rating from James Suckling and consistent recognition at international competitions confirm its standing among Veneto's most compelling red wines. For drinkers who want the depth of a ripasso-style wine with its own distinct identity, Brolo di Campofiorin Oro occupies a rare and rewarding space in the Italian wine landscape.\u003c\/p\u003e","brand":"Masi","offers":[{"title":"Default Title","offer_id":44837789302953,"sku":"28907","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Masi-Brolo-di-Campofiorin-Oro__02404.jpg?v=1730494436"},{"product_id":"masi-masianco-pinot-grigio","title":"Masi Masianco Pinot Grigio","description":"\u003cp\u003e\u003cstrong\u003eMasi Masianco Pinot Grigio\u003c\/strong\u003e is a 750ml Veneto white wine blending 85% Pinot Grigio with 15% semi-dried Verduzzo grapes at 13.0% ABV. Awarded 90 points by James Suckling in June 2023, this expression distinguishes itself from conventional Pinot Grigio through Masi Agricola's signature appassimento technique applied to the Verduzzo component, adding uncommon structure and aromatic complexity to the blend.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 13.0%  |  Origin: Veneto, Italy  |  White Blend (Pinot Grigio–Verduzzo)  |  Producer: Masi Agricola\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMasi Agricola is one of the Veneto's most recognized family wine estates, renowned for pioneering and refining appassimento — the traditional grape-drying method most associated with Amarone della Valpolicella. For the Masianco, the winemaking team applies a brief period of this same drying process to the Verduzzo grapes before blending them with fresh Pinot Grigio. Fermentation takes place in temperature-controlled stainless steel tanks, and the finished wine rests on fine lees for approximately three months, building texture and roundness while preserving acidity. The result is a white wine with notably more body and depth than a typical single-varietal Italian Pinot Grigio.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with golden-hued citrus fruit and white flowers, moving into layers of light honey and a subtle hint of tropical fruit. There is an inviting ripeness that signals the Verduzzo's appassimento contribution without veering into heaviness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The palate entry is crisp and bright with lemon zest and green apple. At mid-palate, peach and apricot fruitiness emerge alongside a gentle minerality, while the lees aging lends a rounded, slightly creamy texture. The Verduzzo's concentrated character adds a spicy undertone and structural backbone that keeps the wine engaging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length with a refreshing acidity that carries notes of tangerine peel and a whisper of honey. The finish stays balanced, clean, and dry with no residual sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Masianco\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe chilled to around 10–12°C (50–54°F). The wine's combination of crispness and fuller body makes it rewarding on its own as an aperitif but equally versatile with food. A \u003cstrong\u003eSpritz\u003c\/strong\u003e variation works well, as the wine's acidity and fruit weight hold up against the bitterness of Aperol or Select. In a \u003cstrong\u003eWhite Sangria\u003c\/strong\u003e, Masianco's peach and citrus profile provides a natural fruit-forward base that needs less added sugar. It also shines in a classic \u003cstrong\u003eHugo Spritz\u003c\/strong\u003e, where its floral aromatics complement elderflower liqueur beautifully.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing a Pinot Grigio drinker to wines with more complexity and texture\u003c\/li\u003e\n\u003cli\u003eSummer dinner parties where a single white needs to pair across multiple courses\u003c\/li\u003e\n\u003cli\u003eGifting to someone who appreciates Italian winemaking traditions like appassimento\u003c\/li\u003e\n\u003cli\u003eSeafood-centric meals where you want more body than a standard Pinot Grigio provides\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Masianco taste like?\u003c\/strong\u003e Masianco leads with bright citrus and green apple before revealing riper peach, apricot, and light honey notes from the semi-dried Verduzzo grapes. It finishes crisp and dry with a medium body that sits between a lean Pinot Grigio and a richer Chardonnay.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Masianco compare to Santa Margherita Pinot Grigio?\u003c\/strong\u003e Santa Margherita is a 100% Pinot Grigio with a lighter, more mineral-driven profile, while Masianco blends in 15% appassimento-dried Verduzzo, giving it noticeably more body, aromatic complexity, and a subtle honeyed dimension. Both hail from the Veneto, but Masianco's partial grape-drying technique sets it apart structurally.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Masianco good for sipping on its own?\u003c\/strong\u003e Yes — its balance of bright acidity, fruit weight, and lees-aged texture makes it a satisfying aperitif wine that holds interest without food. Serve it well chilled for the best experience.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Masianco made?\u003c\/strong\u003e Masianco is produced by Masi Agricola in the Veneto region of northeastern Italy. The estate is based in the Valpolicella zone and is widely recognized as a leading practitioner of the appassimento grape-drying method.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Masianco?\u003c\/strong\u003e Grilled branzino or sea bass, as the wine's acidity cuts through the fish's richness. Risotto with asparagus, where the wine's citrus and mineral notes complement the dish's earthiness. Light pasta dishes with pesto or lemon cream sauce. Soft cheeses like burrata or fresh mozzarella with stone fruit. Sushi and sashimi, particularly yellowtail or scallop, where Masianco's body and acidity provide a balanced counterpoint.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Masianco come in?\u003c\/strong\u003e Masi Masianco is widely available in the standard 750ml bottle format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Masianco worth the price?\u003c\/strong\u003e Masianco positions as a mid-range Italian white wine that delivers more complexity than most bottles at its tier, largely due to the appassimento step and lees aging. Its 90-point James Suckling score reinforces that it over-delivers relative to comparably priced Pinot Grigios.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Masianco?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat separates Masianco from the crowded Italian Pinot Grigio field is the deliberate application of appassimento — a technique Masi has mastered across decades of Amarone production — to the Verduzzo portion of the blend. This adds a layer of aromatic depth and palate weight that pure Pinot Grigio bottlings rarely achieve. The 90-point James Suckling rating confirms the wine punches above its weight class, delivering balance, spice, and ripe fruit in a medium-bodied frame. For anyone looking to move beyond one-dimensional white wines without jumping to an entirely different grape or price bracket, Masianco represents a genuinely distinctive option rooted in serious Veneto winemaking tradition.\u003c\/p\u003e","brand":"Masi","offers":[{"title":"Default Title","offer_id":44837789368489,"sku":"24619","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Masi-Masianco-Pinot-Grigio__73814.jpg?v=1730494440"},{"product_id":"masi-costasera-amarone-riserva-2018","title":"Masi Costasera Amarone Riserva 2018","description":"\u003cp\u003e\u003cstrong\u003eMasi Costasera Amarone Riserva 2018\u003c\/strong\u003e is a full-bodied Amarone della Valpolicella Classico Riserva DOCG at 15.5% ABV in a 750ml bottle. Awarded 95 points by Wine Enthusiast and a Gold medal at the Hong Kong International Wine \u0026amp; Spirit Competition, this Riserva represents one of the benchmark expressions of the appassimento tradition from one of the Veneto's most historic estates.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 15.5%  |  Origin: Valpolicella Classica, Veneto, Italy  |  Riserva (2018 Vintage)  |  Producer: Masi\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Boscaini family's connection to Valpolicella dates to 1772, when they acquired a plot called \"Vaio dei Masi\" in the Classica hills of northeastern Italy. The Costasera Riserva is built from a traditional Veronese blend of Corvina (70%), Rondinella (25%), and Molinara (5%), with grapes dried for a minimum of 100 days using the appassimento method — a labor-intensive process that concentrates sugars, acids, and phenolic compounds before fermentation. Masi is also credited with rediscovering and replanting the ancient Oseleta grape variety in the 1980s, underscoring the family's deep investment in preserving regional winemaking heritage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with intense, super-ripe dark cherries and plums before developing into layers of cocoa, espresso, and cinnamon. Deeper exploration reveals mushroom, licorice, smoked wood, and damp earth — hallmarks of extended appassimento drying and Riserva-level aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is rich and full, immediately coating the palate with dark fruit compote and black raisin. Mid-palate brings chocolate, tobacco, and subtle licorice, while root spices and mocha emerge toward the peak. Firm yet refined tannins provide structural composure across each layer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is long and fiercely dry, with espresso and cocoa nibs lingering alongside a tobacco-laced warmth. Tannins draw out the close, leaving a savory, slightly smoky impression that invites the next sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Costasera Riserva\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis Amarone Riserva is best served neat in a large-bowled glass at around 18°C (64°F); decanting for 60 to 90 minutes allows the concentrated aromas to fully open. Its intensity and structure also make it a compelling base in specific cocktails: a \u003cstrong\u003eRed Negroni\u003c\/strong\u003e, where the wine's dried-fruit richness replaces sweet vermouth against Campari and gin; a \u003cstrong\u003eSangria Nera\u003c\/strong\u003e, leveraging the dark fruit and spice as a foundation for winter-spiced sangria; or a \u003cstrong\u003eValpolicella Spritz\u003c\/strong\u003e, a regional twist where a small measure is lengthened with sparkling water and a bitter liqueur for an aperitivo with real depth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGifting a serious wine collector or Italian wine enthusiast\u003c\/li\u003e\n\u003cli\u003eAnchoring a formal dinner course centered on braised or roasted red meats\u003c\/li\u003e\n\u003cli\u003eCelebrating a milestone anniversary or vintage year occasion\u003c\/li\u003e\n\u003cli\u003eAdding a benchmark Amarone Riserva to a cellar for medium-term aging\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Costasera Riserva taste like?\u003c\/strong\u003e It delivers concentrated dark fruit compote, chocolate, tobacco, and espresso, held together by firm, refined tannins and a fiercely dry finish. The overall impression is one of rich intensity balanced by structural composure.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Costasera Riserva compare to Tommasi Ca' Florian Amarone Riserva?\u003c\/strong\u003e Both are premium Amarone Classico Riservas from historic Valpolicella producers using the appassimento method. Costasera Riserva tends to foreground cocoa, espresso, and dried cherry concentration, while Ca' Florian typically leans into darker spice and more prominent oak influence, though both occupy a similar quality tier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Costasera Riserva good for sipping neat?\u003c\/strong\u003e Absolutely — its 95-point Wine Enthusiast score reflects a wine built for contemplative drinking, and decanting for at least an hour before serving reveals its full aromatic complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Costasera Riserva made?\u003c\/strong\u003e It is produced by Masi in the Valpolicella Classica zone of the Veneto region in northeastern Italy. The estate's vineyards and winemaking facilities sit within the original Classica hills, the historical heartland of Amarone production.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Costasera Riserva?\u003c\/strong\u003e Osso buco and braised short ribs complement the wine's tannic structure and dark fruit weight. Aged Parmigiano-Reggiano or Grana Padano echo its savory depth. Dark chocolate desserts mirror its cocoa and espresso notes, while grilled lamb chops seasoned with rosemary match its smoky, herbal finish. Wild mushroom risotto also aligns with the earthy, umami character found on the nose.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Costasera Riserva come in?\u003c\/strong\u003e The standard release is a 750ml bottle, which is the most widely available format for this Riserva expression.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Costasera Riserva worth the price?\u003c\/strong\u003e It positions as a premium Amarone Riserva — a step above entry-level Amarone — and its 95-point Wine Enthusiast rating and IWSC Gold medal place it among the strongest values in the Riserva tier, where prices can escalate significantly for comparable quality from smaller estates.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Costasera Riserva?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe 95-point Wine Enthusiast score and Hong Kong IWSC Gold medal confirm this 2018 vintage as one of the strongest recent Costasera Riserva releases. Masi's 250-year family heritage in Valpolicella Classica and their mastery of the 100-day-plus appassimento drying process give this wine a depth of regional authenticity that few producers can match at this price tier. The Corvina-dominant blend — aged to Riserva standards — achieves a balance between the opulence expected of Amarone and the structural discipline that rewards patient drinking. For anyone seeking a benchmark example of what Amarone della Valpolicella Classico Riserva can deliver, the 2018 Costasera stands as verifiable proof.\u003c\/p\u003e","brand":"Masi","offers":[{"title":"Default Title","offer_id":44837850448041,"sku":"33299","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Masi-Costasera-Amarone-Riserva__94733.jpg?v=1730497555"}],"url":"https:\/\/theliquorbarn.com\/collections\/masi.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}