Viniou Reviews
The 2019 Masi Cuvée Nectar Costasera is a red wine from the renowned region of Veneto, Italy. Produced by Masi, a respected name in Italian winemaking, this cuvée showcases the winery’s expertise in crafting classically styled yet innovative reds. The blend, while not explicitly detailed, typically includes Corvina, Rondinella, and Molinara varieties, calling on the historic grapes traditional to the region. Expect a wine that is rich and opulent, often partially made using the appassimento method, where grapes are dried to concentrate sugars and flavours. The 2019 vintage brings an expressive profile, with ripe blackberry, cherry, plum, and nuances of baking spice, chocolate, and a subtle undertone of dried herbs. Firm yet silky tannins and a balanced acidity lend elegance and structure, suggesting both immediate pleasure and the potential for aging over several more years.
Veneto, in northeastern Italy, is celebrated for its diverse terroir. The climate is generally mild, influenced by the proximity of Lake Garda, which tempers both heat in the summer and cold in the winter. Soils are varied but often include volcanic and alluvial components, yielding wines with complex aromas and vibrant freshness. The region’s viticultural heritage is closely tied to innovation—most notably the use of the aforementioned drying technique, adding depth and a touch of sweetness to the local reds. This rich history is visible in the quality and distinctive character of wines like the Costasera.
The full-bodied and velvety profile of Masi’s Cuvée Nectar Costasera makes it an excellent partner for flavourful dishes. Traditional pairings from the Veneto include braised beef in Amarone sauce, risotto all’Amarone, or aged cheeses like Grana Padano and Monte Veronese. It also complements roasted game, grilled lamb, or mushroom-based pasta, enhancing the earthy and savoury flavours.
For the best enjoyment, serve this wine between 16-18°C. Decanting for about an hour before service will soften the tannins and reveal its aromatic complexity. The wine is approachable now but will continue to improve and evolve over the next five to eight years.
