Since 1352, the Counts Serego Aligheri, decendats of the Dante, Have worked their estates in Valpolicella with care and integrity. Indeed, the name of this account vineyard, Vaio Armarone, is the probable root of the word Amazon. A wine of the expectational power and complexity, suitable for long ageing. The elegance of this wine is enhanced by ageing in the cherry wood barrels, as family traditions demands. Perfect with red meats,game and mature cheeses. A great wine for after-dinner relaxation .

Alcohol: 15.5% vol
Sugars: 5 - 8 G/L
Total Acidity: 5.50 - 6.30 G/L
To Be Served At : 18 ˚ C

The Slopes facing the sunset are the best ones in the Valpolicella Classica for producing high-quality Amarone. Amarone is a unique wine due to its origin, ancient grape varieties and production methods (vinification of the grapes that have been semi-dried for 3-4 months on the bamboo racks). Costasera Amarone expresses a particular majesty complexity. Ideal with red meat, game and mature cheeses. An excellent wine for the end of the meal and for ageing.

Alcohol: 15% vol
Sugars: 8 - 10 G/L
Total Acidity: 5.70 - 6.30 G/L
To Be Served At : 18 ˚ C

A special cuvée of Masi’s flagship Costasera Amarone, coming from the hillside vineyards that face the sunset, and thus benefit from the extra reflected light and mild climate of Lake Garda. Made using grapes that include the ancient Oseleta rediscovered by Masi, and using a longer ”appassimento” (drying process) lasting more than 120 days, the wine is aged for along time in superior casks and partly in new oaks barrels.

Alcohol: 15.5 % vol
Sugars: 9 - 11 G/L
Total Acidity: 5.50 - 6.30 G/L
To Be Served At : 18 ˚ C

An elegant Masi Amarone with an extraordinary body and silkiness. The grapes come from a historic vineyard, famous for its quality since the XII century . Its most prominent features are a moths almond bouquet, and great intensity and balance on the palate. Excellent as an after dinner drink, but also good with red meat, game and full flavoured dishes. Very good with strong, well-aged cheese. Limited in production, with good ageing potential.

Alcohol: 15% vol
Sugars: 8 - 10 G/L
Total Acidity: 5.70 - 6.30 G/L
To Be Served At : 18 ˚ C