“コスタセラ” アマローネ・デッラ・ヴァルポリチェッラ・クラッシコ・リゼルヴァ - MASI (マァジ) 750ml x １本 BADIA A COLTIBUONO Annual production: Approximately 7

Annual production: Approximately 7

Winemaking Method: The grapes are destemmed and undergo approximately 8 hours of maceration at 12-14°C

It is made using the traditional Appassimento method

Grape variety: Malvasia di Candia Aromatica

then fermented (19-20°C) and aged for 6 months in stainless steel tanks

“コスタセラ” アマローネ・デッラ・ヴァルポリチェッラ・クラッシコ・リゼルヴァ - MASI (マァジ) 750ml x １本 BADIA A COLTIBUONO Annual production: Approximately 7The Riserva's first vintage was in 2003. By featuring Oseleta, an ancient grape variety from Veneto, it achieves a deep color and tannins. The appassimento process lasts for over 120 days, and barrel aging for 38 40 months, which is longer than typical Amarone. It is a well balanced wine with powerful yet soft tannins. It has a long finish and a bittersweet aftertaste reminiscent of chocolate. It was awarded Wine of the Year at the 2018 Food and