Bonacosta is named for an area at the foot of the slopes where Masi grows grapes for Amarone, where gentle hillside vineyards have rich topsoil, soft valley breezes and excellent exposition. In the hills of the historic Valpolicella Classico zone, these vineyards have red calcareous sediment over basalt soils. Grapes are harvested separately; mid-September for Molinara and Rondinella, end of September for Corvina. Fermentation lasts 20 days at controlled temperature (77 – 82°F) using selected yeasts. Skin contact takes 16 days for Corvina; 10 days for Rondinella and Molinara. Then, the wine completes malolactic fermentation. The wine is aged 6 months in 60 – 90 hectoliter Slavonian oak botti; 20% of the Corvina is aged in new Allier and Slavonian small oak casks, followed by 1 month in bottle. The wine shows characteristic cherry and raspberry aromas, with notes of sweet spice, clove and cinnamon notes. Red berry and spice flavors on the palate are assertively fresh and vivacious, balanced by acidity and soft, noble tannins. Grapes: Corvina, Tondinella, Molinara.