Costasera?s slopes face the sunset, making this the best terroir for producing high-quality Amarone in Valpolicella Classico. With a longer day, vines that face Lake Garda bask in reflected light, receiving more sunlight, with soft breezes. Since the 1960s, Masi experts have confirmed the superiority of west-facing sites. To produce this unique Amarone, Masi combines ancient varieties (Corvina, Rondinella and Molinara) and winemaking methods (vinifying grapes semi-dried on racks for 3-4 months) with the latest techniques: bamboo racks in temperature- and humidity-controlled conditions induce natural drying; selective exposure to botrytis cinerea (?noble rot?); strictly-controlled fermentations through the use of Saccharomyces bayanus, a rare yeast that produces high alcohol. Aged for 24 months, 80% in 40-80 hectoliter Slavonian oak barrels and 20% in small Allier and Slavonian oak barrels (40% new, 30% 1 year old, 30% 2 year old) before a minimum 4 months in bottle.