A classic in the great Veronese tradition, Bonacosta is crafted in a contemporary style to make the wine elegant, simple and fresh. 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 is at controlled temperatures using selected yeasts. Period of skin contact differs for Corvina and other grapes. Fermentation is followed by complete malolactic fermentation. The wine is aged in 60-90 hl. Slavonian oak botti. A percentage of Corvina is aged in Allier and Slavonian small oak casks, new, followed by a period in bottle.