Amarone in the product of the ancient wine-making method called "appassimento" (drying of the grapes). At the end of September to the beginning of October, the best clusters of grapes from the hillside vineyards are picked and placed on bamboo racks. The grapes are then left to dry for 48 hours in rooms with controlled atmospheres (controlled humidity and forced ventilation) and then in large rooms in the old farmhouses in the hills until about the middle of January. There are large open windows to allow the free flow of air which is vital to the drying of the grapes.

"The 2018 Amarone Classico Costasera impresses with a dusty blend of dried roses and cherries, complicated by hints of cedar and clove. This is cool-toned and lifted in style, with a silken wave of dark red fruits and a bitter tinge of savory spice. A bump of residual acidity keeps the mouth watering as a coating of fine tannin pinches at the cheeks. Resonant sour orange tones linger under an air of inner florals. Masi did a fantastic job with the 2018 Costasera." - Eric Guido, Vinous.com