Corvina, corvinone, rondinella and sangiovese. In the past, all grapes were dried. Only corvinone today is dried due to the large berry size and greater liquid-to-solid ratio. While the oak is evident, this is clearly a full-weighted wine built to age. With this in mind, it serves as a structural addendum rather than a scream. Dark saturated cherry notes, kirsch, licorice strap, black olive tapenade and alpine herb, bound to an edgy twine of tannins, with an underlying raft of freshness conferring a sappy, crunchy feel and fine length. Drink or hold.

A portion of this wine undergoes a drying process called appassimento and then is blended into the non-dried wine. This process gives the wine richness and intensity while also keeping the freshness needed to balance out the wine. Aromas of blackberry, cassis, sour cherry, mixed herbs and dried violets spill from the glass. The palate is rich yet in balance, with savory notes and forest floor combining with the densely packed fruit, and a perfectly timed pop of acidity on the finish.