40% Corvina Grossa, 40% Corvina, 20% Rondinella. Wild yeast fermentation for one month in acacia vats, with four weeks on skins. 24 months in 2,500-litre oak botti. TA 6.1 g/l, RS 4 g/l. Mid-deep garnet. Rich, with some volatile lift and dried-fruit tones, classic for the style, over dried red cherry. Spice, cordite and chocolate complexity presents a sophisticated wine. On the palate, full bodied, spicy and smoky, with dried black fruit. Firm but ripe tannins, with good length that holds the alcohol. A step up from the other wines from this producer tasted today. 17 points