(2009) Corvina 70%, Rondinella 30%, given a 'third' fermentation using the ripasso method, re-fermenting on Amarone skins. Spends 18 months in oak, both large casks and barrels. Markedly different wine, with concentrated black fruits, a hint of stewed prunes and of chocolate. The mouth is rich and grippy, with lots of tobacco and cherry fruited sweetness, but a concentrared palate with nicely roughening tannins and good acidity, keeping this edgy and long, finishing with a bit of spice and cedary grip.