(2024) Made with the classic ripasso technique of a second fermentation on the lees of grapes used to make Amarone, it's a typical blend of Corvina, Corvinone and Rondinella. Another 10% is made up of the less familiar Rossignola, Oseleta, Negrara and Dindarella varieties. Pouring a bright ruby red, the nose has cherry and liquorice, with fine herbal nuances in the background. In the mouth the sweetness and richness of the ripasso is evident, more cherry and those dried herb notes, a bite of plum or blueberry acidity and the finish fresh with its quite elegant tannins and plenty of cherry-fresh acidity. A very nice example. Use the wine-searcher link to find other suppliers as there are quite a few. Watch the video for more information.