A blend of 45% Corvina, 45% Cabernet Sauvignon with 5% parts each of Rondinella and Merlot, the 2018 Tigiolo opens to dark fruit with dried tones of blackcurrant and thorny rosemary twig or bramble. The 2018 vintage in Valpolicella is often characterized by some of these herbal tones thanks to the rather cool growing season that also saw a lot of moisture and rain in spring. The wine is full-bodied, and the tannins are softly tucked within the wine's medium-rich textural fiber. Some 7,000 bottles were made.

The Begali Lorenzo 2017 Tigiolo is a blend of air-dried 45% Corvina, 45% Cabernet Sauvignon, 5% Merlot and 5% Rondinella grapes. The clusters are left to dry for 50 days before being pressed, and the wine is aged in French oak for two years. This so-called super-Venetian wine is proud and thickly concentrated; however, it also maintains its freshness and a distinct territorial identity. There are pretty layers of spice, tar and smoke that point to the unique appassimento approach to winemaking that is practiced so widely in this corner of Italy. In this case, it is applied to international grapes, and that's what makes this wine so different.

This is 45% Corvina, 45% Cabernet Sauvignon with 5% Merlot and 5% Rondinella, and all the grapes have been air-dried for about 50 days off the eastern shores of Lago di Garda. The 2015 Tigiolo offers thick and bold ripe fruit with dried cherry, blackberry preserves, spice, balsam herb and rosemary essence, a classic palate for a grilled-sausage wine. This warm-vintage interpretation shows thick density and a full load of dark fruit flavors. The finish is thick, soft and slightly sweet. Some 6,000 bottles were made.

This blend of Cabernet Sauvignon and Corvina is a savory and slightly evolved red wine. The 2012 Tigiolo delivers spicy aromas with dark fruit, dried prune, tobacco and plum cake. Cola, licorice and road paving are also part of the wine's interesting aromatic embroidery. The 2012 vintage saw a hot and very dry spell at the height of the summer growing season. You taste dried fruit and raisin as a result.

A blend of mainly Cabernet Sauvignon and Corvina, the 2010 Tigiolo shows uncompromising brawn and determination with dark fruit nuances, resin, tar, exotic spice, leather and dark clove. The grapes see a brief appassimento to boost the overall intensity of the wine. Despite that muscle, the 2010 vintage shows a great level of balance and clarity with spicy acidity as an added bonus.