I found very ripe aromas in the 2016 Calvario, with cooked notes and an earthy touch with a hint of volatility. The palate is medium-bodied, lighter than I expected, with some noticeable tannins and hints of iron. It matured in new barriques for 18 months. I though this was playing dangerously with over-ripeness. 6,200 bottles produced. It was bottled in April 2019.