Arioso comes from three different blocks in Osoyoos Lake District, and its heavy clay and gravels. It is only made in exemplary years; only 4 has been made since 2006. Sev has selected primarily the oval berried sangiovese clone (Grosso?), and fermented in open top fermenters before this is moved to neutral French puncheons for aging. 2016 is full of green olive tapenade, bright cherry, nubile leather, atop a clay base, and cut with crunchy acidity, and fine but firm tannins. Much fresher than the last incarnation, and one that drinks beautifully now (welcome pork loin or venison) but has time ahead.