Bibenda

Cristina Geminiani is one of the leading figures behind the revitalisation of Romagna DOC. In 1985, she began making wine on her grandfather's estate, Fattoria Zerbina. Her wines have personality and technical precision. The vineyards are planted as bush vines in the Marzeno subzone. The Pietramora has an elegant, restrained nose of dark plums, black cherries, dried roses, cocoa and tobacco. On the palate, it displays rich and intense fruit with grippy tannins balanced by zesty acidity, with a lingering, savoury finish. SUPERIORE.DE

In Nals, there is a phenomenon that rarely occurs elsewhere with such intensity: the Venti di Caduta – the downdrafts that plunge down from the mountains and can lower the daytime temperature by up to 20 degrees. Hot days, freezing cold nights – all within a matter of hours. For the Sauvignon Blanc, this means maximum ripeness of the fruit during the day and maximum preservation of acidity and aromatics at night. A microclimate that keeps this grape variety on its toes. Added to this is a soil that is unrivalled in terms of depth and composition: a 150-metre-deep alluvial fan, built up over millennia by the Sirmian and Nals streams, consisting of 70 per cent limestone gravel and 30 per cent porphyry debris. Two geological worlds that lend the Sauvignon both mineral rigour and aromatic depth. Facing east-southeast, at an altitude of 330 to 400 metres, this is the heart of the Nals terroirs.

This mature Refosco dal Peduncolo Rosso comes from the single vineyard "Zuc di Volpe" – a prime example of the ripening potential and aristocratic depth of this autochthonous variety. 2013 was a classic vintage: a cool spring, a moderate summer and a dry autumn allowed a late harvest of perfectly ripe grapes with a distinctive tannic structure and lively freshness. The wine was matured in large wooden barrels and barriques and then allowed to rest in the bottle for many years. Today it displays a multi-layered bouquet of dark cherry, blackberry, graphite, undergrowth and liquorice. Powerful and focused on the palate, with ripe tannins, savoury spice and a characteristic balsamic freshness that characterises the long finish. A hint of dark chocolate and a touch of iron add depth.

Over the years, Marzieno has developed its own personality and, above all, its own credibility, making it, according to critics, one of the few red wines from the Ravenna region that can compete with the best Italian red wines of its kind. It presents itself as a multi-layered and fresh Sangiovese with small amounts of Cabernet, Syrah and Merlot, which give it depth. In its dynamic flavour with a long finish, it relies above all on the substance of its abundant, elegant tannins and very serious fruit. SUPERIORE.DE

Even older than the Bianco: Ca' del Bosco first vinified this red wine, known in the local tradition as "burdonsì magher", back in 1975 – a testimony to Franciacorta's ancient vocation for red grapes, long before the Spumanti came to characterise the region. The name travelled from Franciacorta Rosso DOC to Terre di Franciacorta and Curtefranca Rosso until it became Corte del Lupo in 2016: The farm and the wolf as a symbol of terroir and quality. The cuvée combines 49% Merlot, 31% Cabernet Sauvignon, 11% Carménère and 9% Cabernet Franc from eight certified organic vineyards. After the harvest, each individual grape is washed and gently dried – the famous "Metodo Ca' del Bosco" – before fermentation takes place entirely in small oak barrels.

Beneath the vineyard lie the old tunnels of the Miniere di Novare. What was once a mining site is now terroir: The 4-hectare vineyard, spread across two south-west-facing terraces above the tunnel system in Arbizzano di Negrar, forms one of the two cru selections with which Bertani has been redefining the original elegance of Valpolicella Classico since 1857. No appassimento, no ripasso, no oak ageing. Just the grape varieties of this area, the soil and time. Six to nine months in concrete tanks: a vessel that preserves freshness and imparts texture without influencing the final result. At least six months in bottle.

Between the famous hills of the Langhe, the Nebbiolo grapes for this Barolo ripen in some of the most renowned cru sites: Cerequio, Bussia Bofani, Brunate, Briccolina and Boscareto. The different soils – from calcareous marl to sandy-limestone Helveticum formations – formations combine here to create a finely balanced expression of elegance and depth. The ageing in large oak barrels preserves the character of the vineyards without smoothing out their peculiarities.

A Syrah from 750 metres above sea level - only a few can achieve this. In the cool mountain air of the upper Aosta Valley, La Tour matures in south-east exposure on sandy moraine soils. Hand-picking, meticulous selection and ageing in barriques give the wine finesse and depth. Dense ruby colour with a purple core in the glass. Black olive, blueberry, dark pepper, a hint of violet and toasted wood on the nose. Cool and structured on the palate, with firm tannins, noble spice and a fine mineral length. Not an overloaded power wine, but a precise, Alpine Syrah with fresh character and tension - a real statement from Italy's highest wine region. SUPERIORE.DE

The name Plenio (derived from the Latin plenus) stands for fullness and expression, and this is precisely what characterises every facet of this Riserva. The grapes come from higher-lying plots near Cupramontana, in the historic centre of the appellation. Calcareous clay soils, cool nights and selective hand-picking create the basis for a Verdicchio with depth and Storage potential. Fermentation is followed by partly reductive, partly oxidative ageing in stainless steel and large wood, followed by extended storage on fine lees and final maturation in the bottle.

Solicchiata, northern slope of Mount Etna, 800 metres. The Faro family has dug deep into the volcano here since 2005 – literally, because the sandy soils of weathered lava rock allow roots to travel far. 100% Nerello Mascalese, Alberello, vines between 50 and 65 years old. Hand-picked, two weeks of maceration, three months in fine-grained oak barrels. Not a wood wine – a classic red volcanic wine.

The grapes for this elegant Metodo Classico come from loose limestone soils with a clay content from the Überetsch and Unterland regions. The three grape varieties are vinified separately, gently pressed and fermented at a controlled temperature of 14°-16°C. The wine is matured in stainless steel on the lees of the first fermentation until spring. The wine is matured in stainless steel on the lees from the first fermentation until spring. Bright straw yellow in colour, fine and persistent perlage, fruity aroma with a subtle hint of yeast and flint. Fresh, dry and very persistent on the palate, with a pleasant aftertaste of dried fruit and a saline touch. SUPERIORE.DE

An amazingly drinkyOttavianello that captures the wild character of Salento in a subtle way. The grapes come from old vines, selectively harvested and matured in barriques for twelve months. The colour in the glass is a light ruby with a transparent shimmer - light, yet full of expression. The nose is characterised by sour cherry, rosehip and delicate violet blossom, accompanied by spicy notes such as cinnamon and clove. Clear and fresh on the palate, with present but delicate acidity and silky tannins. The finish remains elegant, with spicy echoes and Mediterranean minerality. A bold representative of an almost forgotten grape variety - stylish, unusual, independent. For all those who are looking for the real thing and want to enjoy something beyond the usual. SUPERIORE.DE

The grapes for this elegant Metodo Classico come from loose limestone soils with a clay content from the Überetsch and Unterland regions. The three grape varieties are vinified separately, gently pressed and fermented at a controlled temperature of 14°-16°C. The wine is matured in stainless steel on the lees of the first fermentation until spring. The wine is matured in stainless steel on the lees from the first fermentation until spring. Bright straw yellow in colour, fine and persistent perlage, fruity aroma with a subtle hint of yeast and flint. Fresh, dry and very persistent on the palate, with a pleasant aftertaste of dried fruit and a saline touch. SUPERIORE.DE

From the legendary San Guido estate, the cradle of Sassicaia, comes Le Difese, a wine that combines the essence of two worlds: the international class of Cabernet Sauvignon with the Tuscan soul of Sangiovese. Named after the golden boar tusks on the label – a symbol of the wild Maremma –this blend, first created in 2002, embodies the accessible side of an icon. After gentle hand-picking and temperature-controlled fermentation in stainless steel tanks, Le Difese matures for twelve months in French and American barriques, followed by three months in the bottle.

Santa Cecilia is Planeta's Nero d'Avola icon – born in the barren, sun-baked cultural landscape of Noto, on white limestone soils that give the variety depth, elegance and saltiness. A dense ruby red colour with a purple core in the glass. The bouquet opens with ripe black cherry, plum and mulberry, flanked by balsamic herbs, black tea, some liquorice and a fine graphite note. Powerful on the palate, but never overpowering: dense, ripe fruit meets a firm tannin structure that is well integrated and lends length. The acidity is precisely set, the finish is long and carried by a salty nuance that reflects the terroir of Contrada Buonivini. An expressive, high-class Nero d'Avola with a profile of origin, character and an ageing process that enhances rather than masks the variety. For Planeta, it has been a reference and expression of a new, confident Sicily for years. SUPERIORE.DE

Gualtiero Morellino di Scansano Riserva from Morisfarms shows why this traditional family winery is a firm favourite in the Maremma. The cuvée is predominantly based on Sangiovese (Morellino), supplemented by small proportions of international varieties. The vines grow on sun-drenched hills between the Tyrrhenian coast and the cool foothills of Monte Amiata, whose clay and sandy soils lend the wine fruit and structure. Careful manual harvesting was followed by temperature-controlled fermentation, after which the Riserva matured for 12 months in a combination of barriques and large wooden barrels to harmoniously combine elegance and complexity.

The first 1,850 Pinot Noir vines were brought to Italy from Burgundy by Count Vistarino back in 1865. Since then, the vinification of this demanding grape variety has been continuously refined over the generations. Today, the Pinot Noirs from the winegrowing dynasty can even outshine much more expensive Pinot Noirs from Burgundy at international tastings. Tavernetto is the estate's third cru, named after the 1.71-hectare vineyard where the grapes grow magnificently at an altitude of 250 metres to 325 metres and a south-southeast exposure. It is considered the most balanced of the Tenuta's vineyards, with the most evenly positive results. The calcareous subsoil of the single vineyard is ideal for Pinot Nero, resulting in a top wine of great personality.

Arnaldo Caprais Montefalco Rosso Riserva shows how much depth and complexity can be achieved with this combination of local varieties. The wine is intense and particularly concentrated thanks to ripe fruit and careful oak ageing. You can feel the power of the Sagrantino tannins, but this power is well measured and under control. With its dark and crunchy fruit, this is a wine that initially makes you bite your teeth out, but which becomes increasingly elegant as it matures in the bottle. SUPERIORE.DE

I Giganti Rosso Tharros consists almost exclusively of Nieddera, an indigenous, little-known grape variety from the Sinis region. The grapes ripen on soils rich in limestone and clay, influenced by the sea breeze and intense sunshine. Careful hand-picking is followed by intensive maceration over 8-10 days, followed by 12 months of ageing in barriques and tonneaux – a combination that gives both depth and elegance. In the glass, it has a deep ruby red colour with lively reflections. The nose is characterised by ripe plum, black cherry and a hint of balsamic herbs, complemented by liquorice and a floral spice. Full-bodied and supple on the palate: seductive fruit meets fine tannins and a clear structure. The texture is velvety, the freshness noticeable and the finish long, mineral and spicy – almost cool in its after-effect.

When Roberto Anselmi talks about his sweet wines, his eyes light up in a different way. Here, the rebel suddenly becomes a traditionalist – for I Capitelli embodies the centuries-old Venetian art of crafting golden nectar from dried grapes. Yet whilst others seek at least DOC status for their Recioto di Soave, Roberto once again breaks all the rules: his Passito is simply a "Vino Bianco" – a table wine. The most radical form of protest.

Some of the Malvasia vines at Raccaro are among the oldest on the estate – up to fifty years old, planted on the gentle hills at the foot of Monte Quarin, rooted in the "Ponca" soil typical of the Collio region, a stony, mineral-rich flysch soil. When these vines were planted, Malvasia was still considered a little-appreciated variety outside the Collio and the Trieste area – an early, forward-thinking decision in favour of a grape variety that has since become one of the region’s hallmarks. The grapes are gently processed in a membrane press, the must is cold-settled, followed by fermentation at a controlled temperature of 18 to 19°C in stainless steel tanks. The wine is then left to rest on its fine lees for six months before being bottled.