Bibenda

Mamaioa (Sardinian for "ladybird") is not just a label for Contini, but a symbol of biodiversity and a sensitive understanding of wine. This Vermentino shows how modern and close to nature Sardinia's white wine culture can be, while remaining clear, fresh and convincing. Mamaioa comes from organically cultivated vineyards around Cabras – not far from the salty breeze of the Tyrrhenian Sea and on sandy soils with ancient marine sediment. The grapes are harvested early in the morning and matured exclusively in stainless steel tanks to preserve freshness and varietal profile.

Brilliant ruby red in the glass with a purple shimmer – youthful and inviting. The aroma combines ripe blackberries, black cherries, a hint of violets and subtle peppery spice, typical of the Mediterranean Syrah style. On the palate, La Clarissa is supple and juicy, with ripe fruit, soft tannins and a fresh acidity. Ageing in stainless steel tanks preserves precision and varietal character. An uncomplicated but well-made Syrah for every day – with Sicilian soul and Mediterranean flavour. Perfect with pasta al ragù, grilled vegetables or simply chilled for a cosy evening on the terrace. SUPERIORE.DE

A Sauvignon that clearly expresses its origin and grape variety – with freshness, tension and precise fruit. Matured exclusively in stainless steel tanks, it is crystal clear and unadulterated, entirely in the house style. Pale straw yellow in the glass with a greenish tinge. The nose is typical and pleasantly differentiated: gooseberry, yellowcurrant, green apple, hints of elderflower, lemon zest and a touch of mint. On the palate, the 2024 is lively and juicy, with lively acidity and a focussed, mineral core. The fruit always remains on the cool side, which clearly shows its origins in north-east Friuli. A characterful, easy-drinking Sauvignon Bianco with varietal identity, precision and a finely balanced freshness profile – ideal with antipasti, asparagus, fish or on its own as an elegant aperitif. SUPERIORE.DE

This rosato awakens in the glass with a delicate salmon pink colour, interspersed with a warm coral shimmer. Made from Cannonau and Nieddera, it is grown in the vineyards of the Sinis peninsula and the Terre d'Ossidiana – territories, characterised by volcanic soils and salty coastal winds. The grapes macerate for just a few hours and undergo controlled fermentation at a low temperature. Maturation takes place partly in stainless steel and partly in barriques – a combination that keeps freshness and structure in impressive balance. The nose convinces with a floral mix of rose petals, raspberries and citrus notes, carried by fine herbal spice and a mineral undertone reminiscent of sea air. Citrusy, clear and salty fresh on the palate – the fruit remains present, without sweetness, the acidity is refined, and the finish is long, elegant and with a hint of pink grapefruit.

The name reveals the secret: in Taglio del Tralcio, the shoot is cut just before the harvest so that the grapes wilt slightly on the vine – a technique reminiscent of Amarone, but used more carefully here. The Aglianico vines grow at an altitude of around 500 metres on volcanic soils at the foot of Monte Vulture. Controlled dehydration concentrates sugar and flavours without sacrificing freshness. After fermentation, the wine matures for six months in oak wood.

Ramitello is unjustly overshadowed by Contado. Yet it is a potential favourite red wine that perfectly embodies the intensity of southern Molise. Made from 80% Montepulciano and 20% Aglianico, Ramitello matures for around 18 months, partly in barriques and partly in stainless steel tanks, followed by around six months of bottle ageing. In the glass, it has a deep ruby colour with violet reflections. The bouquet is brooding and complex: ripe plum and blackberry combine with spicy notes of leather, liquorice, eucalyptus and a hint of coffee. The palate shows excellent balance: dense fruit, structured, grippy tannins and a long, fruit-accentuated finish that is characterised by tension and naturalness. This wine epitomises the authentic power of Molise – unaffected, terroir-precise and at the same time impressively harmonious. SUPERIORE.DE

Deep, dark ruby red with a garnet red centre. The aroma is warm and complex: black cherry, dried plums, a pinch of tobacco and balsamic notes, underpinned by a hint of liquorice and toast. Powerful and well-structured on the palate, with dense tannins and a ripe, almost velvety texture. The ageing in barriques adds depth without overpowering the fruit. Negroamaro in this Riserva form shows its full potential: independent, complex and with elegant maturity. An authentic representative of the DOC Leverano, characterised by the warm climate of Salento and the craftsmanship of Conti Zecca. SUPERIORE.DE

Intense ruby red with a sparkling centre. Suculé immediately shows that it wants to be more than a classic Barbera. The fragrance caresses the senses with ripe sour cherry, blackberry, rose petals and a fine hint of vanilla – a complex, inviting bouquet. Velvety and dense on the palate and perfectly balanced: juicy red fruit meets a harmonious structure, a supporting sweetness and a subtle hint of minerality on the finish. Maturation for 18 months in barriques ensures velvety depth and length. A powerful but elegantly interwoven Barbera with format and accessibility. SUPERIORE.DE

Dark, almost impenetrable ruby red colour with violet reflections. The aroma combines ripe black cherry, blackberry and cassis with fine notes of liquorice, dark chocolate and a spicy hint of pepper. A gentle smokiness from the ageing in barriques frames the multi-layered bouquet. Full-bodied on the palate, with juicy fruit fullness and velvety embedded tannins. The cuvée of Barbera, Merlot, Nebbiolo and Cabernet Sauvignon combines power and elegance, while the fresh acidity ensures balance. The long, spicy finish makes you want to savour the next sip. A modern Langhe Rosso full of character that skilfully combines international grape varieties with a Piedmontese heart. SUPERIORE.DE

In Neive, where the hills of Barbaresco gently undulate towards the horizon, the Pola family has been running the Fontanabianca winery since 1969. What Franco Pola started back then with the first bottle of Barbaresco Bordini is continued today by his son Aldo and grandson Matteo with the same conviction: quality is only created where the wine authentically reflects the terroir. On the limestone and clay soils of the municipality of Neive, 250 metres above sea level, the autochthonous grape varieties of Piedmont thrive in a temperate climate: Nebbiolo for the great Barbaresco wines, Dolcetto for uncomplicated pleasure and Barbera for the powerful elegance that has made this variety the region's most sophisticated popular grape.

Silìneo – a neologism born from the fusion of "sinuoso" (supple) and "lineo" (linear). The name epitomises what this wine is all about: elegance, suppleness, balance and harmony. It is the most classic wine from Fattoria del Cerro and has been the most successful for years. Silìneo is made from 90 per cent Sangiovese (locally called Prugnolo Gentile) and ten per cent Merlot and Colorino, from vineyards in Acquaviva di Montepulciano on soils of marine Pliocene origin with clay and silt between 250 and 400 metres above sea level. After manual harvesting, fermentation takes place with maceration at 24 to 28°C with daily overflow and délestage. The wine then matures for seven months in tonneaux, followed by eleven months in large Slavonian oak barrels.

Sardinian sun meets Mediterranean breeze – samas feels like a glass of holiday under olive trees by the sea. The fruit is grown on sandy, chalky soils in the sunny south-west of Sardinia and was harvested in the cool morning hours to preserve freshness and flavour. The grape variety blend of 80% Vermentino and 20% Chardonnay is perfectly selected. After cool fermentation and around 40 days on the fine lees in the tank, the wine matures for a few months in stainless steel tanks – elegant, clear and yet complex. Sunny yellow in the glass, almost like a ray of light caught in the glass. The nose offers aromas of grapefruit and lime, exotic fruits such as pineapple, Mediterranean herbs – especially sage – and a delicate, fresh minerality. On the palate, it is velvety, yet clearly contoured and full of energy: juicy, slightly salty and with a vibrant freshness that immediately whets the appetite for the next sip. SUPERIORE.DE

This single-varietal Riesling comes from well-ventilated vineyards with Alsatian clones and combines freshness, structure and ageing potential. After manual harvest in small crates and one night of cooling at 10 °C, the grapes are gently pressed. The must remains on the lees for 48 hours to extract aromatic precursors before fermentation begins in stainless steel tanks. The wine then matures for six months on the fine lees.

The grapes for Ettamiano are harvested when slightly overripe, a trick that the famous winegrowers' co-operative likes to use with great flair. The variety should show as much of its origin as possible, which is why they rely on short maturation and only use French barriques that have been used several times. Intense ruby red colour with violet reflections. At first sip, Ettamiano is a Primitivo that is characterised by its pleasantness, but at no time does it pander. The glass reveals hints of ripe but lively fruit, spicy notes of cinnamon, then cocoa and liquorice. The flavour is consistent and persistent, supported by a fresh and spicy note that keeps you coming back for more. Long finish. SUPERIORE.DE

Giravolta – a name with a history. This was the name of the racehorse that once galloped across the Pozzopalo stud farm and always turned round abruptly in front of the old tuff quarry. This "U-turn" gave the wine its name, but it is the terra bianca, the white earth, that characterises it. While the basic Primitivo comes from the Terra Rossa, the Giravolta grows on calcareous, white soil, created by the breaking up of limestone. The tuffy, stony composition ensures rapid water drainage, but the porous stones also store moisture for the roots.

Prugnolo Gentile – is the name given to Sangiovese in Montepulciano. And mammolo simply means violet in Italian. Anyone who knows the aromas of this wine will understand why the Corradi-De Ferrari family uses both: 85% Prugnolo Gentile for freshness and fruit, 15% Mammolo for the floral perfume that makes this Rosso unmistakable. Boscarelli has been producing Prugnolo as Rosso di Montepulciano since 1989 – from the youngest, most fragrant vines in the Cervognano cru vineyard at 280 to 350 metres, on calcareous alluvial soil with sand, silt and clay. Organic cultivation. Hand-picked in crates, selection at the sorting table, natural yeast fermentation in steel, 6 months maturation in glazed cement tanks.

Triusco comes from the estate's oldest plots in the classic DOC zone around Manduria. The Primitivo vines are deeply rooted in red sand/clay soil on a limestone base – ideal conditions for density and aromatic ripeness. After temperature-controlled fermentation, the wine matures for six months in barriques and a further four months in stainless steel. Dark ruby red in the glass with a violet tinge. Aromas of ripe blackberry, black cherry, some plum, cinnamon and tobacco. Soft, dense and spicy on the palate, with rich fruit, supple tannins and a warm, lingering final. An expressive Primitivo with structure, elegance and depth. SUPERIORE.DE

The name is a reference: the Brenta, the river that runs through the Veneto region from the Alps to the lagoon – sometimes gently, sometimes with vigour. The wine is very similar. 55% Merlot, 45% Cabernet Sauvignon from the best vineyards of the Breganze DOC, on volcanic-tuff soil. Hand-picked, maceration for several days, fermentation in steel tanks. During ageing, the wine is divided: one half remains in steel, the other matures for twelve months in French barriques – one third of which is new.