Bibenda

According to tradition, the River Dirillo, near the Dorilli estate, is said to be the legendary landing place of Aeneas on his odyssey from Troy. Whether this is true cannot be proven. What can be proven, however, is that this area, situated between the southern coast and the Iblean Mountains, has an extraordinary history of wine-growing. Dorilli is the quintessence of Cerasuolo di Vittoria Classico – the highest tier of this unique Sicilian DOCG. Planeta produces it from carefully selected vines at the estate of the same name in Acate: 70% Nero d'Avola, 30% Frappato di Vittoria, grown on the characteristic loose red sand with a layer of tuff that defines the terroir of Vittoria from within. Organically farmed according to the SOStain protocol.

"Il Repertorio" - "The Register". The names of Gerardo Giuratrabocchetti's wines are reminiscent of his father's world as a notary.

Felsina's single-varietal Sangiovese wines have been produced on the south-eastern edge of the Chianti Classico region since 1967. The vineyards, facing south-west, stretch across well-ventilated slopes at altitudes of between 320 and 420 metres on geologically diverse soils comprising quartz-rich sandstone, calcareous Alberese and clay. Following hand-picking in the first three weeks of October, temperature-controlled fermentation takes place at 28–30°C with intensive maceration in stainless steel tanks for 12–15 days. Ageing lasts twelve months, predominantly in traditional medium-sized Slavonian oak barrels, supplemented by a small proportion of used barriques. 

A Carignano that stays – in the glass, in the memory and in the terroir. Is Solinas is the creamy, smoky expression of one of the southernmost wines in Europe, precisely moulded from 100% Carignano del Sulcis. Smooth extraction, controlled fermentation and around one year of ageing in French barriques – this creates a dense texture without losing its freshness. Deep ruby colour with a violet sheen in the glass. The nose opens with intense, ripe aromas: blackcurrant, ripe plum and fine jam notes, accompanied by balsamic herbs, liquorice and a hint of aromatic spice. The wine remains warm and juicy on the palate, with velvety tannins and a harmonious flow. The fruit is dense, the acidity provides balance – and the mineral note carries the long, spicy finish into the memory. Is Solinas is powerful, but never loud. A Riserva with a strong character that carries time and the island within it – it has a large profile, an elegant demeanour and a sensual and clear expression. SUPERIORE.DE

It took seven years and 35 purchase agreements to bring together the scattered parcels of Montebruna. When they succeeded, the joy was so great that the Bolognas invited artists, poets and musicians to give voice and verse to this vineyard. "Una terra che parla" – a land that speaks – they called the project. And indeed, anyone who drinks Montebruna hears Rocchetta Tanaro speak. The vines are rooted in Braida's heartland, 100% Barbera from their own vineyards. Two weeks of maceration in temperature-controlled steel, then a year of ageing in large oak barrels – classic, without barrique dominance.

In 1987, Castello Romitorio was not yet a winery. Just a castle, an artist and an idea. Sandro Chia bought grapes from his friend and cellar master Franco Martini and had the first wine vinified – even before a single vine of his own had ripened. That was the Romitorio: not a reaction, but an attitude. Today it grows at Tenuta Ghiaccio Forte in Scansano, 25 kilometres from the Tyrrhenian Sea, at an altitude of 170 metres. The soils are of Pliocene origin – galestro, clay, Alberese, interspersed with fossils and shell remains, remnants of a primeval seabed. Petit Verdot and Syrah give the wine its profile: fermentation in steel, ageing in cement and oak.

This rare Riserva comes from the Garofoli family's historic vineyards in Montecarotto – a selection of the purest Verdicchio grapes from the classic hills of the Castelli di Jesi. For five generations, the family has been cultivating the noble Verdicchio grape on these medium-textured loamy soils with sandy and calcareous inclusions. The lowest yields per hectare and the latest possible hand-harvesting guarantee the highest concentration for this top-quality wine.

In 1872, Bettino Ricasoli wrote down his famous formula – the blueprint of what Chianti Classico should be: Sangiovese as the heart, structure as the backbone, terroir as the argument. The fact that his descendants have named this wine after him is not nostalgia. It is a commitment. Brolio Bettino is a single-varietal Sangiovese – and that is intentional. No blending, no corrective. The grapes grow on five geological formations: Sandstone, Galestro, Alberese, marine sediments and old river terraces – a terroir mosaic that combines depth and complexity in one glass. Fermentation in small stainless steel tanks, 18 months of ageing in large barrels: classic, without compromise. The 2022 vintage was capricious – mild winter, dry spring, a hailstorm in July, but it ended on a mild note.

The name comes from the Middle Ages: the "grosso agontano" was one of the most important silver coins in Italy, minted by the Maritime Republic of Ancona in the 13th century. A coin for trade routes, for trust, for value. Garofoli did not choose this name by chance – it sets the standard for their most important red wine. It only appears in the best years. Then, when the harvest in the Piancarda vineyard – within the Monte Conero nature reserve, on calcareous clay soil – the quality that justifies the DOCG classification. 100% Montepulciano, hand-picked, 10 to 15 days of maceration for maximum depth of colour and tannin structure, followed by malolactic fermentation. Maturation: 18 months in barriques, then more than 12 months in the bottle.

Pinot Grigio from South Tyrol – this is in a different league to many of the pleasing mass-produced wines from the Veneto. At Tiefenbrunner, the grapes come from selected hillside vineyards south of Margreid and in Kurtatsch, at an altitude of 220 to 400 metres, facing south to south-east. Calcareous soils and the typical South Tyrolean interplay of warm days and cool Alpine nights give the wine its characterful minerality. Ageing in large wooden barrels on the fine lees gives this Pinot Gris its special texture – round and elegant at the same time, with a creamy finish without masking the fruit.

F for Falò – bonfire. The name alludes to the traditional bonfires lit in Salento at the winter solstice. Cantine San Marzano has dedicated a single-varietal Negroamaro to this custom, which emphasises the dark, intense character of this indigenous grape variety. The grapes grow on the limestone-rich, iron-oxide-rich soils between San Marzano di San Giuseppe and Sava. Following hand-picking, the grapes undergo extended maceration, followed by twelve months' ageing in Caucasian oak barrels – an unusual choice of wood that lends the wine its own distinctive aromatic signature.

Nerello Mascalese is known as the protagonist of the elegant Etna red wines – but as a rosato, this noble grape variety has a fascination all of its own. Benanti vinifies it as a single variety from the south-eastern slope of the volcano, where the vines are rooted in mineral-rich volcanic sands at an altitude of 500 to 700 metres. The grapes are harvested by hand at the beginning of October from vines on trellises that are on average 25 years old. After twelve hours of cold maceration, the grapes are gently pressed; only 65% of the must is transferred to the stainless steel tank. Ten days of fermentation at a controlled temperature with the winery's own Etna yeast, followed by maturation on the fine lees and two to three months of rest in the bottle.

The family's daughter is called Anna, and this Pinot Blanc has borne her name since 2004. Its grapes are grown in Penon, Hofstatt and Rain – three vineyards near Kurtatsch at altitudes of 400 metres and above – on limestone-rich moraine and dolomite soil. During the day, the vines are bathed in strong sunshine; in the evening, the wind from the Mendel mountain range cools the slopes. The wine is aged for ten months: 70% is aged in large wooden barrels on the full lees, 30% in concrete tanks on the fine lees, after which the wine rests in the bottle for six months.

Sodale presents Merlot in its purest and, at the same time, most charming form: this single-varietal wine is grown on limestone-rich hillsides around Montefiascone – where the cool evening air enhances its sophistication and elegance. In the glass, it is a luminous ruby red with a slight violet rim. The bouquet entices with aromas of blackcurrant, ripe plum, dark cherry and a hint of floral violet notes, underpinned by delicate herbal undertones. On the palate, it is juicy and harmonious, with velvety tannins, sustained fruit sweetness and a lively texture. The subtle acidity lends freshness and makes it a pleasure to drink, whilst the elegant, spicy finish leaves you wanting more. Not an opulent statement, but a stylish Merlot with balance, drinkability and character. Authentic, charming and quintessentially Cotarella. SUPERIORE.DE

Ruby red in colour with a violet hue. Ripe cherry, blackberry and violet on the nose, with a hint of herbal spice. Juicy, fresh and precise on the palate, carried by fine tannins and lively, pure-toned fruit. The pure stainless steel maturation reinforces the varietal character. Winemaker Chiara Boschis is regarded as a pioneer of organic winegrowing in Piedmont – her tireless, quality-driven work and likeable personality characterise each of her wines. SUPERIORE.DE

Punggl – is the name given to a small hill in the local dialect. 50 metres high, south of Margreid, at an altitude of between 220 and 250 metres: a geological feature in the flatlands of the Unterland. Composed of grey, loamy sand with a high clay content. A soil that stores heat, retains moisture and lends the Pinot Grigio a richness and structure that barren soils can never achieve. Margreid’s Mediterranean climate, the daily Ora breeze from Lake Garda – —this interplay provides ideal ripening conditions for the vines here, some of which are up to 80 years old. The vinification of Punggl differs significantly from simple grape processing: pressed immediately, the juice is clear and aromatic – followed by three weeks’ fermentation in 30-hectolitre wooden barrels. No steel, no concrete. The neutral wood gives the must a texture that steel cannot provide. Eight months’ ageing on fine lees in the same wooden barrels further deepens this structure.

Deeply rooted in the Molise terroir since time immemorial, the Tintilia grape variety was long threatened with disappearance – until dedicated winegrowers revived it as an autochthonous treasure. This red wine in Riserva quality today represents the prestige of this once almost forgotten grape variety: 100% Tintilia, finely selected and with very low yields at high altitudes, where calcareous clay soils and fresh mountain air characterise its distinctive profile.

62 years after the cooperative was founded in 1962 – this explains the name of this Riserva, which surpasses the Sessantanni in both ageing time and quality. The grapes come from the cooperative's oldest plots, bush vines trained in the Alberello style on the characteristic red clay soils of Salento. Hand-harvesting is followed by extended maceration to ensure maximum extraction. This is followed by 18 months' ageing in small oak barrels – six months longer than for the Sessantanni – followed by further bottle ageing before release.

Sessantanni – sixty years. The age of the gnarled bush vines that take root in the iron-rich terra rossa soils of San Marzano and Sava, trained using the traditional Alberello method. This training method, in which the vines grow low to the ground without wire trellises, is labour-intensive, but protects the grapes from the scorching Apulian sun and naturally limits yields – to around 3,000 kilograms per hectare. With the Sessantanni, Cantine San Marzano has created a label that has significantly shaped the international perception of Apulian wines. The fully ripe grapes are harvested by hand at the end of September. 80% of the must is macerated for 18 days, whilst the remaining 20% is macerated for 25 days to ensure maximum extraction. Vinification takes place using indigenous yeasts, followed by twelve months' ageing in French and American oak barrels.