Decanter World Wine Awards 2026

The Riserva version of the famous "Tralcetto" is a modern expression of Montepulciano from Abruzzo - more powerful, denser, but always clear in its style. The 2021 vintage was selectively harvested by hand and aged for 9 months in large wooden barrels after traditional mash fermentation, which gives the wine structure and depth without masking the fruit.

A wine like an ecosystem: Misto Mare is no ordinary white wine, but a polyphonic poem of nature from Alois Lageder. The blend combines grapes from over 14 white and red grape varieties from organically or biodynamically cultivated vineyards that are still in the process of conversion to organic certification. The grapes come from a wide range of altitudes in South Tyrol – a reflection of regional diversity, captured in a single wine. The name refers to the geological past: Around 200 million years ago, South Tyrol was covered by a primordial sea. Today, vines grow there on what was once seabed, their complexity reminiscent of the former depths and the complex balance of marine habitats.

Since the 16th century, the Allegrini family has been one of the driving forces behind Valpolicella. Then, at some point, the desire arose to produce a white wine from Lake Garda. The Tenuta Oasi Mantellina in Pozzolengo – the southern shore of Lake Garda, in the province of Brescia – became their answer. The name reflects what this patch of land is: a natural oasis, rich in biodiversity, swept by the breezes of Lake Garda, on clay-rich moraine soils that give the Turbiana its characteristic minerality. 96% Turbiana, 4% Cortese, hand-harvested in September, gentle pressing, stainless steel, four months on the lees, two months in bottle.

While the Rive wines from Andreola each bring a single vineyard to the glass, the Dirupo tells a different story: that of the entire denominazione. For this brut, Stefano Pola draws on the privilege of a vineyard network that extends across all 15 municipalities of the Valdobbiadene DOCG – from gentle slopes at 200 metres to extreme steep slopes at 500 metres, on limestone marls, sandstones, conglomerates and deep clay soils. No other wine of the house represents the territory so completely. The choice of grape varieties emphasises this approach: 90% Glera, supplemented by Bianchetta and Perera – two indigenous varieties of the hills, which have long since disappeared from standard Prosecco, but here they quietly contribute to the aromatic depth.

Some wines are documents. The "26° Primo" is both – wine and document at the same time. The name commemorates the 26th founding year of the Azienda Agricola Andreola: 2009, when Nazzareno Pola handed over the winery to his son Stefano and the denomination simultaneously made the leap to DOCG. A wine as a baton – between generations, between an ancient winemaking tradition and its modern aspirations. The grapes come from the oldest core estate of the winery: around four hectares of steep slopes in Col San Martino, the place in the southernmost part of the chain of hills between Vidor and Vittorio Veneto, where Andreola has been rooted since its foundation. The vineyards lie at an altitude of 300 to 500 metres – partly on calcareous conglomerate soils, partly on calcareous marl, interspersed with centuries-old Glera vines and small proportions of indigenous varieties such as Bianchetta, Perera and Verdiso. The slopes are so steep that all the work has to be done by hand. Viticoltura eroica – heroic winemaking – is not a marketing term here, but a daily reality.

One of southern Italy’s most distinctive white wines comes from the high-altitude vineyards around Tufo – in the Cutizzi Riserva version, the Greco di Tufo reveals itself as particularly elegant and brooding. The mineral-rich volcanic soils, the cool nights at an altitude of 500 to 600 metres above sea level and the selective harvest shape the distinctive profile of this exceptional white wine. In the glass, it is a pale golden-yellow with silvery highlights. The bouquet reveals a dense yet focused array of aromas: ripe yellow citrus, nectarine, green fennel and a hint of wet chalk. On the palate, it is crisp and well-structured, with a salty freshness and a creamy texture imparted by ageing on the fine lees. The finish features a subtle almond note and a delicate, almost austere mineral edge.

Refrontolo lies on the eastern edge of the denominazione – quieter, warmer, a half tone lower than the steep slopes of the core zone. The Col del Forno vineyard is a natural amphitheatre of around four hectares at 250 metres, nestled between forests and terraced slopes. Andreola acquired the plot in 2016 – and the wine was one of the most convincing of the entire Rive line right from the start. What distinguishes Refrontolo from Col San Martino is not quality, but character. The clayey, marly soils with karst formations dating back to before the last ice age reliably retain moisture – a stable water supply for the vines, even in dry years. Temperatures are somewhat higher than in the west of the denomination and ripening begins earlier. The result is not intense floral wines, but Glera with ripe fruit: hawthorn, wisteria, apple, peach and yellow citrus fruits – a warmer, more complex spectrum of flavours.

High above Bolzano, where the steep porphyry slopes of the Ritten rise 650 metres into the alpine air, one of the most characterful Gewürztraminer wines in South Tyrol thrives. Kleinstein is the result of uncompromising selection: cellar master Stephan Filippi only chooses grapes from those sites where the volcanic terroir and the extreme day-night temperature fluctuations elicit the full aromatic power of the royal grape variety. These privileged plots on the Ritten tell a geological story: volcanic primary rock and mineral-rich weathered soils create a terroir of rare intensity. The Gewürztraminer grapes ripen here under the South Tyrolean sun, while cool mountain winds provide the freshness that gives this premium wine its impressive balance.

A classic journey into the longing world of the South Tyrolean mountains: bright lemon yellow with golden yellow accents. Pinot Blanc Anna Turmhof, with flavours of pear, peach and floral notes, is an unusually soft and beautiful wine, rich and concentrated, with class and refinement. Its fresh acidity is a lively accompaniment to the very captivating and complex finish. SUPERIORE.DE

The only thing that has changed is the name. The Unterthiner family has always made their Pinot Noir the way a serious Pinot Noir should be made – with the necessary time in the cellar. The wine matures for at least twelve months in small wooden barrels, often longer, because at the Ebnerhof they never decide according to the calendar, but according to taste. This ageing period corresponds to the DOC specifications for a Riserva, so the wine now bears this designation. Nothing has changed in the approach: After selective hand-picking from the chalky, sandy southern vineyards, the wine undergoes controlled mash fermentation in stainless steel tanks before the small wooden barrels give it depth and complexity.

Praesulis Pinot Bianco is remarkably attractive. A luminous silver with straw-yellow hues. The bouquet offers peach, with subtle hints of red berries and sweet sage. On the palate, it is juicy, racy and salty, with great drive and a precise finish, accompanied by a blend of candied lime and salty minerals that cut through its silky textures. The finish is long and remarkably fresh, with a salty note balanced by a hint of candied citrus. It is already showing itself very well and possesses a fine balance with a long and steady development. SUPERIORE.DE

Two names characterise this Riserva: Il Corno and Poggio Selvale. The Sangiovese grapes from which Castello di Radda creates its classic Riserva style come from these two top vineyards, situated between 350 and 450 metres above sea level. The clayey-calcareous soils with their high proportion of Galestro and Alberese – the characteristic limestone slate of the region – give the wine mineral depth and structural complexity. In this coolest zone of the Chianti Classico, where dense forests surround the vineyards and the temperature fluctuations between day and night are particularly pronounced, the Sangiovese reveals its most elegant side. After manual harvesting, the grapes are destemmed and fermented in 50-hectolitre stainless steel tanks. Maceration on the skins lasts three to four weeks – a luxury that only fully ripe grapes from top vineyards allow. Malolactic fermentation takes place in wood before the wine begins its 20-month maturation: in French second and third passage tonneaux and in 20-hectolitre Slavonian oak barrels. A nine-month bottle maturation completes the development.

In 1961, Guido Berlucchi and the young Oenologist Franco Ziliani made history: the first ever Franciacorta was created in Borgonato di Corte Franca. This pioneering spirit became an institution and in 2022 the Gambero Rosso named the winery Winery of the Year. The Cuvée Imperiale combines Chardonnay (90%) and Pinot Nero (10%) from the best vineyards in all 19 Franciacorta municipalities. Gentle pressing, fermentation in stainless steel, followed by blending in spring with 10% reserve wines from the best vintages. The wine matures on the lees for at least 18 months, followed by a further two months after disgorgement.

Wine has been made here since 1051 – first by monks, and since 1846 by the Stucchi Prinetti family, now in its seventh generation. Badia a Coltibuono, the "Abbey of the Good Harvest", was the first leading winery in Chianti to switch completely to organic cultivation. The Riserva comes from massalselection of Sangiovese and historical complementary varieties such as Canaiolo and Ciliegiolo, grown on the highest hills near Gaiole. Spontaneous fermentation with wild yeasts, three weeks of maceration, then 24 months in French and Austrian oak barrels. The 2021 vintage benefited from a cool year with late frost – lower yields, but concentrated quality.

Vorberg – the name gives away its location: on the steep southern slopes of the Tschöggelberg, at altitudes between 450 and 650 metres, a Pinot Blanc thrives that reveals the full potential of this famous South Tyrolean grape variety. The stony, sandy-loam soils, formed from weathered porphyry, with their high quartz content and slightly acidic pH levels, characterise a terroir of extremes: high water permeability, limited nutrient availability and naturally restricted yields. This microstress elicits unique, terroir-specific polyphenols from the vines. Hand-harvested, gently pressed as whole bunches, followed by natural sedimentation. Slow fermentation takes place at a controlled temperature in large oak barrels (70 and 30 hl), followed by partial malolactic fermentation and 12 months’ ageing on the fine lees in traditional wooden barrels.

Doran is no coincidence. It shows what happens when French Chardonnay clones meet South Tyrolean limestone soils. The Andrian winery takes exactly the time it needs for this Riserva: twelve months in tonneaux, 30% of which in new French barrels. This is the Burgundy school in its purest form. The grapes come from the highest vineyards around Andrian, between 350 and 450 metres above sea level. This is where the calcareous clay soil is interspersed with white dolomite rock. The microclimate makes all the difference: cooler temperatures than elsewhere, longer ripening time, more acidity. Perfect for a Chardonnay with high standards. Cellar master Rudi Kofler favours full fermentation in wood. Regular batonnage ensures that the wood is elegantly integrated and never becomes dominant. After malolactic fermentation, the wine matures for a further three months in stainless steel – for a final balance between opulence and freshness.

"In 2012, I bought the small vineyard Le Gonnare and began to cultivate it. It represents the excellence of the Bolgheri terroir. The soil is clayey and rich in skeleton, which allows for very gradual ripening, a particularly important aspect for Merlot. The character of the wine is therefore Mediterranean, but balanced." Fabio Motta

Trefiano was created in 1979 based on an idea by Vittorio Contini Bonacossi, with the aim of showcasing the full complexity and longevity of which Carmignano is capable. Named after the historic hamlet of Trefiano, where a magnificent 16th-century villa is surrounded by two exquisite vineyards, this Riserva represents the very pinnacle of what the Tenuta di Capezzana has to offer. With just over 5,000 bottles produced each year, Trefiano is one of the rarest and most sought-after Tuscan Riservas – a wine that not only celebrates the present but was created for the future.

The ruins of a castle tower above the entrance to the village of Terlan. First mentioned in records in 1206. Much has changed since then – — the languages, the borders, the owners. What has remained are the porphyry rock, the north foehn and the determination to produce wine here that does justice to the place. Nova Domus – new House. Founded in 1893 by 24 winegrowers, with the simple aim of achieving more together than they could alone.

The southern quadrant of the Montalcino hill follows its own logic: more warmth, more sunshine, and a ripening process that is more consistent and complete than in cooler exposures. Tenuta Campogiovanni is situated precisely here – on medium-heavy silt-sand soils over sandstone and limestone, on a site that gives Sangiovese Grosso reliability in poor years and depth in great years. 2021 was a great year – but it began with a shock. A mild, dry winter had brought forward budbreak; by the end of March, the best-exposed vineyards were already sprouting. Then came the April nights. Temperatures dropped below zero, and the early buds froze. Yields were significantly reduced. What followed was a rainy spring, which helped the vines survive a long and very hot summer. The grapes that survived concentrated what they had. Harvest took place from the third week of September into October.

Barolo Le Coste di Monforte from the outstanding 2019 vintage is utterly captivating in the glass. Rose petals, cedarwood, mint, sweet pipe tobacco and blood orange are the first aromas to emerge. On the palate, it is deep and complex, and exceptionally beautiful and harmonious for a young Barolo. Time in the glass brings out its countless nuances. SUPERIORE.DE

Beneath the village of Terlan, on the slopes of the Adige Valley, lies a geological mystery: a subvolcanic rock formation whose composition and character differ from anything else known in the world of wine. The porphyry forms the foundation – volcanic, millions of years old, interspersed with fine quartz inclusions. The soils that result are sandy-loamy, slightly acidic, free of lime and low in nutrients. Highly permeable, they naturally limit yields. A soil that puts the vines under stress – and thereby forces them to reach deeper, to become more concentrated and more mineral. Since 1893, 143 members of the Cantina Terlan have been cultivating these slopes. What they produce here is unique in the world of wine: white wines that stand the test of decades, whose longevity is reminiscent of the Grands Crus of the Côte d’Or. Cellar master Rudi Kofler named the ‘Quarz’ after the rock to which he owes everything. ‘As delicate as the fine quartz inclusions in Terlan porphyry – that is our Sauvignon.” Delicate texture. Depth. A salty finish.

Vorberg – the name gives away its location: on the steep southern slopes of the Tschöggelberg, at altitudes between 450 and 650 metres, a Pinot Blanc thrives that reveals the full potential of this famous South Tyrolean grape variety. The stony, sandy-loam soils, formed from weathered porphyry, with their high quartz content and slightly acidic pH levels, characterise a terroir of extremes: high water permeability, limited nutrient availability and naturally low yields. This microstress elicits unique, terroir-specific polyphenols from the vines. Hand-harvested, gently pressed as whole bunches, followed by natural sedimentation. Slow fermentation takes place at a controlled temperature in large oak casks (70 and 30 hl), followed by partial malolactic fermentation and 12 months’ ageing on the fine lees in traditional wooden casks.

"In 2012, I bought the small vineyard Le Gonnare and began to cultivate it. It represents the excellence of the Bolgheri terroir. The soil is clayey and rich in skeleton, which allows for very gradual ripening, a particularly important aspect for Merlot. The character of the wine is therefore Mediterranean, but balanced." Fabio Motta