Doctor Wine

Grignolino is one of the most underrated grape varieties in Piedmont – and Braida firmly believes in it. The name reveals where the structure comes from: "Limo" means silt, and the soil on the hills of Rocchetta Tanaro contains plenty of it. 40% silt, 30% sand and 30% clay give the wine its unmistakable backbone. The vines planted in 2010 are densely planted – 5,500 per hectare – and face south and east. Vinified exclusively in steel, four months of tank ageing and two months of bottle ageing preserve freshness and varietal character.

In the 1820s, wine merchants knew three Bardolino crus that existed in Switzerland's grand hotels alongside Burgundy and Beaujolais. In 1968, they were lost in the DOC regulations. They have been back since 2021 – and Montebaldo, the northernmost and highest subzone on the foothills of Monte Baldo, is perhaps the most exciting. Guerrieri Rizzardi's response to this rediscovery: 95 per cent Corvina – the highest percentage the winery has ever bottled –complemented by a touch of Rondinella, vinified completely without wood. This is not a concession to light summer enjoyment. It is a statement about transparency: the grape speaks exclusively here, and the moraine soil of Cavaion gives it a resonance chamber.

Wonderfully "different" and complex Soave from vines over 20 years old. Sparkling light yellow colour with green reflections. A restrained, reductive bouquet of bitter almond, flint, white and yellow fruit jam, dried fruit and biscuits. The palate is dry, warm and soft, yet fresh, spicy and slightly astringent, with a full, balanced body. With increasing aeration, it reveals its great complexity. SUPERIORE.DE

Expressive Vermentino from naturally farmed vineyards in Castagneto Carducci. The 2024 vintage featured mild weather with sunny days and cool nights – an ideal profile for freshness and aromatic clarity. The wine fermented in stainless steel at a low temperature and then matured for several months on the fine lees to optimise the fruit and structure.

Maurizio Castelli does not like fancy names. That's why he took a simple but original approach to naming the estate and its top wine: 414 – which is the number of the vineyard in the region's land register. His Morellino has become a true Italian classic with a modern interpretation. The grapes come from biodynamically farmed hills around Scansano with deep-rooted Sangiovese. The 2023 vintage was characterised by warm, sunny weather and moderate ripeness, ideal for aromatic clarity and balance. Temperature control during maceration and a subsequent maturation phase of around 12 months in large wooden barrels characterise this wine.

Clean and refined white wine (Riesling & Durella) from volcanic soils with aromas of ripe yellow grapefruit, melon and a hint of wet straw. Medium-bodied with a silky texture that becomes slightly phenolic towards the end. A note of bitter lemon on the finish is exciting. Lots of crisp flavour, good freshness and length. SUPERIORE.DE

At the Ebnerhof farm in Atzwang, the Unterthiner family works on sandy marl at an altitude of 500 to 550 metres. The eastern slopes benefit from warm winds from the Bolzano valley basin, while cool downdraughts provide freshness at night – ideal conditions for a Pinot Blanc with substance. After temperature-controlled fermentation in stainless steel tanks, the wine matures on the fine lees, part of it in acacia wood barrels, which gives it additional depth.

Valpolicella Superiore Case Vecie is made mainly from Corvina and Corvinone grapes. It takes its name from the vineyard of the same name in Grezzana, where the ripening of the grapes is subject to strong temperature fluctuations between day and night: a climatic peculiarity that gives the wine a special spiciness on the nose and a completely unique polyphenol profile. Bright ruby red in colour with notes of cherries, vanilla and spices. Beautiful fruit and acidity on the palate, wonderfully balanced body. Juicy and long. SUPERIORE.DE

A real insider tip for lovers of elegant white wines: This Trebbiano shows what this grape variety can do outside the classic norm. It comes from biodynamic vineyards in a coastal location near Scansano, characterised by the influence of the Tyrrhenian Sea. The 2023 vintage was characterised by alternating sunny days and cool nights - ideal for aromatic clarity and finely balanced acidity. The wine was fermented cold in stainless steel and matured briefly to preserve varietal typicity and freshness.

Where the Lombards once built their fortress and Frederick II held court, Marco Ricasoli Firidolfi now cultivates his vines – a descendant of Bettino Ricasoli, who invented the Chianti formula in the 19th century. Monti in Chianti, situated at an altitude of 340 to 510 metres, is considered one of the best vineyards in the entire region. Limestone soils, organic farming and three-phase manual harvesting form the basis for this classic Chianti: 90% Sangiovese, supplemented by Canaiolo from our own selection. Matured for twelve months in Allier oak, bottled unfiltered.

A Zinfandel with an Italian soul: Terra Nera Primitivo comes from organically farmed plots around Manduria, where old vines are rooted in red soil with limestone veins – a terroir that allows Primitivo (internationally: Zinfandel) to develop to its full potential. Rich purple in the glass with a garnet-red centre. The bouquet is dark, dense and multi-layered: blackcurrant, dried figs, dark chocolate, tobacco leaf, clove and a hint of graphite. Full-bodied on the palate, but not overloaded, with ripe fruit, balanced acidity and finely polished tannins. The use of wood remains discreet, the structure firm and the finish remarkably clear. An expressive, organically produced Primitivo from 60 to 70-year-old vines that skilfully combines power and precision! SUPERIORE.DE

A circular forest sits enthroned on the highest point of the vineyard, and inside it rests an Etruscan tomb – over 2,500 years old. Al Passo, "at the passage", is what they call this place, from where the view extends as far as the Torre del Mangia in Siena. Here, where past and present meet, the estate's most popular cuvée is created: equal parts Sangiovese, Merlot and Cabernet Sauvignon, grown on the silty-clayey limestone soils of Castelnuovo Berardenga. Double selection, 20 days on the skins, then 14 months in French oak – six of which on the fine lees, which gives the wine its silky texture.

Barbara Widmer's Chianti Classico emphasises clarity and origin: 100% Sangiovese from plots in Castellina and Radda (230–400 metres), on limestone and clay soils with south to south-west exposure. Fermented in stainless steel tanks, followed by around twelve months in stainless steel and cement on the fine lees – deliberately without the use of wood to allow the grape variety to speak purely and precisely. Bright ruby red in colour with a cherry-red core. Juicy cherry, redcurrant and violet on the nose, with a hint of herbs and wet stone. Straightforward and animating on the palate: fresh, finely chiselled acidity, taut, young tannins and a salty, minerally finish that gives length. A classic, straightforward Chianti Classico with elegant tension, clear fruit, cool contours and a very nice drinking flow. SUPERIORE.DE

Timorasso is not mainstream, but rather a speciality of Piedmont. With its Derthona, Vite Colte presents a white wine that you rediscover and then prefer to drink again immediately – because it has a different appearance and is captivatingly clear. It has a bright straw yellow colour in the glass, almost fading into gold. Notes of acacia blossom, hawthorn, ripe peach and a hint of honey emerge on the nose – plus a cool shimmer of flint and minerality, which makes everything a little more exciting. On the palate, structure meets juiciness: full-bodied, yet light on the palate thanks to present, fine acidity. There is also a subtle nutty undertone that adds fine depth without becoming dominant. The finish is long, elegant and clears the palate with chalky freshness. SUPERIORE.DE

Le Rocchette is a powerful, driving Barbera d'Asti Superiore. Dried rose petals, crushed rock, iron, incense and red-coloured fruit impart a remarkable mineral and savoury intensity. This deceptively medium-bodied Barbera has enormous power. It is a great example of Asti at its best. Floral accents lift the balsamic and savoury finish. SUPERIORE.DE

In the western heart of Chianti Classico, between Florence and Siena, lie the four historic vineyards of Castello di Monsanto: Il Poggio, Scanni, Il Mulino and Il Salcio. On 72 hectares between 280 and 320 metres above sea level, surrounded by a Mediterranean biotope of cypresses, junipers, brooms and strawberry trees, predominantly Sangiovese vines thrive on the characteristic Galestro soils – the slate-like rock that gives the wines depth and powerful characteristics. The Bianchi family has consistently favoured the quality of Sangiovese for over 60 years and created the first Chianti Classico cru in 1962 with Il Poggio. The Annata is made from a selection of grapes from the younger vineyards, which are particularly suitable for ageing in large Slavonian oak barrels. 90% Sangiovese is complemented by 10% Canaiolo and Colorino – a classic blend that combines freshness and accessibility with the characteristic depth of the Monsanto terroir.