Falstaff

What makes Alberto Passeri's Rosso di Montalcino so special? He is a stranger to compromise. The grapes come from the same plots as the great Brunello, from the historic vineyards of Canalicchio in the cooler north and the warmer slopes of Castelnuovo dell'Abate in the south. This dual origin is the secret: the elegance and finesse of the north merges with the strength and maturity of the south. Where other producers bottle their Rosso after just a few months, La Gerla allows it to mature for a full two years: six months in steel tanks, twelve months in large Slavonian barrels and a further six months in the bottle. This patience pays off.

In the vast plain surrounding Bolgheri – nestled between the rolling hills of the Alta Maremma and the nearby Tyrrhenian coast – Vermentino thrives in ideal conditions. The vines benefit from the interplay of sea breezes and warmth, from sandy, well-drained soils and careful harvest at optimal ripeness. Guado al Tasso uses these grapes to produce a precise, clearly defined white wine with a Mediterranean soul and remarkable vibrancy.

Three vineyards, one wine – the name says it all. From the Ginestra and Bricco San Pietro crus in Monforte d'Alba, Clerico composes its Barbera as an orchestra: Ginestra provides freshness, Mosconi the silky fullness, San Pietro structure and depth. After 10 to 14 days of maceration, the wine matures for 16 months in equal parts barrique and large barrels – a balance that Domenico Clerico himself had initiated before he passed away in 2017. Today, Oscar Arrivabene continues to run the cellar in his spirit.

Syrah and Petit Verdot form the basis for an exciting cuvée with which the Chia family once again demonstrates its great talent for Tuscan wines. Deep dark garnet red colour. An unexpected cornucopia of dark, smoky fruit on the nose, with spicy herbs, complex and deep. Impressive texture and elegance on the palate, with spicy notes of raspberry, a salty vein and invigorating acidity. SUPERIORE.DE

Tripudium is a single-varietal Nero d'Avola from classic vineyards around Trapani, from broodinglimestone and clay soils with a light sea breeze – a terroir that gives this wine balance, tension and minerality. The name, inspired by an intoxicating celebration, is a reference to the untamed vitality of Nero d'Avola, which presents itself here as a powerful yet highly charming greatness. The summer of 2020 in Sicily was an interesting balancing act between summer heat and evening freshness, with the grapes ripening with clear depth and lively structure.

Buchholz – as early as the Austrian land register of 1858, the name referred to the valley slopes above Salurn, where terraced vineyards lie on dolomite sedimentary rock at altitudes between 400 and 800 metres. Peter Zemmer, whose family has been making wine in Kurtinig on the Weinstraße since 1928, has chosen this diverse site for his Chardonnay: a mosaic of microclimates and soils that combines alpine freshness with southern ripeness. In the mornings, the breeze from the north cools the vines; in the afternoons, the ‘Ora’ from the south warms them: a daily cycle that gives the grapes time to develop. The winemaking process is deliberately restrained: a short cold maceration to preserve the fruit, followed by fermentation at 19°C in large wooden barrels.

An elegant, finely sparkling and invigorating Prosecco Brut with irresistible charm. Straw yellow, crystal clear and clean, with fresh aromas of white peach and apple, wonderfully light, yet precise, fruity and with a fine salty note on the palate. SUPERIORE.DE

The Petit Rouge grape variety is the backbone of the Aosta Valley. Anyone familiar with it will know it only as Torrette DOC – the region’s oldest and largest appellation. A red wine that has been a staple on the table for generations, just as much a given as the mountain cheese fondue served alongside it. The Charrère family knows this tradition better than most. And yet, in 2019, they made a different decision. No Torrette DOC. Instead, a Valle d'Aosta DOC rosé. The idea: the same indigenous variety, different clones, old vines – but vinified differently. Not as a red wine, but as something that captures the essence of the mountains in their lightest, freshest form.

"Fruits that bear abundantly" … that is the meaning of the name. Sciala conjures up images of golden grapes in the warm light of the Gallura autumn. Here, millennia-old tradition and modern precision come together to create a Vermentino that is regarded as the defining wine (not only) of Surrau. The grapes come from the estate's finest plots: historic soils with a granite subsoil, perfect drainage, a constant breeze, and the grapes are rigorously selected to capture the full potential of all their components. After only a brief period of skin contact, gentle fermentation takes place in stainless steel, followed by around six months' ageing on the fine lees, resulting in a balanced and distinct style.

"This is the wine with which my experience as a winemaker was born. A wine from a single vineyard in which I frankly find all the characteristics of Bolgheri that I love: clear and juicy fruit, balance. The Merlot brings volume and softness, the Cabernet Sauvignon structure. I give a lot of space to the very Tuscan Sangiovese, which adds complexity and drinkability." Fabio Motta

A wine that made history. When the first vintage of La Selvanella Riserva was presented in 1969, it was a revolution in Chianti Classico – the very first cru from a single vineyard in the entire region. Today, over 50 years later, this Sangiovese classic is still regarded as a benchmark for the elegance and purity of the Radda terroirs. The 50 hectares of the La Selvanella vineyard sit at an altitude of 350 to 550 metres above Radda in Chianti in one of the most privileged positions in the entire region. Wines of exceptional structure and lively acidity are produced here. The perfect south-west exposure and the temperate continental climate create ideal conditions for the capricious Sangiovese to develop its full aromatic complexity.

Pale straw yellow with a sparkling lustre. Noble nuances of flint on the nose, mineral with beautiful citrus, grapefruit and gooseberry notes. Subtly creamy and taut on the palate, with beautiful precision and juiciness, the racy, long final is pleasantly fresh and slightly salty. SUPERIORE.DE

In 2008, the Mazzei family embarked on an agronomic and oenological research project designed to answer a single question: can Vermentino truly be a great wine in the Maremma? Not merely pleasant or agreeable – but great. Deep, complex and suitable for ageing. The answer came with the 2021 vintage. The former "Codice V" became "Belguardo V" – and with it, the very first Vermentino Superiore Maremma Toscana DOC ever to appear on the market. The "Superiore" stands for a conviction that took 13 years to realise, until the wine had earned that designation.

"A quei tempi era sempre festa" – back then there was always a party. Thus begins Cesare Pavese's novel "La bella estate", written in 1940 and awarded the Premio Strega in 1950, a tale about those fleeting summers of youth when anything seems possible. It is no coincidence that Vite Colte named its Moscato Passito after this work: the Barolo cooperative has dedicated several of its wines to Piedmontese Liters– "La Luna e i Falò", also a Pavese title, adorns their award-winning Barbera d'Asti. It is a nod to their homeland, to the landscape of hills and mist that Pavese described so unmistakably.

Gewürztraminer is not a modest grape variety. He enters the room – and everyone turns round. The question is not whether it stands out, but whether there is substance behind the flavour. In the case of Lyra from Nals Margreid, the answer is yes. The vineyards are located in the South Tyrolean lowlands, facing south-east, between 350 and 550 metres at the foot of the Roen mountain range. The soil of broodingloamy gravel on limestone gives the wine its texture, while the afternoon Ora from Lake Garda ensures freshness and healthy harvest. Cellar master Harald Schraffl vinifies single-varietal wines in steel tanks, fermenting for three weeks at a cool temperature and maturing for seven months on the fine lees.

"My research into the world of white wines led to the creation of this unconventional wine. I have always realised that the most interesting aspect of Vermentino is in the skin. It is a delicious grape to eat, rich in aromatic notes. That's why I wanted to vinify Vermentino from the Le Gonnare vineyard, a small plot planted in 1987, and leave the skins to macerate with the must for 6 days during alcoholic fermentation. This has led to more aroma and the characteristic golden colour without making it heavy. A full-bodied and at the same time very cheerful wine." Fabio Motta

Lagrein is one of the autochthonous grape varieties of South Tyrol and finds its ideal conditions at Franz Haas in sunny locations between 220 and 250 metres above sea level. Here, significantly lower than the white wine sites, the late-ripening variety benefits from warm, broodingalluvial soils with a high gravel content. The south-south-west exposure guarantees optimal sunlight until the late harvest – this is crucial for the full phenolic ripeness of this demanding grape variety. After careful manual harvesting, the grapes are carefully destemmed and fermented in open stainless steel tanks. The grape skins are gently and not too frequently submerged so as not to risk excessive tannin extraction. After alcoholic fermentation, the wine matures for 10 to 12 months in tonneau, where malolactic fermentation also takes place. A few months of bottle ageing round off the development before the Lagrein is released onto the market.

A Pinot Grigio with character, the sort that can only come from the Collio and the neighbouring areas of Friuli. The grapes come from high-altitude plots with poor marl and sandstone soil, which reduces the yield and intensifies the aromas. In the glass, it is a pale straw yellow with silvery highlights. On the nose, the wine is complex and elegant: green pear, fresh apple peel, a hint of white melon and a subtle touch of lemon balm. On the palate, it is precise and invigorating, with lively acidity, cool minerality and a dry, juicy finish. Not an opulent charmer, but a straightforward, stylish Pinot Grigio with a distinct regional character and subtle depth – entirely in keeping with Silvio Jermann's philosophy of quality. SUPERIORE.DE

Deep, rich ruby colour. Impressive nose of ripe berries, ripe cherries and delicate graphite nuances. Aromatic and extremely flavoursome on the palate, with a spicy, animating arc. Fine tannins. Well-balanced with a gentle structure that frames the palate until the lively finish. A true Tuscan insider tip with a great value. SUPERIORE.DE