0.5 liter

This rare, artisanal grappa from Felsina is crafted from the finest Sangiovese pomace from the legendary Fontalloro estate. The fresh, carefully selected vinacce are distilled using traditional steam distillation in a discontinuous copper still (Brennhut), a centuries-old art that achieves the highest concentration whilst preserving elegance. Following gentle distillation, the grappa is aged for approximately 10 years in small oak casks, relying on natural decanting without chilling or mechanical filtration. This patient ageing process respects the delicate balances that develop during the long period of rest in the casks. A mark of true mastery.

Giovanni Allegrini had a way of assessing the skills of Oenologist: he had them make Recioto. No other wine from Valpolicella demands so much patience, sensitivity and intuition – and no other reveals so relentlessly whether someone truly understands what this landscape is capable of. Since 1990, his children have dedicated this very wine to their father, the man who shaped Valpolicella like no other. Recioto is one of the oldest wines in the world, known since Roman times. It shares the appassimento technique with Amarone – but differs in one crucial decision: fermentation is naturally halted before all the sugar has been converted into alcohol. Sweetness remains. What was stopped too late in Recioto became Amarone – bitter, dry, great. Recioto is the father. The best grapes from the highest slopes, hand-harvested, then dried for five months on wooden racks in the Fruttaio. After gentle pressing, fermentation in steel, then 14 months’ ageing in new barriques, a further two months in large casks, and approximately two years’ bottle ageing.

When, in late October, the morning mists rise from the hills near Orvieto and settle like a silken veil over the vineyards of Castello della Sala, one of the most mysterious transformations in the world of wine begins. The grapes – Sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling – are afflicted by Botrytis cinerea, that noble rot which has been producing the world's finest sweet wines for centuries. The fungus penetrates the skin of the berries with invisible precision, drawing water from the flesh and concentrating sugars and aromas into an essence that no cellar technique could ever achieve. In several painstaking passes, the harvesters pick only those berries that have reached the ideal degree of botrytisation – a process that demands expertise and perfect timing, for the right moment is fleeting. After gentle pressing, the must ferments for 18 days at a controlled cool temperature of 17 degrees, before the still-sweet wine is transferred to French barriques. Here it matures for months, absorbing delicate woody nuances whilst the aromas and structure harmonise, before ageing in stainless steel completes the process.

Turriga is the great red of Sardinia – developed in 1988 by Antonio Argiolas and Giacomo Tachis, from Cannonau, Bovale, Carignano and Malvasia Nera, named after a 5,000-year-old marble statuette of the Mother Goddess found on the estate and now in the Archaeological Museum of Cagliari. The Grappe di Turriga is its echo: created from the same grape marc, from the same terraces at 230 metres near Selegas – calcareous, stony soils, Mediterranean heat, the salt of the nearby sea in every breath of wind. Immediately after the Turriga is vinified, the pomace is taken to the distillery and distilled using the slow Bagnomaria method – a gentle method that preserves the flavours without burning them. No wood maturation, no intervention.

Oro – golden name, golden essence. This passito is a real masterpiece, with its bright amber colour and copper reflections, visually announcing its precious concentration and depth. The grapes (100% Moscato Bianco) undergo a deliberate drying process: Harvested late and stored dry until December before undergoing fermentation – including malolactic fermentation and maturation for 24 months in new barriques. A complex process during which the wine matures to a balsamic, honey-saturated elegance.

Pirus – the Latin name of the pear. And when Nonino gives a fruit brandy this name, it says it all: it's about the essence of the fruit, not its disguise. Williams pears from South Tyrol and the Vinschgau Valley, harvested when perfectly ripe, form the basis. After being de-stemmed and cleaned, they are cut, mashed and fermented in stainless steel for around four weeks in the absence of air. Distillation takes place slowly in Benito's copper steam stills, with careful separation of the first and last run. Six to twelve months of resting in stainless steel rounds off the distillate without overpowering the fruit character.

Oro di Caiarossa is a 100% Petit Manseng, the grapes are harvested by hand at the end of October. Dark golden yellow, almost amber-coloured in the glass. Flavours of passion fruit, mango and honey are softened by citrus fruits and floral elements. Subtly sweet on the palate with graceful flavours of candied citrus and tropical fruit. A fine hint of tannin and a reasonable length on the finish. This already fascinating dessert wine has both warmth and freshness and will gain in concentration as it matures. SUPERIORE.DE

After gentle distillation in small copper stills, the grappa matures for at least three years in used Ornellaia barrels (twice as long as prescribed) before being blended with grappas from older stocks to give it an extra measure of depth and character. With soft aromas, silky texture and golden colour, Eligo dell'Ornellaia Grappa Riserva is of noble style and unique provenance. An enveloping, warm bouquet of ripe grapes and toasted oak. Very pleasant and full on the palate with a long, harmonious aftertaste. SUPERIORE.DE

Very noble Vespaiolo brandy from the best vintage marc from Breganze with an intense summery fruit bouquet of gooseberry, apricot, raspberry, fig and peach. Vinous on the palate, with accents of bitter chocolate, marzipan and raspberry on the long finish. SUPERIORE.DE