0.75 liter

Lisini produces four Brunelli. Each embodies a different philosophy – the Annata represents balance and approachability, the Ugolaia the character of a single vineyard, and the new Poggio Severo a cooler, higher-altitude plot. The Riserva stands for something else: tradition. The estate itself calls it the most traditional wine in its entire portfolio – not because it is older, but because it embodies the classic Montalcino ideal: concentration, depth, patience. It is produced from a rigorous selection of the finest grapes from the entire estate – from the vineyards around Sant'Angelo in Colle and the Sesta site near Castelnuovo dell'Abate. Not a single vineyard, but the sum of the very best a vintage has to offer. The maceration period, at 20 to 26 days, is longer than for the Annata, and the ageing in large Slavonian oak barrels is correspondingly extended.

Bright garnet colour with a ruby red core. A polyphonic, clear Nebbiolo image on the nose: sour cherry, red forest berries and pomegranate, plus dried roses, white pepper, liquorice and a cool, stony-mineral undertone. Silky and taut at the same time on the palate, the fruit is clear as a bell, carried by lively, straight acidity and fine-grained, chalky tannins; the wood only appears as a textural finishing touch. Very long, salty-mineral finish with a delicate herbal freshness. A Fausoni-Barbaresco from the MGA of the same name with calm authority and precise elegance – transparent, full of energy and with outstanding potential for the coming years. SUPERIORE.DE

The Sottimano winery has five vineyard sites, with the Pajoré site near Treiso having the poorest soil of all. These wines are therefore more elegant and mature. Pajoré is a super-classic, explosive wine, endowed with enormous depth and character. Although it has plenty of breadth and texture, it remains light on its feet. Lavender, mint, liquorice and purple berry fruit are beguiling and wonderfully vibrant in the glass. Pajorè is a spicy, elegant and sweet Nebbiolo that is fine yet covers the mouth well - and we are always impressed by its lovely savoury mouthfeel. SUPERIORE.DE

In 1969, Rino Sottimano acquired a vineyard that was to become the foundation of his winery: The Cru Cottà, 2.8 hectares located between the municipalities of Neive and Barbaresco, where south-westerly exposures and sandy soils give the Nebbiolo the fullness and structure that make this Barbaresco so special. The vines, now 80 years old, are spaced unusually far apart, a relic from times when vegetables and artichokes were still cultivated between the rows of vines. A historical planting method that gives the roots room to penetrate deep into the calcareous clay soil. Cottà has always been the most fruit-orientated of the five Sottimano crus, a wine of concentrated power that combines the fleshy polyphenols of the Neive vineyards with the distinctive tannin structure of Barbaresco.

Sand changes everything. In Neive, where many Barbaresco soils are dominated by marl and clay, the Fausoni vineyard is interspersed with sandy components – and this difference is no mere detail. Sand conducts heat differently, drains more quickly, contains fewer nutrients and forces the vine to concentrate its flavours. At the same time, it lends the tannins a finesse that does not develop in heavier soils. Forty-year-old vines growing in this light subsoil have learnt to grow deep and slender. The result is the softest, most floral of the five Sottimano Barbareschi. Fermentation with natural yeasts, prolonged contact with the cap, natural malolactic fermentation. 18 to 22 months in barriques specially made for the estate, half of which is spent on the lees. Like all five crus: no filtration, no fining, and a further year of bottle ageing. The same care – and a completely different result.

Do you know the Basarin vineyard near Neive? You can expect a bright ruby-garnet colour and a wine from a particularly fine vintage: the bouquet is a cornucopia of wild sour cherry aromas, herbs, a little liquorice and tobacco. Firm and very clearly structured on the palate, muscular and yet with an elegance that never loses control due to its power. Basarin is a highly energetic and precise Nebbiolo that only reveals its complexity with a little patience and aeration. The neighbouring Neive terroir reveals itself with distinguished elegance and blends harmoniously with the volume and weight typical of the site - and with a depth that only vines over 50 years old can produce. SUPERIORE.DE

In 1988, two worlds of wine came together in Serdiana. Mariano Murru, the estate's cellar master, collaborated with Giacomo Tachis, the Oenologistwho had helped shape Sassicaia, Tignanello, Solaia and Guado al Tasso, and was thus one of the most influential figures in the Italian wine renaissance. What emerged from this encounter was not an attempt to mould Sardinia in the Tuscan image, but quite the opposite: a wine made exclusively from indigenous Sardinian grape varieties, yet one capable of holding its own on the international stage. Antonio Argiolas, born in 1906 and who lived to be over a hundred, never tiring of taking on new challenges, shared this vision with his sons Franco and Giuseppe in the 1980s. Following the first harvest in 1988, Turriga took its time: it was not until 1991 that it was presented to connoisseurs. The journalist Benedetto Ferrara later wrote in La Repubblica that this wine had legitimised Sardinian red wine in the eyes of the world.

The Rosso di Montalcino comes from slightly younger Brunello vines and is matured for 12 months in large oak barrels. It undoubtedly bears the signature of the top winery Biondi Santi: delicately sweet, open flavours of red berries, flowers and cloves. Like all of the winery's other wines, the Rosso is classic and firm in style, with a bombastic structure and a brilliant, long finish. True to the house, it also has a long ageing and maturation potential and can compete with some of the Brunello wines of the appellation today and in the future. SUPERIORE.DE

Within the walls of history. The Castello di Bolgheri, built in 1796 and thus the oldest winery in Bolgheri, sits enthroned in the heart of the medieval village like a stone witness to great wine culture. While the world of wine underwent its revolutionary transformation around the Castello – sassicaia and Ornellaia wrote their legendary stories –a treasure lay dormant here that only awoke to its true destiny under Count Federico Zileri Dal Verme. The blend of 75% Cabernet Sauvignon, 20% Cabernet Franc and 5% Merlot not only represents the art of blending, but also the philosophy of the house: finesse over power, elegance over opulence. While the best parcels of Cabernet Sauvignon underwent an exceptionally long maceration of 30 days – only possible in exceptional vintages –the wine matured for 20 months in traditional Italian vats and Liters barrels. This choice of large wooden barrels, a deliberate departure from the small barriques of its neighbours, gives the wine the crystalline purity and mineral depth that makes the Castello the "Château Margaux of Bolgheri".

An exceptional milestone in the art of Franciacorta: Palazzo Lana Extrême is masterfully composed and matured on the lees for 84 months before being bottled without dosage. 100% Pinot Noir from old, optimally exposed parcels, rigorously selected and with historic expressiveness. In the glass, it presents itself with bright gold and amber reflections, supported by a very fine-pored perlage. The bouquet is complex and brooding: candied citrus notes, brioche, almond cream, dried apricot, hay ground and a present salty minerality. The palate shows great Franciacorta style: precise acidity, creamy texture, elegant fruit and cool minerality. The finish is long, spicy and shows flavours of toasted almonds, jasmine and Sicilian sea salt in perfect balance. A solitaire that combines origin, depth and style in timeless harmony – serious, generous and with a lasting effect. SUPERIORE.DE

TAL 1930 commemorates the beginnings of the Santa Maddalena winery in 1930: a year of particular significance for the history of viticulture in South Tyrol and for the Bolzano winery. The contrast between mountain and valley – alpine and Mediterranean – determines the character of this exceptional cuvée. The vineyards for the white varieties Chardonnay, Sauvignon and Pinot Grigio lie between the valley floor and the sometimes gentle, sometimes steep slopes of the famous Renon near Bolzano. The vineyards are situated at an altitude of 400 to 700 metres and vary greatly in location and temperature, due to the sun from the Dolomites and the sometimes strong winds of the Isarco Valley.

Treiso is not Neive. Once you've grasped that, you begin to see the Barbaresco appellation in a different light. Neive offers power, body and polyphenols. Treiso – the southernmost of the three Barbaresco municipalities, situated at a higher altitude, cooler, with more compact, limestone-rich soils – imparts rigour, minerality and a longevity that some other sites lack. The MGA Pajoré is Treiso's voice in the Sottimano collection: the most traditional, the most persistent and, of the five crus, the one that demands the most patience. Old vines on calcareous-clay soils, steep and well-exposed. Organic cultivation from the outset. Fermentation with natural yeasts, extended maceration, natural malolactic fermentation. Aged for 18 to 22 months in François-Frères barriques, half on the lees, with a minimal proportion of new oak. No filtration. No fining. A further year in the bottle. The same winemaking method as always – and, as so often, proof that terroir matters more than technique.

Basarin is the latest chapter in the Sottimano story – acquired in 2014, it was the fifth cru to complete the portfolio. And, at the same time, the most complex. The small Basarin MGA stretches across a varied landscape characterised by steep slopes and considerable altitude – a terrain that seems almost rugged compared to the gentle hills of other Neive vineyards. The soils are of Miocene-Helvetian origin, predominantly calcareous and interspersed with sandy veins – a composition that allows for both mineral tension and aromatic depth. The vines here vary in age and aspect, which places an additional demand on the winemaking process: even more precise selection and harvesteven more careful harvestof harvest. This is followed by the consistent Sottimano method: fermentation on natural yeasts, long maceration, spontaneous malolactic fermentation, 18 to 22 months in specially crafted barriques, and one year's bottle ageing. No filtration. No fining.

This is where it all began. When Rino Sottimano acquired his first plots in Neive in the 1970s, Cottà was his first vineyard – that south-west-facing site near the border with the municipality of Barbaresco, where the Nebbiolo benefits from two worlds: the power and polyphenols that Neive imparts to its wines, and the balance of tannins that the proximity to Barbaresco brings. It is the family's oldest plot – and the most authentic. Vines aged between 40 and 60 years on gently rolling slopes with light grey and yellowish Tortonian and Helvetic marl. Organic viticulture without compromise, fermentation with natural yeasts, long maceration with the cap submerged. Malolactic fermentation, which is not completed until the spring following the harvest. Then 18 to 22 months in barriques specially crafted for Sottimano by François Frères, half on the lees, with a small proportion of new oak. No filtration, no fining.

The name is history. Sapaio – an old Tuscan grape variety, long forgotten, but not its memory. When Massimo Piccin founded his winery in 1999, he chose this name as a sign of his deep connection to the terroir. A tribute to what was and a promise of what was to come. The vineyards extend over the municipalities of Bibbona and Castagneto Carducci, 40 hectares on quaternary deposits, from loose, coarse-grained sand deposits to alluvial soils with calcareous subsoil. Just ten kilometres from the sea, a microclimate that brings Bordeaux varieties to life. Since 2015, Piccin has been going his own way: instead of the prestigious Bolgheri Superiore DOCG, he deliberately chooses the free IGT Toscana, just to be able to add the handful of grapes from Bibbona that make Sapaio what it is today. Sometimes greatness means renouncing titles and regulations.

This strictly limited-edition Riserva is bottled only in the finest vintages. The bouquet is perfect and brooding, with notes of dried fruit, blackberries, white smoke and crushed stone. On the palate, it is wonderfully structured with precise balance and an almost weightless elegance, making it one of the finest red wines from southern Italy. Still intensely youthful, it has plenty of time ahead of it.  SUPERIORE.DE

The small vineyard is located at an altitude of 500 m above the Galatrona Tower and offers the best conditions for growing the French grape variety Cabernet Sauvignon. Due to the limestone subsoil, this site is also called a luxury site (campo lusso). Intense and generous bouquet of dark fruits, leather and chocolate. Complex and deep on the palate, very focused and with increasing aeration very elegant and aristocratic. A complete red that will delight not only Cabernet lovers. Only about 1,300 bottles of this spectacular drop can be produced per vintage. SUPERIORE.DE

2022 was the year of the drought. Not the first, not the last – but one that told its own story at Roccamonfina. Week after week without rain, soils as yellow as straw under the sun. And yet: the springs in the volcanic rock never dried up. The soil that Galardi works holds water deep beneath the stones, invisible and inexhaustible. Allegra Selvaggi, who runs the estate today, described this vintage with Monet – not the motif, but the air around it. The multicoloured landscape despite the drought. The beauty that arises when a terroir is stronger than the weather.

Ugolaia is a name that carries weight in Montalcino. The vineyard is situated in the classic Sesta area, facing south-west, on one of the sunniest and best-ventilated plots on the entire estate – and it embodies a tradition that Lisini takes to heart: The estate's 'veterans' – those most experienced staff members who have known the estate for decades – graft premium cuttings from the estate's own massalselection onto wild rootstocks by hand. No clonal selection from a catalogue, no technological shortcuts – just knowledge passed down from person to person, vintage after vintage.

If Montosoli is the great Montalcino cru in the north, then the Sesta area between Castelnuovo dell'Abate and Sant'Angelo in Colle is its southern counterpart. This is where the Lisini vineyards are located.

Ronco della Chiesa is another inspiring expression from one of Italy's most exciting white wine artists: the wine is made from 100% Friulano and is aged for 10 months in barriques. Its complexity is extraordinary. The wine grows in intensity with every passing minute, with notes of white peach, nectarine, poached pear and crushed limestone. As it progresses, there are hints of baked sweet bread or buttery croissant. On the palate, a very pleasing, medium fruit weight with beautiful, balanced acidity. Its quality clearly comes more from the fruit than from the winemaking. Only 2,600 bottles of this great Friulano were produced. SUPERIORE.DE

Some wineries tell their story on display boards. At Fuligni, it's embedded in the walls. The palazzo in the heart of Montalcino dates back to the 17th century – the Medici family once resided here, and a Spanish princess left behind a room that still bears her name today. Beneath it, deeper than the palazzo itself, lie the cellars: built at the end of the 16th century, with vaulted ceilings in "tecnica mista", and completely naturally insulated. This is where the Brunello matures in Slavonian oak barrels. This is also where it matured when Giovanni Maria Fuligni came to Montalcino at the start of the 20th century – and it matures here, just as his ancestors in the Maremma made wine before him, without interruption, without taking any shortcuts.