0.75 liter

An elegant salmon pink. This rosé, produced from certified organic grapes, offers peppery floral notes with hints of lime zest and green melon. On the palate, it offers an impressively silky texture and a balanced blend of zesty acidity, sweet red berries and minerality. The finish is spicy and lively, with a hint of sour cherry and rose petals that linger long on the palate. It's a real delight!  SUPERIORE.DE

A Friuli classic, here in an expressive interpretation à la Tunella: Refosco combines strength, fruit and regional flavour with a cool elegance. The vines are rooted in the calcareous Ponca soils of the Colli Orientali, which gives the wine structure and finesse. Ripe wild berries, sloe, a hint of violets and black pepper on the nose. Powerful on the palate, with fresh, invigorating acidity, firm tannins and juicy fruit. The vintage brings clarity and drinking pleasure without diluting the serious character of the variety. The finish is characterised by dark fruit, herbal spice and a hint of graphite. A stylistically balanced Refosco that brings origin and typicity to the glass with fine precision. SUPERIORE.DE

A Cabernet Sauvignon with a Friulian character: powerful, but never rustic. The vines are rooted in the calcareous flysch soils of the Colli Orientali, where they find ideal conditions under the influence of Alpine winds and Adriatic breezes. Dark berries, cassis, some paprika and a hint of graphite on the nose. Maturation in stainless steel tanks preserves the freshness and clarity typical of the variety. On the palate, the 2023 is juicy, structured and animating, with fine-grained tannins and good grip. The periods of summer heat were well buffered by night-time cooling, which is reflected in the balance of fruit, flavour and freshness. A Cabernet from the north-east full of character - powerful, honest and with a touch of noblesse. SUPERIORE.DE

Mario Schiopetto was born in 1930, he grew up in the family-owned Osteria ai Pompieri and had his first professional experiences as a fireman and later as a truck driver. In 1963, guided only by his taste and love of wine, he began to devote himself to wine production in his parents' farm and produced the first pure Tocai in 1965. The historic label at the time included the drawing of his fire engine, which he also used to deliver the wine to customers. With the 2019 vintage, the winery recalled these historical roots and resumed the cute drawing on part of its wine labels.

Merlot from Friuli – this is no imitation of Bordeaux, but, like Refosco, a distinct style that balances ripe fruit, freshness and a connection to the terroir. With its single-varietal Merlot, Tunella has produced a wine that is both charming and full of character. The vines are planted on the stony Ponca soils of the Colli Orientali, which lend the wine structure and depth. On the nose: black cherry, ripe plum, subtle spice and a hint of tobacco. On the palate, it is juicy, balanced and lively, with good tannin structure and moderate alcohol. The vintage brings ripe fruit, yet ageing in stainless steel preserves the freshness and directness. A classic yet modern Merlot with authentic terroir and plenty of charm and depth. SUPERIORE.DE

In the 16th century, Ludovico Ariosto had the knights of the House of Mongrana ride through fantastical landscapes in Orlando Furioso – adventurous, freedom-loving, always ready to set off. The hippogriff, the winged hybrid creature that carries one beyond all boundaries, is the symbol of this epic. Querciabella has featured both on the label of its Maremma project: the name, the creature, the spirit. Since 1997, Querciabella has been cultivating vines in Banditella near Alberese – right on the Tuscan coast, where sea breezes, salty air and sandy soils shape the Mediterranean character of the wine. Mongrana Rosso 2024 is made from seven grape varieties, including Merlot, Sangiovese, Cabernet Sauvignon, Cabernet Franc, Syrah, Mourvèdre and Petit Verdot – all grown separately, harvested separately, fermented separately, then blended to best express this vintage. No set formula, no fixed pattern. Just the decision of the year. 2024 in the Maremma: a wet spring nourished the soils, a warm, dry summer brought ripeness. Optimal phenolic and aromatic ripeness, balanced, fresh fruit. Fermentation in small cement and steel tanks.

Pinot Nero is a rarity in the Colli Orientali – and a challenge that Tunella masters with sensitivity. The vines are planted on well-ventilated slopes with calcareous flysch soils, which give the delicate Pinot structure and freshness. A transparent ruby red colour in the glass. The nose is fine and complex: red cherry, wild strawberry, a hint of rose and subtle earthy tones. Elegant and silky on the palate with fine acidity, delicate tannins and a surprisingly long, spicy-mineral finish. The 2024 vintage is particularly clear and focussed – with cool fruit, good inner tension and an almost Burgundian noblesse. A Pinot Nero with a regional accent that perfectly reveals the delicate side of Friuli. SUPERIORE.DE

Giovanni Massolino sold his first wine in 1896. It was a Barbera. Since then, it has been the oldest wine of the house, the most constant link between the family and the hills of Serralunga. Four generations, one and the same variety, one and the same promise: to press the Barbera as it is. Massolino calls it "the queen of the Langa table" – and means it without irony. In the Langhe, Barbera is not the entry-level wine that you drink while waiting for Barolo. It is the wine that is opened daily, that accompanies the meal, that carries the company. On the limestone soils of Serralunga – four hectares, well exposed, low yields – it develops more character than elsewhere: more fruit, more tension, more depth. The decision to age it exclusively in steel is an attitude. No barriques, no wood notes, no cladding. 10 to 12 days of maceration at around 30 degrees, BSA, short maturation in steel, release in the spring of the following year. What is in the bottle here is Barbera in purezza.

Stieler Pinot Grigio is produced from hand-picked grapes grown on the slopes of the Ritten at altitudes of between 500 and 600 metres, where vines over 25 years old impart all their experience to the grapes. During the development of the TAL cuvée, cellar master Filippi recognised the exceptional potential of these Ritten vineyards and used them to create a distinct single-vineyard wine. Gentle whole-bunch pressing and six months’ ageing on the fine lees in large oak barrels lend this Pinot Grigio its characteristic complexity.

Gewürztraminer is at home all over the world – in France, Germany, Austria and overseas. Yet it owes its name to a single place: Termeno, which the Romans called Tramin, in the heart of South Tyrol’s Unterland region. Here, in the warmest, most Mediterranean part of South Tyrol, the grape variety develops the aromatic intensity that makes it so distinctive. The Leiten vineyards of Nals Margreid lie precisely in this Unterland region: on broodingclay-gravel over limestone soils, a subsoil that stores heat and enhances the natural aromatics of Gewürztraminer. The climate is Mediterranean – — warm summers, mild winters, and the daily Ora breeze from Lake Garda as an invigorating element. Hand-harvested, clarified must, three weeks’ fermentation in stainless steel, five months on the fine lees.

Pinot Noir, as the South Tyroleans call it – and once you have understood why this grape variety sounds different in the Adige Valley than elsewhere, you will never forget it. The Tramin winery sources its Pinot Nero from slopes between 350 and 450 metres above sea level, on calcareous clay and gravel soils that store Mediterranean heat during the day and cool down quickly at night. This interplay of temperatures is not a climatic coincidence, but the actual tool: it preserves the freshness of the fruit, sharpens the flavours and keeps the tannins lean. Cellar master Willi Stürz – the quality conscience of the winery since the nineties – sees his Pinot Nero as a counter-model to heaviness: light, precise, with red fruit in the foreground.

Val di Suga is the only winery in the whole of Montalcino that has vineyards on all three important slopes of the denomination – north-west, south-east, south-west. Three exposures, three soil types, three microclimates. The basic Rosso is the direct expression of this diversity: a cuvée from young vines from all three sites, which unites the breadth of the territory in an accessible, lively wine. Bright ruby red in the glass. The nose reveals fresh red fruit, Morello cherry and a hint of orange peel – lively and precise. Fresh and round on the palate, with bright tannins and a juicy, animating finish. A wine for everyday drinking – but with the origin you can taste. SUPERIORE.DE

Fiulot – simply "the boy" in the Piedmontese dialect. A name that says it all: no heaviness, no complexity at any price, but the undisguised energy of a wine that is allowed to remain entirely with its fruit. 100% Barbera from the Astigiano – hills with clayier, moister soil than the sites around Alba, ideal for this lively, aromatically open style. Maceration of five to seven days at 28°C, malolactic fermentation before winter, then stainless steel until bottling in spring.

Sand. The name says it all – both geologically and in terms of what it stands for. The Lagrein vineyards are situated in Gries, a district of Bolzano, at an altitude of 250 metres in that enclosed valley basin, which is one of the warmest sites in the whole of South Tyrol. Sandy alluvial soils from the Talfer river, interspersed with porphyry – a subsoil that stores heat, releases it slowly and gives Lagrein the depth it needs to reach its full potential. Mediterranean, hot, with an intensity not found in the cooler, higher altitudes of the mountains. Lagrein is South Tyrol's most distinctive indigenous red wine variety: dark and fruity, rich in tannins, with a characteristic bitter almond note on final that makes it unmistakable. Hand-harvested, carefully destemmed, fermented in stainless steel with gentle pumping-over, followed by malolactic fermentation, then aged for seven months in 40-hectolitre wooden barrels.