0.75 liter

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.

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

La Morra, calcareous sandy soils, north-eastern slopes – this is where the 20 to 40-year-old Dolcetto vines for Elio Altareclassic grow. The Barolo revolutionary, who shook up the Langhe with Burgundian vinification methods in the 1970s, remains true to his Dolcetto: a wine for every day, as the farmers have been drinking it with pasta for generations. Maceration takes just two to three days in rotary fermenters at a controlled temperature, after which the grapes mature for ten months in stainless steel tanks – puristic, without the influence of wood.

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 is geology – and programme. The Lagrein vineyards are located in Gries, a district of Bolzano, at 250 metres above sea level in a closed basin that is one of the warmest locations in South Tyrol. Sandy alluvial soils of the Talfer river, interspersed with porphyry – a subsoil that stores heat, releases it slowly and gives the Lagrein the depth it needs to develop to its full potential. Mediterranean, hot, with an intensity not found at the cooler altitudes of the mountains. Lagrein is South Tyrol's most distinctive autochthonous red wine variety – dark fruity, rich in tannins, with a typical bitter almond flavour in the final that makes it unmistakable. Hand-picked, carefully destemmed, fermented in steel with gentle pumping over, malolactic fermentation, then aged for seven months in 40-hectolitre wooden barrels.

The hills between Valdobbiadene and Conegliano have been on the UNESCO World Heritage List since 2019 – as a cultural landscape where viticulture and the landscape have formed an inseparable whole for centuries. Steep slopes, terraces, manual labour, and a complexity of soils that makes industrial cultivation methods simply impossible. It is here, in the central hills of the classic zone, that Nino Franco sources the grapes for his most important wine. The estate was founded in 1919 by Primo Franco. His grandson – also named Primo Franco – , now runs it in the third generation with the same conviction: Prosecco from here is not an industrial drink, but the expression of an exceptional terroir. The Rustico is their calling card. 100% Glera, carefully selected, fermented using the Charmat method, with a delicacy of effervescence and freshness that demonstrates what distinguishes Valdobbiadene Superiore from ordinary Prosecco IGT.

The porphyry soils on which the vines for the successful cooperative winery's first organic wine are grown are of volcanic origin, and the former lava flows gave the elegant, fresh wine its name. It is a perfectly successful symbiosis of the organic origins of the Bolzano region and the contemporary high standards of fresh and crisp South Tyrolean white wines. Bright straw yellow in colour with greenish reflections. Full bouquet of ripe apple, peach and hints of tropical fruit. Firm, precise and well-structured on the palate, its pleasant acidity carries it into a remarkable finish. SUPERIORE.DE

Pinot Bianco arrived in South Tyrol as early as 1850 – and the Schulthaus site, above Castel Moos in Appiano Monte, is probably the most historic Pinot Bianco site in the entire municipality. The Schulthauser has been bottled as an independent wine since 1982 – and since then it has become one of the best-known expressions of this grape variety in South Tyrol. The vineyards lie at an altitude of 540 to 620 metres, exposed to the south-east, on limestone gravel soils with a light clay content – high enough for the evening downdraughts from the Mendel Mountains to have a daily cooling effect. Hand-picked at the end of September. In the cellar: 85% fermentation in steel, 15% in large wooden barrels with malolactic fermentation. Blending in February to create a wine that combines creamy softness and pronounced acidity in rare harmony.

The grapes for this Ripasso come from the Marne Bianche vineyard at Tenuta Maternigo – a vineyard that the Tedeschi family has been cultivating for generations. Corvina and Corvinone (35% each), Rondinella (20 per cent) and 10 per cent indigenous varieties such as Rossignola, Oseleta, Negrara and Dindarella grow here on moraine loam and limestone at a density of 5,500 vines per hectare. Vinification follows the classic Ripasso method: after 15 days’ maceration at 28°C, the young Valpolicella undergoes secondary fermentation on the pomace of Amarone and Recioto – for eight to ten days at a cool 18°C. This second fermentation lends the wine body and depth without stifling its freshness. It is then aged for 15 months in Slavonian oak and a further six months in the bottle.

Merus – latin for "pure, unmixed". Tiefenbrunner's entry-level line stands for varietal character and natural elegance, bottled young and immediately accessible. This classic Bordeaux assemblage of 50% Cabernet Sauvignon and 50% Merlot comes from the vineyards of the South Tyrolean lowlands, the southernmost part of the province. The Brenntal and Frauenriegel vineyards near Kurtatsch, at an altitude of 210 to 380 metres, yield grapes from calcareous moraine soils. Vinification in stainless steel and concrete, followed by brief ageing in large wooden barrels – the result: freshness without heaviness.

At the Löwenpass, tradition and lightness meet in a red wine of enchanting informality. Produced biodynamically according to Demeter guidelines, this cuvée combines Cabernet Sauvignon and Merlot with Petit Verdot and the autochthonous Vernatsch to create a harmonious quartet of different characters. Grapes with a natural freshness come from the calcareous gravel soils of Margreid between 230 and 320 metres above sea level. Careful vinification with mash fermentation at controlled temperatures and twelve months of ageing in large barrels preserves the lively fruitiness.

The spectacular steep slope of Römigberg rises high above Lake Kaltern – a location that comes particularly close to the ideal of a closed farm organisation. Here, oxen graze between the vines and the traditional pergola training protects the thin-skinned Vernatsch grapes from intense sunlight. On gravel-rich dolomite limestone between 250 and 330 metres, a Vernatsch of exceptional finesse is produced under biodynamic Demeter cultivation. The spontaneous mash fermentation in wooden barrels and stainless steel tanks, partly on whole bunches, gives this autochthonous South Tyrolean classic a special complexity.

Prinsipi from the small vineyard parcel of the same name was once developed by son Fabio as a 100 per cent Chardonnay and "little brother" of Bastia, but now 10 per cent Manzoni Bianco is added, which gives it more freshness and lightness. What also distinguishes it from the famous Chardonnay is the ageing in stainless steel. A fresh, crisp and very drinkable white wine that cuts a fine figure not only on its own and is now a firm favourite in the (now also organic) range. SUPERIORE.DE

Brigaldara's Ripasso is created by the secondary fermentation of Valpolicella wine on the pomace of Amarone della Valpolicella. The contact between the Valpolicella wine and the Amarone marc, which is still rich in sugar, triggers a new fermentation. Bright ruby red colour. Bright and cheerful with aromas reminiscent of dried cherry, plum, pear and apricot. This wine shows plenty of bright fruit definition with subtle hints of tobacco, spice and rose petal. The finish is smooth, polished and soft in tannin structure. Very structured and balanced, gaining complexity and finesse with further bottle ageing. SUPERIORE.DE

A house that is world-famous for its monumental Barolo crus produces one of the best Moscato d'Asti ever – this is not a contradiction, but a Piedmontese matter of course. The grapes come from forty-year-old Guyot vines in Castiglione Tinella, on soils rich in limestone and clay, where Moscato Bianco has been at home for generations. After gentle pressing and natural cold clarification, the must is stored at the lowest possible temperature without the addition of sulphites – and only fermented in batches in an autoclave when required. At around 5.5 per cent by volume, a cold shock stops the fermentation and thus preserves the natural residual sweetness and delicate aromas.

Trentanni was first produced for Falesco's 30th anniversary and combines equal parts Merlot and Sangiovese from the high altitudes around Montecchio and Orvieto. The mild climate and chalky soils give the cuvée elegance and structure. Intense ruby red colour in the glass. Ripe plum, dark cherry and blackcurrant on the nose, accompanied by Mediterranean herbs and a hint of vanilla from the six months of ageing in barriques. Balanced and juicy on the palate, with a fine tannin structure, lively acidity and clear fruit. The finish is long, savoury and subtly mineral. A wine with character and harmony that convincingly combines tradition and modern drinking pleasure. SUPERIORE.DE

The legendary Mockhof is enthroned high above Bolzano – a single vineyard site that offers Sauvignon Bianco perfect conditions for its development. Situated at an altitude of 500 metres on steep porphyry slopes, the vines benefit from extreme daytime temperatures and cool nights, which allow for exceptionally slow ripening. This exposed location is one of the latest harvest areas in South Tyrol – a circumstance that gives the Mock its characteristic aromatic complexity. Cellar master Stephan Filippi vinifies this single-vineyard wine with the utmost care: gentle pressing, temperature-controlled fermentation and maturation exclusively in stainless steel preserve the intensity typical of the grape variety.

An askos was a small Greek clay vessel dating from the 1st century BC – an ancient Decanter, designed for pouring wine. Masseria Li Veli has made this name the symbol of an entire project: the rescue, research and promotion of Apulian grape varieties that had almost vanished from the region’s collective memory. Susumaniello is one of them. For the Askos, Li Veli uses exclusively grapes from plots with particular suitability, cultivated according to the rules of an ancient tradition. Vines over 20 years old – partly trained in the traditional Alberello style, partly as Cordone speronato. Clay-sand soils with limestone deposits, hand-harvested at the end of September. Fermentation in French oak vats at controlled temperatures. Maturation in barriques and large French oak barrels.

In the vineyards of Eppan and Kaltern, between 350 and 500 metres above sea level, Pinot Noir finds the alpine conditions that allow it to mature into an elegant interpretation of the Burgundian grape variety. The grapes thrive on moraine debris with limestone and gravel in a temperate climate with cooling winds, which give the variety its characteristic freshness and aromatic clarity. The St. Michael-Eppan winery, one of the leading cooperatives in South Tyrol since 1907, cultivates its vineyards with respect for the grape and favours environmentally friendly cultivation with targeted yield regulation.