0.75 liter

Capalbio – this is the southernmost tip of the Tuscan coast, where the Maremma is wilder and more unspoilt than anywhere else, overlooking Monte Argentario and the Burano lagoon. This is where Monteverro is situated: a biodynamically managed estate that Georg and Barbara Weber brought back to life from its slumber some two decades ago. Vermentino is the white soul of this place – fresh, fruity, carefree, with the delicate minerality of clay and limestone soil. 100% Vermentino, hand-harvested from 5,555 vines per hectare on north-south-facing slopes. Whole-bunch pressing, no malolactic fermentation – because here it’s all about freshness, not richness. Six months on the fine lees in stainless steel tanks. The result is exactly what Monteverro sets out as its aim: "An expression of Italy’s zest for life."

A vibrant purplish-red. The nose offers a fresh invitation: blackberry, raspberry and sour cherry, along with lilac, a hint of blueberry and that subtle, slightly bitter-almond note that makes Dolcetto so charming. On the palate, the Trevìe delivers on its promise: refreshing fruit, lively acidity and soft, finely textured tannins that leave you wanting more. The finish is clean and invigorating, with a subtle, mineral aftertaste that lingers for a long time. An immensely appealing Dolcetto – charming, unpretentious, yet with enough depth to enjoy time and time again. SUPERIORE.DE

Medium golden yellow. A spicy, intense nose with aromas of roses, lychee and lily blossoms. On the palate, it is full-bodied and round with a rich, creamy texture. Spicy and mineral notes are complemented by fresh acidity, alongside hints of apricot and honeydew melon. Gewürztraminer Stoass finishes harmoniously with a delicately fruity and smooth finish. SUPERIORE.DE

A real rarity: Ebnerhof is home to the southernmost Grüner-Veltliner vineyards in South Tyrol. What is mainstream in Austria is exclusive in the Isarco Valley – the grape variety has felt at home here for generations, but only a few winegrowers dare to try their hand at it. The Unterthiner family cultivates this Austrian legend on mineral-rich, gravelly soils at an altitude of 500 to 550 metres, where the special soil conditions give the wine its unmistakable signature. After gentle processing, the must ferments at a controlled temperature in stainless steel tanks, after which the wine matures on the fine lees – partly in small wooden barrels –which gives it additional depth.

Diego and Alberto Cusumano had a dream that took many years to realise. The family, the third generation of one of Sicily's most important wine houses, searched for years for the right piece of Etna – and found it in Castiglione di Sicilia in 2013. On the northern slope of the volcano, in districts such as Verzella, Feudo di Mezzo, Guardiola and Solicchiata, at an altitude of 800 metres, in black, mineral-rich lava soils. Alta Mora – high and black – is not just a name. It is a description of the place. 100% Nerello Mascalese, hand-picked in October. Mash fermentation lasts twelve days in steel, followed by six months in large 25 hectolitre oak barrels. An accessible entry into the Alta Mora portfolio – and a clear statement: the Nerello Mascalese at these altitudes needs no staging.

Zenato's world-famous Valpolicella Superiore, produced using the Ripasso method, is a rich wine offering excellent value. It is peppery, with earthy and stony notes that give way to black cherries and savoury herbs. It reveals deep, silky textures balanced by lively acidity, whilst ripe red and black fruits resonate beneath a hint of lavender. Zenato's Ripassa is concentrated and intense, yet conveys elegance and leaves a fresh note of violet sweets on the palate that lingers for a long time. SUPERIORE.DE

The Trebbiano and Malvasia Bianca grapes used to make this exceptional white wine come from the Casanova dell'Aia in Radda in Chianti, the first 0.2 ha plot with calcareous and clay-rich soil that the family purchased and planted in the 1980s, before replanting it in 2014. It matures on the fine lees, mostly in terracotta amphorae, with only a small proportion remaining in stainless steel tanks. Total production per vintage: approx. 2,500 bottles.

Vertigo – vertigo from the heights. Anyone who has ever stood on Livio Felluga’s terrace in Rosazzo will understand the name immediately: the view sweeps over the vineyards to the Karst, as far as Istria, to the walls of ancient Aquileia and far out into the Adriatic Sea. A view that throws you off balance for a moment. And a red wine that does the same. Livio Felluga has blended Schiopettino, the wild, peppery native variety of Friuli, with Merlot and Cabernet Sauvignon – three very different characters on the same flysch soil of Eocene origin, the characteristic alternation of marl and sandstone of the Rosazzo hills. Gentle destemming, fermentation with skin contact in stainless steel tanks, ageing in steel and small French oak barrels, followed by bottle ageing.

Lake Garda is white wine territory – lugana, Custoza and Soave dominate the perception. Zenato's Cabernet from the single vineyard Santa Cristina proves that serious red wines can also be produced here. The cuvée of 85% Cabernet Sauvignon and 15% Cabernet Franc combines Bordeaux noblesse with the mild microclimate of the lake. Three weeks of maceration in stainless steel with frequent pumping over extracts colour and structure. The wine then matures for 15–18 months in new and used French oak barriques before being left to rest for a further month in the bottle.

Cerasuolo certainly lives up to its name: a particularly deep, intense cherry red that makes this wine instantly recognisable. As part of the Villa Gemma range, it stands alongside the serious, powerful Riserva red wine – together with the Villa Gemma Bianco, it brings a fresh, carefree counterpoint to this flagship range. First produced in 1986. One hundred% Montepulciano d'Abruzzo, vinified "in bianco" – without the long maceration period typical of red wine. The grapes come from the Cave and Schiavone vineyards near San Martino sulla Marrucina, at an altitude of 400 metres, on clay soil with a moderate limestone content, trained using the simple Guyot system, with vines around thirty years old and a high planting density of 9,000 vines per hectare. The harvest takes place in the second and third ten-day periods of October.

La Caduta epitomises an exception to the rule – here Caparzo shows that a Rosso di Montalcino can be far more than just the "little brother" of Brunello. The winery has been vinifying grapes from this exceptional single vineyard separately since 1983, creating a cru that has set new standards for the Rosso category. La Caduta is not just a geographical name, but a statement: this wine proves that exceptional terroir can also produce wines of remarkable depth and complexity in the younger DOC category. The La Caduta vineyard stretches over 7.5 hectares in the western zone of Montalcino at an altitude of 300 metres – the highest site in the Caparzo portfolio. The terroir is characterised by slate-sandy soil with a loose structure and a high proportion of skeleton, which is fundamentally different from the other Caparzo sites. This geological peculiarity, combined with the exposed southern exposure, creates a unique microclimate that lends the Sangiovese a special minerality and freshness that would be intensified in classic Brunello maturation.

The name Da-Di is derived from the Chinese and means earth/soil. It not only emphasises the organic cultivation of the vines, but also the subsequent ageing in 13 Tuscan terracotta amphorae. The result is a fascinatingly fresh wine that is a joy to drink from the very first sip.

"This wine was born as a challenge. In 2004, when we started making it, ageing it in steel was against the general trend of ageing complex Soave wines in barrique. Today, we are glad that we took this risk." Graziano Prà

Vigna di Gabri is a classic, sophisticated white wine that elegantly embodies the concept of an elegant, indigenous Sicilian wine. It is based on Ansonica (Inzolia), complemented by smaller proportions of Chardonnay, Sauvignon Blanc, Viognier and Catarratto – a finely balanced cuvée that reflects both its provenance and style. The grapes come from the hills of Contessa Entellina, where limestone-rich soils and high altitudes ensure freshness and aromatic complexity.

Nebbiolo beyond Barolo: Tovasacco comes from the estate's own vineyards around Canale, Priocca and Alba, where the sandy soils of the Roero give the great Piedmontese wine its very own character – less austere, more accessible, but by no means superficial. Manual harvesting leads to a complex selection process: First, the grapes are sorted on a vibrating table and cooled with carbonic acid snow, followed by a second selection of the individual berries after destemming. Mash fermentation takes place over 20 days with délestage and submerged cap, followed by maturation in oak barrels for twelve months.

Straw yellow in colour with a fine, persistent perlage. The nose is a fragrant mix of orange blossom, white peach and lime zest, accompanied by sage and a hint of blossom honey. Delicately sparkling and crystal clear on the palate: juicy stone fruit, fine sweetness and a lively, citric acidity are perfectly balanced. The ageing in pressurised tanks preserves the aromatic purity and ensures lightness and flow. Long, fragrant finish with a delicate minerality – an elegant, typical Moscato d'Asti with a high charm factor. SUPERIORE.DE

A modern Maremma-Rosso with a maritime influence: "Tirrenico" combines Cabernet Sauvignon with Merlot, Cabernet Franc and Petit Verdot – all internationally influenced grape varieties that find their very own expression here on the Tuscan coast. Despite the warm vintage, the 2022 is balanced and clearly structured. Dark ruby in the glass with violet reflections. Ripe blackcurrant, plum, some graphite, herbal spice and a hint of eucalyptus on the nose. Juicy on the palate, with present, ripe fruit, fine-grained tannins and a fresh, mineral finish. The ageing in barriques adds depth without dominating. A powerful yet elegant red with a Tuscan soul and international stature. SUPERIORE.DE

Rocca Rubia is an archetypal Carignano del Sulcis: powerful, Mediterranean and, at the same time, astonishingly elegant. The grapes come from old vines, some of which are ungrafted, growing in the sandy, coastal vineyards of the lower Sulcis region in south-western Sardinia. Fermentation took place under temperature control in stainless steel tanks, followed by ageing for around 10 months in French oak barriques, resulting in a successful balance between oak influence and fruit expression.

Riesling (Riesing renano, not Riesling italico) is regarded as the soul of Northern Europe – moselle, Rhine, Alsace. The fact that it finds a completely unique voice in the hills of Trentino is down to two men who started out in Faedo in 1975, and two soils that could hardly be more different. In Cembra, Maso Besleri, Località Val Bona, the vines grow on volcanic porphyry – —dark, grainy, rich in rounded pebbles. The slopes have a gradient of up to 50 per cent: heroic in every respect, Guyot training, 6,000 vines per hectare. In Faedo, Località Palai, the soil is the exact opposite: limestone and dolomite of marine origin, sedimentary, light in colour and providing structure.

Monsanto's Chianti Classico Annata is made from the estate's youngest vines and combines immediate drinkability with the depth that the soil at Monsanto imparts to all its wines. 90% Sangiovese, complemented by 5% each of Canaiolo and Colorino, comes from those plots that have proved particularly suitable for ageing in large casks. Fermentation takes place in temperature-controlled, truncated-cone-shaped steel tanks, accompanied by délestage and pumping over for 18 to 20 days. This is followed by around one year's ageing in large 50-hectolitre oak barrels, rounded off by three months' bottle ageing.

700 metres. That is the altitude at which one of Pojer e Sandri’s two Pinot Noir vineyards is situated – in Palai, south-facing, on local limestone soil, swept by the Ora del Garda. For Pinot Nero in Trentino, this is exceptionally high. Long, cool nights, marked temperature fluctuations, and a slow ripening process that gives the grape variety exactly the time it needs to develop elegance and freshness. The second vineyard is in Faedo itself, in Località Rocol, at 300 metres – lower, warmer, and more full-bodied. Together, these two sites produce a Pinot Nero that fully embodies Faedo. Since 2002, the winery has been using a proprietary, patented process: Iperriduzione – the entire processing of the grapes takes place without oxygen, exclusively in stainless steel tanks. No external intervention – the grape’s natural protective compounds do the work. Fresh, clear, consistent.

Pliny the Elder wrote about it. Virgil, Martial and Horace raised it in verse. The Falernian was the wine of ancient Rome – produced in the Ager Falernum, that fertile triangle between Monte Massico, the river Savone and the slopes of the extinct Roccamonfina volcano. No other wine-growing region in Italy can look back on such a clearly documented wine-growing history. Lawyer Francesco Paolo Avallone – fascinated by the old texts – searched for the original grape varieties in the 1960s. He found them: a few Falanghina biotipo Falerna vines, survivors of the phylloxera devastation of the 19th century, direct descendants of the ancient cultivated vines. What he started, his children and grandchildren continue. The winery has carried the Ager Falernum in its name ever since.

Here is one of the finest expressions of the white Carricante grape variety, aged on its fine lees for six months. Alta Mora Bianco comes from vineyards on the northern slopes of Mount Etna, where Carricante vines thrive at altitudes of 600 to 900 metres – directly on volcanic rock rich in minerals and ash. The cool, high altitude, combined with intense sunshine and significant day-night temperature variations, imbues this wine with an unmistakable freshness, structure and a briny edge. The wine is aged exclusively in stainless steel to ensure that the purity of the grape variety and the terroir is conveyed unadulterated in the glass.