0.75 liter

In school philosophy, A quo denotes the starting point of an argument – the place from which everything else begins. Fabio Chiarelotto has dedicated a wine to this Latin thought. And what he meant was: Montepeloso begins here. The Swiss national with a Tuscan mother bought the estate in Suvereto, near Bolgheri – one of the hottest wine-growing regions in Tuscany. What others drown in heat, he wanted to translate into elegance. He replanted, pruned, worked biodynamically and bet that it was possible to make wines that glow instead of sweat on these limestone-rich, fossilised clay and silex soils. 2024 shows that he was right. The blend of Sangiovese, Cabernet Sauvignon, Malvasia Nera and other varieties is fermented in steel, then matured for twelve months in used barriques – no wood to cover the fruit, just one that polishes delicately. Bottled unfiltered.

A red wine full of character from the southern shore of Lake Garda, made from Marzemino, Sangiovese and a hint of Cabernet Sauvignon. The vines grow on clayey and calcareous moraine soil, which gives the wine structure and minerality. Deep ruby red colour with a purple core in the glass. The bouquet opens with ripe wild berries, sour cherry and plum, as well as notes of violet, black pepper and a hint of liquorice. Powerful yet supple on the palate, with juicy fruit, well-integrated tannins and fine spice. A fresh, supporting acidity provides balance and flow. An expressive red wine with a regional accent that shines with both strong meat dishes and mature cheese. SUPERIORE.DE

Timorasso – once almost forgotten, today one of the most exciting white wines in Piedmont. Piccolo Derthona is Walter Massa's introduction to this fascinating grape variety, but there is no question of a simple base. The wine comes from the hillside vineyards around Monleale, where clay and limestone on ancient sea beds create a microclimate that favours cool fruit and mineral tension. The wine is traditionally matured in stainless steel, with long maturation on the fine lees – for structure, clarity and character.

Rami is an attractive and at the same time very individual blend of Grecanico and Inzolia. Bright golden yellow in colour with a slight, typical cloudiness of an orange wine and an initially restrained, reductive bouquet, with some aeration then sweetly scented with apricots, dried flowers and orange peel. This intellectual white needs time and a certain amount of experience with natural wines - with the necessary amount of oxygen, it is highly appetising and elegant on the palate. SUPERIORE.DE

The French grape variety has felt at home in the southern Eisack Valley since the end of the 19th century. At the Ebnerhof, Sauvignon grows on barren, stone-rich gravel and marl soil – it is precisely this sparseness that makes the difference. The Unterthiner family works with consistent yield regulation, manual defoliation and thinning out in order to obtain concentrated grape material. In the cellar, they rely on temperature-controlled fermentation in stainless steel tanks to preserve the freshness typical of the variety.

Pinot Grigio has been at home in the Isonzo for 140 years now; with the necessary sensitivity, it develops a great deal of elegance and structure and can almost be called autochthonous here. It is not surprising that Alvaro Pecorari has taken this grape variety to his heart. A finesse-rich white with a floral bouquet and a fine peach note. On the palate, multi-layered and quite complex, the 8-month yeast storage gives it depth, length and a good ageing potential. SUPERIORE.DE

In 1872, Bettino Ricasoli wrote down his famous formula – the blueprint of what Chianti Classico should be: Sangiovese as the heart, structure as the backbone, terroir as the argument. The fact that his descendants have named this wine after him is not nostalgia. It is a commitment. Brolio Bettino is a single-varietal Sangiovese – and that is intentional. No blending, no corrective. The grapes grow on five geological formations: Sandstone, Galestro, Alberese, marine sediments and old river terraces – a terroir mosaic that combines depth and complexity in one glass. Fermentation in small stainless steel tanks, 18 months of ageing in large barrels: classic, without compromise. The 2022 vintage was capricious – mild winter, dry spring, a hailstorm in July, but it ended on a mild note.

Since the 2017 vintage, the word ‘Prosecco’ has no longer appeared on any bottle of Col Vetoraz. A deliberate decision – and a political one. According to the winery, the word is being misused, with the real risk of trivialising and erasing the centuries-old history and distinct character of the hills of Valdobbiadene and Conegliano. Since then, only “Valdobbiadene DOCG” – the sole, true territorial identity. The winery is situated at an altitude of just under 400 metres, at the highest point of the famous Cartizze hill in Santo Stefano di Valdobbiadene. The Miotto family has had roots here since 1838; Francesco Miotto, together with agronomist Paolo De Bortoli and Oenologist Loris Dall’Acqua, founded the current Col Vetoraz in 1993.

This is one of the most interesting and expressive wines to come out of the Vittoria area of Sicily. The Frappato is tangy and sharp, linear and direct. And it reveals more depth and nuances than you would expect in this price range. Normally, a good Frappato always has an authentic and transparent expression. This unmasked openness is also present here, but there is also an almost accidental hint of balsamic herbs and bitter almonds, which lend it further tension and personality. It's a good thing that Titta Cilia and Giusto Occhipinti leave nothing to chance, and so this finesse-rich Frappato is rightly one of the region's most distinctive wines every year. SUPERIORE.DE

The name comes from the Middle Ages: the "grosso agontano" was one of the most important silver coins in Italy, minted by the Maritime Republic of Ancona in the 13th century. A coin for trade routes, for trust, for value. Garofoli did not choose this name by chance – it sets the standard for their most important red wine. It only appears in the best years. Then, when the harvest in the Piancarda vineyard – within the Monte Conero nature reserve, on calcareous clay soil – the quality that justifies the DOCG classification. 100% Montepulciano, hand-picked, 10 to 15 days of maceration for maximum depth of colour and tannin structure, followed by malolactic fermentation. Maturation: 18 months in barriques, then more than 12 months in the bottle.

White postcard from the Langhe: gentle hills, morning breezes – and Arneis in its purest form. Arveja comes from selected, higher-lying parcels around Alba; the harvest is cool and selective, and the ageing is deliberately focussed on freshness and clarity. Pale straw yellow in the glass with a greenish tinge. Open bouquet of white flowers, green apple skin, juicy pear with a hint of citrus zest, underneath a fine, stony-mineral tone. Straightforward, juicy on the palate, with lively acidity and a delicate creaminess in the flow. The fruit remains cool and precise, with a small almondy accent for a Piedmontese wink. The final is long and salty-fresh. An uncomplicated, elegant Arneis with a confident drinking pleasure – perfect as an aperitif, with antipasti, vitello tonnato or simply with a good piece of grilled trout. SUPERIORE.DE

Salcheto's garnet-red sparkling Vino Nobile delights us with a classic blend of dusty black cherries, cedar shavings, worn leather and sour citrus notes. On the palate, there is plenty of present fruit, a soft texture and a cool note, with savoury red fruits and cedar spice accompanied by lively acidity. Fine, sweet mellowness on the long finish. An authentic and pleasantly elegant organic wine from the heart of the Montepulciano region that is ready to drink when young. SUPERIORE.DE

44 hectares, six parcels and one goal: to express Sangiovese Grosso as precisely as possible in a Rosso di Montalcino. Altesino extends over the eastern hills of the municipality – altesino, Macina, Pianezzine, Castelnuovo dell'Abate, Cerbaia and the legendary Montosoli, the first cru in the history of Brunello. The Rosso di Montalcino comes from the younger vines of these parcels – the same grape variety, the same terroir, an earlier moment in the life of the vine. 100% Sangiovese Grosso, the Brunello clone that has been cultivated here for decades. Fermentation in steel at a controlled temperature, then 6 to 8 months maturation in large Slavonian oak barrels of various ages – no barrique, no wood pressure, but that gentle structure that carries the Sangiovese without masking it. Three months in the bottle before release.

Nerello Mascalese is known as the protagonist of the elegant Etna red wines – but as a rosato, this noble grape variety has a fascination all of its own. Benanti vinifies it as a single variety from the south-eastern slope of the volcano, where the vines are rooted in mineral-rich volcanic sands at an altitude of 500 to 700 metres. The grapes are harvested by hand at the beginning of October from vines on trellises that are on average 25 years old. After twelve hours of cold maceration, the grapes are gently pressed; only 65% of the must is transferred to the stainless steel tank. Ten days of fermentation at a controlled temperature with the winery's own Etna yeast, followed by maturation on the fine lees and two to three months of rest in the bottle.

A classic escape into the idyllic world of the South Tyrolean mountains: a bright lemon-yellow colour with golden hues. Anna Turmhof Pinot Blanc, with aromas of pear, peach and floral notes, is an exceptionally smooth and beautiful wine, rich and concentrated, with class and sophistication. Its fresh acidity gives it a lively character right through to the very captivating and complex finish. SUPERIORE.DE

Bright, sparkling silver-grey with a persistent perlage. The nose is fragrant with white roses, juicy pears and white peach. Juicy on the palate, radiant and with a great fruity sweetness, it opens up with presence and balance, pleasantly dosed in all its facets. SUPERIORE.DE

In 1985, estate manager Giuseppe Bianchini inherited this estate in Castelnuovo dell'Abate from the childless Countess Elda Ciacci Piccolomini. His dream: to make great Brunello. Today, his children Paolo and Lucia run the estate with 55 hectares of vines and a view of Sant'Antimo Abbey. Their Rosso di Montalcino comes from the "Fonte" vineyard. 100% Sangiovese, matured in Slavonian oak. Bright ruby red in colour, raspberry and wild strawberry on the nose, medium-bodied on the palate with fine tannins and lively acidity. The elegance of the house, without having to wait and a Rosso that makes Piccolomini's greatness tangible even when young. SUPERIORE.DE

The Pratto is a provocation – in the best sense of the word. When Ca' dei Frati became one of the founding members of the DOC Lugana in 1969 and made history with its elegant Turbiana wines, nobody would have thought that the winery would one day deliberately produce outside the strict rules of origin. But that is exactly what Pratto is: a deliberate departure from conventional systems without losing respect for the terroir. The Dal Cero family composes a cuvée from Trebbiano di Lugana (Turbiana), Chardonnay and Sauvignon Blanc – three grape varieties that benefit from the Mediterranean climate of Lake Garda and the nutrient-rich, glacial clay soils.

A project from the heart in two senses: Core (Italian for heart) is an elegant blend of 50% Greco Bianco and 50% Fiano, whose contrast and harmony subtly reflect the essence of Campania. The grapes come from chalky, medium to high altitude vineyards in the Sannio region – ripened on cool nights with great aromatic precision. The stainless steel fermentation with bâtonnage on the fine lees brings depth without too much weight. Core is a fresh, harmonious white wine with a great sense of origin that conveys the origin and grape variety in a stylish way.

The Vinschgau is the driest valley in the Alps – less than 500 millimetres of rainfall per year, intense sunshine, dramatic temperature fluctuations between day and night. Not an obvious place for great wine. And yet: Franz Pratzner has believed in it since 1989 – when he gradually transformed the family fruit-growing business above Hochnaturn Castle into a vineyard. Today, Falkenstein is regarded as one of South Tyrol’s most distinctive estates. The Pinot Blanc grows on dry, ancient porphyry soil, on steep south-facing slopes between 550 and 900 metres – austere, mineral, uncompromising. Hand-harvested in mid- to late September. Then comes the estate’s hallmark: fermentation in large acacia wood casks, ten months on the coarse lees. No stainless steel neutrality, no barrique influence – acacia gives the wine a delicate, creamy texture without detracting from its freshness. This is followed by around twelve months’ bottle ageing.

It took seven years and 35 purchase agreements to bring together the scattered parcels of Montebruna. When they succeeded, the joy was so great that the Bolognas invited artists, poets and musicians to give voice and verse to this vineyard. "Una terra che parla" – a land that speaks – they called the project. And indeed, anyone who drinks Montebruna hears Rocchetta Tanaro speak. The vines are rooted in Braida's heartland, 100% Barbera from their own vineyards. Two weeks of maceration in temperature-controlled steel, then a year of ageing in large oak barrels – classic, without barrique dominance.

Ca' di Pian is a modern classic among Barbera d'Asti wines – spirited, fruity and at the same time deeply rooted in the terroir of Monferrato. The grapes come from old vineyards in Castagnole and Costigliole d'Asti, where the Barbera finds optimal conditions on calcareous marl soils in a sunny south and south-west exposure. The wine is vinified in the classic way: temperature-controlled fermentation in stainless steel, followed by around 12 months of ageing in used French barriques.

Scalabrone is generous, but also incredibly fresh. It shows ripe strawberries with a hint of sweet cream, tropical kiwi and lime. It washes over the palate with lightness, carrying ripe red fruit, a hint of melon and a savoury minerality. The finish is long and flanked by lively acidity and salty minerals. This blend of Cabernet Sauvignon, Merlot and Syrah is perfectly balanced and makes this flavoursome rosato one of the most vibrant in the appellation every year. SUPERIORE.DE