0.75 liter

Nizza is a small municipality in Monferrato that has given Barbera its highest level. Only elevated to an independent DOCG in 2019, Nizza epitomises what Barbera can achieve when the terroir and craftsmanship are right: Depth, structure, length. Soils with fine veins of lime and sand, which inscribe the flavour and freshness of the variety into the fruit. Prunotto vinifies the Bansella with six days of maceration at 28°C, completing the malolactic before winter – followed by twelve months in second and third passage barriques. Wood as a silent reserve, not as a commentary.

This classic red wine is grown on marl and clay-rich soils on the high, steep hills near Taurasi, not far from the Tyrrhenian Sea. The soils are rich in minerals and salts, lending the Aglianico grape a wonderful depth and minerality.

A volcanic masterpiece from Sicily’s latest wine revolution: since 2023, Etna winemakers have been permitted for the first time to indicate their specific Contrada on the label – a historic innovation that pays tribute to the region’s centuries-old understanding of terroir. Planeta’s flagship wine from the Contrada Feudo di Mezzo embodies this new era with impressive clarity. The Planeta family, Sicilian wine pioneers since 1694, reached the northern slopes of Etna in 2008 and immediately recognised the extraordinary potential of the volcanic soils. In Feudo di Mezzo, situated at an altitude of 610 metres, wines of unique expressiveness are produced on black lava sands and mineral-rich sediments. The winery was built in 2012 on a lava flow dating from 1566. A symbol of the connection between modern winemaking and geological history.

Tenuta Sansonina is situated in the south of Lake Garda, not far from Sirmione – where the lake breathes across the hills and the soils tell the story of what the last Ice Age left behind: A deep, clayey mixture of chalk and silt that stores water, buffers heat and gives the Turbiana grape that distinctive minerality which sets Lugana apart from everything else. Thirteen hectares, organically farmed, with vines around sixty years old – vines that know just how deep they need to reach. 100 per cent Trebbiano di Lugana, hand-harvested and carefully selected before the grapes reach the winery. The must is first cold-fermented statically, then ferments for around ten to twelve days in stainless steel at a controlled temperature. Six months’ ageing in stainless steel tanks, followed by one month in the bottle: no oak, no interference, just the wine and its terroir.

An authentic expression of Piedmont: this pure Nebbiolo comes from young vines (from both the Tortona and Serravallo terroirs) at higher altitudes around Barolo, Novello and Sinio. Produced in a completely natural style and following traditional vinification methods, it reflects the purity of the grape variety in its purest form. Ageing in stainless steel, with a minimal proportion in neutral oak, emphasises this pure fruit and its origin without any masking.

"The little boar". The name of this red speaks for itself: not a tame animal, not a wine that seeks approval. And yet it is the most approachable red of the house – the family resemblance to its big siblings Monteverro and Terra di Monteverro is clear, the demands are somewhat lighter and the pleasure is immediate. 40% Merlot provides the softness, 25% Cabernet Franc the spice, 25% Cabernet Sauvignon the structure and 10% Syrah the Mediterranean vigour. Clay-limestone with eroded stones, 7,575 vines per hectare in north-south orientation, organic cultivation, hand-picked. Fermentation in stainless steel tanks, exclusively gravity in the cellar – 100% gravity, no pumping, no pressure. 12 months in French barriques and steel tanks.

Sessantanni – sixty years old. The age of the gnarled bush vines, which are rooted in traditional Alberello training on the iron oxide-rich terra rossa soils of San Marzano and Sava. This form of training, in which the vines grow low and without wire frames, is labour-intensive, but protects the grapes from the scorching Apulian sun and naturally limits yields – around 3,000 kilograms per hectare. With Sessantanni, Cantine San Marzano has created a label that has significantly shaped the international perception of Apulian wines. The fully ripe grapes are harvested by hand at the end of September. 80 per cent of the must is left to macerate for 18 days, the remaining 20 per cent for 25 days for maximum extraction. Vinification with indigenous yeasts, twelve months of ageing in French and American oak barrels.

Riesling is a rarity in Piedmont. However, the grape variety finds ideal conditions in carefully selected, higher-lying plots: sunny days for aromatic ripeness, cool nights for acid freshness. Re di Fiori is matured in stainless steel tanks to preserve the pure fruit and fine tension of the variety. A white wine full of character that interprets the classic German grape variety in a Piedmontese style. Rare, authentic and with a subtle aristocratic flavour.

Between the legendary Bricco Boschis and Monprivato crus lies a small parcel of just 2.25 hectares that epitomises Cavallotto's answer to the question: What does Barolo excellence taste like in Dolcetto format? The Vigna Scot, with its east-north-east exposure, benefits from the same chalky, clayey geology that gives the great Baroli their structure. The grapes undergo traditional vinification with indigenous yeasts and short 3-4 day maceration, followed by six months in 50-hectolitre Slavonian oak barrels and a further six months in concrete tanks. This double maturation creates the characteristic texture: structured but smooth.

The cork oaks still grow on the hills of Gavorrano today – silent, gnarled, enduring. They gave this wine its name. "Le Sughere": the cork oaks. A tribute to the landscape that supports and characterises this estate, long before a Renzo Piano wine cellar was dug into the rock here. The wine itself is the second label of Rocca di Frassinello – and what Oenologist Alessandro Cellai could call the heart of the estate: not the grand gesture, not the introduction, but the substance. Sangioveto, Cabernet Sauvignon, Merlot – the same triad as in the entire estate, the same philosophy of the link between Tuscany and Bordeaux. But this is where the wood comes in for the first time. Twelve months in partly new barriques, then nine months in the bottle: patience as a method.

Lugana as a sparkling wine? The idea sounds unusual, but Sergio Zenato had been pursuing it ever since the winery was founded in the 1960s. He recognised early on that Trebbiano di Lugana, with its delicate acidity and aromatic purity, offers ideal conditions for traditional bottle fermentation. Hand-harvested in mid-September, gently pressed as whole bunches, fermented with natural yeasts at 16°C in stainless steel. Then comes the crucial step: the second fermentation in the bottle according to the Metodo Classico – the same process used in Champagne. The spumante matures sur lie for a full 24 months before remuage and dégorgement release its delicate aromas.

A big step on the path to depth: Core Rosso is the red-black equivalent of the well-known white wine – a single-varietal Aglianico that uncompromisingly embodies the power and elegance of this indigenous grape variety. The grapes come from limestone-rich vineyards at the foot of Monte Soprano in Sannio locations, where cool nights and Mediterranean heat peaks allow for perfect ripening. Good balance, ripe fruit and fine acidity.

An expression of old vineyard depth and finesse: Vecchie Vigne comes from vines over 40 years old on clayey soils at altitudes of 250-300 metres above sea level. The result is a white wine that makes balance, structure and terroir tangible. Pale straw yellow in colour with crystalline purity. The bouquet is intense but nuanced, with aromas of almond blossom, white flowers, meadow herbs, lemon and peach, supported by lively minerality and a delicate hint of aniseed. On the palate, the wine impresses with elegant acidity, animating and firm at the same time. The mineral tension ends in a long, salty-fresh final – with structure, depth and plenty of substance. Vecchie Vigne is more than just a pleasure to drink: it is a kind of reference for the ageing potential of Verdicchio. A white wine that carries origin, history and personality in every sip. SUPERIORE.DE

The Riserva represents the roots of Fattoria Le Pupille – it is the very first wine produced and marketed by the winery. Originally launched in 1978 as "Rosso di Pereta", it became the foundation of a terroir with the establishment of the Morellino di Scansano discipline, which Elisabetta Geppetti led to international recognition with passion and vision. As the first woman to head the Consorzio Morellino di Scansano, she not only shaped the denomination, but also the entire Maremma wine culture. Sangiovese (90%) with Cabernet Sauvignon (10%) from the La Carla, Maiano, Bozzino and Vecchie Pupille vineyards at an altitude of 50 to 250 metres. The soils vary from clayey-silty to sandy-loamy structures with a limestone marl component. After 25 to 30 days of maceration at 26 degrees, the wine matures for twelve months in Slavonian oak barrels with a capacity of 20 to 40 hectolitres.

The Turmhof selection is named after the historic "Castel Turmhof" estate, which is also the company's headquarters. The grapes come from several selected hillside vineyards up to 900 metres above sea level. They remain on the lees for several months, are partly matured in wooden barrels and brought to maturity, whereby particular attention is paid to the sensory complexity of the respective grape variety as well as structure and elegance.

Juice and power is the headline for this incredibly dense and fleshy Dolcetto, which already announces what awaits the senses with its rich ruby-purple colour. Lots of dark, sweet cherry, plus tobacco, leather and incense pour out of the glass and then hit the palate in concentrated form, embedded in a wonderful, silky, lush texture. Lavender, violets and white pepper can be found in the long, incredibly juicy finish. Roberto Voerzio proves once again here how you can make a fantastic, great wine from the Dolcetto grape, even away from the great Barolo wines in his repertoire, by reducing yields and being uncompromising! SUPERIORE.DE

"This is the wine with which my experience as a winemaker was born. A wine from a single vineyard in which I frankly find all the characteristics of Bolgheri that I love: clear and juicy fruit, balance. The Merlot brings volume and softness, the Cabernet Sauvignon structure. I give a lot of space to the very Tuscan Sangiovese, which adds complexity and drinkability." Fabio Motta

Pinot Noir is a grape variety that seeks altitude. It finds it in South Tyrol – and Tiefenbrunner has selected the highest and coolest Pinot Noir sites in the entire portfolio for the Turmhof: Völser Aicha at 600 to 980 metres, on clayey sandy soil over grey porphyry, exposed to the south. Graun at 700 to 940 metres, calcareous-loamy dolomite soil. Penon, Hofstatt and Rain at 400 to 650 metres, calcareous dolomite soils. Mazon, Pinzon and Glen at 400 to 550 metres, sandy loam soil on dolomite rock. Four soil profiles, one wine. These altitudes require Pinot Noir to do what it does best: ripen slowly, build up structure, intensify flavours. Ageing in barriques and large wooden barrels gives the wine depth and elegance.

Alto Piemonte is a real hidden gem. Nestled between Biella and the foothills of Monte Rosa lies Lessona – a small DOC region that was once just as famous as Barolo, but then fell into near-oblivion for decades as the textile industry emptied the hills and the vineyards were left to run wild. Paolo De Marchi, who had made his mark on Chianti Classico in Tuscany with Isole & Olena, returned to his family's homeland in 1999 with his son Luca and began what some simply call a 'rebuilding' – but which is, in reality, a long and determined struggle to revive a forgotten wine region.

From the gentle hills of the Friulian Collio, where the Ponca soils have been producing wines of exceptional elegance for centuries, comes this crystal-clear Pinot Bianco from Silvio Jermann, a visionary who has been redefining the boundaries of traditional viticulture since the 1970s. The 100% Pinot Bianco, a grape variety that has become rare in this region, matures for several months on the fine lees in stainless steel tanks. This process gives the wine its characteristic roundness and depth. The early September harvest ensures the perfect balance between aromatic ripeness and the natural acidity that makes Jermann's wines so distinctive.

"Classico" is not just a marketing term in Valpolicella – it is a geographical designation. The Classico zone refers to the historic heart of the wine-growing region: those hills between Verona and Lake Garda, where Corvina Veronese has been at home for centuries and where the Allegrini family has been making wine since the 16th century. It was Giovanni Allegrini who, in the 1970s, initiated a leap in quality with the Guyot system and higher planting density, transforming the entire Valpolicella region. The Superiore differs from the standard Valpolicella due to a decision made in the cellar: whilst the Classico remains in steel, the Superiore spends six months in large oak barrels, followed by a further two months in concrete tanks – a sequence that harmonises structure, depth and fresh precision. Hand-harvested in the second half of September, 9 days’ maceration in steel.

The grapes for this Pinot Noir come from three vineyards at an altitude of up to 980 metres. Different soils of moraine deposits, limestone gravel and sand give this ruby-red wine its unmistakable character. Blackberries, raspberries and cherries on the nose. On the palate, it impresses with power and finesse, its harmony and elegance delighting us right through to the final. SUPERIORE.DE

A wine that made history. When the first vintage of La Selvanella Riserva was presented in 1969, it was a revolution in Chianti Classico – the very first cru from a single vineyard in the entire region. Today, over 50 years later, this Sangiovese classic is still regarded as a benchmark for the elegance and purity of the Radda terroirs. The 50 hectares of the La Selvanella vineyard sit at an altitude of 350 to 550 metres above Radda in Chianti in one of the most privileged positions in the entire region. Wines of exceptional structure and lively acidity are produced here. The perfect south-west exposure and the temperate continental climate create ideal conditions for the capricious Sangiovese to develop its full aromatic complexity.