0.75 liter

Ampeleias Alicante Nero epitomises their mission like no other wine. When Marco Tait and his team re-cultivated this almost forgotten autochthonous grape variety from the Alta Maremma in 2003, they set an example against the monoculture of international varieties. What was once suppressed to make room for fuller-bodied grape varieties is now proving to be one of the most authentic expressions of the Mediterranean terroir. The grapes come exclusively from the single vineyard "Vigna della Pieve" at an altitude of 250 metres, where sandy soils are interspersed with pebbles and conglomerates. This special soil composition gives the Alicante Nero its characteristic lightness and harmonious balance. As part of the "Monovarietali" project, this wine is vinified with the utmost care according to biodynamic principles.

In 2007, the Rosato was born – because Marco de Grazia's three-year-old daughter, Elena, insisted on it. There was a red wine, there was a white. Why not one in pink too? The winery was already painted pink. All that was missing was the wine. De Grazia, who had not planned to make a Rosato until then, set to work. The result is not a frivolous summer wine, even though it is often enjoyed in summer. De Grazia's stated ideal for his Rosato is: "il corpo di un bianco e l'anima di un rosso". And he adds: "joyful without being frivolous; tension without being austere." Nerello Mascalese and Nerello Cappuccio from vines aged between 25 and 60 years on the northern slopes of Mount Etna, at altitudes of between 600 and 900 metres, on volcanic soils from the estate's various vineyards.

Cabernet Sauvignon is considered a traveller – an international grape variety that arrives everywhere and rarely really settles down. In Margreid, it does. Lafot Riserva is not a cosmopolitan Cabernet here, it is a South Tyrolean one. The vineyards at the foot of the slope of Margreid, 220 to 350 metres, south-southeast, white limestone gravel soil with deep humus – it is the same terroir that gives Levad Merlot its minerality. Cabernet Sauvignon, however, needs more time to open up: Hand-picking, destemming, fermentation in steel tanks with gentle mash agitation, then twelve months in barriques and a further year in the bottle. The result is not a quick wine.

A Catarratto with character: Beleda comes from organically farmed vineyards near Alcamo, where cool nights and the proximity to the sea give the wine freshness and flavour. The wine is matured for around eight months in stainless steel tanks, with a few months resting on the fine lees – for structure, subtle fullness and elegance. Pale straw yellow in the glass with a silvery-green sheen. The nose opens with white flowers, citrus fruit, green apple and a fine salty note. On the palate, the vintage is lively, balanced and has a pleasantly juicy texture. The fruit remains subtle, the minerality dominates – a Sicilian white wine with a clear style and refreshing drinkability. Ideal with seafood, grilled vegetables or young/medium-aged sheep's milk cheeses. SUPERIORE.DE

Michele Satta's Bolgheri Rosso is far more than just his bestseller – it is the authentic calling card of a non-conformist who was one of the first in Bolgheri to have the courage to blend international grape varieties with Tuscan Sangiovese. As early as 1982, two years before the Bolgheri DOC was established, Satta took this revolutionary step, thereby creating an archetype of the modern Bolgheri style. What makes this wine so special is its unconventional blend: 30% Sangiovese and 30% Cabernet Sauvignon form the backbone, complemented by 20% Merlot and 10% each of Syrah and – here lies Satta's stroke of genius – Teroldego. This rare grape variety, native to Trentino, lends the blend a unique freshness and mineral tension that clearly sets it apart from other Bolgheri wines.

A volcanic goddess is depicted on the label. Her delicate colours reflect the shades found around the smoking crater of Europe's highest active volcano – an ancient, mighty and feminine deity, just as the locals refer to Mount Etna: la Montagna. Sul Vulcano is Donnafugata's declaration of love for this mountain. The Rallo family, rooted in Marsala for generations, has made its mark on the northern slopes of Mount Etna: 18 hectares of vineyards, spread across six contrade between Randazzo at 750 metres and Castiglione di Sicilia at 730 metres – Etna DOC, Sicily's very first Denomination of Controlled Origin. The soil is of volcanic origin, made fertile by the "sciare" – the ancient lava flows which, through long geochemical processes, produced sandy, cultivable soil. The vines are planted on dry-stone terraces, a UNESCO World Heritage Site, alternating between the "controspalliera" training system and the traditional "alberello" method.

Campinovi offers an unusual perspective on the Tuscan terroir: a pure Trebbiano Toscano, to which Dievole lends a surprising dimension through twelve months' ageing in large, untoasted oak barrels made from Italian rovere and chestnut wood. The grapes are grown at an altitude of 300 metres in organically farmed vineyards, where sandy loam soils with a gravel component provide distinctive minerality. Spontaneous fermentation in concrete vats at a controlled temperature of 18°C preserves the wine's natural freshness, whilst the subsequent barrel ageing lends it its characteristic complexity.

The name says it all – and nothing less. Titolo is Elena Fucci's great promise: one of the most concentrated, structurally rich Aglianico del Vulture wines ever, from the oldest vines of the Contrada Solagna del Titolo at the foot of Monte Vulture. The Pink Edition is the same address, the same conviction – but a different phase in the life of the vine. For the Rosato, Elena Fucci chooses the youngest vines of the Titolo vineyard: vines between six and ten years old that give more fruit than structure, whose vigour gives the wine energy instead of heaviness. The grapes are deliberately harvested a little earlier than for Titolo Rosso – first week of October, by hand, in small crates, immediately into the cellar. This is followed by cooling, then four days of cold maceration on the skins – cryomaceration – to extract colour, aroma and the volcanic mineral character without taking away tannin or weight. Gentle pressing, steel tank, two and a half months maturation, unfiltered in the bottle.

For decades, the Porer vineyard on the Margreider alluvial fan has been regarded as the source of Lageder's most refined interpretation of Pinot Grigio. At altitudes of between 230 and 240 metres, where stony, sandy and highly calcareous soil, combined with dramatic day-night temperature fluctuations, creates a unique microclimate, grapes of exceptional complexity ripen. The organic cultivation of this single vineyard follows strict sustainability principles. The secret of the Porer lies in its three-stage vinification: one third is pressed immediately, another portion remains on the skins for 15 hours, whilst the final component is macerated with stems and skins for up to eight months. This orchestrated blend of different textures gives the wine its characteristic tension. Six months' ageing on the fine lees in stainless steel rounds off the complex aromatic profile.

Trentasei means thirty-six. This Lambrusco spends at least this many months on the lees – in the bottle, at a constant 12°C, according to the Metodo Classico. Christian Bellei is not a winemaker who takes the easy way out. The idea of vinifying Lambrusco di Sorbara according to the Metodo Classico is a conscious commitment: that this grape variety should be – delicate, acidic, with a structural elegance that makes it unique among Lambrusco clones – has the potential to deal with Champagne methodology. 100% Sorbara from the alluvial soils of Secchia, hand-picked in 15-kilogram boxes, gentle pressing, first fermentation in steel, then at least six months waiting time before bottle fermentation. Rémuage, dégorgement, dosage: 5 g/litre. Everything as in Épernay – except that the grapes come from Bomporto.

In 1973, Graziano Merotto purchased plot 86 in the Rive di Col San Martino – —an overgrown stretch of hillside still covered in woodland. He cleared it himself, planted Glera and began to shape the vineyard that would one day become his most important. Over fifty years later, this wine bears his name. The Cuvée del Fondatore is made exclusively from that historic plot – 230 metres above sea level, south-facing, clay and sand, with vines over 40 years old. Graziano Merotto’s decision in the cellar is unusual: maceration before pressing – a step that most producers skip – then the must goes straight into the autoclave, 60 days of secondary fermentation, followed by a further 180 days of ageing on its own lees. Almost nine months from must to bottle – a comparatively very long time for a Prosecco Superiore. 33,000 bottles, 670 magnums, 10 jeroboams.

Pure Chardonnay of remarkable depth: "Nèstri" Bianco comes from the best vineyards around Buttrio in the heart of the Colli Orientali and is vinified in strictly limited quantities. The calcareous marl soils, the temperate microclimate between the edge of the Alps and the Adriatic Sea and the careful ageing in small wood characterise a white wine that is as complex as it is unique. Brilliant golden yellow in the glass with a greenish tinge. A multi-layered aroma on the nose: ripe apple, nectarine and citrus fruit, plus hints of vanilla, toasted brioche, fresh hazelnuts and a hint of chalk. Powerful and elegant at the same time on the palate, with a smooth texture, fine minerality and precise acidity. Maturation on the fine lees lends depth and length without masking the freshness.

Brolio Riserva is the flagship wine of Italy's most historic winery – a wine that, year after year, bears the hallmark of the Ricasoli family whilst capturing the extraordinary diversity of the Brolio terroir. The 100% Sangiovese grapes are sourced from the estate's five distinctive soil types, situated at altitudes of between 280 and 480 metres – a mosaic of terroir comprising sandstone, galestro, alberese, marine and fluvial deposits, which lends the wine exceptional complexity. Following controlled fermentation in stainless-steel tanks with 12 to 16 days' contact with the skins, the wine matures for 18 months in first- and second-use tonneaux before spending a further three months ageing in the bottle.

Like an almost forgotten side branch of the great trunk of Piedmont, Freisa quietly tells stories of depth, character and identity. This long-established grape variety, closely related to the more famous Nebbiolo, produces wines full of structure, tannin and cool, dark fruit – and it is precisely this fascinating balance that we encounter here in its great version: dry, powerful and with an unmistakable profile. Freisa is not thought of as a marginal curiosity, but always as an independent voice – with the flavour, dignity and substance of a great, but with a temperament all of its own: deep, enigmatic and charismatic.

The rosé counterpart to Felsina's innovative spumante experiment: an exceptional blend of 50% Sangiovese, 30% Pinot Nero and 20% Chardonnay. The carefully selected grapes undergo an extended maceration period of 24–36 hours to extract their characteristic colour before being gently pressed. The temperature-controlled fermentation is complemented by a blend – a small selection of the finest wines from the previous harvest is added to the new wine. Following bottling in the spring with tirage, the wine undergoes 20–22 months of bottle ageing, disgorgement and at least three months of further bottle ageing.

The Turmhof Castle Winery in Entiklar near Kurtatsch is one of the most traditional family businesses in South Tyrol. Christof and Sabine Tiefenbrunner are now the fifth generation to run the winery – with vineyards that range from 220 to over 1,000 metres above sea level and offer the ideal location for every variety. This Gewürztraminer combines grapes from two characterful sites between 220 and 350 metres: Entiklar/Margreider Leiten with limestone gravel soils from moraine deposits facing south to south-east and Brenntal/Frauenriegel, where red, sandy loam soil faces east. This combination gives the wine both aromatic depth and mineral freshness.

The date on the label (1212 AD) indicates when the winery was given its current name. Deep, powerful dark violet. The seamless bouquet is interwoven with nuances of purple and black fruit, with a good measure of spice and toasted notes. On the palate, it is pure elegance, silky and streamlined, with a growing minerality that provides drive, whilst a delicate web of tannins, floral black fruits and exotic spices resonate. Our verdict: A lush, deep and captivating red that already offers great breadth and will continue to improve with further years of bottle ageing. SUPERIORE.DE

Steep cliffs, gentle slopes of calcareous clay soil, the rough blue of the Adriatic Sea just above the vines ... welcome to the Conero, one of the most renowned terroirs in the Marche region! From the heart of this landscape comes Cùmaro, a passionately cultivated, richly structured Montepulciano that Umani Ronchi has been vinifying as a Riserva since the mid-1980s. In the glass, it presents a dark ruby colour with a purple hue. The bouquet is intense and multi-layered: ripe plum, blackcurrant and cassis intertwine with notes of black pepper, vanilla and fine tobacco – all in a powerful, spicy frame. The palate is characterised by dense concentration while remaining warm and enveloping. Smooth, integrated tannins carry the broodingfruit flavour, which glides into a long, elegant finish – with hints of chocolate and spicy dryness.

In 1940, the Antinori family acquired the Castello della Sala, a medieval fortress in northern Umbria, near Orvieto. Their ambitious plan was to produce white wines of great character and personality from a region that had, until then, been known primarily for its red Sangiovese. Across 140 hectares of vineyards at altitudes of between 200 and 350 metres, on clay-limestone soils with fossil deposits, in a climate cooler than the Umbrian average, Chardonnay finally found its perfect Umbrian home.

One of the first Bordeaux blends in Italy and still one of the best. Conte Loredan Gasparini has been vinifying this classic from the Alta Marca Trevigiana, just 50 kilometres from Venice, since 1951. The Montello area, declared a UNESCO biosphere reserve in 2016, offers ideal conditions for Bordeaux grape varieties with its ferrous clay soils (Ferreto) and cool microclimate. The cuvée combines Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec – a quartet that has found its northern Italian interpretation here for decades. Eighteen months of ageing in Slavonian oak barrels lend depth without dominating.

The grapes for the Sul Vulcano Rosato come from the northern slopes of Mount Etna, where Nerello Mascalese thrives on volcanic soils in a cool, high-altitude climate. The grapes are harvested early, gently pressed and matured exclusively in stainless steel tanks to emphasise the freshness and finesse of the variety. Pale pink in the glass with a salmon-coloured shimmer – stylish and precise. The nose smells of white cherry, wild strawberry, some citrus and a fine hint of wild herbs and flint. Straightforward, cool and silky on the palate with clear fruit, gripping freshness and minerality. The volcanic origin is evident in the salty depth, which lingers for a long time. A sophisticated rosato with a cool alpine profile and subtle energy – ideal with refined seafood dishes, grilled vegetables or sophisticated summer cuisine. SUPERIORE.DE

The name Gaun takes us back to the 17th century, when the noble family of the same name owned the Löwengang estate – a tribute to the historic roots of Lageder's ancestral home. Since 1934, when Alois III planted the first Chardonnay vines in Margreid, this wine has been regarded as a pioneer for international grape varieties in South Tyrol. The calcareous gravel soils around Margreid, Kurtatsch and Salurn, where Mediterranean influences meet Alpine coolness, produce grapes of exceptional minerality. During vinification, Lageder focuses on salinity and tension: part of the batch ferments spontaneously with whole bunches, allowing tannins from the skins and stems to accentuate the natural freshness.

Livio Felluga's Friulano is very fresh and tropical, with nuances of sour melon, young mango and white smoke forming its attractive bouquet. It impresses with a lively acidity that balances the silky texture and ripe fruit, and with a spicy herbal note that gives it unexpected depth. Perfumed and fresh to the final, leaving a pleasant mouthfeel, with hints of bitter almond but also a gentle streak of residual tension. Very nice. SUPERIORE.DE

With Family & Friends, Feudo Maccari reinterprets the concept of a Mediterranean white wine – not as a light side dish, but as a broodingGrillo with a strong character that was born in the Moretti family. The wine was originally only intended for private occasions – a heartfelt project that today celebrates with its name the connection to people and moments that are more than mere consumption. The grapes for it (label: "only the best grapes") come from strictly selected plots around Noto, where chalky soils, salt winds and intense sunlight characterise the aroma and structure. A complex, vibrant wine with structure and balance.