0.75 liter

A classic from the Collio, interpreted with aplomb: Livio Felluga's Pinot Grigio impresses with its depth, precision and expression of origin. The vines are rooted in the famous "Flysch di Cormòns" - calcareous marl and sandstone formations that give the wine its subtle minerality. The colour in the glass is a bright straw yellow with golden reflections. The aroma is fine and complex: white peaches, ripe pears, some citrus zest, complemented by floral notes and a hint of roasted hazelnut. Dry, smooth and structured on the palate, with well-integrated acidity and elegant length. Not a banal summer wine, but a serious Pinot Grigio with substance, which is noticeably well-suited to the style of the house - straightforward, clear and with fine depth. SUPERIORE.DE

Delicately shimmering ruby red colour. Ripe plums, red cherries, lemon peel, dried flowers and earth on the nose. Medium-bodied with fine tannins and bright acidity. Darker fruits, spices and minerals come into play on the flavourful finish. Very floral and pretty on the nose with sliced strawberries and citrus. Medium body, very fine tannins and a fresh, supple finish. SUPERIORE.DE

"When Baron Philippe de Rothschild plants Sangiovese, I will switch to Cabernet Sauvignon." John Dunkley, the British founder of Riecine, uttered these words at a time when Sangiovese was under pressure in Tuscany. It was a declaration of faith. And it remained the foundation of the estate, through all the changes of ownership, – until July 2024, when Alessandro Campatelli, the cellar master and director since 2016, acquired the remaining shares and Riecine became entirely his own.

Bastonaca. This is not just any plot of land in Vittoria. This is the starting point. When Giambattista Cilia, Giusto Occhipinti and Cirino Strano brought in their first harvest on 5 October 1980 and filled 1,470 bottles, they were standing right here. Bastonaca is the place of origin of COS – and the 25-year-old Nero d'Avola vines from this vineyard are the basis of Pithos Rosso. When Occhipinti visited Georgia in 1999 and learnt about the Qvevri tradition of terracotta vinification, the first amphorae arrived from Spain in 2000. The wooden barrel disappeared from the cellar. The amphora took over. 150 clay jugs, one of the largest collections of its kind. The Pithos Rosso is the red soul of this project: Nero d'Avola on Pliocene sandy soil, 230 metres, spontaneous fermentation on the skins with natural yeasts in the amphora, maturation in clay jars and in the bottle.

Strong, bright straw yellow colour. Characterful, youthful and rich bouquet of dried nectarines, peach, yellow apple, mint and a fresh hint of almonds. The depth of its texture is in perfect contrast to the savoury acids, minerals and notes of sour apples, but a feeling of balanced ripeness always remains. The finish is long and structured and seems to melt slowly on the palate, leaving savoury spices and a fine tannin behind. It already has a lot to offer today, but should mature a little more in the bottle for more structure and elegance. A wonderfully exciting interpretation of Garganega from a small single vineyard in the Carbonare region. SUPERIORE.DE

This exceptional rosé comes from the high altitudes of Gaiole in Chianti and epitomises the innovative power of the legendary Castello di Ama winery. The estate, run by Lorenza Sebasti and Marco Pallanti, has been producing rosé wines since 1982, but Purple Rosé has marked a turning point in Tuscan rosé vinification since 2017. The speciality of this wine lies in its revolutionary production method: the precious juice is extracted from the best Sangiovese must containers after around twelve hours of skin contact using the saignée process. While fermentation traditionally takes place in stainless steel tanks, Purple Rosé matures part of the must in second-use French barriques – an innovation that gives the Rosato exceptional longevity and complexity. The grapes thrive on the chalky, clayey soils between 460 and 525 metres above sea level, where the cooler microclimate shapes the characteristic finesse of Castello di Ama wines. The mild climate in this special location between Gaiole and Radda, which is fresher than the surrounding area, is responsible for the elegant acidity and delicate floral nuances.

2023 marks a quiet turning point in Castiglione Falletto: Eugenio Palumbo, at Vietti's side since 2011 and assistant to Luca Currado for many years, now has sole responsibility as cellar master – and the Perbacco is perhaps his most eloquent statement. This Langhe Nebbiolo brings together grapes from up to fifteen Barolo Cru vineyards and selected Barbaresco parcels in a single glass. Each parcel is vinified separately, matured for two years in oak, then Palumbo selects the lots for the assemblage – the rest matures further to become Barolo Castiglione.

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.

When a woman who brought Valpolicella wines to the world as "Lady Amarone" acquires a vineyard in Montalcino in 2007, it is not to repeat the tried and tested, but to break new ground – but to break new ground. Marilisa Allegrini, the first Italian woman on the cover of Wine Spectator and named "Cavaliere del Lavoro" in 2020, now runs San Polo together with her daughters Carlotta and Caterina. The estate is located on the south-eastern flank of the hill, in Podernovi, at an altitude of around 450 metres – where the extinct volcano Monte Amiata protects the vineyards from hot winds and has left behind pyroclastic soils that give the Sangiovese an unmistakable mineral signature.

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 Schuttkegel has been the source of Lageder's most refined interpretation of Pinot Grigio. Grapes of exceptional complexity ripen between 230 and 240 metres, where stony, sandy and highly calcareous soil with dramatic day-night temperature fluctuations creates a unique microclimate. The organic cultivation of this single vineyard follows strict principles of sustainability. The secret of Porer lies in its three-part vinification: one third is pressed immediately, another part remains on the skins for 15 hours, while the last component macerates with stems and skins for up to eight months. This orchestrated composition of different textures gives the wine its characteristic tension. Six months of ageing on the fine lees in stainless steel round off the complex flavour profile.

The Rosato was born in 2007 – 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 no frivolous summer wine, even if 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: "gioioso senza essere frivolo; tensione senza essere austero." 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.

Light ruby red with purple reflections. Red cherry, wild strawberry and pomegranate on the nose, with a hint of rosehip, violets and fine herbal spice. Silky and taut at the same time on the palate: slender, juicy fruit, precise acidity, very fine-grained tannins with a delicate grip. Nothing superfluous, everything in line – transparent, fresh, elegant. The finish is long, carried by minerality and a hint of bitter almond, yet always cool in appearance, clear and delicate in expression. A Pinot Nero that emphasises finesse and impresses with subtle class – ideal slightly chilled with poularde, veal or mushrooms. SUPERIORE.DE

Gewürztraminer is one of the aromatic icons of South Tyrol, and Franz Haas interprets this demanding grape variety with the precision of a perfectionist. The vines thrive on Guyot vines between 350 and 650 metres above sea level, where skeletal clay soils facing south-west create ideal conditions. These medium altitudes preserve the balance between aromatic opulence and fresh structure – this is crucial for a Gewürztraminer that does not suffocate in overripe heaviness. After a short maceration period, the must ferments at low, controlled temperatures in stainless steel. Six months of ageing on the fine lees follow, with the yeast being stirred weekly – an effort that gives the wine a creamy texture and additional complexity. This patient yeast work clearly distinguishes Franz Haas' interpretation from simpler Gewürztraminer wines, which are bottled after just a few months.

Brilliant ruby red colour. Lively nose of small, primary fruity red berries, subtle use of wood and impressive race and complexity for the price. Precise and taut on the palate, showing its origins boldly and decisively. Then a harmoniously balanced mix of tobacco, leather, cedar and, of course, cherry and plum. The finely balanced tannins carry this powerful and impressive Riserva into a long final. Impressive! SUPERIORE.DE