0.75 liter

Brilliant, rich yellow with silver-green reflections. The bouquet has pronounced smoky, mineral notes, full flavours of mango, citrus fruit, sage and asparagus. It shows its true class on the palate: wonderfully complex structure, lots of naturally sweet flavour, refreshing acidity and a juiciness, strength and length that can only be achieved through long contact with the lees and simultaneous agitation. Very convincing, downright captivating! SUPERIORE.DE

Chardonnay Al Poggio benefits from high altitude vineyards (from around 500 metres above sea level) and the cool limestone soils of the Chianti Classico region to produce this fresh, crisp and delightfully approachable white wine. The unmistakable regional elements are reminiscent of apricot and peach, with light sprinklings of Italian herbs such as fresh oregano and sprigs of rosemary. Fine mineral notes and fresh hints of citrus fruit make this incredibly flavoursome and thoroughly complex Chardonnay an ideal accompaniment to Mediterranean summer dishes. SUPERIORE.DE

A limited-edition anniversary release featuring a special label to mark the birthday of the icon of modern Sicilian winemaking: 30 years of Planeta Chardonnay – and to celebrate the anniversary, the label is on fire. Not literally, but almost: "On Fire" is the title of the artwork by Claire Fontaine that adorns the 2024 vintage in a limited edition. The artist collective, founded in Paris in 2004 and based in Palermo since 2017 – whose work "Foreigners Everywhere" gave its name to the 2024 Venice Biennale – has transformed the flame emoji into a light sculpture: extracted from the digital realm, made physical, bewitchingly beautiful. The original hangs in Ulmo's Studiolo, just a few steps away from the Chardonnay vines. The special edition is available in 300 Jeroboams – and only one of the six 0.75-litre bottles per case bears the art label. The proceeds go towards "A Long and Magnificent Walk", a greening project in the archaeological park of Selinunte: a symbolic act against the fires that threaten Sicily every summer. Thus, an anniversary becomes a statement – and a Chardonnay becomes a manifesto.

The vineyards for the 100% Pinot Noir Riserva are located in the Überetsch region between 350 and 450 metres above sea level and face south-west. The soil is a compact, dense moraine soil made up of sediments from the Ice Age, calcareous, loamy and rich in minerals. Bright ruby red in colour, with a bouquet of redcurrants, raspberries, strawberries and hints of sage. Taut and very polished on the palate, its spicy tannins flank its beautiful depth and very appealing length. SUPERIORE.DE

A wine born from a love story between two worlds: When Thomas Bär acquired the La Valletta estate in Panzano in 2011, he not only completed his family's legacy, but also created the basis for a unique cuvée that combines two exceptional terroirs in perfect harmony. Valletta is the liquid manifesto of this visionary decision: half Sangiovese from the galestro-rich terraces of Castellina and half Merlot from the stone-rich soils of Conca d'Oro. On the one hand, the centuries-old, UNESCO-protected dry stone walls of Gagliole, where the vines find an ecological balance between olive trees and roses. On the other, the sun-drenched heights of La Valletta at the upper edge of the Golden Valley, where the shell-shaped amphitheatre develops its famous microclimate.

This exceptional creation is in the highest spheres of the art of sparkling wine: a Pas Dosé made from 100% Verdicchio – a rarity that only sees the light of day in the best vintages and in limited editions. Originating from the classic hills of the Castelli di Jesi, the noble Verdicchio grape undergoes one of the longest ageing processes in Italian sparkling wine production: it rests on its lees for no less than 60 months. Without liqueur d'expédition after disgorgement, the Spumante presents itself in its uncompromising authenticity – a bold act of purity that brings out the elegant clarity and natural saltiness of Verdicchio unfiltered.

While Franciacorta has long enjoyed worldwide fame, a quiet revolution is taking place in the hills of the Alta Langa. Here, where the Piedmontese provinces of Cuneo, Alessandria and Asti stretch towards the Ligurian Apennines, the sparkling wine that impresses connoisseurs with its freshness, precision and mineral depth is produced at an altitude of up to 700 metres. Pecchenino, which has been in family hands since the late 18th century and is traditionally known for its great Dolcetto and Barolo, ventured into this small but fine DOCG in 2012 with impressive success – with impressive success. The name "Psea" refers to the village of Pezzea in the municipality of Bossolasco, where Chardonnay and Pinot Nero are rooted in chalky soils at an altitude of 700 metres. The cool climate with pronounced day-night temperature fluctuations enables optimal ripening while maintaining lively acidity – the freshness that makes Alta Langa so unique. The cuvée of 70% Chardonnay and 30% Pinot Nero first undergoes alcoholic fermentation in steel tanks before maturing for nine months in barriques. Bottling is followed by 36 months on the lees before the wine is disgorged as a pas dosé, i.e. without any dosage.

Fumin epitomises the soul of alpine wine with a peppery palette of sage, rosemary and mint giving way to rose petals and a hint of camphor. It is refined yet full of life, with red berries reminiscent of citrus and a core of minerals and vibrant acidity. Finishes remarkably clean yet perfumed, with a lingering tension of sour berries. SUPERIORE.DE

Contrada 2020 is a monumental Nero d'Avola that tells the story of old vines. Grown in Bastonaca, near Vittoria, these vines are rooted in mineralised red clay soils infused with limestone and silicate – this is the fundamental terroir that COS works out biodynamically with clear standards, as 100% Nero d'Avola from over 50-year-old Alberello vines is cultivated exclusively organically. After spontaneous fermentation, the wine matures in small oak barrels – an ageing process that adds depth and spicy finesse without drowning in wood.

Rosso delle Fontane from the single vineyard of the same name beguiles with its light ruby red colour and subtle scent of dark cherries, followed on the palate by redcurrant, hints of tar, suede and a well-measured amount of Amarena cherry. Salty-mineralic, never-ending finish. Highly elegant in its entirety and packaged with COS's own noble restraint. Burgundian greatness and a beacon of the Vittoria DOC appellation! SUPERIORE.DE

Nizza is the youngest and at the same time most demanding DOCG in Piedmont. Officially recognised in 2014, originating as a subzone of Barbera d'Asti Superiore from the turn of the millennium, it comprises 18 carefully selected municipalities of Monferrato, all concentrated on those hilly, calcareous-sandy soils of the tertiary sedimentary layers that give Barbera its characteristic depth and minerality. Tenuta Olim Bauda has been one of its most convincing interpreters right from the start. The vineyards are located in the heart of the production zone, between Nizza Monferrato and Incisa Scapaccino, sandy-loamy soils on exposed south-facing slopes, historical vines next to younger plots. Hand-picked in the first and second week of October, pressing in the evening, fermentation in steel at a controlled temperature. Then matured for 30 months in 25-hectolitre French Allier oak barrels – more time than required by the Riserva regulations, and that was a conscious decision.

Gauggiole comes from a single vineyard in the north-east of the Castiglion del Bosco estate and is matured exclusively in concrete vats. Bright, lively red colour. Fresh red berries with delicate herbal notes on the nose. Well-structured on the palate with cool red fruit flavours such as cherry, floral nuances of violet and peppery notes on the finish. Well-balanced on the palate, with fine tannins and good ageing potential. SUPERIORE.DE

They could hardly have come from more different places: Caroline Pobitzer grew up in South Tyrol, in a Renaissance castle, and was the guardian of a 600-year-old wine cellar there for decades – the oldest and largest in Europe. Jan Hendrik Erbach came from Karlsruhe, studied viticulture and oenology and gained experience in France. In 1997, the two of them jointly founded Pian dell'Orino – a small estate of just under six hectares of Sangiovese, right on the border of Montalcino's most famous address: the Tenuta il Greppo of the Biondi-Santi family. Not a bad neighbour. Biodynamic since 2003, Demeter-certified since 2018. 22 different Sangiovese clones on seven plots, lunar calendar for pruning, nettle and camomile tea for the soil. Jan and Caroline work on an area that only allows for around 17,000 bottles a year – for all the estate's wines combined.

There are wines that reinvent a region. Nero is one such wine – born from a vision of the Zecca brothers in the early 1980s, when they began experimenting with Cabernet Sauvignon at Tenuta Cantalupi near Salice Salentino. What initially seemed like a gamble turned out to be the most successful wine story in Apulia: the first Nero vintage in 1998 hit like a bomb and won the Tre Bicchieri of the Gambero Rosso for six consecutive years – an achievement that no other Apulian wine has ever equalled. The history of Conti Zecca dates back to 1580, when Francesco Antonio Zecca came from Naples to the fertile lands of Leverano, in the heart of Salento. For centuries, the Zeccas cultivated their vineyards with Negroamaro, Primitivo and Aglianico and became key figures in the European wine trade – relations between the Bourbon kingdom and France, England, Sweden and Denmark passed through their estate. In 1884, Pope Leo XIII awarded the family the title of Count in recognition of their services to the development of the territory. In 1935, Count Alcibiade Zecca founded the modern winery in Leverano and began to vinify his own wines. However, it was his heirs who took the decisive step of combining the indigenous Negroamaro with the international Cabernet Sauvignon.

When Giulio Ferrari vinified his first bottles of spumante in Via Belentani in 1902, he dreamed of an Italian sparkling wine on a par with French wines. Today, over 120 years later, this dream has long since become a reality – and Ferrari Rosé is living proof of this. The Fratelli Lunelli have taken the founder's legacy to Alpine perfection. This elegant rosé is made from 60% Pinot Nero and 40% Chardonnay in the high altitudes of Trentino. The vineyards stretch across Val d'Adige, Val di Cembra and Valle dei Laghi, all with south-easterly to south-westerly exposures on the mountain slopes. Here, the grapes benefit from the perfect symbiosis between Alpine freshness and Mediterranean warmth. The Metodo Classico vinification strictly follows French models. After gentle pressing, the first fermentation takes place, followed by traditional bottle fermentation with the winery's own yeasts. The Spumante matures on the lees for at least 20 months – time, which gives the rosé its characteristic creaminess and complexity.

Sauvignon Bianco combines the intense flavour of Sauvignon with the heady and rich style of Meroi. Lemon oils and wild herbal tones combine with a hint of ground ginger. It is round in texture, but with a lively acid balance that conveys elegance with green citrus and penetrating spice. The finish is long and colourful, leaving a hint of lime and a residual acidity that keeps the expression fresh. Exciting contrast of savoury and sweet. A large-format Sauvignon Blanc that retains its harmony at all times. SUPERIORE.DE

It is the original wine from Ca' del Bosco: first vinified in 1972 as Pinot di Franciacorta Bianco, long before the Spumanti made the winery world-famous. Over the years, it has changed its name several times – from Franciacorta Bianco to Terre di Franciacorta to Curtefranca Bianco. Since the 2017 vintage, it has been called Corte del Lupo: the farmyard and the wolf, faithful guardians of the estate, adorn the new label as the essence of the terroir. The cuvée of 80% Chardonnay and 20% Pinot Bianco comes from thirteen certified organic vineyards in Erbusco, Cazzago San Martino and Passirano – vines from 25 to 30 years old. Every single grape undergoes the legendary "spa for grapes": washing, hydromassage and gentle drying before being pressed. A quarter ferments in small oak barrels, the rest in stainless steel, followed by six months on the lees.

The Chardonnay grapes for Lis Neris' Metodo Classico come from the historic Jurosa vineyard. After the first fermentation in 500-litre barrels, it matures for at least three years in the bottle on the fine lees and develops the nobility and elegance that immediately excited us. On the nose, notes of yeast, light stone fruit, limestone and minerals. In the mouth it is creamy and elegant, blessed with depth and at the same time great freshness, which one would wish for from many a French counterpart. Dom Jurosa is precise, cool and pleasantly dry in its overall appearance, which also makes it an excellent food companion. SUPERIORE.DE

There are said to be vineyards in Piedmont that do not like Nebbiolo. The Vigneto Fossati in the highest location in the municipality of Barolo is one of them: gravelly-sandy soil, morning sun exposure, 420 to 450 metres. Aldo Vajra planted it with Riesling in 1985 – out of conviction, which sounded rather provocative at the time. A second vineyard chapter was added: the Cascina Bertoni in Sinio, exposed to the north-east, calcareous and homogeneous. Pétracine, whose name means "Riesling" in Piedmontese, comes from both vineyards – and at the same time sounds like stone and roots. The clonal vines come from the Rhine, the Moselle, the Palatinate and Alsace: austere German minerality meets Alsatian creaminess and Piedmontese terroir. Gentle pressing, short cold clarification, 15 to 20 days fermentation in steel, ageing in stainless steel until spring – no intervention that does not serve the precision of this rare wine.

Dunico – unique in the dunes. The name already reveals what distinguishes this wine from all other Primitivo: It comes from vineyards right on the coast, where sandy soils turn into dunes and the vines still grow on their original rootstock, ungrafted, ungrafted, like before the phylloxera catastrophe. It is an absolute rarity today, as most of these coastal vineyards fell victim to the "holiday home building frenzy". What remains are a few plots with ancient bush vines and extremely low yields, which produce a Primitivo of exceptional intensity and concentration. Sandy soil protects against phylloxera – and gives the wine a unique minerality and elegance that is rarely found in Primitivo. The grapes are harvest at the end of August, earlier than all other crus, as the grapes ripen more quickly here due to the proximity to the sea and the warmth of the sand.

Disanfrancesco – di San Francesco. Two plots in La Morra that bear the name of St Francis and are located right next to Brunate, the famous MGA from which the great Voerzio Baroli come. If you want to understand what that means, you just need to know: Roberto Voerzio is considered one of the producers with the lowest yields in the entire Barolo zone. Less than one bottle per vine. The first vintage of Disanfrancesco was released in 2001 – when Voerzio made the decision to vinify his best Nebbiolo below the Barolo appellation: more accessible, drinkable earlier, but still with the relentless vineyard philosophy of the house. South-east exposure, around 450 metres, 6,000 to 8,000 vines per hectare, maximum 1.5 kilograms per vine. Natural yeasts, steel, then 12 months in tonneaux at 30% new, followed by a further 8 months in 25-hectolitre barrels and steel. No filtration, no fining, no intervention.

The first vines were planted in 1952 on the ridge that today gives the wine its name. Poggio Lombrone – the hill overlooking the Ombrone Valley. Seventy years later, some of these vines are still standing. Their yield is low, their concentration exceptional. Whoever says cru means exactly that. The vineyard lies at 300 metres, the soils are tufaceous clays and calcareous marl slate – maremma terroir in its wildest and most concentrated form. Long fermentation in open wooden conical fermenters with manual punching down, complete malolactic fermentation, then 18 months in 30-hectolitre oak barrels, followed by at least 24 months in the bottle.

The south-eastern tip of Montalcino – near Castelnuovo dell'Abate, at an altitude of 350 to 380 metres, surrounded by oak forests and olive groves – is known for Brunello of extraordinary elegance. On this marl-limestone soil with layers of clay, where sea breezes and the cool nights of Monte Amiata speak the same language, the Spina family has spent four decades quietly building up a vineyard that produces more from a few hectares than some do from twenty. The Rosso di Montalcino is Sesta di Sopra's finger pointing: what is possible when Brunello is still waiting. Fermentation in temperature-controlled steel tanks, maturation in French barriques – more accessible and fresher than its big brother, but with the same roots, the same limestone, the same signature. The difference lies in the timing, not the ambition.