0.75 liter

The world-famous Gewürztraminer Nussbaumer has been a real benchmark for years and is also a convincing wine in terms of longevity. Bright yellow in colour with greenish reflections. Typically perfect, complex and deep, but also agile and fresh with beautiful nuances. A broad bouquet of rose petals, smoke and oriental spices. On the palate it flows silky smooth, velvety and spicy, lingers for a long time, great! SUPERIORE.DE

The Ghezzi family has been cultivating the extensive estate on the south-western slope of Montalcino since 1957 – 530 hectares in total, 50 of which are planted with Sangiovese Grosso alone, on clayey-limestone soils with silt and fossil inclusions. A Brunello that combines the power of the south with the elegance of careful clonal selection comes from this sunny, warm location on the Ombrone. 20 to 30 days of maceration, fermentation at 26–28 °C, followed by 24 months in oak barrels and a full year of ageing in the bottle. The 2021 vintage is considered a classic great Annata: late frost in April noticeably reduced the yields, a warm but never overheated summer and two saving August rains brought the grapes to full, slow phenolic ripeness.

For over 60 years, the Produttori del Barbaresco have stood for an uncompromising approach to quality, supported by over 50 winegrowers who contribute their best grapes from Barbaresco, Neive and Treiso to the community. The Barbaresco 2022 is a prime example of collective precision and classic style: the Nebbiolo grapes come from selected communal vineyards, some of which are adjacent to the crus, on chalky and clayey soils. Vinification was carried out traditionally: a long maceration period, ageing for 24 months in large Slavonian oak barrels, followed by a further resting period in the bottle.

The Brunello di Montalcino "50 anni" is much more than just an anniversary bottling – it is Elisabetta Gnudi Angelini's emotional homage to half a century of Caparzo history and at the same time her legacy for the future. In 2020, the year of its 50th anniversary, she deliberately chose this exceptional vintage to embody the essence of what Caparzo has stood for since 1970: the combination of tradition and innovation in the service of one of the world's greatest terroirs.

Intense "statement wine" from the south-west coast of Sardinia: Barrua combines 85% Carignano with Cabernet Sauvignon and Merlot – a powerful composition from old vines on calcareous sandy-clay soils close to the sea. The grapes are carefully harvested by hand, vinified separately and then matured for 18 months in French barriques. After a resting period in cement tanks and several months in the bottle, the wine is now impressively balanced.

The Sauvignon vines thrive between 400 and 800 metres above sea level on weathered dolomite rock with a south-south-west exposure. The extreme altitudes of the Haas vineyards ensure pronounced day-night temperature fluctuations, which give the Sauvignon the aromatic intensity for which Franz Haas is known throughout South Tyrol. The mineral terroir of weathered dolomite rock has a lasting influence on the character. The vinification follows a precise concept: after a night of maceration at low temperatures, the grapes are gently pressed. The must ferments partly in stainless steel tanks, partly in barriques and then matures for eight months on the fine lees – a period that goes far beyond the usual and gives the wine remarkable depth and complexity. This long maturation period on the lees gives it the creamy texture that sets it apart from the classic lean Sauvignon profile.

Finely structured Rosé Millesimato with elegance and depth – the essence of time in every sip. The cuvée of predominantly Chardonnay with a proportion of Pinot Nero reveals its perfection after a long lees contact. Delicate old rose colour in the glass with a subtle perlage. The bouquet combines fine aromas of red berries, particularly redcurrant and raspberry, with delicate brioche and almond notes and a hint of dried rose. On the palate, it impresses with juicy fruit, lively acidity and elegant creaminess. The perlage is subtle, the finish dry, precise and persistent with a slightly salty length. A rosé that is powerful and subtle at the same time – noble, classic, with very good balance. Ideal with salmon, tuna carpaccio, tender veal or as an aperitif. SUPERIORE.DE

In 1975, the Carricante vines were planted, which today bear the Etna Bianco by Giovanni Rosso. Almost five decades of roots in volcanic lava sand, at 730 to 750 metres, exposed to the north-north-east – where the sun has to fight all day and the grapes ripen slowly, cool and with rare aromatic precision. Davide Rosso discovered this spot in 2014 and bought the property two years later. What attracted him was the same logic that guides him in Serralunga: not terroir for the sake of terroir, but one that characterises the wine, without help, without make-up. The soils of the Contrada Montedolce – volcanic sand, ash, mineral-rich subsoil, aerated and drained like hardly any other site on the northern slope – gave him what he was looking for. The old Alberello vines, trained with a double inverted Guyot, bear little. But what they do bear is concentrated. Hand-picked in October. Spontaneous fermentation at cool temperatures in stainless steel for 15 to 20 days. Five months sur lie with weekly bâtonnage. No wood. The vinification is silence – the wine should speak.

Anyone who knows Carlo Ferrini knows that he thinks in clones. 15 carefully selected Sangiovese clones grow on the Podere Giodo in Sant'Angelo in Colle, in the south-west of Montalcino – a location that gives the Sangiovese warmth and maturity without taking away its tension. Ferrini has been working on his most personal project here since 2002, together with his daughter Bianca and cellar master Riccardo Ferrari since 2020. The Rosso di Montalcino is the latest addition to this family history – debut vintage 2024 and clearly positioned from the outset: not a stopgap, but an independent voice. 1.5 hectares at 400 metres, exposed to the south-east, medium-heavy, skeleton-rich soil, 6,600 plants per hectare. The vines are seven years old – young, but already precise in flavour. 13 days of maceration in steel, délestage at half time. Then 12 months of ageing, divided between wooden vats and cocciopesto amphorae, followed by cement. Six months in the bottle. 12,000 bottles – a generous quantity by Giodo standards, but a welcome one for the market.

Uccelliera is not only famous for its outstanding Brunello every year, the Rapace, which has now become an icon, also demonstrates the high quality with which the winery has been delighting wine connoisseurs all over the world for decades. Deep dark ruby red in colour, the aroma spectrum is skilfully balanced with a mix of dark red cherries, plums, liquorice, smoke, spices and menthol. The beautifully cherry-like primary fruit is embedded in a warm texture, the silky tannin skilfully takes over on the sidelines and the wine storms into a long, nuanced and delicately mineral finish. SUPERIORE.DE

Obtained from a small, high-altitude vineyard in the historic San Cristoforo cru site above Neive, this Barbaresco combines terroir depth with contemplative maturity. The clay and limestone-rich soil, the exposed south-east exposure and the late harvest characterise the concentrated style. Three weeks of maceration are followed by a long, patient ageing regime: two years in large oak barrels, a further six months in concrete and then many more years in the bottle – until it opens up with the expression that only time can give.

Sàgana – a resounding name that describes far more than just a wine. It stands for the essence of Cusumano's work in the heart of Sicily, where the Nero d'Avola grape meets the barren expanse of the Monreale hills. The vines grow on calcareous clay soils in the single vineyard Tenuta San Giacomo, whose high-altitude plots are characterised by hot days and cool nights. This microclimate gives the wine density, freshness and remarkable depth. 2020 was a year of balance in Sicily: a warm spring, a dry but not overheated summer and ideal harvest conditions in September. The grapes were harvested when fully ripe, rigorously selected and matured in barriques for around twelve months after temperature-controlled maceration. A further year of bottle ageing completes the structure and gives the wine its polished nobility.

In 1996, Elisabetta Geppetti bought a slope near Pereta. She called it Poggio Valente – the valiant hill, the brave hill. A name that says it all. The site lies at 280 metres, facing south-west, on sandy soils over sandstone rocks with clay inlays – a soil that gives the Sangiovese precision and elegance rather than weight and vigour. Elisabetta wanted something different here: a single-varietal Sangiovese cru in the Burgundian style, a wine that speaks its vineyard and nothing else. In 2014, she made a consistent decision: Poggio Valente left the Morellino appellation and has since appeared as a Toscana IGT. Not a step backwards – quite the opposite. A statement. This wine is bigger than its designation of origin, and Elisabetta did not want the lack of international recognition of an appellation to limit its ambition.

The youngest wine from the house of Manetti – and yet one that bears Montevertine's signature like a second skin. Pian del Ciampolo is more than just an entry-level wine: it is the accessible side of the uncompromising philosophy for which Sergio Manetti gave up the Chianti Classico DOCG in 1981 because he refused to blend white Trebbiano into his Sangiovese. This wine comes from parts of the two great bottlings – le Pergole Torte and Montevertine – as well as from grapes from younger vines. What would elsewhere be called a second or third wine is here pure Sangiovese character in its freshest form.

When Brigitte and Bruno Widmer bought the abandoned Brancaia estate near Castellina in Chianti in 1981, nobody could have guessed that this would become one of the defining wineries of modern Tuscany. The very first vintage in 1983 took first place in a blind tasting – the beginning of a success story that daughter Barbara Widmer is continuing today as a qualified Oenologist. The entire winery has been certified organic since 2019, a consistent development of the philosophy that has always applied here: no compromises. The Riserva combines the best Sangiovese lots from both Chianti Classico estates – brancaia in Castellina and Poppi in Radda – supplemented by twenty per cent Merlot. The sites between 230 and 400 metres above sea level bring together different soil structures: Clay in Castellina, sandy loam with a stony skeleton in Radda.

Strongly Nebbiolo-influenced variant of a Langhe Rosso and thus in the impression like a Barolo with the discreetly juicy and fruity component of the Barbera grape. On the nose some cherry and blueberry, then autumn leaves, walnuts and forest floor. Very soft and delicate on the palate, the polished tannins make it seem smoother and more accessible than the Nebbiolo dominance would suggest. A wine of great freshness and complexity, with good structure and made for a long life. SUPERIORE.DE

Le Cupole has been the accessible entry point into the world of the legendary Tenuta di Trinoro since 1995, but "accessible" never means compromise at this visionary winery. In the Val d'Orcia, where southern Tuscany is wild and unspoilt, near Sarteano on the border with Umbria and Lazio, the eccentric scion of the Cinzano empire and nephew of the American painter Cy Twombly created a wine paradise at an altitude of 500 to 700 metres, which was initially thought to be crazy. Le Cupole is made from the same Bordeaux blend as the great Tenuta di Trinoro – merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot –but comes from younger vines on deeper, less extreme soils. The proportions vary depending on the vintage in order to optimally interpret the characteristics of the harvest.

The new name suffix reveals what is important: Praun – which means "brown" in the local dialect – refers to the dark brown, phenolically fully ripe grape seeds and the brownish-woody structure of the stems. A sign of optimum physiological ripeness, a sign of exceptional grape quality. In the sun-drenched Siebeneich near Terlan, at an altitude of around 250 metres, Merlot finds ideal conditions. The warm, fertile alluvial soils of the Adige with their quartz porphyry content and the dry, hot microclimate produce concentrated, storable wines. After fermentation in wooden barrels, the wine matures for around a year in French barriques and large oak barrels – a combination that combines structure with elegance.

After 35 years at the helm of Vietti, Luca Currado and Elena Penna ventured a new beginning in 2023: Cascina Penna-Currado, an artisanal boutique winery in Serralunga d'Alba, founded together with their children Michele and Giulia. A cascina dating back to 1554, once owned by the Marchesi Falletti, with a 360° view over the Langhe – and a wine that epitomises Elena's long-standing passion: Timorasso. The almost extinct, indigenous white wine variety of Piedmont, revived in the Colli Tortonesi, where Sant'Agata fossilised marl – 20 million years old compacted limestone – provide the typical salinity and minerality. The 15-year-old vines grow in Berzano di Tortona on east-facing slopes. The vinification is ground-breaking: spontaneous fermentation with innovative "submerged cap maceration" – the skins remain submerged, which enables perfect extraction without oxidative notes. 40-45% skin maceration, then maturation on the fine lees in clayver ceramic vats, partial malolactic fermentation.

The Vieris vineyard covers 9.4 hectares with predominantly French clones, planted at the highest density: 0.7 kilograms yield per vine. On the same glacial gravel soils in the Isonzo Valley, with the same Bora coolness and the same Adriatic light – but with a yield that forces the wine to search deeper. Gianfranco Gallo deliberately vinifies the Vieris for a creamier texture: less focussed on varietal character, more on terroir. Short cold maceration, controlled fermentation, nine months in large wooden barrels on the lees, natural clarification, no malolactic.