0.75 liter

Kyè – Piedmontese for "chi è?", who is that? The question says it all. Freisa was once one of Piedmont's most important grape varieties, but then it fell into obscurity, supplanted by Nebbiolo, Barbera and Dolcetto. It is no coincidence that Aldo Vajra, of all people, took it seriously again in 1980: in 2004, genetic research confirmed what the old winegrowers had long suspected – Freisa is Nebbiolo's closest relative, and is thought to be one of its parent varieties. The Vajras have been bottling a dry Freisa since 1989 and have thereby sparked a renaissance that is now setting a precedent. The grapes for the Kyè come from Aldo's own selezione massal dating from 1980, planted in San Ponzio at the lower edge of the legendary Bricco delle Viole – the vineyard closest to the estate. Fermentation takes place in stainless steel, after which the wine matures for 26 months in large Slavonian oak barrels.

Pelago is a tribute to the harmonious combination of classic Marche flavours with international influences. The cuvée of Montepulciano, Cabernet Sauvignon and Merlot brings together the best of the region in a finely structured red wine. The grapes are harvested by hand and placed in stainless steel tanks for controlled fermentation before the wine matures for 14 months in Liters barriques and then develops for a further twelve months in the bottle.

This intense and long-lasting Marsala matures for 5 years according to the soleras method in barrels of 50-100 hl. These lie on top of each other, as in sherry production, and the contents of the different barrels and vintages sorted by tiers are regularly blended together. In this way, the older Marsala gives the younger one its softness and maturity, while the younger portion adds freshness and fruitiness.

Bright ruby red with garnet red reflections. Wild bouquet of red fruits, delicate spice flavours and a hint of tobacco and leather. Taut and elegant at the same time, the tannins are velvety soft, with a well-proportioned fruit centre and harmonious spiciness. A skilfully balanced red with a lingering final and good ageing potential. SUPERIORE.DE

Friulano was the wine of Friuli long before anyone planted Sauvignon Blanc, Pinot Grigio or Chardonnay in these soils. The autochthonous variety – long called Tocai until a European court judgement took the name away from it – has a distinctiveness that no other grape variety in this region can replicate: almond-bitter on the finish, floral on the attack, with a velvety texture and an unagitated stillness. Dolée comes from the vineyard of the same name in Mariano del Friuli – two hectares of sandy gravel with reddish silt, exposed to the east-west. Short cold maceration, fermentation at 16–19 °C, nine months on the lees in steel, natural clarification.

Essenze is no coincidence of a name. This Barolo from the appellation's historic heartland does not seek to make a splash, but rather to capture the essence: provenance, typicity and inner depth. The grapes come from selected plots around the village of Barolo itself – including the renowned Cannubi, Liste and Fossati vineyards, whose limestone-rich marl soils and varying altitudes lend the wine a multi-layered character. Following fermentation on the skins, the wine matures for two years in large and small barrels made of Slavonian and French oak – vinified separately according to the character of each plot before the final cuvée is blended.

In Montalcino, the name Ginestreto stands for something special: a Rosso di Montalcino that is more than just the "little brother" of Brunello. Fuligni has been producing this wine for years with a care that has long since earned him a reputation of his own. The Sangiovese Grosso comes partly from younger vines and partly from classified Brunello vineyards – a deliberate selection that gives the Ginestreto the balance between youthful freshness and structured depth that characterises it. The vinification follows the Fuligni philosophy: hand-picking, careful selection, separate vinification of the different parcels. Part of the wine matures for around six months in French Allier tonneaux, the rest in stainless steel – a combination that harmonises fruit and structure.

Flors di Uis means "flowers of the grape" in Friulian – and the name is as precise as a promise. Gianfranco Gallo conceived this wine as a tribute to the diversity of flavours of the Isonzo Valley: not a portrait of a single variety, but an ensemble of three equal voices. 58% Malvasia Istriana, 27% Rhine Riesling, 15% Friulano – all varieties fermented separately, then assembled over eight months on the yeasts in steel. The Malvasia provides the floral fragrance and tropical richness, the Riesling the cutting minerality and freshness, the Friulano the binding character and the delicately almond-bitter finish. No wood to come between the varieties.

La Fabriseria comes across as an elegant, medium-bodied Amarone. Its intensity, tannin structure and density are hard to beat in this price range. Very juicy on the palate, full-bodied and soft, with notes of cherries, cardamom and cloves. And always with the elegant seriousness of the Tedeschi family's great flagship of the same name. SUPERIORE.DE

Bright silver-grey with a persistent, finesse-rich perlage. A wonderful nose of white flowers and light-coloured fruit. Full, broad and creamy elegance on the palate, supported by a delicate interplay of sweetness and acidity. A very expressive and sensual Prosecco Superiore from the top Cartizze vineyard. SUPERIORE.DE

Tramin gave Gewürztraminer its name – and the world has since associated it with lush rose flavours, lychee and a body that likes to be heavy. Martin Foradori-Hofstätter thinks differently. With Vigna Castel Rechtenthal, he shows what this variety can do when the location is right and the winemaker does not stand in its way. The vineyard plot is located on a gravelly hill above Rechtenthal Castle, at the foot of Monte Roen – the highest peak in Tramin at 2,116 metres. The soil is an alluvial cone of dolomite gravel: permeable, cool and mineralised. The Höllentalbach stream intensifies the already fresh downdraughts that blow down from the mountain and significantly lower the temperatures at night. No other Gewürztraminer Tramin grows under such conditions.

From old vines in the best Lagrein vineyards in Gries near Bolzano comes this Riserva, which is strictly limited every year and has a seductively chocolaty, fruity bouquet. Rich, dark purple in colour with a slightly lighter rim. On the palate, it is velvety and elegant with a soft fullness and lively freshness, with further fruity accents on the finish. SUPERIORE.DE

The world-famous Nussbaumer Gewürztraminer has been a true benchmark for years and is also a wine that impresses with its ageing potential. A bright yellow colour with greenish highlights. Perfectly typical of the variety – complex and deep, yet also lively and fresh with lovely nuances. The bouquet offers a wide range of aromas, from rose blossom to smoke and oriental spices. On the palate, it flows with silky smoothness, velvety and spicy, with a long finish – magnificent! SUPERIORE.DE

Since 1957, the Ghezzi family has been managing the extensive estate on the south-western slope of Montalcino – covering a total area of 530 hectares, 50 of which are planted exclusively with Sangiovese Grosso, on clay-limestone soils containing silt and fossil inclusions. From this sunny, warm site on the Ombrone river emerges a Brunello that combines the vigour of the south with the elegance of careful clone selection. 20 to 30 days of maceration, fermentation at 26–28 °C, followed by 24 months in oak barrels and a full year of bottle ageing. The 2021 vintage is regarded as a classic, great 'annata': late frosts in April significantly reduced yields, whilst a warm but never overheated summer and two timely August rains brought the grapes to full, slow phenolic ripeness.

For over 60 years, the Produttori del Barbaresco have stood for an uncompromising commitment to quality, supported by over 50 winegrowers who contribute their finest grapes from Barbaresco, Neive and Treiso to the cooperative. The Barbaresco 2022 is a prime example of collective precision and classic style: the Nebbiolo grapes come from selected municipal vineyards, some of which border the crus, on limestone and clay-rich soils. Vinification was carried out using traditional methods: extended maceration, ageing for 24 months in large Slavonian oak barrels, followed by a further period of rest in the bottle.

A bold "statement wine" from the south-west coast of Sardinia: Barrua blends 85% Carignano with Cabernet Sauvignon and Merlot – a powerful composition from old vines growing on calcareous sandy-loam soils close to the sea. The grapes are carefully harvested by hand, vinified separately and then aged for 18 months in French barriques. Following a period of rest in a concrete tank and several months' bottle ageing, the wine now displays impressive balance.

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.

Oberkerschbaum – the upper cherry orchard. The name encapsulates the everyday nature of mountain life: a farmstead named after the trees that lined its perimeter. What sets this plot apart from the ordinary, however, is its location. The vineyard is situated in Pochi di Salorno, in the Buchholz UGA, on the southernmost border of South Tyrol – where the province meets Trentino. At an altitude of 770 to 800 metres, facing south-west, on purely volcanic porphyry without any limestone content. No other Vigna vineyard belonging to the estate lies at such a high altitude; none has such consistently volcanic geology. The Sauvignon Bianco thrives here under extreme yet precise conditions: an exceptional amount of sunshine, amplified by the altitude; cool nights that slow down ripening and preserve freshness; and soil that transfers the volcano's minerality directly into the grapes. The "Vigna" classification, first introduced for Alto Adige by Paolo Foradori, denotes a plot that is in a class of its own. The "Riserva" designation of the 2023 vintage confirms the extended ageing process.

A Sicilian sparkling wine with grandeur – refined composition, classically vinified and with a clear identity of origin. The Metodo Classico Millesimato Rosé comes from the high-altitude vineyards around Contessa Entellina at an altitude of around 470 metres. The vines – pinot Nero and Nerello Mascalese – are rooted here in calcareous, well-drained soils under the Mediterranean sun, accompanied by cool nights that ensure freshness and aromatic complexity. The grapes are harvest manually, followed by gentle whole-cluster pressing. The first fermentation takes place at a controlled temperature in stainless steel tanks, the second in the bottle using the classic method: 36 months on the fine lees, which gives it depth, mousseux and structure.

There are vintages that make history – and 2023 will be one such milestone for Valdicava. In a decision that prioritises pure perfection over commercial success, Vincenzo Abbruzzese made a choice that only a true purist can make: Not a single drop of the 2023 vintage will leave the estate as Brunello di Montalcino. Instead, the entire precious harvest from the legendary Montosoli vineyards will be channelled into a Rosso di Montalcino of historic significance. What would normally be considered "declassification" becomes a deliberate art form here. All the grapes from the famous vineyards, those that would normally be reserved for the celebrated Brunello and even the mythical Madonna del Piano Riserva, come together to create a Rosso that pushes the boundaries of its category.

The vineyard is called Racciano. Armando Castagno, Italy's leading Vernaccia expert, has carried out thorough research: the name can be traced back to "Fundus Rasianus" – land of the Rasini, a people of Etruscan origin. 2.5 hectares, east-facing, planted exclusively with Vernaccia. The Racciano plot is the sole source of L'Albereta – gran Riserva, the highest expression permitted by the Vernaccia di San Gimignano DOCG. The brothers Giampiero and Stefano, together with their father Mario, who still oversees the work in the vineyard today, have nevertheless decided to treat this wine differently from all the others there. And there aren't many of them.