1.5 liters | Magnum

The structure of Cabernet Sauvignon, the spiciness of Cabernet Franc, the power of Syrah and the softness of Merlot combine here to create a red wine full of character, Mediterranean aromas and elegance. Dark red with a violet edge, fresh fruit bouquet of pomegranate and red currant with balanced hints of thyme, bay leaf and cedar. Initially very fresh and powerful on the palate with memories of raspberry and redcurrant, then round and harmonious, well structured and with soft tannin. SUPERIORE.DE

SP68 Rosso is perhaps Arianna Occhipinti's most direct expression of terroir, grape variety and philosophy. The Frappato and Nero d'Avola grapes come from organically farmed plots on limestone and sandy soils at an altitude of 280 to 290 metres. Fermented with natural yeasts in concrete, aged for six months in cement tanks, bottled unfiltered – no intervention, no embellishment, pure essence.

Some wines are not created out of planning, but out of respect for what old vines can give. In Neive, where the Pola family has run the Fontanabianca winery since 1969, there is a plot of Barbera vines that have taken root in the limestone and clay soils for half a century. From these old vines – uncompromisingly selected and only vinified in exceptional vintages – brunet is the result: a Barbera wine of such concentration and structure that it redefines the conventional notions of this grape variety. The limited production is bottled exclusively in magnums, a format that gives the wine the space to develop that its density and complexity demand.

Bucine, Valdarno di Sopra – where the Arno meanders through rolling hills between Arezzo and Florence, Fattoria Petrolo lies at an altitude of between 250 and 500 metres. In 1988, Lucia Bazzocchi Sanjust wanted a wine that would convey the true identity of this terroir: Petrolo's "Château", a tribute to the centuries-old Tuscan tradition of blending French grape varieties with Sangiovese. As early as 1834, Giorgio Perrin, an agronomist of Swiss origin and owner of Petrolo, reported in the *Giornale Agrario Toscano* as early as 1834 that it was customary in Chianti to blend "uve francesi" with Sangiovese, not to alter the quality, but because the terroir takes precedence over the grape varieties.

On the Costa degli Etruschi, where the Maestrale blows in from the Tyrrhenian Sea and the waves crash just ten kilometres away, Massimo Piccin has been realising his dream of the perfect Bordeaux blend since 1999. Under his visionary hand and the advice of the renowned OenologistCarlo Ferrini, the modest farm in Castagneto Carducci has grown into a 40-hectare vineyard that is now one of Bolgheri's most respected addresses. Volpolo embodies the pure essence of this exceptional location between the municipalities of Castagneto Carducci and Bibbona; the name is a tribute to the ancient Tuscan grape variety Volpola and at the same time an expression of the deep roots in the Bolgheri terroir. This organically certified cuvée of Cabernet Sauvignon, Merlot and Petit Verdot thrives on the estate's 27 different soil types – a mosaic of sand, clay, limestone and sea pebbles, which owes its mineral richness to the former marshlands. The proximity to the sea provides the vines with the constant ventilation and intense light that allow Bordeaux varieties to mature to unimagined complexity.

A little marvel, perfectly balanced with complex aromas of tropical fruits, apples and honey. A highly intriguing natural white wine that is far more than just a light-hearted treat, as it offers an exceptionally full-bodied, well-structured flavour. Fermented with the skins using the red wine method. A deep yellow colour with golden highlights. An intense bouquet of dried herbs, incense, candied lemon peel and a hint of bitter orange. On the palate, fresh citrus notes, an exciting acidity profile and a robust structure lead into a very long finish, crowned by a hint of bitter almonds. Highly complex and a wonderful accompaniment to food – be sure to let it breathe! SUPERIORE.DE

La Rosé de Manincor is produced using the traditional saignée method – by drawing off the juice from the estate's finest red wine batches. The grapes come from the Manincor, Seehof, Panholzerhof and Mazzon vineyards, situated at altitudes of between 250 and 500 metres. Rich clay soils, interspersed with limestone gravel and glacial rock deposits, define its character. The composition of the cuvée varies slightly from year to year – in 2025, it consists of 30% Cabernet Franc, 25% Merlot, 20% Pinot Nero, 13% Vernatsch, 4% Tempranillo, 4% Syrah and 4% Petit Verdot. After six to twelve hours of maceration, the must is racked off – that part which makes the red wines more concentrated and gives the rosé its colour, structure and richness of aroma. Fermentation takes place in wooden barrels, partly spontaneously with wild yeasts. The wine then matures on its fine lees for five months, during which time the aromas refine and the creamy texture that characterises La Rosé develops.

With this exceptional Chianti Classico Riserva, the Mazzei family celebrates their famous ancestor Ser Lapo, in whose writings the name "Chianti" is mentioned for the first time. The upper part of the label features a faithful reproduction of one of his writings (from 1398) with beautiful calligraphy. "Don't worry about the cost of this wine, even though it was expensive: its quality will make up for it."

This red wine in Riserva quality is dedicated to Bettino Ricasoli, who wrote down the grape variety mix of today's Chianti back in 1872. But he was much more than that: twice Prime Minister of the united Italy (1861 and 1866), founder of the daily newspaper "La Nazione", agricultural researcher and "father" of the first Chianti product specification. The creation of this wine interprets his tireless determination to create an independent Chianti style that is both traditional and contemporary to this day.

San Giusto a Rentennano – the name is of Etruscan origin, and it embodies the passage of centuries. This medieval estate lies in the southernmost corner of Chianti Classico, where the region meets the upper reaches of the Arbia and the hills become more remote, quieter and rougher. A Cistercian monastery – San Giusto alle Monache – once stood here. In 1204, the Florentines fortified the site as a border outpost against Siena. The underground vaults dating from that period now serve as the cellars of Martini di Cigala. The family has owned the estate since 1914. Luca, Francesco and Elisabetta now run it guided by the conviction that has defined the estate since the early 1980s: Sangiovese needs no shortcuts. It requires low yields, fully ripe harvestand time. Organically farmed since 2006, with green pruning in July and August reducing yields by 30 to 50 per cent. 95% Sangiovese, 5% Canaiolo, harvested by hand.

The farmers of Menfi call it "Burdisi". This is no nod to France – it is dialect. Burdese is the Sicilian pronunciation of “Bordolese”, and it reveals just how naturally Cabernet Sauvignon and Cabernet Franc have become part of this landscape in south-west Sicily. Not as imported goods, but as part of the local vocabulary. Planeta has adopted the name – and turned it into one of the island’s most distinctive red wines. The vines are planted at the Dispensa estate near Menfi, at altitudes of up to 430 metres, in brooding, calcareous soils of medium texture. A site that provides the Cabernets with the necessary coolness to retain their aromatic precision. Limited quantity, selected plots, harvested in mid-to-late September. Aged in wood for a wine made for long ageing.

Maroccoli, around four hundred metres above sea level near Sambuca di Sicilia – where limestone with sandy layers forms the foundation and cool night air from the sea provides finesse, while the days are flooded with Sicilian sunshine. Diego Planeta recognised early on that Syrah on this island could be more than just an international variety: a hymn to the Mediterranean light, dry heat and barren soil that forces the vine to fight. The microfauna here is extremely active, the vines have to conquer their water – and produce grapes of exceptional ripeness and concentration.

Light yellow-green colour, very inviting aroma of pear fruit, melon and delicate grapefruit. Juicy and powerful on the palate, the flavours are reminiscent of white fruit, racy acidity, elegant and mineral. SUPERIORE.DE

For two decades, the white indigenous cuvée Biancosesto has represented one of the most original and stylistically distinctive interpretations of the Friulian white wine tradition – a poetic blend of Friulano and Ribolla Gialla from old vineyards around the historic settlement of Sesto al Reghena. The calcareous marl soils (Ponca) and the cool microclimate of the Colli Orientali provide this classic white wine with complexity and finesse every year.

In 1881, Anton Jermann left the Austrian Burgenland, travelled through the then Slovenian Collio and finally planted his vines in Villanova di Farra in Friuli. One family, three languages, one Ponca – the characteristic flysch soil of marl and sandstone that gives this region its unmistakable character. On the label of Vinnae, a double-headed eagle bears the legacy of this history: found on an old barrel from great-grandfather Anton, a symbol of the Danube monarchy that once ruled here. Silvio Jermann created the name Vinnae in 1983 – as a tribute to the family's hundred years of winegrowing and the birth of his son Michele. From "Vinnaioli", the winegrowers, to Vinnae: the Ribolla Gialla, the variety that the family has been cultivating in this borderland since the 18th century. Today a blend of 90% Ribolla Gialla, 5% each Friulano and Riesling Renano – three indigenous varieties for three territorial souls. Fermentation in steel, six months maturation partly in large Slavonian oak barrels.

It was Luigi Veronelli, the Italian wine revolutionary of the 60s and 70s, who convinced Francesco Giuntini that exceptional single vineyards deserve their own voice. Of all the old Poderi from the Mezzadria period, Bucerchiale has always been the best – a south-west facing amphitheatre in the cooler heights of Rufina, where Tuscany approaches the last foothills of the Apennines. Francesco took the plunge in 1979. While the law still stipulated Trebbiano in every Chianti and the wine world favoured quantity, he produced defiant resistance from pure Sangiovese. A 100 per cent Sangiovese from a single vineyard – a revolutionary act at the time that marked the beginning of the Tuscan Renaissance. In 2022, Vigneto Bucerchiale celebrates its 43rd year and embodies a perfect vision. Spontaneous fermentation in steel tanks at 30-32°C with 30 days of maceration allows every nuance of the terroir to unfold before the wine matures 50 per cent in French oak barrels of 25 hl and 50 per cent in barriques – only 15 per cent of which is new.

Some wines have a history. This one has a founding history. The Terlaner Cuvée (formerly Classico) was already there in 1893, when 24 winegrowers founded a cooperative in the small village of Terlan – with the conviction that more is possible together than alone. Over 130 years later, this idea remains unchanged, as does the wine. 60 per cent Pinot Bianco, 30 per cent Chardonnay, 10 per cent Sauvignon Blanc – the three great white Terlans in an assemblage that cellar master Rudi Kofler describes as compositional logic: Pinot Bianco provides freshness and acid structure, Chardonnay the ripe warmth and fullness, Sauvignon Blanc the fine aromatic play. Not a product of chance, but a wine with architecture. The grapes grow at 280 to 700 metres above sea level, on the characteristic quartz porphyry of Terlan – volcanic primary rock, which gives the wines their salty minerality and exceptional longevity.

The grapes come from the historic centrepiece of the Planeta estate in Ulmo near Sambuca di Sicilia – a vineyard that was planted back in the mid-1980s. The vines are rooted at an altitude of around 250 metres in loamy-sandy soils with a high lime content, not far from Lake Arancio. Deep ruby red in the glass with a purple rim. The nose opens powerfully and invitingly: black cherry, plum, cassis and blueberry, accompanied by cocoa, tobacco, fresh leather and a subtle herbal spice. On the palate, Sito dell'Ulmo is both full-bodied and elegant: dense, with polished tannins, fresh acidity and a long, silky finish. The integration of the wood is finely balanced and the fruit always remains in the foreground. A Sicilian Merlot with format, origin and depth. SUPERIORE.DE

Medium yellow-green, intense floral and gooseberry aromas on the nose, fresh grapefruit, lime zest and basil. Full-bodied on the palate, elegant texture, fine acidity, mineral, racy and very drinkable. A Sauvignon with great varietal character. SUPERIORE.DE

Wonderful, finesse-rich selection of the estate's best Sangiovese grapes. The nose is impressive with its richness: red fruits, dark flowers, fine tar and vegetal notes, traces of blackberry jam. Full-bodied on the palate with subtle extract sweetness, powerful and juicy at the same time, the well-proportioned tannins come into play very well and glide this red elegantly into a long final. SUPERIORE.DE

A wine that made history. When the first vintage of La Selvanella Riserva was presented in 1969, it was a revolution in Chianti Classico – the very first cru from a single vineyard in the entire region. Today, over 50 years later, this Sangiovese classic is still regarded as a benchmark for the elegance and purity of the Radda terroirs. The 50 hectares of the La Selvanella vineyard sit at an altitude of 350 to 550 metres above Radda in Chianti in one of the most privileged positions in the entire region. Wines of exceptional structure and lively acidity are produced here. The perfect south-west exposure and the temperate continental climate create ideal conditions for the capricious Sangiovese to develop its full aromatic complexity.

The grapes for this Supertuscan come from the San Giovanni vineyard near San Giovanni a Cerreto. In the church next to the vineyard there is a painting by Rutilo Manetti depicting St John the Baptist (San Giovanni). Deep ruby red, youthful, rich, dark fruit, berry and cassis flavours meld with French oak. On the palate with deep, subtle fruit flavours and an excellent balance of fruit and tannin, plus some smoke, liquorice and tar. A rich but not too heavy red with excellent structure and great ageing potential. SUPERIORE.DE

Wonderful, deep aroma of dark wild cherries, crushed raspberries, pomegranate, roses and peppery herbs. Dense but not heavy on the palate, long and pure with multi-layered subtle fruit flavours. Salty minerals and violet blossom emerge on the finish, along with nuanced tannins that create a classically dry feel on the elegant finish. This wine is already an absolute pleasure to drink, and although it tastes great now, it will continue to refine in the bottle for several years. A sensual and enjoyable wine, 60 per cent Nero d'Avola from oak barrels and 40 per cent Frappato matured in a vitrified cement vat. SUPERIORE.DE

An outstanding red wine with origin and personality: "Vicorosso" combines 80% Merlot with 20% Refosco dal Peduncolo Rosso - a cuvée that embodies international elegance and regional expression in equal measure. The grapes come from old, slow-growing vines on the typical Ponca soils between Prepotto and Buttrio. After selective hand-picking, the wine matured for around 15 months in French barriques before harmonising for a few months in the bottle. Dense ruby red in the glass with violet reflections. The rich bouquet of black cherry, blackberry and plum is finely underpinned by violets, liquorice, tobacco leaf and graphite. The palate combines juicy fruit, fine-grained tannins and lively acidity in great balance, supported by a hint of salty minerality on the finish. The wine has a precise, compact and stimulating effect at the same time - an (almost) modern Friulian red wine with depth. SUPERIORE.DE