1.5 liters | Magnum

The Riserva Poggio Lombrone is produced according to traditional winemaking methods and organically. Distinctive bouquet of red fruits, roses, violets and sweet spices. Polished, rich texture on the palate, full of finesse, juicy and with balanced tannins. A great Sangiovese full of character with good ageing Storage potential. SUPERIORE.DE

Radici (the roots) is the epitome of Taurasi and has been a stylistic benchmark for Aglianico from Irpinia since its introduction in 1986. The grapes come from high-altitude, south to south-west-facing vineyards around Montemarano, whose clay and limestone soils of volcanic origin provide depth, structure and longevity. 2018 was a year in Irpinia with a cool spring, warm summer and a long, dry ripening period until the late harvest in November – a classic progression that favoured elegant tannins and precise fruit. Dense ruby red in the glass with a garnet-red rim. The nose reveals Aglianico in all its complexity: black cherry, plum, violet, sweet tobacco, liquorice, dark chocolate and a fine note of tar and graphite.

Nerobaronj is no ordinary Nero d'Avola, but a deeply rooted homage to origin and style. The name plays with the aristocratic title and grape variety – and refers to the self-confident profile of a wine that sets new standards with its concentration and elegance. The grapes come from the south of Sicily, not far from Noto, from old bush vines on calcareous clay soil. Organic cultivation, hand-picking and strict selection ensure a high degree of precision. The wine is matured for 24 months in barriques and tonneaux, followed by long bottle ageing.

The De Ferrari brothers select their Riserva from the oldest vines on the estate's best plots. Ruby red in colour with a garnet hue. The wine opens discreetly with subtle but captivating hints of sage, leather and allspice. On the palate, it is supple and agile and feels confidently extracted, with firm, straightforward tannins, but not overdone. The wood supports rather than imposes on the wine, and the vibrant acidity of the vintage comes through nicely. Long, seductive and delicately spicy on the final. SUPERIORE.DE

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.

"Colour and aroma that tell of blue berries from deep forests, velvety and length that make you forget time. Made from the autochthonous Lagrein grape." Michael Graf Goëss-Enzenberg, Weingut Manincor

"Courageous, stubborn, rebellious" – is how Arianna Occhipinti describes the wine that is most like her. Frappato, this ursicilian grape variety of peasant origin, is rooted here in calcareous sandy soils at the foot of the Monti Iblei. Forty-year-old vines near Vittoria, at an altitude of 280 metres, are cultivated biodynamically. Vinification follows the rhythm of nature: spontaneous fermentation in concrete, thirty days of maceration, then fourteen months of ageing in large Slavonian oak barrels. Bottled unfiltered, the wine retains its lively authenticity.

L'amore mio – my love. Rarely does a wine carry its character so openly in its name. This rosé spumante is Benanti's declaration of love for the Nerello Mascalese – the noble red grape variety that is otherwise synonymous with elegant red wines with a Burgundian grace on Etna. As Metodo Classico, it reveals a completely different, no less enchanting side. The grapes come from the south and south-east slopes of the volcano, where the vines are rooted between 700 and 750 metres in mineral-rich volcanic sands. Hand-picked, whole bunch pressing without destemming, fermentation at 16–18 °C in stainless steel. The base wine rests on the fine lees until late spring, followed by bottle fermentation with selected yeasts. After 24 months on the lees, disgorgement and dosage take place; a further three months of rest complete the maturation.

A clockwork that ticks once a year and strikes once a millennium – designed for 10,000 years. Brian Eno and a group of thinkers founded the Long Now Foundation in 1996 to broaden the view: away from the immediate and towards the long now. Giorgio Pelissero recognised this as the essence of his profession – because there is time in wine. In 1999, he acquired Cascina Tolino between Treiso and Neviglie, steep terrain divided by a municipal border: Only the Nebbiolo on the Treiso side is allowed to become Barbaresco. He combined the rest with Barbera to create perhaps the oldest assemblaggio in Piedmont – only rethought. Vinified separately, ten days of maceration for the Nebbiolo, up to twenty-five for the Barbera, then fifteen months in small oak barrels.

In the gentle hills above Trento, where the Dolomites majestically watch over the Adige Valley, lies a vineyard called Fontanasanta, the "Holy Spring". Here, at an altitude of 400 metres and on calcareous clay soils, Elisabetta Foradori preserves one of Trentino's most precious treasures: the Nosiola, an ancient indigenous grape variety that was once at the heart of the region's wine culture but is now threatened with extinction. Only three hectares are dedicated to this rare variety. Nosiola, whose name is derived from the dialect word "nosela" for hazelnut, requires patience and sensitivity. In wet Alpine years, it can be capricious, but under Elisabetta's biodynamic guidance, it unfolds its full aromatic complexity. The vinification process follows the revolutionary Foradori philosophy: after hand-picking, the de-stemmed berries are placed in Spanish tinajas, where they ferment on the skins for eight months – a process that gives the Nosiola its characteristic golden yellow colour and structural depth. A short maturation in used acacia barrels rounds off the profile.

There are words that tell more than entire stories. Sgarzon: In the ancient dialect of Campo Rotaliano, it means "young shoot", "sapling" and embodies the essence of youthful vitality and the impetuous vigour of new beginnings. This name is the programme for a Teroldego that revolutionises conventional ideas about this powerful grape variety. Just one kilometre from the famous Morei vineyard as the crow flies, but completely different in character, is the 2.5-hectare Sgarzon vineyard. Here, the Noce River has deposited sandy sediments over thousands of years, creating a cooler, more open microzone. While other Teroldego vineyards are already harvesting their grapes, the Sgarzon berries ripen a week longer – a decisive difference that gives this wine its exceptional finesse.

Between light and shade, between strength and elegance, sometimes only a few hundred metres decide the character of a wine. Less than ten minutes' walk from Sgarzon, but geologically in a different world, lies Morei, "the dark one" in the old Trentino dialect. Here, on the warmer, rockier terrain of Campo Rotaliano, Elisabetta Foradori has been writing another exciting chapter in the Teroldego story since 1984. The name says it all: where Sgarzon embodies youthful freshness, Morei reveals the deep, mineral soul of this extraordinary grape variety. The 2.5-hectare plot rests on the ancient riverbed of the Noce, where thousands of years of erosion have left behind a mosaic of pebbles, sand and dolomite rock. This stony matrix stores the heat of the dolomite sun and releases it to the vines at night – a natural heat reservoir that gives Teroldego its characteristic depth and concentration.

From the historic Mosconi cru hillside in Monforte d'Alba: Fides is Pio Cesare's clear commitment to the Barbera grape – for years from a singular parcel, with the strictest yield limits and tiny production. Hand-picked, followed by fermentation in stainless steel with around 30 days of maceration; malolactic fermentation takes place gently in tanks. Ageing: around 20 months in large oak barrels (botti), a small proportion in French barriques – enough to anchor depth and texture without masking the origin.

Monica Raspi remembers: "I took my first steps as a winemaker in the Omino vineyard. The grapes grown here produce the wine that is the absolute benchmark for my very personal interpretation of the Sangiovese grape."

Mauritius – a name that evokes dreams of tropical islands, but here it embodies the ancient Latin name for the small village of Moritzing, where one of South Tyrol's most successful red wine cuvées is produced on warm alluvial soils. At an altitude of just 250 metres, the vineyards in Moritzing and Gries benefit from the Mediterranean microclimate, which offers both the autochthonous Lagrein and the international Merlot optimal ripening conditions. This symbiosis of two grape variety worlds – the alpine vigour of Lagrein with the Burgundian elegance of Merlot – creates a wine of exceptional complexity.

Chianti Classico Riserva Castello di Volpaia is a dark, powerful wine. Black cherry, smoke, liquorice, incense, mocha, menthol, lavender and leather give this virile, brooding Riserva plenty of character. The palate is very aromatic with sweet red cherries, cedar wood and nuances of blood orange, yet very powerful and multi-layered with terrific depth and structure. A dream for Sangiovese lovers. SUPERIORE.DE

This Riserva is only made available each year in very small quantities to hand-picked specialist retailers and top restaurants. Brilliant ruby red colour. Fine raspberry and floral notes dominate the spicy nose. Very juicy on the palate, tannins and acidity are well integrated. Riecines Riserva has length and suppleness right through to the long fruity finish. The elegance and fine melting texture are impressive. Once again, this is Sangiovese at the top level that Riecine is known for! SUPERIORE.DE

1172 – the year in which Volpaia is first mentioned in documents. A small, fortified borgo on a hill north of Radda in Chianti, built as a border fortress between Florence and Siena. Today it is a jewel of peace and beauty and one of the most historic wine villages in Tuscany. Here, where soldiers once stood guard, the Stianti-Mascheroni families now press their grapes within the medieval walls. The bottles mature in the vaults of old churches and almost every cellar contains a tank of organic wine. An entire village dedicated to viticulture. So complete that it becomes poetic again. The Riserva is made from 100% Sangiovese from vineyards between 400 and 600 metres above sea level. One of the highest wineries in the region. Up here, where the air is thin and the nights are cool, Sangiovese develops the elegance and minerality that makes Volpaia so distinctive. Sandstone, clay and sandy-loamy soils with a high proportion of skeleton. Manual harvest in the second half of September, temperature-controlled vinification, then 24 months in French and Slovenian oak barrels.

A Barbaresco with a deliberately classic style: Nubiola is created from a mosaic of six small plots in Treiso, Barbaresco and Neive. Different exposures (east, south, west) and altitudes between 200 and 400 metres meet calcareous marl soils with sandy-clayey veins – the basis for complexity, flavour and length. The vines were planted between 1980 and 2004 (Guyot, approx. 5,000 vines/ha) and deliver concentrated and outstanding harvest.

The name alone reveals the poetry of this vintage sparkling wine. For decades, Perlé has been considered the essence of Ferrari's art, born from a meticulous selection of the best Chardonnay grapes from the Trentino mountains. The grapes for this Millesimato come from altitudes between 300 and 600 metres. Here, where the vines are bathed in mountain sunshine throughout the day but rest at night in the cool mountain air, the Chardonnay develops the mineral depth and aromatic complexity that makes Perlé so unmistakable. The Lunelli family only selects the very best batches – the grapes that most purely reflect the terroir. Perlé matures for almost five years on the fine yeasts – an exceptionally patient maturation period that gives the sparkling wine its characteristic creaminess and delicate yeast notes that harmonise perfectly with the fruity elegance of the Chardonnay.

Intoxicating flavours of yellow fruits, pineapple, nutmeg and the faint memory of clove. An almost magical, bright sweetness on the palate, very complex and long. A great and extremely exciting Gewürztraminer from the registered single vineyard Vigna Kolbenhof. SUPERIORE.DE

"Our Barolo (Classico) has been a successful synthesis of the various characteristics of the Massolino vineyards for over 70 years. Thanks to traditional ageing in large Slavonian oak barrels, we preserve its pure and unadulterated identity and its complex flavours." Franco Massolino