Formats

A Barbaresco with a lot of personality, in which body and tannin structure are well balanced by floral scents of undergrowth, mint and eucalyptus.

With "Capo Martino", Silvio Jermann not only pays tribute to the vineyard of the same name in the municipality of Dolegna del Collio, but also to his father Angelo – and thus to the origins of the family winery. It is a white wine of great cultural depth, a cuvée of indigenous varieties such as Ribolla Gialla, Malvasia Istriana, Picolit and Friulano, complemented by smaller proportions of other traditional varieties. The 2022 vintage was characterised by stable weather conditions with plenty of sunshine, which gave the grapes ripeness and expression – but without losing the typical freshness of the hills around Capo Martino. After the harvest, the grapes are destemmed, gently pressed and fermented spontaneously. Maturation takes place for around a year in large wooden barrels on the fine lees, with each component maturing separately before finally being blended into a cuvée. The result is a wine of quiet complexity and timeless elegance.

The youngest of the Produttori cru wines, which saw the light of day in 1978. The palate reveals ripe, silky fruit and an important structure.

Lisini's vineyards are located between Sant'Angelo in Colle and Castelnuovo dell'Abate on the inner edge of the Sesta area and are cleansed by the constant breeze from the Tuscan coast. The stony soils with a significant proportion of limestone and the altitude of over 300 metres help to maintain the freshness of the wines.

The vineyards in Gaiole and Greve form the core of the blend, with a hint of fruit from Radda. On the nose, floral aromas and red fruits in the super-classic, medium-bodied style that is so typical of the Querciabella style today. Rose petals, lavender, mint and sweet raspberry fruit take centre stage. Brilliant medium ruby red colour. Enormous density on the palate, firm fruit body, with great youthful, fresh temperament, paired with a certain finesse and elegance. Finishes long with notes of juicy red berries, great! SUPERIORE.DE

Brilliant and vertical, it retains its characteristic floral note and the freshness of the fruit typical of the terroir.

The annual production of this boutique winery on Etna is just 9,000 bottles. At an altitude of 950 metres above sea level, the one and a half hectares of vines are divided into eight tiny plots and have been gradually bought up by the well-known Oenologist. The area is planted with Nerello Mascalese bush vines, which have been spared the phylloxera phylloxera and make their way through the lava-covered terraces.

As always, Vietti's outrageously priced "entry-level" Barolo (formerly Castiglione) is based mainly on grapes from Ravera, with smaller portions from Ginestra, Mosconi, Bricco Ravera (in Monforte), Le Coste, Costabelle, Meriame, Briccolina and Codana. Ruby red colour of medium intensity. The nose is explosive, opulent, persuasive and immediate. Notes of plum, red and ripe black cherry, black cherry, rose petals and tobacco are perceptible. The palate is classic, rich, powerful, with notes of alpine herbs and a leathery finish. The tannin is already well integrated. Especially in the peak year 2021, this wine is an absolute insider tip in the winery's incredibly terrificBarolo line-up every year, and not just because of its price. SUPERIORE.DE

Produced in small quantities, Vallocchio clearly stands out from pure Brunello di Montalcino. Darker, deeper and more mystical, it shows notes of ripe blackberries and plums, complemented by exotic brown spices and a hint of lemon confit. Its texture is like velvet stretching across the palate, black-fruited and ripe, underpinned by minerals and cooling herbal notes. It is youthfully monolithic and dense, revealing its austere tannin core only towards the end, where notes of black tea, liquorice and a hint of cocoa emerge. SUPERIORE.DE

Marc de Grazia made Etna history when he rediscovered the forgotten volcanic slopes over two decades ago. His Etna Rosso – the "calling card" of the estate – today combines grapes from various locations between 600 and 900 metres above sea level, where Nerello Mascalese grows on ancient volcanic soils. The vines grow on the cool northern slopes of Mount Etna, surrounded by black pumice and lava rock – a terroir that lends each sip its unmistakable mineral signature.

Neris Edel-Rosso was born with the purchase of a very special vineyard. True to the winery's philosophy of only producing wines from the best terroirs around Montalcino, the small 7-hectare plot with over 45 years of vines was finally acquired in 2018. This was preceded by over 40 years of friendship with the previous owners, with whom Giovanni Neri planted the vines and nurtured and cared for them over the past decades. Incidentally, the best grapes from this vineyard have been used for a small quantity of the Brunello di Montalcino of the same name since the 2018 vintage.

Poggio San Polo's Brunello is a selection of the best grapes from the estate's various vineyard sites. It opens very engagingly with dark fruit, including plenty of black cherry and dark plum, rounded off by aromas of undergrowth, rose petals, new leather and wild mint. Pleasing texture, suppleness and silkiness on the palate, refreshed and carried by a well-presented, refined Sangiovese acidity. Dark berry flavours, long, deep and with a slightly mineral final. SUPERIORE.DE

A fruity and graceful Barbaresco. The loamy soils give it a firm backbone and strong tannins.

100% Carricante of incredible elegance and purity, its subtle aroma of herbs and citrus fruits is complemented on the palate by a wonderful minerality and salinity. A white wine full of expressiveness and finesse! SUPERIORE.DE

A white legacy from the volcano: with the Alberelli di Giodo Carricante, Carlo Ferrini shows that great white wines do not have to come from the north – but from the east of Sicily. The vines grow at around 870 metres above sea level in the Contrada Volpare on the south-eastern slopes of Mount Etna. It is a barren, high-altitude single vineyard with a view of the Ionian Sea, characterised by porous lava soils, layers of ash, basalt fragments and permeable volcanic sand. The Alberello system with low, free-standing vines forces the plants to root deeply – each vine wrests its own language from the soil.

When Eugenio Palumbo, cellar master at Vietti, described the summer of 2022, he found a phrase that has echoed through the Langhe ever since: "Barolo grapes are usually harvested in wellies, not Crocs." A hot, dry year – the grapes were harvested 15 days earlier than usual, and the decisions made in the vineyard made all the difference. As in every year, grapes from around twenty different parcels flow into the Barolo – those portions that remain after selection for the single-vineyard wines. In 2022, a rare twist was added: this time, the Brunate, Cerequio and Villero vineyards were not released as independent MGA wines. Not the second selection, but their entire harvest was therefore channelled into this wine. Palumbo himself calls the result "a kind of super single vineyard" – and he is right.

Anyone who knows the south-east of Montalcino knows: no sea breezes, no proximity to the lake, no soft light. Monte Amiata reigns supreme here – the extinct volcano in the background, which breaks the winds, intensifies the temperature fluctuations between day and night and gives the soil its unmistakable character: Galestro slate, gritty, barren, rich in minerals. Oaks and holm oaks stand between the vines, where elsewhere cypresses or olive trees characterise the landscape. Poggio al Granchio – the "crab hill" – lies at 380 to 450 metres, south-east exposure, the historical heart of the appellation. Val di Suga acquired this vineyard in 1999, thus completing a triangle that no other producer in Montalcino possesses. The grapes are harvested by hand in crates, in micro-zones, and the optical selection is uncompromising. In the cellar: fermentation for ten to fourteen days, followed by intensive post-fermentation maceration at 30 degrees for twenty to twenty-five days – this is where extract, density and colour are created. 2021 was particularly favourable for the Poggio al Granchio. The influence of Monte Amiata mitigated the dryness of the summer, while the long autumn ensured even ripeness.