Formats

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, Vietti's cellar master, described the summer of 2022, he came up with a phrase that has been echoing through the Langhe ever since: "Barolo grapes are usually harvested in wellies, not Crocs." A hot, dry year – harvested 15 days earlier than usual, and the decisions made in the vineyard made all the difference. As in every year, the Barolo is made from grapes sourced from around twenty different plots – the portions remaining after selection for the single-vineyard wines. In 2022, there was a rare twist: the Brunate, Cerequio and Villero vineyards were not released as separate MGA wines this time. It was therefore not the second selection, but their entire harvest that went into this wine. Palumbo himself calls the result "a sort of super single-vineyard" – and he's right.

The 2019 Brunello di Montalcino from San Felice shows rich black cherries and plums with sweet spices, cedar shavings and cool mint. The texture is silky, with a polished blend of red and black berries interspersed with savoury minerals. Medium-bodied and youthfully compact, it also shows a taste of what's to come as florals build over notes of liquorice and clove. A web of fine tannins envelop everything they touch with youthful composure as the wine tapers off with violet reflections. This is a very successful interpretation of the top 2019 vintage from southern Montalcino. SUPERIORE.DE

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.

Montalcino is not a homogeneous terroir – it is a mosaic of microclimates, altitudes and soil types that produces completely different interpretations of Sangiovese within a very small area. San Polo lies in the south-east, on the Podernovi hill, where the extinct volcano Monte Amiata shields the vineyards from hot sirocco winds and has left behind pyroclastic deposits that lend the Sangiovese a mineral character found in very few other vineyards. At an altitude of 450 metres, the estate is one of the cooler areas within the appellation – ; large temperature variations between day and night enhance the aromatics and acidity, whilst the dry summer conditions concentrate the berries without stressing them.

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

Bussia was there first. When the Barolo producers began to list their single vineyards on the label, Bussia was already there – the first MGA in the entire appellation ever to be bottled as a single vineyard. Today, covering 340 hectares, it is the second-largest MGA in the Barolo region, and despite its size, it is remarkably homogeneous in terms of soil and character: dense, earthy depth that unfolds into complexity over time. Orlando and Attilio Pecchenino hail from Dogliani, the heart of Dolcetto production in the Langhe. The fact that the brothers, renowned for their fine Dolcetti, also produce a Barolo of such precision is only surprising at first glance. Craftsmanship and terroir are the constants – whilst the grape variety varies.

The southern quadrant of the Montalcino hill follows its own logic: more warmth, more sunshine, and a ripening process that is more consistent and complete than in cooler exposures. Tenuta Campogiovanni is situated precisely here – on medium-textured silt-sand soils overlying sandstone and limestone, in a location that gives the Sangiovese Grosso reliability in poor years and depth in great years. 2021 was a great year – but it began with a shock. A mild, dry winter had brought forward budbreak; by the end of March, the best-exposed vineyards were already sprouting. Then came the April nights. Temperatures dropped below zero, and the early buds froze. Yields were significantly reduced. What followed was a rainy spring, which helped the vines survive a long and very hot summer. The grapes that survived concentrated what they had. Harvest took place from the third week of September through into October.

Quintessence is the flagship of Antica Fratta: a Riserva that is only available in the best years. Monumental depth meets expressive precision. The blend of Chardonnay and Pinot Nero matures for an incredible 60 months on the fine lees before being bottled as an Extra Brut – characterising style, artistic and terroir-connecting. Dense gold in the glass with a fine chalky perlage. The nose reveals notes of candied lemon, grapefruit, brioche, roasted hazelnut and a hint of aromatic herbs. Flavours of apples in caramel, ripe peach and sea salt combine with a subtle minerality in the background. Quintessence is majestic on the palate: powerful, yet with a delicate structure. The fruit appears mature, but always remains vital. The perlage is creamy, the acidity finely and elegantly integrated. The tannin structure and precision form a linear body, supported by great length and cool dynamism. The finish is long-lasting, with delicate notes of bitter almond and salt - a quiet, never loud wine with an impressive effect. SUPERIORE.DE

In the early 1970s, San Felice undertook a project at the Poggio Rosso vineyard that few at the time recognised as groundbreaking: carefully selecting Sangiovese clones – carefully selected, designated for a single plot, with the aim of eventually producing the purest expression of this patch of earth’s terroir. That is now a reality. Fifty years on from those plantings, Poggio Rosso stands as the pinnacle of San Felice’s terroir. The estate, which in 1968 created the Vigorello – the first Super Tuscan made without white grapes – and saved almost extinct grape varieties through the Vitiarium, takes a different, more rigorous approach with Poggio Rosso: no blending, no assemblage, no Pugnitello. Only Sangiovese. Only these plots. Only in the best vintages. A wine that is produced only when everything is just right. 2020 was hot, dry and intense. In south-eastern Chianti, near Siena, the Sangiovese ripened to a concentration reflected in 15% alcohol and an extract that carries the fruit without overwhelming it. The best vintages are no exception here – they are the prerequisite. 20 days’ maceration, aged for at least 20 months in wood.

Cherry-accentuated bouquet with hints of violet flowers, clove, cigar box and a pleasant spicy sweetness. Dense and expressive on the palate, it opens vibrant and multi-layered and then reveals a wonderful load of black cherry, exotic spices and a fine salty vein. The perfectly balanced tannins always provide the necessary balance and give it a racy, very long finish with its extremely refined flavour components. 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

Orlando and Attilio Pecchenino are from Dogliani. The fact that these brothers, who have made a name for themselves as Dolcetto producers, also produce a Barolo of such depth and precision is no contradiction – it is the same approach, applied to a different terroir. The Corsini vineyard in the Bussia MGA, Monforte d’Alba: south-west facing, calcareous-clay soil with brownish marl, Guyot training, 5,000 vines per hectare. At 340 hectares, Bussia is the second-largest MGA in the Barolo region – and was historically the first single vineyard to ever be bottled as such. Despite its size, its soils are remarkably homogeneous, and its character unmistakable: dense depth that unfolds into great complexity over time.

Zitelle Barchetta (only 1,400 bottles) is a refined Sauvignon Bianco from the micro-location of the same name, which is only produced in very small quantities. It is a rich and exuberant expression of the very aromatic grape variety. Barchetta is fermented in oak and matured in barriques for ten months. The result is a wine that is very atypical for Sauvignon Blanc. Its more oxidative style of vinification leads to a creamy consistency, followed by warm notes of summer peach, roasted almonds and passion fruit. Complex, harmonious and very distinctive! SUPERIORE.DE

Ilatro – is the Tuscan name for the wild olive tree (Phillyrea latifolia), which grows in the maquis surrounding the Brancaia estate in the Maremma. An unassuming plant that nobody plants and nobody tends – that is simply there, part of the landscape, part of the scent of this coastal region in hot weather and with the sea breeze. The Ilatraia takes its name because it comes from this place. Not from a vineyard that could have been anywhere. But from here. 40% Petit Verdot, 40% Cabernet Sauvignon, 20% Cabernet Franc on sandy loam soils, without irrigation, beneath the Tuscan coastal sky.

Citadel – in German "the unmarried" – refers to the ancient order of the Sisters of the Unmarried, who owned this land in Buttrio and the surrounding area for centuries. When Paolo Meroi acquired this legendary vineyard, which was once an old clay pit, in 2007, he not only added more vineyards to his portfolio, but also a piece of Friulian cultural history. The Zitelle borders directly on the historic family vineyard "Dominin" and is now considered one of the Grand Cru sites of the Colli Orientali – a terroir that is internationally recognised for wines of exceptional quality and personality.

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.