Formats

Anyone looking for the truth in Sangiovese will find it here: Laura Brunelli's Montalcino has been a stunning wine full of vitality, life and energy for years. It displays an almost outrageous degree of clarity and openness. It unfolds brightly and radiantly with lasting purity, elegance and length. This Brunello shows extreme precision and focus, both on the nose and in the mouthfeel. Wild berries, blue flowers and liquorice come together in perfection, and it is impossible to surpass this quality at this price. SUPERIORE.DE

Neromàccarj is the broodingwine from Gulfi's high-quality Nero d'Avola range. The vines are rooted in the single vineyard Màccari, a barren hilly landscape near Pachino, where calcareous clay, volcanic rock and sea breezes create a powerful, yet always balanced microclimate. The vines are ungrafted, some are over 50 years old and yields are low. The harvest by hand and the wine is matured in the traditional way: a long maceration period followed by two years of ageing in used barriques and large wooden barrels. All this with organic care – and a firm determination to bring the best of the variety into the glass.

Serralunga d'Alba is not a place for compromises. The soil here – calcareous marl soils, millions of years old, compacted and rich in minerals – forms Barolos with a structure and depth that simply cannot be found elsewhere. The MGA Cerretta is located on the south-eastern slope of the municipal area, at an altitude of 350 to 365 metres, in the zone that winegrowers and critics have appreciated for generations for its extraordinary combination of power and finesse. The Rosso family has been cultivating these vineyards since the 1890s – first Giovanni, then his son Davide, who took over responsibility in 2001 at the age of 27 and since then has made a single sentence the guiding principle of his work: Wine should be a perfect reflection of its terroir.

Brunello di Montalcino has been produced at the Argiano estate since 1888. This means that this estate has been there from the very beginning, when this grape variety, this place and this name began to write one of Italy's greatest wine stories. More than a century in a single location, guided by a single conviction: "Il Brunello è l'anima di Argiano – elegance, finesse and identity." Sant'Angelo in Colle lies in south-western Montalcino, the warmest and most distinctly Mediterranean part of the appellation. The soils consist of marl, ancient clays and limestone in high concentration – compact and mineral-rich – a site that lends the Sangiovese a depth quite different from that of the soils to the north. Organic cultivation, limited yields, vines between 15 and 60 years old.

A Negroamaro with a grand gesture and deep expression: Gianfranco Fino's Jo comes from over 50-year-old Alberello vines, rooted in calcareous and clayey soils not far from the Ionian coast. The 2022 vintage was characterised by heat and drought, but the deep roots of the old vines ensured balance and ripeness. The meticulously selected grapes are fermented spontaneously and matured in French barriques – with the aim of achieving maximum origin and texture.

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.

"From the most important grape variety in the Langhe comes a wine that is an introduction to the king of wines." This is how Chiara Boschis describes her Langhe Nebbiolo – and this modesty is programmatic. The winery is located in Castiglione Falletto, one of the seven Barolo communes, overlooking vineyards such as Via Nuova and Mosconi. The Langhe Nebbiolo comes from its own vineyard and the so-called "fasce di rispetto" – those rows that border on conventionally cultivated neighbouring vineyards and are treated with particular care in terms of organic farming. 100% Nebbiolo, soils of calcareous clay in characteristic pale grey and pink-coloured rock – the same geological basis as the Barolo vineyards.

At Pelissero, "Tulin" not only stands for a vineyard, but also for a claim. The extremely rare Barbera from this parcel is not a by-product of the Nebbiolo-heavy winery, but an independent, uncompromisingly sophisticated interpretation of the Barbera grape variety. In a year like 2021, which united structure, freshness and concentration in a rare balance, this wine reaches a level that sets it apart from the crowd - and clearly places it in the rank of an exceptional wine. The vines grow on calcareous marl with blue clay - a constellation that combines maturity with tension. The yields are low, the selection strict. Tulin is matured for around 18 months in French barriques, with the necessary time and care to get the best out of the grape variety - not more fruit, not more wood, but more depth and complexity.

When Zefiro Pieri saw the old farmhouse in the hamlet of Sesta in 1950, between centuries-old olive groves and the rolling hills south of Montalcino, he knew that this was where he would stay. He planted the first Brunello vines, initially selling the grapes to others – until his grandson bottled his first own wine in 1991. Today, Claudio Monaci and Silvia Batazzi are the fourth generation to run the estate, while their daughters Caterina and Emma are already waiting in the wings. Sant'Angelo in Colle, just a stone's throw away, is considered one of the finest Brunello locations: volcanic, stony soils, permeable and warm, while the Orcia Valley carries the sea breeze from the Tyrrhenian Sea 45 kilometres away to the vineyards. Claudio and Silvia select the best Sangiovese grapes of the vintage for their Riserva. Spontaneous fermentation in concrete with the vineyard's own yeasts, followed by 40 months of ageing in large vats – time enough to gain depth without losing the fruit. The 2019 epitomises a classic vintage in the best sense of the word: concentrated yet lively, with that balance that only comes about when cool nights and Mediterranean warmth play in harmony.

2019 was a strong year in Montalcino and this vintage shows balance and proud character. Opens with bright cherry fruit, menthol, balsamic herbs, minerals and soft earthy tones. On the palate, mint and sage form the backdrop to bright cherry with a hint of sweet spice. It's feminine and remarkably pretty, showing red fruits with savoury minerals and inner flowers that accumulate towards the finish. The tannins are round and nuanced, classically dry but in no way fatiguing or austere. This symmetry and great length are simply fascinating. SUPERIORE.DE

The Nero d'Avola grapes for the very rare Sultana come from a steeply sloping, bush-shaped vineyard facing north-west. The soil here is white with a limestone matrix, rich in minerals and drainage capacity. The pronounced slope and very poor soil reinforce the pedoclimatic characteristics in which the Nero d'Avola plants find a natural habitat. It is an extreme terroir, a combination of environmental and human factors, that distinguishes the Sultana vineyard from other vineyards. The light reflected by the white soils enhances the characteristics and ultimately the quality of the grapes from the vineyard. SUPERIORE.DE

Standing on one's own two feet is regarded as a sign of maturity. The bush vines at the Caselle vineyard have been doing just that for a long human lifetime – quite literally: they are ungrafted, never having been grafted, as was common practice everywhere before the phylloxera plague and is now a rarity. Here, 100% Carricante is grown at 950 metres near Milo on the eastern slope of Mount Etna. The soil is fertile, with layers of minerals and salts, pumice, lapilli and fine, light ash. The estate attributes the wine's high acidity to these soils, and its salinity to the proximity of the Ionian Sea. It covers just half a hectare, yielding around 650 bottles a year.

When Rita Tua and Virgilio Bisti bought a farmstead in the village of Notri, south of the medieval town of Suvereto in the Colline Metallifere, in 1984, they had no wine plan. They wanted nature, peace and quiet, a piece of land. The passion for wine changed that – slowly, inevitably, as it always does. The first vintage of Giusto di Notri was produced in 1992, named after San Giusto, the patron saint of Suvereto, and after the location of the estate itself. Eight years later, her Redigaffi was the first Italian wine ever to receive 100 points from Robert Parker. Tua Rita had redrawn the wine map of the Maremma.

Walter Massa's single-vineyard Timorasso Montecitorio is produced through cold maceration lasting approximately 40 hours, followed by fermentation in stainless-steel tanks for approximately 12 months, during which the lees are stirred regularly for approximately 12 months.

Named after the man who turned his film-loving father's dream into one of Tuscany's most respected estates, this wine embodies the essence of a twenty-year project: the complete replanting of the Sangiovese vineyards at Le Macìe, with the aim of capturing the soul of the terroir in its purest form. Sourced from the exquisite "Le Terrazze" vineyard, where Miocene limestone-marl soils at altitudes of 265 to 360 metres provide the ideal conditions, this 100% Sangiovese yields a Gran Selezione of exceptional complexity. The hand-picked grapes undergo ten days of alcoholic fermentation, followed by 15 days of maceration, before the wine is aged for 18 months in French Tronçais barriques and a further 20 months in the bottle.

Gallule – a name that drifts over the hills of Castellina like a gentle breeze from times long past. It is the Lombard term for what was once the heart of this magical place: the "galla", the acorns of the centuries-old oak trees that dominate the vast valley at the foot of the hills. Here, where as early as 994 the son of the Lombard King Berengario bestowed this land upon his bride as a wedding gift, one of the region's most exceptional Chianti Classico wines is produced today. The vines that breathe life into this Gran Selezione are rooted in terraces laid out by human hands centuries ago – stone witnesses to a time when viticulture was still a craft. These UNESCO-protected terraces, nestled amongst olive trees and cypresses, create a microclimate of unique harmony. The galestro-rich soils, interspersed with limestone and sedimentary pebbles, allow the Sangiovese roots to penetrate deep into the earth and extract the minerality that gives the wine its unmistakable character.

Walter Massa's single-vineyard Timorasso Costa del Vento is made by a cold maceration of about 40 hours, a subsequent fermentation of about 12 months in stainless steel tanks under regular batonnage of the yeast for about 12 months. It is stronger and richer than the basic Timorasso and therefore needs more attention and further bottle ageing.

Macrina shines in the glass in a clear straw yellow colour with a subtle green hue. The bouquet exudes enchanting notes of fresh white flowers and green apple, carried by an elegant, persistent freshness. On the palate, the wine displays lively acidity, a juicy fruit structure and a distinctive mineral note that stylishly accompanies the floral and fruity accents. The transparent, clear ageing in stainless steel emphasises the pure varietal and origin presence. A juicy Verdicchio with elegant finesse and a drinkable balance. SUPERIORE.DE

"The 2020 expresses itself through opulence, intensity, fruit and softness, but also manages to emphasise the depth and freshness, the floral notes, in an enveloping and elegant balance." Francesco Ripaccioli

When tasted blind, it literally screams Syrah, and for all the right reasons: Lamb, steak and charcuterie are present in abundance. Behind this are more vegetal nuances, such as blackberry leaves and juniper berries and, of course, blackberries and blackcurrants. The palate is very dense, cleanly structured, deliciously flavoured with ripe black fruits and earthy notes. Velvety tannins and a long, harmonious final form the impressive final. SUPERIORE.DE

1989 marks the year of origin of the St. Michael-Eppan Winery's most famous wine. Cellar master Hans Terzer created the Sauvignon Sanct Valentin as the flagship wine of the top-tier range of the same name: selected plots on the slopes of the Mendel Mountains, strict quality guidelines, low yields and intensive manual labour. Since then, it has been regarded as one of Italy's most award-winning white wines – a title it continues to earn year after year. Today, the responsibility lies with Jakob Gasser, who upholds this legacy with the same care and attention. The vineyards on the foothills of the Mendel Mountains benefit daily from the fallwind – the cooling evening breezes that preserve freshness and aromatics and lend the Sauvignon its characteristic minerality. Hand-harvested, cold maceration of the skins, fermentation in stainless steel, ageing on the fine lees. Precision at every stage, with no intervention that masks the expression of the terroir.

Solicchiata, northern slope of Mount Etna, 800 metres. The Faro family has dug deep into the volcano here since 2005 – literally, because the sandy soils of weathered lava rock allow roots to travel far. 100% Nerello Mascalese, Alberello, vines between 50 and 65 years old. Hand-picked, two weeks of maceration, three months in fine-grained oak barrels. Not a wood wine – a classic red volcanic wine.

In 1996, Elisabetta Geppetti purchased a hillside near Pereta. She named it Poggio Valente – the capable hill, the brave hill. A name that says it all. The vineyard lies at an altitude of 280 metres, facing south-west, on sandy soils over sandstone bedrock with clay interlayers – a soil that lends the Sangiovese precision and elegance rather than weight and power. Elisabetta wanted something different here: a single-varietal Sangiovese cru in the Burgundian tradition, a wine that speaks of its vineyard and nothing else. In 2014, she took a decisive step: Poggio Valente left the Morellino appellation and has since been classified as Toscana IGT. This is no step backwards – quite the opposite. It is a statement. This wine is greater than its designation of origin, and Elisabetta did not want the lack of international recognition of an appellation to limit her ambition.

Le Macioche takes its name from the root of the strawberry tree, the corbezzolo – known as "la macioca" in the local dialect. It is precisely this shrub that forms the woods surrounding the small, approximately six-hectare estate, three of which are classified as Brunello vineyards. For several years now, a new, simple logo has symbolised this deep-rooted connection: a macioca root burrowing into the ground – a symbol of the vine's strength and its connection to the land, conceived in a modern spirit yet firmly anchored in the tradition of Montalcino. The vines are situated at an altitude of 420 metres, facing south-southeast, on soil rich in galestra. They are trained using the Guyot system, with yields deliberately kept low through summer thinning, and fermentation carried out exclusively with indigenous yeasts. The alcoholic fermentation of the Brunello takes place in traditional wooden vats – a process that lends depth to the Sangiovese Grosso without over-aggressively manipulating it.