Formats

Sangiovese in purezza. Wonderfully spicy aroma, dark forest berries and cherries, some graphite and cedar wood. Silky elegance on the palate, juicy, dark berries, paired with an animating interplay of fruit and acidity that really lets the wine dance across the tongue. Percarlo has depth and length as well as potential for many years in the cellar. One of the great single-varietal Sangiovese wines of central Tuscany. SUPERIORE.DE

Wine Solidarity. The term was coined by Elio Altare and six of his colleagues from the Langhe themselves in 1997, when they turned an idea into a structure that continues to function to this day. The seven founders – Altare, Giovanni Corino, Federico Grasso, the Revello brothers and Mauro Veglio from La Morra, Gianfranco Alessandria from Monforte d’Alba, and La Morandina from Castiglione Tinella – formed a pact: each would produce their own wine under the shared name L’Insieme, up to 5,000 bottles per year. And each would pay 5 euros per bottle produced into the shared fund. Not per bottle sold – per bottle produced.

Zottorinoto is not just any contrada – it is a legend among connoisseurs of Etna. Embedded in the historic parcel landscape around Castiglione di Sicilia, this single vineyard rests at 750 metres above sea level, characterised by ancient, barren lava flows rich in basalt, ash and volcanic sand. Wines with a crystal-clear mineral identity are produced here, in which the fire of Mount Etna meets the cool elegance of high altitudes. Only a small proportion of the vines – exclusively Nerello Mascalese – is earmarked for this exceptional Riserva. The vines are deeply rooted in the dark soils, many of them over half a century old, cultivated in the traditional Alberello way. Vinification is carried out with the utmost care: manual harvest in small crates, spontaneous fermentation on the skins for around 30 days, gentle pumping over, long maceration. The wine then matures for 24 months in French tonneaux (partly new), followed by a further 24 months in the bottle. The 2019 vintage was balanced and cool – with long vegetation cycles, ideal ripeness and striking freshness. A year for long-lasting, precisely structured wines.

Of the four Gulfi-Cru, this is the vineyard closest to the sea, less than 700 metres away and only 10-15 metres above sea level. With vines that grow on sandy soils. A beautiful, multi-layered wine that shows the elegant side of Nero d'Avola that few producers are ever able to present. Precise aromas of ripe red cherries, flint, orange peel, lavender and violets. Silky and juicy on the palate, with a refined but very concentrated extract that almost crushes the taste buds, yet remains lively and not at all heavy, giving the flavours of red cherries, raspberries, flowers and minerals beautiful definition and lift. The finish is very deep and long, with very soft tannins, a beguiling aroma and extreme finesse; very Barolo-like. SUPERIORE.DE

Luce is the iconic wine of the estate of the same name and symbolises the harmonious balance between the elegant structure of Sangiovese and the richness of Merlot. The wine marries the tradition and terroir of the Montalcino region with a personal interpretation of this extraordinary land.

Luigi Veronelli would have turned one hundred years old on 2 February 2026. This is no ordinary anniversary for Castellare di Castellina, because without Veronelli, this wine would not exist. It was 1976 when he was walking through the vineyards of Castellare with Paolo Panerai and stopped at the descent to the estate's most beautiful parcel. "Paolo, call it I Sodi di S. Niccolò," he said. And then, even before Panerai could explain the choice of grape variety, he haunting: "Forget the French varieties. Sangioveto and Malvasia Nera – they are better." It was exactly what Panerai himself thought. The first harvest followed in 1977.

There are wines that embody a vision. And then there is this Riserva – named after the man who, in 1977, stood on a hill overlooking Lake Iseo and decided to give Italy a sparkling wine to rival the Grands Crus of Champagne. Vittorio Moretti, a pioneer with an irrepressible spirit, created more than just a winery with Bellavista. He created a philosophy of perfection. The Riserva that bears his name is produced exclusively in exceptional years. It is the quintessence of what Franciacorta has to offer: the best soils, the most beautiful exposures, the oldest vines. Chardonnay and Pinot Nero, blended in almost equal parts, from historic plots more than 30 years old. Vinification takes place in small white oak barrels, followed by a long journey: seven years on the lees, during which the bottles are sealed with cork stoppers – a tribute to the traditional method.

In the vineyards of Torano Nuovo, where the hills of northern Abruzzo lie between the Gran Sasso and the Adriatic Sea, the pepfamily's Trebbiano vines are over 50 years old. Their roots burrow down through the top 40 centimetres of loamy soil into the massive limestone rock that gives this area its mineral character. The temperature fluctuations between day and night, guaranteed by the proximity to the mountain massif, promote the development of intense flavours, while the sea breezes from the Adriatic give the Trebbiano the minerality and saltiness that make it so unmistakable. This Trebbiano Abruzzese – a unique clone that is clearly different from the inferior Trebbiano Toscano – delivers in this "Selezione Vecchie Vigne" the pure essence of what the Abruzzo terroir can produce in white wine.

Every year, La Crena is one of the best and most refined Barbera wines that Piedmont produces. The vines in the Vigna del Nove parcel date back to the 1930s. This vintage will also need many years to develop its full expressiveness, but that's the way it is and we love this crazy development potential so much. La Crena is creamy and rich in the glass, dense, very concentrated with an abundance of layers of fruit that only develop fully with further years of ageing and make for an energetic, exciting wine. SUPERIORE.DE

For Siro Pacenti, the term "Vecchie Vigne" is not a romantic gesture. It is an agricultural decision. The oldest vines on both family estates – Pelagrilli in the north and Piancornello in the south – have now been growing for up to 60 years. They are not replaced, but tended; where necessary, they are supplemented with massal-selected cuttings from the finest mother vines. What these vines yield each year is small – but of the highest quality. 2021 was a year of reduction. The April frost affected vines at all altitudes, decimating harvest volumes and concentrating what remained on the essentials. The harvest took place in unusually calm conditions – no rain, no pressure, and a precise choice of harvest. What arrived in the cellar was already exceptional. Fermentation in steel, 24 months in French barriques, two months in concrete, 22 months in bottle.

This immensely popular and elegant classic Amarone from Zenato comes from Sant’Ambrogio, the heart of the Valpolicella Classico region, where the family has been based since 1960. Corvina makes up eighty per cent of the blend, complemented by Rondinella, Oseleta and Croatina – all grown on the slopes of the Costalunga vineyard. Following the hand-harvest in October, the appassimento process begins: the grapes rest in shallow crates for four months, losing water whilst concentrating their sugar and aromas. Pressing does not take place until January, followed by slow fermentation in contact with the skins. The wine then matures for thirty-six months in large Slavonian oak barrels before being released following further bottle ageing.

Masari's flagship presents itself in a deep, dense garnet red colour. Ripe blackberry and cassis on the nose, underpinned by bitter cocoa and ripe cherries, light leather spice and liquorice. Full and balanced on the palate, slowly but complexly spreads over the tongue, then convinces with beautiful and lasting pressure, long, salty and simply wonderful. SUPERIORE.DE

The winery's flagship white wine is called Studio di Bianco and is a blend of 40% Friulano, 35% Sauvignon Blanc and 25% Riesling, aged for 10 months in large barrels. It is an exceptional white wine, certainly one of the best in Italy, with a unique energy and tension that is reflected in a complex bouquet. A cornucopia of floral aromas, stone fruit, peach cake, honey and vanilla cream explode in the glass. The medium-bodied texture of the wine finishes smooth and very defined, revealing a unique complexity and elegance. The total production per vintage is just 1,900 bottles and anyone who has had this wine in their glass at least once in their life should consider themselves lucky. SUPERIORE.DE

Altesinos Riserva is fermented in steel tanks and matures for three years in Slavonian oak barrels. The top 2019 vintage has produced generous wines that are multi-layered and rich, but also tight at their core. This wine exemplifies this, bringing plenty of tart Sangiovese fruit and freshness. Also shows an impressive richness of flavours with dried cherries, liquorice, pressed violets, balsamic herbs and dusty limestone. The palate is beautifully polished and slightly fleshy, spreading out beautifully as it progresses, compact and harmonious, salty on the impressive final, as we really only notice with Casanova di Neri. SUPERIORE.DE

Terre Brune: A monument to the art of Sardinian viticulture, borne by the year 2020, which wonderfully captured the essence of the island in its balance between heat and night-time equalisation. For Terre Brune, this meant a late harvest accompanied by cool nights. The result: maturity in harmony with freshness, expressive and enriching. Incidentally, the 2020 vintage was a gift of ripeness everywhere in southern Sardinia. Warm spells were balanced out by Atlantic breezes and the grapes remained healthy and aromatic. The late harvest ensured a rich, but never overripe concentration – ideal conditions for a wine with lively acidity and body in harmony.

There are vineyards that are named after the place where they are located. And there are vineyards that give the place its name in the first place. Podernovi is one such case – the three hectares of Sangiovese that have been growing on this plot for over thirty years are so inextricably linked to the hill that the vineyard and district bear the same name. When San Polo bottled the first single-vineyard Brunello from this vineyard in 2015, it was less a debut than a recognition of what the soil had long known. Podernovi lies at 450 metres above sea level, facing south-east, where the view sweeps across the Val d'Orcia to Monte Amiata. The soils are a kaleidoscope of Tuscan geology: marl and galestro, the slate-like clay that gives the best Sangiovese vineyards in the region their unnerving minerality, interspersed with clay that stores water and supplies the vines even in dry summers. What sets this vineyard apart from others is not just its terroir, but the rigour with which San Polo cultivates it: four to five grapes per vine, no more – 700 to 800 grams per vine, a yield that is reminiscent of Burgundy conditions and forces the Sangiovese to achieve a concentration that it rarely reaches elsewhere.

Barolo Pajana comes from a parcel in the Ginestra vineyard, planted in two phases, first in 1971 and then in 1991, which is 350 metres above sea level and has looser sandy soils compared to the higher parts of the vineyard (which delimits the Ciabot Mentin). These conditions result in additional richness and a velvety texture. Pajana is guided by a deep sense of elegance and finesse. Its aromas show a gentle succession of cassis, blackcurrants, blood oranges, spices, camphor ash and smoke. The length of the wine is what particularly excites us: you can taste the characteristics of the Nebbiolo over many minutes. SUPERIORE.DE

Just 2,500 bottles of this 100% Syrah are bottled, aged (on the skins) for six months in amphorae, then filtered and matured in small French oak barrels.

Zottorinoto is not just any contrada – it is a legend among connoisseurs of Etna. Embedded in the historic parcel landscape around Castiglione di Sicilia, this single vineyard rests at 750 metres above sea level, characterised by ancient, barren lava flows rich in basalt, ash and volcanic sand. Wines with a crystal-clear mineral identity are produced here, in which the fire of Mount Etna meets the cool elegance of high altitudes. Only a small proportion of the vines – exclusively Nerello Mascalese – is earmarked for this exceptional Riserva. The vines are deeply rooted in the dark soils, many of them over half a century old, cultivated in the traditional Alberello way. Vinification is carried out with the utmost care: manual harvest in small crates, spontaneous fermentation on the skins for around 30 days, gentle pumping over, long maceration. The wine then matures for 24 months in French tonneaux (partly new), followed by a further 24 months in the bottle.

"The house of the blackbird" – a poetic name for one of Quintarelli's most mysterious wines. While the world looks to Amarone and Recioto, Giuseppe quietly composes a wine that follows no category and yet embodies the entire philosophy of the house. An unusual blend, an "insolito assemblaggio", as the Italians say: 85 per cent classic Valpolicella grapes – corvina, Corvinone and Rondinella – meet 15 per cent Cabernet Franc, Cabernet Sauvignon, Sangiovese, Nebbiolo and Croatina. A vinological puzzle that combines Veneto with Piedmont and Bordeaux. Vinification follows the traditional Ripasso method: after three days of maceration and initial alcoholic fermentation, the wines undergo a second fermentation on the still-warm marc of the Amarone – a noble technique that gives structure, depth and complexity without achieving the power of an Amarone. This is followed by seven years of ageing in large wooden barrels, a patience that seems almost unimaginable today ...

2017 was a year of drought in Sicily. Little rain, high temperatures, a yield of just 67 double centners per hectare – significantly below what San Lucio typically produces in more balanced years. The vines, accustomed for decades to this barren, calcareous soil, weathered the drought with the serenity of old Alberello vines. The blend in this vintage returns closely to the original proportions of 1959: 58% Nero d'Avola, 42% Perricone. Hand-harvested at 480 metres, south-southeast exposure, traditional fermentation in stainless steel, 20 days' maceration, 18 months in new French barriques made from Allier and Tronçais oak.

A Grand Cru of Franciacorta – from a single, high-altitude Pinot Nero parcel, selected and vinified with the utmost precision. The 2013 matured on the lees for more than seven years and was disgorged without dosage in order to reveal the pure character of the vineyard. In the glass, it shines in a rich gold colour with copper reflections, interspersed with an ultra-fine, persistent perlage. The nose is deep and multi-faceted: ripe apricot, candied orange peel, rosehip, fine brioche notes, hazelnut and a hint of smoke. Powerful and focussed on the palate, carried by taut, crystal-clear acidity and a silky texture. The fruit remains subtle, while salty minerality and fine toasted notes create great inner tension. The final is long, cool and complex, with hints of dried herbs and citrus zest. A Franciacorta of rare depth and nobility – uncompromising, clear and of impressive longevity. SUPERIORE.DE

The grapes for Clerico's entry-level Barolo come from younger vines in the top vineyards of Pajana, Ciabot Mentin and Percristina (Mosconi). The 2021 vintage is considered one of the best of the last decade: a balanced vegetation cycle with warm, sunny days and cool nights promoted even ripening and preserved the concise acidity structure. In the glass, it shines a rich garnet red with ruby-coloured reflections. The nose reveals a clear, complex aroma of ripe cherry, dark plum and dried rose, complemented by hints of violet, tobacco, liquorice and a fine, balsamic note. Powerful and precise on the palate, with juicy fruit, present, well-integrated acidity and taut, fine-grained tannins that promise a long development. The 2021 still needs to develop a little, but the essential components are already very convincing today. SUPERIORE.DE

A summer that Europe remembers as hot – and Montalcino as surprising. The vines of Col d'Orcia, deeply rooted in the calcareous, clay-poor soils of the Orcia hill, showed in 2020 what biodynamic cultivation means in years of stress: resilience. Early bud burst after a mild winter, followed by a balanced spring with well-distributed rainfall. The summer remained warm, but without extreme heat phases – sporadic downpours at the end of August cooled the soil at the last moment and allowed the grapes to develop aromatic compounds instead of simply ripening. In addition, there were pronounced day-night temperature differences in September. Harvest from mid-September, clean and structured. The result has a character that Montalcino connoisseurs describe as "captivante": simultaneously accessible and enigmatic. Maceration for 18 to 20 days, shallow 150-hl steel tanks, gentle extraction. Three years in large barrels, twelve months in the bottle: Col d'Orcia's traditional vinification process – unchanged for decades because it works.