Formats

Poggio al Lupo brings the trendy white Vermentino variety in its sunny, Mediterranean form with clear elegance. A light, slightly golden straw yellow colour in the glass. The aroma is reminiscent of green mandarin, lemon zest, white peach and a hint of Mediterranean herbs. The palate is fresh, with animating acidity, delicate salty minerality, ripe fruit and crisp drinkability. Fruit sweetness and freshness balance each other out. An uncomplicated, reliable Tuscan from the west coast – lean, typical of the region and ideal with seafood, grilled vegetables or light fish. SUPERIORE.DE

A white wine from the heights. Peter Zemmer's Müller Thurgau thrives at 800 metres above sea level on terraced slopes in the South Tyrolean lowlands. The cross between Riesling and Madeleine Royal – named after the Swiss botanist Hermann Müller from the canton of Thurgau – finds ideal conditions here on calcareous gravel soils from moraine sediments. The exposed altitude, gentle slope and optimal sunlight ensure that the grapes ripen slowly and evenly.

The general is said to have been a teetotaller. Until he drank Marsala. The story may be legend – this wine has earned its name since 1862, when Giuseppe Garibaldi landed in Marsala with his troops and discovered the sweetness that won him over. Grillo, Catarratto and Inzolia, the classic triad of western Sicily. After the infusion and addition of mosto cotto, the Garibaldi Dolce matures for 24 months in large oak barrels – twice as long as the Fine, with correspondingly more depth and concentration.

Bertani and Soave – at first glance, this sounds less obvious than Bertani and Amarone. Yet the estate, founded in Grezzana in 1857, has put down deep roots in the Soave Classica zone. The Sereole vineyard, situated between the municipalities of Soave and Monteforte d'Alpone, is one of the historic Garganega sites in this area, which sets Soave Classico apart from its industrially pressed counterparts from the plains like night and day. 100% Garganega. Aged for four to five months in French oak "tini" – large vessels that lend the wine texture and structure without overpowering it with oaky aromas. Three months in bottle. "The Soave you'd expect." By this, Bertanis means: no experiment, no outlier, but a precise statement of what Garganega is capable of achieving in the Classico region.

Since 1897, Nino Negri has been the house that represents Valtellina to the outside world – and the Quadrio is one of its most reliable ambassadors. The name refers to the 15th century Castello Quadrio di Chiuro, the ancestral seat of the winery, named after Stefano Quadrio, once governor of Valtellina. Today, cellar master Danilo Drocco, a Nebbiolo purist from Alba, manages the winemaking process with a Piedmontese view of the Alps – and brings precisely this tension to the wine. Quadrio is a cuvée made from 90% Chiavennasca – the local name for Nebbiolo – and 10% Merlot, whose terraced fruit gently balances out the alpine austerity. The grapes come from south to south-east exposed steep slopes at 350–500 metres, on sandy limestone soils behind dry stone walls, harvested by hand as they have always been. Maceration in steel for ten days, followed by 18 months in large Slavonian and French oak barrels.

A wine that tells in every facet where it comes from – that is Contado Riserva. Made from 100% Aglianico from organically farmed slopes of the Ramitello vineyard in Molise (Contrada Camarda), it shows the potential of this robust grape variety and the special region. The soil is calcareous with clay and sand, giving the wine mineral depth and vigour. The late harvest is followed by a long maceration period, after which the wine matures for a total of around three years: partly in barriques and tonneaux, partly in stainless steel tanks, and finally with extended bottle ageing. This careful ageing philosophy gives the wine complexity, elegance and a fine power of integration in every vintage.

This still Muscat, which was conceived as the "little brother" of Torcolato and Acininobili, is a masterpiece and proves once again that Fausto Maculan is one of the world's best producers of dessert wines. Dindarello enchants with a marvellous blend of peach sorbet, kiwi and fresh mint. These aromas accompany the wonderfully full flavour right through to the finish. Its perfect balance between sweetness and acidity will ennoble any meal. SUPERIORE.DE

Elisabetta Geppetti is more than just a winemaker – she is the "Signora del Morellino", that dynamic woman who, at the age of just 20, took the reins of the family-owned winery and helped the Maremma gain international renown. When she pressed the first Morellino in 1985, she laid the foundations for a success story that continues to this day. This wine is Le Pupille's calling card, both in terms of quantity and quality – a consistent, authentic expression of the terroir between Pereta and Magliano in Toscana.

The grapes for this Vermentino come from the highest-altitude vineyards of Tenuta Marciliano. Meticulous work in the vineyard ensures impeccably healthy grapes that reach optimal ripeness at exactly the right moment – at 220 metres, on calcareous soil, trained using the Guyot system. The freshly harvested grapes are taken straight to the winery and pressed. The floral must ferments in stainless steel tanks at a controlled temperature of 15°C to preserve the variety's typical aromas. After fermentation, the wine matures for three months on its own fine lees, without malolactic fermentation.

Frappato is Sicily's best-kept secret. It is grown on just a few dozen hectares across the whole island – and hardly anywhere is it as impressive as in the red sands of Vittoria. Light, well-aerated soils, with a layer of tuff underneath that regulates the water. A sea breeze, southern sun. Planeta cultivates it in the Mogli vineyard at an altitude of 70 metres, organically, with 4,500 vines per hectare. Seven days' maceration, gentle pressing, ageing in stainless steel.

The great white heron spends the winter in the Riserva dello Stagnone near Marsala, the tranquil nature reserve of lagoon, salt pans and wide open skies where the vineyards of Cantine Rallo are rooted. The white colour of the bottle label is reminiscent of the Marsala salt pans, the yellow of the Sicilian sun. The bird gave the wine its name. 100% Grillo, the autochthonous grape variety of western Sicily, traditionally grown in the Alberello marsalese – the bushy training system that gives the vines shade and balance in the summer heat. South-facing, at an altitude of 50 metres, loamy-sandy soil near the coast. Hand-picked in September, gentle pressing, fermentation in steel at 15 to 16 °C, no malolactic fermentation, 6 months in steel, short bottle ageing.

Felsina's entry-level wine, made from 100% Sangiovese from the border between Chianti Classico and the Colli Senesi. The estate, acquired by Domenico Poggiali in 1966, is situated in Castelnuovo Berardenga on diverse soils comprising sandstone, marl and limestone. Following temperature-controlled fermentation in stainless steel, the wine is aged for twelve months in medium-sized Slovenian oak barrels. Ruby red with violet hues in the glass. On the nose, fruity aromas of wild berries and blackcurrant, complemented by pleasant spicy notes. On the palate, it is round and supple, with well-structured tannins and a delicate final of red fruits and vanilla. A classic Chianti from the Colli Senesi, perfect for everyday enjoyment with meat dishes. SUPERIORE.DE

In 1993, to mark the 50th anniversary of Five Roses, Leone de Castris decided that such a milestone deserved a wine worthy of the occasion. The Anniversario was born – and has been making history ever since. It has won Gambero Rosso’s Tre Bicchieri award on multiple occasions, as if it were routine. 80% Negroamaro, 20% Malvasia Nera di Lecce, grown on loamy-silty soils in Salice Salentino. Hand-harvested in early September, gentle destemming, cold maceration at 7–10°C, gentle must extraction without pressure, controlled fermentation in stainless steel. Simple, precise, uncompromising.

Andrian's Burgundian classic finds its South Alpine expression at altitudes of between 300 and 500 metres on calcareous clay-dolomite soils. These lower-lying vineyards offer the Pinot Bianco ideal ripening conditions: early morning sun combined with sufficient coolness for the thin-skinned, pressure-sensitive berries. Temperature-controlled fermentation in stainless steel and six months' ageing on the fine lees give Finado its characteristic texture and complexity.

Professor Hermann Müller's legendary cross between Riesling and Madeleine Royal finds its alpine perfection on Andrian's calcareous dolomite soils between 500 and 700 metres. The east-facing slopes provide the temperature-sensitive grapes with morning freshness. Temperature-controlled fermentation in stainless steel, followed by six months of ageing on the lees, provides additional texture.

Feudi di San Gregorio is an institution in Campania – greco di Tufo, Fiano di Avellino and Taurasi have made the winery from Sorbo Serpico famous. However, the Campanians have also been exploring other terroirs in southern Italy for years: in Apulia, not far from the Ionian Sea, they cultivate Primitivo vineyards, whose grapes produce an uncomplicated, authentic red wine. No big prestige line, but solid craftsmanship from one of the most traditional Primitivo regions in Italy. The vinification follows a straightforward concept: the grapes are carefully selected and fermented in stainless steel at a controlled temperature. The wine matures for several months in steel, without contact with wood, in order to preserve the fruity clarity of the grape variety. The result is an accessible Primitivo without baroque opulence – feudi di San Gregorio focusses on drinking pleasure rather than extract power.

Rubrato is the youthful expression of Aglianico – powerful yet not overpowering, typical yet approachable. The grapes come from the higher-altitude plots of Irpinia, with volcanic soils. Ageing in stainless steel tanks preserves the wine's freshness and varietal purity. In the glass, it is a deep ruby red. The nose opens with ripe cherries, dark wild berries, a hint of violets and a touch of graphite. On the palate, the wine is lively, with juicy fruit, fine acidity and moderate tannins – clearly structured, yet very easy to drink. Rubrato displays elegance and balance in every vintage; it is a stylish introduction to the world of Aglianico, pairing perfectly with pasta with sugo, grilled meat or mature cheeses. SUPERIORE.DE

"Genius loci" – the spirit of the place. Not a name that advertises modestly. But the Fiano vines of the Famiglia Iacobucci on the clay-limestone slopes of Guardia Sanframondi actually deliver what is promised: a clearly territorial interpretation of a grape variety that defines Campania like no other. Steel tank, sur lie, no wood intervention. Pale golden yellow in colour. Ripe peach, vanilla, almond, a hint of hazelnut, subtle saline note on the finish. Fuller than the Aurora, with a glyceric texture that warms the sip. Fresh and round at the same time. SUPERIORE.DE

Lumera is a woman from a Sicilian poem – written in a language that predates Italian, in the spirit of the Dolce Stil Novo: "How can a woman so tall enter through my eyes, which are so small?" The Rallo family not only dedicated the wine to her – it has given her its face, on one of the most recognisable labels in Sicily. Nero d'Avola, Syrah and Nocera – a blend from the heart of Sicilian winegrowing history, cultivated between 200 and 500 metres on the Tenuta di Contessa Entellina in the south-west of the island. Two months on the fine lees in the tank, two months in the bottle.