Formats

A Sauvignon that clearly expresses its origin and grape variety – with freshness, vibrancy and precise fruit. Matured exclusively in stainless steel tanks, it is crystal-clear and unadulterated, entirely in keeping with the estate’s style. In the glass, it is a pale straw yellow with a greenish sheen. The nose is typical yet pleasantly nuanced: gooseberry, yellow currant and green apple, accompanied by hints of elderflower, lemon zest and a touch of mint. On the palate, it is lively and juicy, with vibrant acidity and a focused, mineral core. The fruit remains consistently on the cooler side, clearly reflecting its origins in north-eastern Friuli.

Brilliant ruby red in the glass with a purple shimmer – youthful and inviting. The aroma combines ripe blackberries, black cherries, a hint of violets and subtle peppery spice, typical of the Mediterranean Syrah style. On the palate, La Clarissa is supple and juicy, with ripe fruit, soft tannins and a fresh acidity. Ageing in stainless steel tanks preserves precision and varietal character. An uncomplicated but well-made Syrah for every day – with Sicilian soul and Mediterranean flavour. Perfect with pasta al ragù, grilled vegetables or simply chilled for a cosy evening on the terrace. SUPERIORE.DE

Primitivo can be many things – jammy and overloaded, or as here: clear, elegant, with depth. The Counts Zecca vinify this wine from old vines on their Tenuta in the south-west of Salento, where calcareous soils and constant sea breezes keep the grapes healthy and concentrated. Ageing in wooden barrels and cement tanks gives the wine time to mature without bending it. Deep ruby red in the glass with garnet reflections. The bouquet surprises with smoky spice notes, a hint of tobacco and candied fruit – a far cry from the one-dimensional fruit bomb you might expect. The palate reveals a fine texture: mineral notes, silky tannins and an extract sweetness that provides structure rather than masking it. Primitivo for people who want to know what this grape variety is really capable of. SUPERIORE.DE

Dogliani is THE home of Dolcetto. Here, in southern Piedmont, this sometimes temperamental grape variety finds ideal conditions: calcareous-clay soils that allow for perfect ripening, and a microclimate that combines elegance with structure. Pecchenino, a family-run estate since the late 18th century, has perfected this combination – around three-quarters of their production is Dolcetto, and San Luigi is the perfect introduction to what sets this winery apart. The grapes come from several vineyards surrounding the historic winery in Dogliani, all part of the San Luigi-Mencione estate, at altitudes between 390 and 430 metres with a south-east to south-west aspect. After the harvest, the grapes undergo a ten-day maceration at 28°C, before malolactic fermentation takes place naturally in stainless steel tanks. The wine is aged exclusively in stainless steel, which preserves the Dolcetto’s primary fruit and freshness.

Some vineyards have names that you never forget. The Hexenbichl – or Hexenbühel, as the older people around Tramin call it – lies on the southern slopes of the village, between 300 and 450 metres, on calcareous clay and gravel. Vernatsch has thrived here for generations; the vines for this wine are between 60 and 100 years old. They have not been replaced because they knew that no young vine could match the vigour of these roots. Fermented in steel tanks, matured in large oak barrels – without pressure, without haste. Vernatsch, also known as Schiava in South Tyrol, needs this. It is not a grape variety for feats of strength, but for precision and patience.

An authentic Aglianico that is deeply rooted in the cool hills of Irpinia – the classic core region of Campania that gives the grape variety its unmistakable profile. The vintage was characterised by balanced ripeness and cooler nights at harvest time, which gives the wine structure and freshness. Dark ruby red in the glass with a garnet-red rim. Red plum, sour cherry, violets and a hint of tar and graphite on the nose. Dry on the palate, with pithy tannins, ripe fruit and balsamic depth. A delicate herbal flavour and mineral notes accompany the long finish. Classic, robust and yet accessible – a convincing representative of its origin with honest character. SUPERIORE.DE

Above Bolzano, where old gravel paths wind through sun-drenched vineyards, lies the legendary Hof Huck am Bach, which lends its name to one of South Tyrol's most authentic red wines. At altitudes of between 250 and 500 metres, on mineral-rich gravel soils, the Vernatsch and Lagrein vines thrive here – vines that have formed the heart of the St. Magdalener tradition for generations. Theharvest yields grapes that mature in large oak barrels to produce a wine of enchanting elegance.

On the well-aerated limestone-porphyry soils at altitudes of between 260 and 380 metres, the world's most widely grown white grape variety thrives to southern Alpine perfection. These mid-altitude vineyards around Andrian offer Chardonnay the ideal microclimate: Mediterranean warmth combined with cool nights, ensuring optimal aroma development. The grapes are hand-selected, fermented at a controlled temperature in stainless steel and aged on the fine lees for six months, which gives Somereto its characteristic creaminess and texture.

Intense and pure fruit bouquet. Lively on the palate with beautiful blackberry components and hints of the origin of clay and limestone soils. Well-knit tannins guide this refined and full-bodied cuvée into a thoroughly respectable finish. SUPERIORE.DE

Produced using the appassimento or Amarone method, this Valpolicella has a rich ruby-violet colour. The nose has compact notes of ripe cherries, blackberries, some cloves, elderberries and liquorice, with subtle notes of chocolate in the background. Silky texture with an abundance of sweet fruit, balanced by salty minerals and savoury spices. A hint of sour tangerine and citrus adds further depth. The finish is long, colourful and structured, with a hint of sweet tannins providing grip. Rich and powerful with a lot of melting on the palate, very classic! SUPERIORE.DE

Belguardo – the beautiful view. The Mazzei family gave their Maremma estate this name in 1997, and it's a fitting one: from the hills between Grosseto and Montiano, the view stretches all the way to the Tyrrhenian Sea, which lies just ten kilometres away. This proximity is not merely a romantic detail – it is terroir. The sea breezes cool the vineyards every day, slowing down the ripening process and preserving the freshness that characterises the Vermentino grown on these sandy Arenaria soils.

The name Dolcetto does not mean sugar, but softness. The grape variety is the Piedmontese everyday red par excellence: easy-drinking, fruity, with that characteristic slight bitterness in the final that sets it apart from all others. Neive, in the heart of the Barbaresco appellation, gives the Dolcetto its special depth: calcareous clay soil at 300 metres, temperate climate, 30 to 35-year-old vines – a root mass that ensures concentration and character. Aldo Pola and his family vinify traditionally: fermentation in stainless steel tanks at a controlled temperature, no wood. The result is Dolcetto in its most honest form.

Autochthonous power from the heart of South Tyrol – lagrein embodies the soul of the Bolzano valley floor like no other grape variety. In Gries and the surrounding slopes, the vines thrive on warm, sandy alluvial soils, where extreme temperature fluctuations between day and night create the complexity that characterises this classic. Intense ruby red colour with violet reflections. Ripe cherries and blackberries on the nose, framed by floral notes of violets and lilacs, while the typical cocoa flavour reveals its origins. The palate reveals the full structure of the grape variety: intense and persistent, with well-integrated tannins and that elegant spiciness that makes Lagrein unmistakable. An authentic ambassador of South Tyrolean wine culture. SUPERIORE.DE

The name reveals the secret: in Taglio del Tralcio, the shoot is cut just before the harvest so that the grapes wilt slightly on the vine – a technique reminiscent of Amarone, but used more carefully here. The Aglianico vines grow at an altitude of around 500 metres on volcanic soils at the foot of Monte Vulture. Controlled dehydration concentrates sugar and flavours without sacrificing freshness. After fermentation, the wine matures for six months in oak wood.

Matteo Ascheri is the seventh generation to run the winery. Based in Bra since 1880, he has been known for decades for his Barolos – and yet he has dedicated a separate category to his daughter Cristina: the "Bianchi di Cristina", three white wines that show that Piedmont can also do white. Arneis leads the way. At least 85% Arneis, hand-picked in mid-September, fermented at 18°C for around 15 days. No wood, no distraction from the character of the grape variety.

Harvested earliest, at the beginning of September, when the Moscato berries have reached their aromatic ripeness and the freshness has not yet been overwhelmed by the autumn sun. Only four days of fermentation at 18°C: the wine retains its residual sugar, its perlage and its lightness. 100% Moscato Bianco from the Asti region, the only region where this combination of grape variety, climate and expertise produces this depth. Golden yellow in colour and inviting. Peach, apricot, orange blossom, wisteria, sage and citrus on the nose – elegant, aromatic, typical of this variety in its most beautiful form. Sweet and fresh on the palate, well-balanced, rich and pleasant. At 6 to 8°C – and with people you like. SUPERIORE.DE

St. Magdalena near Bolzano is characterised by steep slopes: the vines for the Rieser are situated at altitudes of between 250 and 350 metres, facing south-southeast, on gravelly, well-aerated porphyry soils. The climate is Mediterranean, with hot summers and mild winters. Vernatsch accounts for 90 per cent, with Lagrein making up the remaining 10 per cent. The grapes are harvested by hand, destemmed and fermented in stainless-steel tanks, with the must gently pumped over. After malolactic fermentation, the wine is aged for seven months in an 80-hectolitre wooden cask.