Formats

The fruit for this wine comes from a single vineyard that stretches over the crest of a hill. The name Schiena d'Asino (donkey ridge) is a reminder of this unique geography. The purity of the fruit is breathtaking and the wine emphasises the qualities that make Sangiovese one of the noblest of all Italian grapes. It offers a crystalline intensity with forthcoming flavours of bright cherries, balsamic herbs, aniseed, pressed violets and spice. This ensemble is balanced and nuanced. It shows amazing depth and complexity. SUPERIORE.DE

Siepi has always been more than just a vineyard – it was a vision waiting to become reality. Owned by the Mazzei family since 1435, this mystical place lies amidst dense oak forests near Castellina in Chianti: ten hectares of pure magic on Alberese soils, which even the ancient Romans knew how to appreciate. Paradoxically, the story of Siepi 2023 begins with one of the most challenging vintages of recent times. A mild winter with scant rainfall, followed by a rainy spring that pushed the Mazzei winemakers to their limits. And yet, or perhaps precisely because of this, a wine emerged that impressively embodies the estate's philosophy: "Great vineyards shine in difficult vintages."

Rabaja and Asili are probably the most famous sites in Barbaresco. Medium, finely fragrant nose of rose petals, cherries and blue blossoms, with restrained ethereal herbal notes. On the palate, powerful, compact and with a well-proportioned cornucopia of black fruits such as blackberry and cassis, plus some liquorice. As the wine progresses, it shows its power and a certain pressure, which, however, never comes across as wild or ostentatious, but always reflects the elegance of the site and the Giacosa-typical ageing in large wood. Impressive aroma and length! SUPERIORE.DE

There are houses that ask themselves a single question. Not: What else can we do? But rather: How well can we do one thing? Galardi, at the foot of the extinct Roccamonfina volcano in northern Campania, has been producing exactly one wine since 1994. Just one. Year after year. The location is exceptional: south-west exposure at 500 metres, volcanic soil of silt, clay and rock, rich in mineral salts from two eras of volcanic activity – leucite lava and basalt, superimposed and weathered over hundreds of thousands of years. Chestnut woods, olive groves, underground springs that never dry up, even in dry years. The sea breezes from the Gulf of Gaeta provide natural climate control. 80% Aglianico, 20% Piedirosso – the legitimate natives of this region. Fermentation with skin contact for 20 days, pumping over twice daily, malolactic fermentation in steel, twelve months ageing in French barriques (40% new, 60% second and third passage), then a further twelve months in bottle.

Since its debut in 1988, Il Blu has been the result of constant striving for perfection. With ultra-fine tannins and a smooth and full finish, this full-bodied wine captivates with its complexity and elegance. Il Blu is made from only the best hand-picked and selected grapes from the two vineyards in the Chianti region. Although Sangiovese plays a leading role in the blend, its influence and signature contribute significantly to the overall identity of this special wine.

Serradenari means "holds the money" – a medieval nickname for those who fled to the cool heights after the plague and carried their savings under their arm. The history of the village is inscribed in its name. Giulia Negri built the family vineyard on this cru, at 480 metres, exposed to the south-west, in a natural amphitheatre that envelops the grapes on all sides. The soil is Messiniano – sandy-loamy clay with a strong limestone marl layer and sub-acidic pH. An acidic soil makes minerals more readily available, the vines more vigorous, the grapes smaller and thicker-skinned. More extract, finer tannin, more structure. Spontaneous fermentation, 45 days of maceration – the longest maceration of the three parcels. Then around 30 months in 25-hectolitre Austrian oak barrels.

1983 was the first year. Luca Martini di Cigala, who was in the process of taking over an estate that was still selling its wine in bulk to Antinori and Ruffino, decided to do the opposite of what many of his contemporaries were doing: no international grape varieties, no modernisation of the label, no barriques full of vanilla. A single wine, from a single vineyard, from a single grape variety. Sangiovese. San Giusto a Rentennano. – Percarlo made its debut with the 1983 vintage – and immediately began to rewrite the history of Chianti Classico. The wine's philosophy is that of its maker: the vineyard comes before the cellar. The grapes for Percarlo are not selected by plot; instead, every bunch of grapes is inspected, every vine, every plot. The yield is one kilogram per vine. This has been the approach since 2001, because Martini di Cigala realised just how inconsistent Sangiovese can be from vine to vine, even within the same plot. The soils that give Percarlo its character date predominantly from the Pliocene – layers of sand and stones, two to five metres deep, resting on a bed of clay. Mineral-rich, well-drained, with the ability to influence the Sangiovese over the years.

Ravera is situated in the south-western corner of the appellation, in Novello – the coolest of all the Barolo municipalities, where the wind from the Cottian Alps sweeps through the valleys, giving the Nebbiolo the freshness it needs during the hot summers of the Langhe. Ever since Elvio Cogno recognised the potential of this vineyard, Ravera has been regarded as one of the most exciting crus in the entire Barolo region – and Vietti is among those estates that have redefined their stylistic direction with Ravera. Tortonian soils, calcareous marl, and more sand than in Serralunga – this results in a texture of distinctive elegance. The vines face south-east, basking in the morning sun and enjoying the cooling Alpine winds in the afternoon. 2022 was no easy year here: the drought demanded precise vineyard management and careful selection. Vietti harvested earlier than usual – and was rewarded with grapes of exceptional clarity.

Altesinos Montosoli displays the famous characteristics of this particular site, which are always characterised by a pronounced mineral intensity, with hints of crushed granite and lead pencil layers. The five-hectare vineyard has a higher concentration of Galestro clay-slate rock, and the altitude contributes to the freshness of the wine.

In 1961, Alfredo Currado made history. Together with Prunotto's Bussia, Vietti released the first single-vineyard Barolo of the modern era – Rocche di Castiglione. Ever since, this vineyard has been inextricably linked with the Vietti name. Rocche is situated in Castiglione Falletto, directly opposite the winery, on the most exposed ridge in the municipality: soils from both geological periods – the Tortonian and the Serravalian – lie in a rare stratification one above the other, facing south to south-west, at an altitude of 250 to 320 metres. A transitional location between the elegance of the western communes and the power of the Serralunga style. The result is a Barolo of aristocratic poise – superbly structured, without ever being ostentatious. 20 days' maceration, malolactic fermentation in used barriques, 24 months in large wooden casks. In 2022, Vietti harvested earlier than usual – the Rocche retains heat differently to the lower-lying areas and required different decisions.

Rosso del Conte was Sicily's first answer to the question of whether the island could produce wines of international standing and longevity. Conte Giuseppe posed this question in 1970 – and the answer has been contained in every bottle coming from the high hills of Tenuta Regaleali ever since. The grapes – Nero d'Avola, Perricone and a small proportion of other varieties grown on the estate – ripen at an altitude of 480 metres, facing south-southeast, on loamy-sandy, slightly calcareous soil, trained using the Alberello system. Hand-harvested, traditionally fermented in stainless steel at a controlled temperature, 20 days on the skins, 18 months in new French barriques.

Galatrona is a pure Merlot in a class of its own. Black-red ruby in the glass. On the nose, black berries, fine wood spice and some leather. Very generous fruit aromas and extremely complex on the palate, it glides elegantly into the depths until it is caught by a finely woven tannin and passes into a long and finesse-rich finish. A wine that does not have to hide behind Masseto & Co., on the contrary, for us it has been Italy's Merlot benchmark for years. SUPERIORE.DE

In the summer of 1983, Elio Altare picked up a chainsaw and cut up his father's old Slavonian barrels. An act of rebellion, a break with tradition and the start of a revolution in Barolo. His father subsequently disinherited him, but Elio remained true to his path: Burgundian vinification, French barriques, shorter maceration and ageing periods. The Langhe traditionalists were appalled. But what of the wines? They sold out immediately. Today, Elio Altare is regarded as one of the "Barolo Boys", a pioneer of the modern Barolo style – and Arborina is his most famous flagship wine.

The Vigna Sorì Ginestra cru parcel stands proudly overlooking the rolling hills of Monforte d'Alba – one of the vineyards on which Conterno Fantino bases his entire winemaking art, true to the motto: "Il Barolo è il vino che ha fatto la nostra storia." (Barolo is the wine that made our history). The 2021 vintage, widely celebrated as one of the best of the decade, brought ideal conditions: a balanced ripening climate, cool nights paired with sun-drenched days. Hand-picking was carried out in mid-October – carefully selected, absolutely ripe. The ageing – around 24 months in French oak – was carefully chosen to anchor depth and elegance without masking the typical freshness of this unique Ginestra site.

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

It was in 1988 that Bruno and Brigitte Widmer dared to dream a bold dream that would change the world of Tuscan wine forever. Their Il Blu – named after the timeless blue label with its orange capsule – became an icon for an entire generation of Super Tuscans, a manifesto of modernity amidst centuries-old traditions. Today, after more than three decades of refinement, the certified organic Il Blu 2022 embodies Barbara Widmer's visionary continuity. What once began as a Sangiovese-dominated blend has evolved, thanks to the ever-increasing complexity of the Merlot vines from Radda – now over thirty years old – into a blend comprising 80% Merlot, with 10% each of Sangiovese and Cabernet Sauvignon.

Ravera, located in the municipality of Novello, is one of the best Barolo vineyards that continues to surprise and impress despite the changing climate. Thanks to the high altitude and the open view of the snow-capped mountains, the microclimate is well ventilated but at the same time protected. Freshly cut flowers, white pepper and mint energise a wine that is now very shy and tightly wound. But it wouldn't be Ravera if pickled dark cherries, lavender, mint, crushed stones and sage weren't pouring out of the glass, creating a powerful, breathtaking Barolo endowed with great purity. A particularly stunning and breathtaking wine in the dream vintage of 2021. SUPERIORE.DE

Vietti's Brunate parcels are located on the La Morra side of the cru site. It was fermented in stainless steel and then transferred directly to large oak barrels for ageing. Barolo Brunate is a powerful and vertical wine, endowed with enormous explosive energy and intensity. It offers engaging and penetrating aromas of cedar wood, red cherry, blood orange, sage flowers and rose. On the palate, its austere personality is evident and any connoisseur will realise that it needs a few more years in the bottle to develop. Dense and multi-layered, with great depth, chewy tannins and lingering red berries, this is already a fantastically complete wine. SUPERIORE.DE

Lazzarito is situated in Serralunga d'Alba – the eastern municipality that holds the most decisive influence in the Barolo wine region. The soils are Serravalian: compact sandstone, quartz-rich sand, low in fertility, but with a mineral structure that gives the Nebbiolo a depth and tannic density not found elsewhere. Lazzarito is situated in the northern part of Serralunga, facing south-west at an altitude of 330 to 380 metres – a vineyard that basks in the sun for long periods and makes the most of the cool autumn nights for aromatic ripening. 2022 was a particular test for Serralunga: drought, an early harvest, and vineyards that reacted to the heat. Vietti harvested the grapes in the second half of September – three to four days of cold maceration, followed by 20 days of contact with the must under submersible conditions, malolactic fermentation in used barriques, and 24 months in large wooden casks.

Deep dark sparkling ruby with a fine garnet rim. On the nose, a colourful bouquet of black cherry, elderberry, graphite and a strong cassis note. On the powerful palate, the black fruits again, plus a wonderful balance and freshness with a picture-book tannin that further rounds off the perfect impression. Fine energy and harmony. SUPERIORE.DE

An exotic blend of sweet smoke and cloves gives way to dusty black cherries and a hint of sour citrus fruit as the 2019 vintage unfolds in the glass. After a while, there are hints of musk and floral undergrowth. Pure elegance on the palate, delicate and silky, but also with a core of salty minerals that adds unexpected depth to the vibrant flavours of tart wild berries and spices. Finishes with incredible persistence but also composure, structured yet primary, just as it should be at this young stage. The higher altitudes and almost minimalist winemaking at Le Potazzine have helped to produce one of the most balanced and interesting wines of the 2019 top vintage for us. SUPERIORE.DE

Chiara's Barolo from the Mosconi single vineyard of the same name is powerful, muscular and full of opulence. Rich, bright ruby red colour. Rich aromas of eucalyptus, wild rosemary, plum and black cherry. Deep and powerful on the palate with beautiful spicy accents, dense tannins and a very juicy structure. For us, this Barolo belongs in the top class of the appellation, it always carries its great weight with maximum elegance and is highly authentic, completely in the style of Chiara Boschis, who has once again delivered something really great here. Please leave it in the cellar for a few more years! SUPERIORE.DE

A plot of land next to the house, with olive trees, vines and oak trees: this is how a document from the family archive describes the Siepi vineyard, and the estate counts it amongst the oldest documented vineyards in Italy. The land has belonged to the Mazzei family since 1435. Sangiovese from here provided cuttings for other winegrowers, and the mass selection that defines Fonterutoli's heritage began in this vineyard. In the early 1980s, the family then planted Merlot here – according to the estate, one of the first in Chianti Classico to do so – and the soil had the final say. The first vintage followed in 1992.

Sergio Manetti, a steel entrepreneur from Florence, bottled his first wine in 1971 – a Chianti Classico from the two hectares of vines he had planted around his holiday home. A wine for friends and business associates, nothing more. He sent a few bottles to Verona for the major wine fair Vinitaly, more out of curiosity than ambition. The reaction was overwhelming. The hobby became a passion, and the passion a vocation. Until 1981, this wine bore the name ‘Chianti Classico Montevertine Riserva’. Then came the turning point. Sergio Manetti refused to blend white Trebbiano into his Sangiovese, as required by the Chianti Classico regulations. The decision cost him the DOCG – and made him a legend. From 1982, the wine was simply called “Montevertine”, without any additions, without compromise. A name that became a statement: Sangiovese in its purest, most traditional form, just as the old Chianti farmers would have pressed it before bureaucracy and commercialism dictated the rules. The wine comes mainly from a two-and-a-half-hectare plot facing south-southeast, planted in 1982 – in the year of the great upheaval.