Formats

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.

Tenuta Il Palagio is located in the hills south of Florence, where Sting and Trudie Styler have been cultivating a 350-hectare estate dating back to the 16th century biodynamically since 1997. The Vermentino comes from eleven hectares of vineyards on the calcareous soils of the Chianti Colli Fiorentini – vinified under the aegis of Riccardo Cotarella. The grapes are harvested by hand at the end of September and fermented in stainless steel at low temperatures to preserve freshness and primary fruit.

Arneis was once almost forgotten – a difficult, unpredictable grape variety that always had to give way to Nebbiolo in Piedmont. Today it has been rehabilitated. In Neive, at the heart of the Barbaresco appellation, the Pola family cultivates their Arneis on calcareous clay soils at 300 metres above sea level – guyot training, steel, controlled temperatures. The name "the highest" – is not an empty promise here. 2025 brought cooler temperatures and more precipitation in Piedmont than the previous year – and thus an Arneis of great lightness and aromatic clarity.

The Mazzei family acquired the Tenuta Belguardo in the Tuscan Maremma in 1997 – on the hills between Grosseto and Montiano, ten kilometres from the Tyrrhenian Sea. An estate with a view and sea breeze, on sandy Arenaria and Alberese soils. Here, the family opted for an unusual pairing: Sangiovese and Syrah as the basis for a rosé, which forms a category of its own in the Maremma. Sangiovese brings freshness and structure. Syrah brings the floral fragrance and Mediterranean depth. The short maceration time preserves the elegance of both varieties without taking away their character.

Ramitello is unjustly overshadowed by Contado. Yet it is a potential favourite red wine that perfectly embodies the intensity of southern Molise. Made from 80% Montepulciano and 20% Aglianico, Ramitello matures for around 18 months, partly in barriques and partly in stainless steel tanks, followed by around six months of bottle ageing. In the glass, it has a deep ruby colour with violet reflections. The bouquet is brooding and complex: ripe plum and blackberry combine with spicy notes of leather, liquorice, eucalyptus and a hint of coffee. The palate shows excellent balance: dense fruit, structured, grippy tannins and a long, fruit-accentuated finish that is characterised by tension and naturalness. This wine epitomises the authentic power of Molise – unaffected, terroir-precise and at the same time impressively harmonious. SUPERIORE.DE

Lambrusco has an image problem. Not because it's bad – but because for decades the wrong version of it has been making the rounds: sweet, run-of-the-mill, served free with pizza. However, anyone who knows that Lambrusco di Sorbara DOC is one of Italy's most fascinating red wine appellations – aromatic, light-footed, with an acidity that puts Bordeaux to shame – will open this bottle with entirely different expectations. 100% Lambrusco di Sorbara from the Vigneto Sozzigalli, 100 hectares of the estate's own vineyards, carefully selected. Short maceration, slow "prise de mousse" in a closed fermentation tank using the Charmat method. No compromises where it doesn't matter.

The French would call it a "cru". Chiarli simply writes the name of the vineyard on the label: Tenuta Generale Cialdini, around 13 hectares in the pre-Alpine hills of Castelvetro, south of Modena. Loamy soils that give the Grasparossa what it needs: body, colour and tannins. For generations, this is where the Chiarli family has been producing what they consider to be the purest expression of this grape variety. Anyone who knows and loves Sorbara should brace themselves. For the Grasparossa is the exact opposite: dark, full-bodied, firm in tannin, with fruit that is more reminiscent of blackberries and wild berries than strawberries. 36 hours' maceration at a cool temperature, slow "prise de mousse", bottling only once the wine has reached the appropriate level of maturity.

Palmina Abbagnano was from Naples. Her husband, John Dunkley, was from England. Together, they bought one and a half hectares of land in Gaiole in Chianti in 1971 – from the monks of Badia a Coltibuono – and built Riecine into one of the most prestigious estates in Chianti Classico. Both have long since passed away, but Palmina’s name lives on in this Rosato, which has been part of the portfolio since 2014. The grapes are harvested 15 to 20 days earlier than those used for the estate’s great red wines – in order to maximise acidity. After careful selection in the vineyard and on the sorting table, they are pressed immediately and without contact with the must. What follows is the most unusual part: fermentation lasts around 40 days in unglazed Nomblot concrete tanks at 15°C – – far longer than for most rosés. This slow pace gives the wine a depth and complexity that rapid vinification processes can never achieve. This is followed by four months in concrete, spontaneous stabilisation and clarification.

Massolino's Moscato is a lot of fun, and not just if you drink it in summer. Bright straw yellow in colour. A fresh bouquet of jasmine, honey, mint, wild sage and chalk. The wine's seductive sweetness flows gently over the palate, and a delicious acid wire provides excitement and agility. SUPERIORE.DE

Oenologist Stephan Filippi deliberately selects special vineyards in Überetsch and Ritten for this Sauvignon Bianco, where dry sandy soils and the alpine climate give the grape variety its characteristic expressiveness. Controlled vinification after the harvest harvest takes place exclusively in stainless steel in order to optimally preserve the natural freshness and flavour. Straw yellow in colour with greenish reflections. In the glass, it immediately unfolds its typical vegetal spectrum: tomato leaves and nettles meet spicy sage, while yellow peach and lime provide fruity accents. Subtle acacia flowers round off the complex bouquet. On the palate, the delicate freshness paired with structural depth leads to a lingering, harmonious finish. SUPERIORE.DE

For almost thirty years, Karmis has been the flagship wine of Cantina Contini in Cabras – and it celebrates its anniversary in 2026. Created in the 1990s as an attempt to take Vernaccia di Oristano out of its niche and present it in a modern, more accessible guise, it has since become an icon of the company: a wine that combines tradition and the present in one glass. The grapes come from three different sites on the Sinis peninsula and its surroundings: the alluvial, sandy-clayey alluvial soil of the Valle del Tirso, the coastal sandy soils of the Sinis and the volcanic soils of the Terre di Ossidiana on Monte Arci – up to 200 metres above sea level. Vernaccia di Oristano and Vermentino, Spalliera and Alberello, Mediterranean climate with hot, windy summers and little rainfall. Gentle pressing, temperature-controlled fermentation in steel, periodic bâtonnage – then the bottle. A wine that can handle time well.

The Riserva version of the famous "Tralcetto" is a modern expression of Montepulciano from Abruzzo – powerful and dense, yet always distinct in style. The 2021 vintage was selectively harvested by hand and, following traditional maceration, aged for nine months in large wooden casks, which lends the wine structure and depth.

Bright straw yellow with a greenish tinge, inviting and clear. The grapes for this Gavi come from well-exposed, well-ventilated plots of land that develop an excellent terroir profile through natural cultivation and care. They ripened under the influence of the Mediterranean in the midst of calcareous, sandy soils – a combination that gives Cortese its fine minerality and aromatic finesse.

The MONSTER WINES from Tenuta di Tagignano are more than just a crazy experiment. They stand for pop, punk and freak. It is an exciting project of vinophile free spirits who combine serious and traditional winemaking with something new. The wines are produced according to the Metodo Ancestrale: Here, the residual sugar is completely fermented in the bottle, resulting in a fine mousseux. They are unfiltered and cloudy, but extremely fresh. They are incredibly enjoyable and extremely versatile.

Brilliant straw yellow. On the nose, an almost dramatic symphony of aromas of flint, dried flowers, tropical fruits and a subtle hint of lime. On the palate, it is taut, with good texture and structure, yet delicately spicy, lively and with a wonderfully pronounced salty tension. As it develops, it is very well-balanced, with a well-nuanced blend of fruit and acidity and a very refreshing clarity. SUPERIORE.DE

Borrigiano – named after the inhabitants of the medieval village of Il Borro – marks a special chapter in the history of the Ferragamo family. As the estate's first wine under the prestigious Valdarno di Sopra DOC, it combines the tradition of an appellation that was recognised as one of the first four Tuscan wine regions by Cosimo III de' Medici back in 1716. This elegant cuvée of 70% Sangiovese and 30% Cabernet Sauvignon comes from organically cultivated vineyards between 300 and 500 metres above sea level in the Valdarno Valley. The unique soil composition – characterised by sandstone, clay and fossilised marine deposits from a prehistoric lake – gives the wine its characteristic minerality. Ten months of ageing in large wooden barrels preserves the lively fruit and creates a harmonious interplay between tradition and innovation.

In 1968, a Turin father sent his fifteen-year-old son to the countryside as a punishment – the boy had marched in student protests. The son's name was Aldo Vajra, the land was Barolo, and the punishment turned into a vocation. Three years later, the winery was the first organic winery in Piedmont. Today, Aldo and Milena and their three children Giuseppe, Francesca and Isidoro run forty hectares in the highest vineyards in the municipality of Barolo – and prove with this Moscato that a house that cultivates legendary Nebbiolo crus such as Bricco delle Viole also takes the supposedly light wines seriously.

The MONSTER WINES from Tenuta di Tagignano are more than just a crazy experiment. They stand for pop, punk and freak. It is an exciting project of vinophile free spirits who combine serious and traditional winemaking with something new. The wines are produced according to the Metodo Ancestrale: Here, the residual sugar is completely fermented in the bottle, resulting in a fine mousseux. They are unfiltered and cloudy, but extremely fresh. They are incredibly enjoyable and extremely versatile.

South Tyrol's very own red wine variety, vinified by a master of his trade. Peter Zemmer cultivates his Lagrein on the warm clay soils of the municipality of Auer in the South Tyrolean lowlands – where the indigenous grape variety has been at home for centuries. The outstanding location and careful cultivation of the vineyards create ideal conditions for grapes of particular concentration. After fermentation, the must is kept in contact with the skins through regular pumping over and gentle crushing, which ensures optimum colour yield and accentuated fruitiness. 70% of the wine is then matured in large oak barrels, the remaining 30% in two- to three-year-old barriques. Further bottle ageing follows the assemblage.

The grapes for this full-bodied red wine grow on warm, calcareous and gravelly clay soils in hilly areas between 250 and 350 metres above sea level. After maceration at a controlled temperature (28-30°C), the wine is matured in large wooden barrels – which gives it the necessary depth without masking the varietal character. The colour in the glass is a deep garnet red. The nose reveals a fruity bouquet of blackcurrant and red berries, underpinned by characteristic notes of green pepper, dried fruit and a hint of tobacco and chocolate. Dry and full-bodied on the palate, with supple tannins and earthy spice. The long-lasting finish confirms this: A South Tyrolean with a strong character that shines with red meat, game and mature hard cheese. SUPERIORE.DE

The name tells of ancient craftsmanship: "Gerla" was the name the winegrowers gave to the conical baskets they carried on their backs during the harvest. In 1976, Sergio Rossi acquired the estate from Tedina Biondi-Santi – together with her family's legendary Sangiovese clones. Today, La Gerla is the only family-run winery in Montalcino that still works with this historic heritage. Poggio gli Angeli comes from young vines in Castelnuovo dell'Abate, the warm south of the appellation, vinified with the same care as the Brunelli of the house, only matured for a shorter time: four months in large Slavonian barrels preserve the impetuous fruit.

Pale straw yellow in colour with a fine, persistent perlage. The Moscato d'Autunno is Saracco's most intense interpretation of the house: made from musts obtained from Moscato Bianco di Canelli, which are pressed particularly carefully after the harvest, stored in cool conditions and later fermented in pressurised tanks – this preserves the purity, freshness and depth of flavour. The nose is characterised by orange blossom, white peach and lime zest, underpinned by thyme and a delicate hint of blossom honey. Sweet on the palate, but never heavy: the fine mousse carries juicy stone fruit, a lively, lemony acidity and a clear, mineral character into the long, fragrant finish. Very appealing and one of the best representatives of its kind every year. SUPERIORE.DE

The name is self-explanatory: Ansonica + Morisfarms = AMOR. A play on words that is also a commitment. Since 2019, Morisfarms has dedicated its own wine to this old coastal variety – proving that the Tuscan Maremma is not just red wine country. Ansonica grows on the Poggetti estate in Massa Marittima, seven kilometres from the Tyrrhenian Sea, on clay-rich, slightly acidic soils of the Colline Metallifere. South-west exposure, hot days, cool nights, sea breeze. Harvest is in mid-October – late, typical of this variety, which takes its time. The must is processed under dry ice protection, fermented in steel at 18 degrees and left on the fine lees for 45 days.

In the warm coastal air of the south-east Sicilian limestone soils near Noto, Grillo thrives with a Mediterranean self-image – sun-kissed, but not heavy. The name Azisa comes from the ancient Arabic "Aziz", which means "precious" – a reminiscence of Sicily's multi-layered history. Brilliant straw yellow in the glass with greenish reflections. On the nose, an open, finely drawn spectrum of aromas: white peach, yellow citrus fruit, a hint of sage and orange blossom, plus delicate hints of sea salt and wet stone. Fresh, lively and pointed on the palate – with a clear acid structure, light phenolic tension and a dry, salty-mineral final. Azisa is a serious Grillo with a Sicilian soul – elegant, accessible and full of character. Ideal with antipasti, mussels or summery Mediterranean cuisine. SUPERIORE.DE