Formats

South Tyrol's "regional red" par excellence thrives between 260 and 500 metres on calcareous clay-dolomite soils to authentic perfection. The autochthonous Vernatsch, mentioned in documents as early as 1370 as Vernatschia, has embodied the soul of South Tyrolean wine culture for centuries. The single-varietal Schiava is fermented at a controlled temperature in stainless steel and refined for six months in large wooden barrels, a vinification process that skilfully combines tradition and modernity and gives Bocado its characteristic structure.

Augere – to enlarge, increase. This hilltop above Treiso owes its name to the Latins because the vines here have always produced better grapes than elsewhere. At Bricco, 420 metres above Munfrina, the soil is different: hard, compact, almost stony, with a high lime content – centuries of erosion have long since carried away the sand and silt. What remains challenges the Dolcetto grape and gives it an atypical tannin structure for the variety. Giorgio Pelissero responds with equally atypical vinification: ten to twelve days of maceration instead of the usual four, then six months in 50-hectolitre oak barrels to tame the powerful tannins.

Gregory Perrucci has given Primitivo di Manduria back its dignity. When he founded the Felline winery in 1992, Primitivo was still a mass-produced commodity for tanker exports – cheap blended wine without prestige. Perrucci recognised the potential of the grape variety and began to systematically investigate the terroirs around Manduria. With his Accademia dei Racemi, founded in 1996, he became a pioneer in the valorisation of indigenous Apulian varieties. Today, Felline is considered a reference for Primitivo di Manduria – thanks to its work on different types of soil (terra rossa, white earth, black earth, sand) and its uncompromising focus on quality. This basic Primitivo comes from different plots of the 120 hectares of vineyards, which are organically farmed. Hand-picked, vinified separately according to soil type, matured for six months in French barriques – a classic interpretation of the variety.

The name "The Whale" refers to the Tyrrhenian Sea, which can be seen from the hills of Suvereto and whose breeze sweeps daily over the San Lorenzo vineyard in the single vineyard of the same name. What is produced here carries this sea within it. 50% Vermentino, 50% Viognier – a meeting of two Mediterranean characters on loamy-sandy, slightly chalky soil, 18-year-old vines, Guyot. Three months on the fine lees. What ends up in the bottle is one of those white wines that you don't analyse, but simply drink.

Dense ruby red in colour with a garnet-red hue. Juicy sour cherry, ripe plum and a hint of violet on the nose, accompanied by fine notes of sweet spices and subtle vanilla. Juicy and powerful on the palate, with a present but harmoniously integrated acidity that emphasises the typical character of the grape variety. The tannins are round and supple, while the medium-long finish is characterised by fruit fullness and a delicate, spicy hint. Ageing in stainless steel tanks and large wooden barrels gives the wine structure without diminishing its freshness. An authentic Barbera d'Alba that clearly shows its origins in the glass – accessible, balanced and with an elegant finish that makes you want to savour the next glass. SUPERIORE.DE

In the 1980s, Luigi Baudana planted Chardonnay and Sauvignon Blanc on his slopes in Serralunga d'Alba – at a time when white wine had no great tradition in the Langhe. That took courage. This is precisely why the wine is now called Dragon and bears the dragon by illustrator Gianni Gallo on the label: a symbol of courage that the Vajra family incorporated into its own history after taking over the Baudana estate. Today, the Dragon is no longer a simple Bianco. Nascetta – the most fascinating indigenous white wine variety of the Langhe, rescued and cultivated by Vajra – gives the blend its unmistakable character. A touch of Riesling: the signature of an estate that sees curiosity as an attitude. Fermentation and ageing in steel for approx. 6 months.

Contrada Catavatta, Barile. The slopes of the extinct Monte Vulture, at 600 metres above sea level – a terroir of compressed volcanic ash, tuff and pumice that gives each wine an unmistakable minerality. The vines of the Verha line lay fallow here for years until they were awakened by Elena Fucci to create a new small line. Not as an experiment, but as an attitude: good soil should be cultivated. 80% Aglianico, 20% Primitivo – a rare encounter in the Vulture. Short maceration, gentle pressing, steel.

As a rule, Aglianico is not a grape variety that gives pleasure immediately (and very young). Anyone who knows Titolo knows this: structure, tannin, concentration – wines for years, not for tonight. Verha Rosso is Elena Fucci's other answer to the same volcano. From young vines in Contrada Catavatta, harvested by hand in small crates at the end of September, spontaneously fermented in steel, twelve days of maceration – no more. Six months in steel, six months in bottle. No wood to make the Aglianico heavier than it wants to be at this moment. The result is an Aglianico that is rarely encountered: lean, fresh, easy to drink – with fine tannins and that volcanic character that clearly localises this wine.

Fiano is one of the noblest white wine varieties in southern Italy, and Feudi di San Gregorio is one of its most important interpreters. Bright straw yellow with greenish reflections. The fragrance is finely interwoven – white flowers, hazelnut, delicate honey notes and citrus fruit form an elegant spectrum of flavours. Structured and lively on the palate, with fine minerality, juicy fruit and a subtle creaminess. The volcanic soils of the Avellino hills are reflected in the clear texture and the long, slightly almondy final. An expressive Fiano that combines origin and grape variety in a stylish balance. A versatile food companion – from antipasti to seafood cuisine. SUPERIORE.DE

Dark, almost impenetrable ruby red colour with violet reflections. The aroma combines ripe black cherry, blackberry and cassis with fine notes of liquorice, dark chocolate and a spicy hint of pepper. A gentle smokiness from the ageing in barriques frames the multi-layered bouquet. Full-bodied on the palate, with juicy fruit fullness and velvety embedded tannins. The cuvée of Barbera, Merlot, Nebbiolo and Cabernet Sauvignon combines power and elegance, while the fresh acidity ensures balance. The long, spicy finish makes you want to savour the next sip. A modern Langhe Rosso full of character that skilfully combines international grape varieties with a Piedmontese heart. SUPERIORE.DE

Sangiovese as rosato – in the Maremma, this is not an emergency solution, but a choice. The hills around Gavorrano, with their warm climate and constant sea breezes, give this grape variety a ripeness that is gentle rather than powerful. The short maceration period preserves exactly that: freshness, elegance and a colour as delicate as peach blossom. Vinified in steel tanks at a controlled temperature, two months in the bottle before release.

South Tyrol's most widespread white wine develops its classic elegance on calcareous clay-dolomite soils between 260 and 380 metres. These medium altitudes offer optimal conditions for this classic grape variety: Alpine freshness with sufficient Mediterranean warmth for the reddish-grey berries. As a white mutation of Pinot Noir, Pinot Grigio shows its southern Alpine facet here: controlled fermentation in stainless steel, followed by six months of ageing on the lees for additional texture and complexity.

Berg. The name gives away its origins. The higher elevations in the Adige Valley, on the right bank of the Adige, on soils of porphyry and limestone, which give the Pinot Bianco its mineral freshness and structure. The alpine climate, with mild summer months and cool autumns, slows down the ripening process – and the harvest takes place in mid-October, considerably later than for comparable white wines. This patience pays off. In 1932, the winegrowers of Nals and Margreid founded their cooperative on a simple principle: better together than alone. This principle still applies today – for 140 member estates, which supply their grapes with the same care as they did back then.

Margreid is situated in the southern Unterland, where the Adige widens and the climate becomes more Mediterranean. The Ora, the warm afternoon breeze from Lake Garda, sweeps through the vineyards every day, bringing with it the warmth that makes the Chardonnay from these vineyards so full-bodied and aromatic. The soil is the opposite of barren: brooding, white limestone gravel with a high humus content – nutrient-rich, water-retaining, and possessing a minerality that gives the wine its name. Limestone. No further description is needed. Nals Margreid cultivates the Kalk Chardonnay on gently sloping vineyards in Margreid at altitudes of 220 to 350 metres.