Formats

The vineyard overlooks the house. Visitors to the Cantina Bergaglio look out from the courtyard directly onto the Minaia slope – a single hectare on a medium slope, 300 metres above sea level, with red clay soil with an exceptionally high iron content. This soil is the reason why Minaia is a cru: Not because some committee decided it, but because this patch of earth produces something that no other hectare in the appellation can replicate. 100% Cortese, hand-picked, fermentation and ageing in steel on the lees – no wood, no intervention that does not serve the terroir. The Ligurian breezes that blow over the hills from the south slow down the ripening process and maintain the mineral tension that Daniele Cernilli once summarised in five words: "un vero Chablis à l'Italienne." Tre Bicchieri Gambero Rosso confirm this almost every year.

This Blanc de Noir from Conte Vistarino is made from gently pressed Pinot Nero grapes and is matured using the Charmat method. After fermentation, the wine matures on the lees for six months, giving it finesse and structure. Fine aromas of white flowers, apple and hazelnut on the nose, dry, precise and balanced on the palate. The elegant perlage, straw-yellow colour with a greenish shimmer and clear style make it a sophisticated sparkling wine that impressively reflects the nobility of Pinot Nero - complex and yet immediately accessible. SUPERIORE.DE

A new day, a new vintage – and the first wine of the year to leave the winery each year. While the red wines are still slumbering in their barrels, "New Day" already brings the message of the new 2025 vintage: freshness, joie de vivre and anticipation of what is to come. 100% Sangiovese, harvested by hand and gently pressed. Fermentation takes place at a low temperature in stainless steel, followed by a few months of ageing on the fine lees.

Giravolta – a name with a history. This was the name of the racehorse that once galloped across the Pozzopalo stud farm and always turned round abruptly in front of the old tuff quarry. This "U-turn" gave the wine its name, but it is the terra bianca, the white earth, that characterises it. While the basic Primitivo comes from the Terra Rossa, the Giravolta grows on calcareous, white soil, created by the breaking up of limestone. The tuffy, stony composition ensures rapid water drainage, but the porous stones also store moisture for the roots.

The indigenous Verduzzo grape variety unfolds its full potential here: the grapes dry directly on the vine, naturally concentrating sugar and flavours. After a late harvest, fermentation takes place in barriques - a rare, traditional style. A bright golden yellow colour in the glass. The aroma is enticing with notes of candied apricot, acacia honey, vanilla and a fine spiciness from the wood. On the palate, the wine is full-bodied, soft and harmonious, with a balanced sweetness and creamy flavour. An expressive, elegant dessert wine with a long finish and regional character. SUPERIORE.DE

In 2019, UNESCO declared the Prosecco hills between Conegliano and Valdobbiadene a World Heritage Site. Not because of the wine – but because of the landscape that produces it: steep moraine slopes, stepped in terraces, calcareous soil with marl and clay, lapped by a breeze from the Adriatic Sea. Villa Sandi cultivates over eighty hectares of its own land in this World Heritage area – and for decades has been one of the addresses that have secured Prosecco's reputation as a serious sparkling wine. 100% Glera, hand-picked, pneumatic pressing. Fermentation at a controlled 15–16 °C according to the Charmat method – gentle, flavour-preserving, typical of the region. The Millesimato is a promise of quality: The grapes from one vintage are so good that they do not need to be blended across vintages – they stand on their own every year.

Away with the clichés, bring on the surprises! Even the Paltrinieris’ most famous Lambrusco will delight any connoisseur. Radice is produced using the Pét Nat method (Metodo Ancestrale) and therefore undergoes a second fermentation on its own lees after bottling. This naturally cloudy, dry frizzante captivates right from the bouquet with notes of rhubarb, a fresh citrus note and a hint of bread. Its lingering, delicate effervescence and drinkycharacter make it a spirited companion to hearty, spicy antipasti, light meat dishes, or simply a lively celebration amidst nature and cheerful company. SUPERIORE.DE

This Dolcetto comes from the gently sloping, gravel- and limestone-rich plots around Barolo, which Sandrone has always regarded as a wine of character in its own right. Hand-picked at the end of September, spontaneous fermentation in stainless steel and careful ageing in neutral wood preserve the typicality of the grape variety and at the same time lend structure. A clear, bright purple colour with a violet hue in the glass. The bouquet is as inviting as it is precise: black cherry, blackberry and plum, surrounded by violet blossom, almonds and a hint of graphite. On the palate, it displays a harmonious combination of juicy fruit, finely integrated acidity and ripe, slightly grippy tannins. The medium-long finish carries mineral notes and a hint of herbal spice. A Dolcetto with substance and nobility that epitomises the philosophy of the house – clarity, balance and elegance – even in the supposedly simplest grape variety. SUPERIORE.DE

This elegant rosé sparkling wine made from Pinot Nero is produced after a short maceration period and gentle pressing. The base wine matures on the fine lees until December, is then fermented in an autoclave and matures on the lees for a further six months. This is followed by at least two months of ageing in the bottle. The colour in the glass is pale pink with a fine, persistent perlage. Aromas of raspberries, wild strawberries and yellow fruit on the nose. Soft, creamy and fresh on the palate, harmoniously rounded off with 10 g/l dosage. A balanced, aromatic sparkling wine with international appeal - sensual, structured and remarkably elegant. SUPERIORE.DE

Sparkling, bright salmon pink colour. Delicately fragrant nose of fresh peach, white flowers, some cherry fruit, underpinned by light spice. Very juicy, clear on the palate, with a cool fruit centre and well-integrated acidity. This incredibly racy rosato dances in its slender purity from the first to the last glass. SUPERIORE.DE

Prugnolo Gentile – is the name given to Sangiovese in Montepulciano. And mammolo simply means violet in Italian. Anyone who knows the aromas of this wine will understand why the Corradi-De Ferrari family uses both: 85% Prugnolo Gentile for freshness and fruit, 15% Mammolo for the floral perfume that makes this Rosso unmistakable. Boscarelli has been producing Prugnolo as Rosso di Montepulciano since 1989 – from the youngest, most fragrant vines in the Cervognano cru vineyard at 280 to 350 metres, on calcareous alluvial soil with sand, silt and clay. Organic cultivation. Hand-picked in crates, selection at the sorting table, natural yeast fermentation in steel, 6 months maturation in glazed cement tanks.

For decades, Margreid has been considered the Merlot Eldorado of South Tyrol – and Alois Lageder as its master. On the gentle slopes between 230 and 320 metres above sea level, where the first international vines were planted back in 1934, Merlots of impressive clarity are produced. The bouquet reveals intense notes of wild berries and plums, interspersed with fine spices and a hint of graphite. On the palate, the wine is medium-bodied and velvety, with a lively freshness and a lingering fruity final. SUPERIORE.DE

"I spent a long time looking for the area in Valpolicella that would best suit my style. Valpolicella Morandina is the freshest and sharpest interpretation of my red wines." Graziano Prà

In the heart of Bolgheri, where Marilisa Allegrini and her late brother Walter realised their Tuscan dream in 2001, an ancient tradition is being revived. Cassiopea takes its name from the constellation that shines brightly above the 70-hectare Poggio al Tesoro estate – a cosmic 'W' for Walter or an 'M' for Marilisa, depending on your perspective in the night sky over the Costa Toscana. This elegant rosé hails from the prestigious Le Sondraie vineyard, which was once leased to Ornellaia and now forms the heart of the Allegrini vision. The 'soprastrada' site, situated east of the famous Strada Bolgherese, is considered the highest-quality area in Bolgheri. Here, where the Seggio stream has carried minerals from the nearby hills for centuries, complex soils of sand, clay and pebbles with a high magnesium content create ideal conditions for both grape varieties.

Brò is a white wine from sustainable cultivation that is hard to beat in terms of freshness, elegance and enjoyment. The grapes come from the clay and limestone soils near Fiumana di Predappio. Pale straw yellow in colour with greenish reflections. On the nose, a captivating blend of crushed stones, spiced orange peel, dried apricot and peach, mixed with herbal elements. On the characterful palate, it is complex, juicy and very drinkable with its freshness and lightness. SUPERIORE.DE

A dry Zibibbo (Moscato from Alexandria) from the island of Pantelleria, grown at altitudes of around 300 metres on iron-rich soils of volcanic origin. Isesi is delicately floral, with aromas of honeysuckle and perfumed star jasmine, which is aptly known in Italy as Sicilian jasmine. On the palate, it is dry and well-balanced, with just the right amount of softness, freshness and lightness that make this high-quality white wine so incredibly charming and delicate. SUPERIORE.DE

Between fields of mist and the nearby Ligurian cliffs, the Cortese grape in Gavi clings to old hillsides, where it becomes one of the most determined white wine voices in Piedmont. Olim Bauda turns it into Gavi di Gavi with real radiance – powerful in expression, but light as a feather in experience. Delicate straw yellow with a silvery lustre. Then yellow fruit: Apple, pear and melon interweave with mint and a hint of chalk – mineral, fresh and refined. No wood flavours, just pure Cortese – elegant, vibrant, unaffected. On the palate, the wine plays on the high strings: lively freshness, charming citrus notes, fine fruit structure and a salty, stimulating minerality that makes you want to savour the next sip.

The owner of Selvapiana, Francesco Giuntini, and the owner of the Petrognano winery, Cecilia Galeotti Ottieri, have been friends for a long time. Their small winery on the border between Tuscany and Emilia Romagna is located in the centre of the Pomino DOC, which was first mentioned in a document in 1716 and is one of the first four protected appellations in Tuscany (alongside Rufina Classico, Carmignano and Valdarno Superiore).

Between La Morra and Verduno, the vineyards of Rivalta tell another facet of the Ascheri story. Here, at an altitude of 350 metres, Matteo Ascheri has been cultivating the indigenous grape varieties that characterise the true face of Piedmont for generations. Barbera epitomises Matteo's unmistakable signature: purity without frills, tradition without stubbornness. Vinification follows Ascheri's tried and tested philosophy: six months of ageing in a balanced mixture of used and new oak barrels, which gives the wine structure without masking its lively fruitiness. The result is a Barbera of remarkable harmony that reflects both the elegance of the Langhe vineyards and the characteristic bite of this great Piedmontese grape variety.

Marzemino is an indigenous Venetian grape related to Refosco and Teroldego. Intense ruby red in colour with clear, purple-red reflections. In the glass, it has a fragrant and generous aroma of ripe red cherries and blackberries. The palate reveals a finely tuned harmony and an enveloping softness, enlivened by a cheerful, fresh acidity that leads to a very respectable finish full of character. Mazane is a highly distinctive red that you wouldn't necessarily immediately recognise as being from Lake Garda. A great pleasure when slightly chilled. SUPERIORE.DE

An exciting cuvée that looks like a postcard from Sicily – fresh, fragrant and with a great sense of mission. Leone Blend combines five Alpine and Mediterranean grape varieties from the high-altitude vineyards of Regaleali (between 500-900 metres), whose limestone-rich, structured soils lend the wine a fine tension. After gentle pressing, it is fermented spontaneously exclusively in stainless steel tanks – with around four months of ageing on fine lees, which gives it creaminess, depth and a certain ageing potential.

A rare representative of an almost forgotten grape variety that is attracting attention again today: Piedirosso – the "red foot" – is an ancient clone from Campania that is experiencing a renaissance thanks to its finesse and flavour. Feudi di San Gregorio interprets it with precision and respect for tradition. A bright ruby red colour with a violet hue in the glass. The bouquet combines dark cherry, blackberry and dried herbs with fine smoke and a hint of leather. Soft and supple on the palate, with ripe fruit, subtle tannins and an animating, almost salty freshness. The ageing in stainless steel preserves the typicality and elegance of the grape variety. A characterful, yet pleasantly accessible red wine with a regional profile – and a successful plea for the authentic south of Italy. SUPERIORE.DE

Triusco comes from the estate's oldest plots in the classic DOC zone around Manduria. The Primitivo vines are deeply rooted in red sand/clay soil on a limestone base – ideal conditions for density and aromatic ripeness. After temperature-controlled fermentation, the wine matures for six months in barriques and a further four months in stainless steel. Dark ruby red in the glass with a violet tinge. Aromas of ripe blackberry, black cherry, some plum, cinnamon and tobacco. Soft, dense and spicy on the palate, with rich fruit, supple tannins and a warm, lingering final. An expressive Primitivo with structure, elegance and depth. SUPERIORE.DE