Formats

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 '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 regarded as 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

Serrocielo is the elegant cru version of Falanghina – vinified from selected plots around Benevento, whose altitude and limestone-loam soils lend the grape variety character and finesse. Pale straw yellow with silvery highlights. On the nose, precise aromas of lime zest, white peach, herbs and a hint of wet chalk. On the palate, it is straightforward and delicately spicy, with mineral tension, well-integrated acidity and a delicate, creamy finish. Ageing in stainless-steel tanks preserves the purity of flavour, whilst selective hand-harvesting lends depth. A characterful Falanghina with cool elegance – interpreted in a modern style, without compromising its southern Italian soul. SUPERIORE.DE

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.

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 name is a reference: the Brenta, the river that runs through the Veneto region from the Alps to the lagoon – sometimes gently, sometimes with vigour. The wine is very similar. 55% Merlot, 45% Cabernet Sauvignon from the best vineyards of the Breganze DOC, on volcanic-tuff soil. Hand-picked, maceration for several days, fermentation in steel tanks. During ageing, the wine is divided: one half remains in steel, the other matures for twelve months in French barriques – one third of which is new.

The vines for this Dolcetto grow on the Ravera hillside in Novello, on soils rich in limestone, sand and clay with a gentle south-easterly aspect, at an altitude of around 380 metres above sea level. This plot is situated in Elvio Cogno's traditional wine-growing heartland and epitomises local provenance and authenticity. In the glass, Vigna del Mandorlo displays a vibrant ruby red colour. The expressive bouquet ranges from juicy cherry and blackberry to fresh, spicy notes. The combination of freshness, a soft texture and a delicate hint of almond on the finish lends the wine its harmonious elegance and drinking pleasure. On the palate, it impresses with its balanced structure: fruity density, lively acidity and gently structured tannins carry the fruit profile, with hints of bitter almond, right through to final clean final.

Nocera - this noble vine is only grown on a few hectares in the province of Messina, on a spectacular vineyard surrounded by the sea. Bright garnet red in colour, with an original aroma of white pepper, cherries, geranium and summer fruits. The typical fresh, fruity flavour of this old Sicilian grape is convincing. A fine salty vein in the spicy final. An unforgettable experience from Planeta's Capo Milazzo branch on the coast north of Mount Etna. SUPERIORE.DE

A single-vineyard Soave as it should be: pure Garganega from vines over thirty years old on volcanic soils in Colognola ai Colli. The Castagnedi brothers press the whole grapes under nitrogen and use dry ice to preserve the aromas even before fermentation – a technique that demands precision and rewards character. Six months on the fine lees give the wine depth without taking away its freshness.

Virginie Saverys is a lawyer, not a winemaker. When she took over Avignonesi in 2009, it came as a surprise to many – and for her the beginning of a radical conviction. No herbicides, no pesticides, no additives in the cellar, no compromises. Today, Avignonesi is the largest biodynamically certified winery in Italy – over 170 hectares on the hills around Montepulciano, organic since 2016, biodynamic since 2019. What began in 1974 as a traditional Tuscan winery has become one of the most consistent sustainability projects in Italian viticulture under its leadership.

La Manina, a vibrant white wine from biodynamic vineyards in the Dolomites, is characterised by its freshness and true expression of its terroir. It displays great precision and an invigorating vigour – more than just unpretentious, it perfectly embodies the house style and possesses an attractive personality. After being hand-harvested, the wine ferments at controlled temperatures in stainless steel. This is followed by a few months' ageing on fine lees to enhance its texture and structure.

This typical Gewürztraminer is produced from steep vineyards around Bolzano between 400-600 metres above sea level, personally selected by cellar master Stephan Filippi, and celebrates the centuries-old tradition of this royal grape variety. Ceslar thrives on warm, steep porphyry slopes, where volcanic primary rock favours wines with a particularly strong character thanks to its water permeability and mineral deposits.

Only indigenous grape varieties from the finest sites in Barolo – that is the foundation of the Sandrone philosophy. For Dolcetto, this means eleven plots on the highest hills, from Rivassi in Barolo to Ravera in Novello, on white, chalky soil on challenging slopes, often at altitudes of 350 to 400 metres and above. The summer of 2025 brings two heatwaves, the second with temperatures approaching 40 degrees, yet the vines survive August thanks to water reserves in deep soil layers. Harvest takes place from 4 to 9 September. Each plot ferments separately, undergoing spontaneous fermentation with natural yeasts in open stainless-steel tanks; only the best batches are blended to make the wine. Malolactic fermentation and ageing take place in stainless steel, after which the wine rests in the bottle for three months.

Mastroberardino's Fiano di Avellino is a characterful white wine from high-altitude vineyards around Lapio, Montefalcione and Summonte – classic areas of origin for this noble grape variety. The volcanic soils and continental climate give the wine its typical tension and depth. Straw yellow in the glass with golden reflections. White flowers, hazelnut, ripe citrus fruit, yellow apple and a hint of honey on the nose. Dense and clear on the palate, with lively acidity, salty minerality and a fine melt. Balanced and precise, with an elegant structure and good development potential. A Fiano with an expression of origin, backbone and refinement – typical of Mastroberardino. SUPERIORE.DE

A German variety finds its South Tyrolean perfection: Kerner, crossed from Trollinger and Riesling in Weinsberg around 1930, unfolds its full aromatic power in the sun-drenched altitudes of the Eisack Valley between 600 and 800 metres. On light, stony sandy soils, this new variety matures into a wine that combines the elegance of Riesling with the robustness of Trollinger. After the harvest harvest, the grapes are gently pressed and fermented at a controlled temperature in stainless steel to optimally preserve their natural freshness.

Since 1990, the Dolcetto vines of Bricco Bastia have been growing at an altitude of 550 metres near Monforte d'Alba, on south-, west- and east-facing slopes, on sandy silt. The gradient ranges from a gentle 15% to a steep 35 per cent; the grapes are harvested by hand in early September, with the vines yielding 70 to 80 double centners per hectare, and the vineyard is managed organically. In the cellar, the process is straightforward: fermentation and malolactic fermentation take place in stainless steel tanks, where the wine also matures.

The vines for this Chardonnay grow on volcanic rock in the Pianezzi, Coveli, Molini and Palai parcels at an altitude of 300-750 metres. Straw yellow in colour with greenish reflections. Intense fruity nose of apple, banana and pineapple, with a hint of flint and hay. Open and round flavour with well-integrated acidity and mineral-sour citrus notes. It's like drinking a Chardonnay from a mountain spring. SUPERIORE.DE

The Palai area is one of the most representative areas for the production of Müller-Thurgau in Italy due to its microclimatic characteristics and the influence of the Cembra and Isarco valleys. In order to preserve its varietal characteristics (aromas and natural antioxidants), the grapes are processed using the hyper-reduction technique (in the absence of oxygen) developed and patented by the company.