Formats

"St. Magdalener, a traditional cuvée made from the two indigenous grape varieties Vernatsch and Lagrein, once not only played a very important role in South Tyrolean viticulture, but was also one of the most famous Italian red wines. But even today, this fine, fruity and characteristically stylish red wine, which is named after the growing area around the wine village of St. Magdalena, has many fans and is currently being rediscovered by many a connoisseur." Rudi Kofler (cellar master Cantina Terlano)

The classic grape variety from the Loire finds its southern alpine perfection on the calcareous clay soils between 300 and 500 metres. These medium altitudes offer ideal conditions for Sauvignon Blanc: The alpine microclimate with cool nights and warm days preserves the typical varietal flavour and lively acidity. Pale straw yellow in colour with greenish reflections. The intense bouquet reveals the variety of aromas typical of the variety: elderflower harmonises with ripe gooseberries, tropical nuances of passion fruit and kiwi blend with subtle herbal notes. On the palate, the Sauvignon Blanc is gentle yet structured with perfectly balanced acidity. The six-month yeast ageing gives it a silky texture and additional depth and length. Appealing, very crisp final. SUPERIORE.DE

The 120 in the name stands for the days: exactly 120 days of maturation on the fine yeast particles after the second fermentation in the autoclave. This is unusual in the Charmat process – a patience that is more familiar from the Metodo Classico, but which is deliberately applied to Prosecco here. The name La Rivetta refers to Villa Sandi's most famous address: its own vineyard in Cartizze, the Grand Cru of Valdobbiadene. The 120 does not come from Cartizze – but from the surrounding hills of San Pietro di Barbozza, on morainic soils with calcareous sandstone and clay. 100% Glera, hand-picked, maximum yield 120 quintals per hectare. Gentle whole bunch pressing, controlled fermentation at 15–16 °C – then the aforementioned 120 days.

The highest parcels of the estate, between 200 and 275 metres, ochre-coloured limestone soils, reduced yields of just 5,000 kilos per hectare – this is where the Riserva is created. While the normal Pandolfo remains on the skins for 14 days, here it is 22 days. Then 18 months in large Slavonian oak barrels, followed by at least eight months of ageing in the bottle. Deep ruby red in colour with violet reflections, which will mature to garnet over the years. The nose is layered: dark berry fruits, stewed plums, tobacco and leather, with fine herbs and sweet spices on top. The palate is dense and full-bodied, with tannins that are present but never intrusive. The complexity unfolds over several levels, the final is long and reminiscent of everything the nose has promised. A Sangiovese that shows what Romagna can be if you give it time – and proves that Riserva level does not necessarily mean Riserva prices. SUPERIORE.DE

An elegant sweet wine with a history: Bricco Quaglia was one of the first selected single-vineyard Moscato in Italy. The organically cultivated vines (approx. 300 metres above sea level, calcareous-sandy soil) lend it style and origin. Pale straw yellow in the glass with a visible perlage. The nose opens with fruity freshness: green apples, pear and juicy peach, plus floral notes of honeysuckle and elderberry and a fine hint of sage. Lively and juicy on the palate: sweet fruit, accompanied by elegant freshness, fine sweetness and a wonderfully balanced, sparkling texture. The finish is clean, clear and long – a Moscato with an animating lightness and polished flavour structure. SUPERIORE.DE

In the divine valley – the translation of Dievole – has been cultivating vines since 1090, twelve kilometres north of Siena. Since the takeover by Alejandro Bulgheroni in 2013 and organic certification in 2017, the traditional estate has experienced an impressive renaissance. The classic blend of Sangiovese, Canaiolo and Colorino matures for 13 months in large, unroasted French oak barrels, which gives the wine its characteristic elegance.

Ischia's wine-growing tradition dates back to the ancient Greeks: the Eubeans introduced the vine to the island in the 8th century BC. The famous Nestor bowl in the Archaeological Museum of Lacco Ameno still bears an inscription praising the good local wine today – a testimony to thousands of years of wine culture. Extraordinary wines are produced on the volcanic pearl in the Gulf of Naples. Monte Epomeo, the extinct volcano, with its mineral-rich soils of green tufa, characterises the wines. The sea breezes from the Tyrrhenian Sea temper the warm Mediterranean climate and give the wines their natural freshness. The eponymous "Parracine" – kilometres of dry stone walls made from green tuff – are the centrepiece of the island landscape. Built by generations of Ischitanian stonemasons, these walls protect the spectacular terraces and enable heroic viticulture on the steep slopes.

Intense yellow with golden reflections, notes of yellow peach on the nose, enriched with hints of dried fruit, graphite and camomile. Hints of iodine, sage and almonds open up into a full and powerful sip with great structure and mineral notes that accompany a spicy and persistent finish. SUPERIORE.DE

Moscato Bianco di Canelli – the most aromatic variety of Muscat, at home in the hills of Astigiano for centuries. Prunotto, one of the most reliable addresses in the Langhe since 1904, presses a wine from it that makes no compromises: only fruit, only flavour, only freshness. Hand-picked from 4 to 16 September 2025, the grapes are pressed and initially spend a short time in the press – enough time for the flavours from the skins to pass into the "mosto fiore". Stainless steel tanks, controlled fermentation down to 5.0% alcohol, then fermentation interrupted by cooling. No wood, no detours – the wine remains entirely its own.

The Vogelmaierhof is enthroned high above Lake Kaltern, where cool downdraughts blow through the side valley and give the Goldmuskateller its characteristic freshness. This organically farmed plot of land between 300 and 400 metres above sea level is a secret favourite in the Lageder range. The dry vinification process brings out the aromatic grape variety's full typicality: some of the grapes are fermented as whole bunches, while the rest matures for six months on the fine lees in stainless steel.

For over three decades, this Salice Salentino Riserva has been the undisputed flagship of Cantine Due Palme – and a wine that proves year after year that greatness and a co-operative structure need not be a contradiction in terms. The Tre Bicchieri of the Gambero Rosso? For Selvarossa, this has long been a subscription. No other Apulian red wine has won this top award so consistently, and at a price-pleasure ratio that even cuvées four times more expensive regularly fail to achieve. The story of Selvarossa begins shortly after the turn of the millennium, when Angelo Maci – fourth generation of an old winemaking family and founder of Due Palme – realised his vision of uncompromising quality production. What began in 1989 with fifteen members now unites over a thousand winegrowers who together cultivate 2,500 hectares of vineyards in the provinces of Brindisi, Lecce and Taranto. The name Selvarossa – "red forest" – refers to the characteristic red-coloured, clayey soils around Cellino San Marco, rich in minerals, graphite and iron oxides, which give the terroir its unmistakable character.

Three Moscati, three characters: La Spinetta adds a third voice to its trio with San Rocco. Since 1977, Bricco Quaglia and Biancospino have characterised the aromatic spectrum of the house – one with peach and sage, the other with citrus and floral freshness. The San Rocco finds its own place: the organically cultivated vines produce grapes of high ripeness and aromatic density.

Vulcaia is more than just a wine – it is Stefano Inama's bold vision from 1991, which aimed to demonstrate the potential of the Soave Classico region not through its classic Garganega, but through a revolutionary interpretation of Sauvignon Bianco. The name Vulcaia refers to the volcanic basalt soils of Monte Foscarino, which give this French grape variety a completely new identity. The vineyards at the foot of the mountain benefit from a unique geological constellation: this is where the basaltic lava soils – formed 30 million years ago – meet a microclimate that "domesticates" the Sauvignon and transforms its typical notes in favour of a territorial character. The volcanic terroir with its iron-rich volcanic rock formations gives the grapes a mineral complexity that is unrivalled in other growing regions.

This masterful Vernaccia matures for 4 years in small Caratello barrels, whose natural shrinkage is never topped up so that the yeast flora, which is very characteristic of this Vernaccia, forms on the surface and not only produces the characteristic flavours, but also gives it its name.

The name Mediaevum refers to the Middle Ages, when minstrels such as Oswald von Wolkenstein sang about the wine from the Gump Hof – as a symbol of lightness and freshness. Markus Prackwieser's Vernatsch from the everyday Mediaevum line epitomises precisely this philosophy: uncomplicated wines that enrich life without any pretensions to great drama. The grapes grow on calcareous moraine soils over quartz porphyry in the southern Eisack Valley. After a short cold maceration, the wine ferments for a week in stainless steel tanks, followed by malolactic fermentation and six to eight months of ageing, two thirds in steel and one third in large wooden barrels.

Pojega is a historic vineyard next to the famous Pojega garden, which was purchased by the Rizzardi family in the 17th century. This single-vineyard Valpolicella skilfully combines the fruitiness and aromatic richness of the traditional grape, enhanced by the Ripasso method, with a well-proportioned body and exceptional finesse. Great value with an almost magnetic attraction! SUPERIORE.DE

Flavours of blueberries and blackberries, with a hint of lightly toasted oak. Full-bodied with velvety tannins and lots of fruit, some caramel and vanilla pods. Expressive aftertaste. Pure Syrah. SUPERIORE.DE

The grapes for this single-varietal Pinot Bianco come from altitudes of up to 700 metres around the municipality of Montan. Delicate greenish-yellow in colour, with a fine bouquet of green apple, lemon, chalk and some crushed rock. Fine texture on the palate, with good structure and excellent depth. The spicy, fruity finish is characterised by precise, linear acidity and notes of pear and apple. Great and very balanced! SUPERIORE.DE

Where the salty breezes of the Tyrrhenian Sea meet the last foothills of the Colline Metallifere, the Mediterranean character of this exceptional red wine unfolds in all its splendour. The name Mediterra says it all: it embodies the flavours of the Tuscan maquis and that enticing saltiness that only wines from the immediate vicinity of the sea are capable of developing.