Formats

The name Mediaevum refers to the Middle Ages, when minstrels such as Oswald von Wolkenstein sang of the wine from the Gump Hof – as a symbol of lightness and freshness. It is precisely this philosophy that Markus Prackwieser’s Vernatsch from the everyday Mediaevum range embodies: uncomplicated wines that enrich life without any pretensions to grand 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’ ageing – two-thirds in steel and one-third in large wooden barrels.

Originating from the Piani range of hills in Ferrere/Treiso (west-facing, 250–350 metres), this Barbera combines old vines (planted in 1965/2005) and meticulous vineyard work to create a clear, characterful style. Around 15-20 days of maceration in stainless steel, followed by around 8-9 months of ageing in oak (part in barrique, the rest in large wood), then a few months of rest in the bottle.

Eco di Mare is a white tribute to the Tuscan sea. Made from 100% Vermentino from the Alta Maremma, where the Etruscans once mined silver from the earth and where, today, the Turnauer family crafts elegant wines from the mineral-rich terroir. The estate is situated at the southernmost point of the Bolgheri DOC, on the heights of Donoratico, and forms part of the historic estate owned by the Florentine Serristori family. In the red Aeolian sands of Donoratico, at altitudes of between 20 and 80 metres, the Vermentino vines thrive under the shelter of centuries-old pine groves along the Viale dei Pini. 15 days' fermentation, two months' ageing on the fine lees, three months' bottle ageing.

In 2001, Michele and Massimo Bernetti of Umani Ronchi stood on Centovie Hill near Roseto degli Abruzzi. Before them lay the estate, behind it the Gran Sasso, and below it the Adriatic Sea. They bought the 35 hectares and immediately began farming organically – not as a certified commitment, but because the terroir demanded it: sunny and windy, with self-regulating soil requiring no intervention. They produced the estate"s first wine as a Pecorino. From the best plots of the vineyard, hand-harvested in early September with particular attention to acidity, on deep, clay-sandy limestone soil with alluvial skeleton. Fermented in steel, then 12 months in concrete tanks, followed by 5 months in bottle.

I Pianali Rosato is like a pink linen cloth fluttering in the wind as it sweeps across the Mediterranean coast. Made from 90% Syrah and 10% Cabernet Sauvignon from the Pianali vineyards, where the breeze from the Tyrrhenian Sea sweeps across the mineral-rich soils of the former silver mines. Gentle pressing, followed by fermentation at low temperatures in temperature-controlled stainless steel tanks for 15 days, followed by two months' ageing on the fine lees.

On Mount Etna, the morning light first strikes the eastern flank, and in Milo the vines grow directly towards it. The name "Erse" is reminiscent of the Greek goddess of dew; the estate associates it with the sunrise. Silvia Maestrelli, who sadly passed away far too young, founded Tenuta di Fessina in 2007 in northern Rovittello, yet this white wine comes from the east. On Mount Etna, "Superiore" is not a stage of maturation, but a designation of origin: The appellation reserves this designation for white wines made from grapes grown in the small municipality of Milo, with at least 80% Carricante. Old vines grow there on sandy lava soil mixed with pumice and ash. Fermentation takes place under temperature control in stainless-steel tanks, after which the wine is left to rest in the bottle.

Inspired by Provence, born in Tuscany. When the Rivetti family decided to create a rosé, they chose their Casanova vineyard in Terricciola as the source – and Sangiovese and Prugnolo Gentile as the grape varieties. The latter is a local Sangiovese clone which, when combined with its 'big brother', produces a rosé with a surprising character. The grapes come from twenty-year-old vines growing on sandy soils of marine origin, cultivated organically. After destemming, there is a brief maceration of just one hour before the must is gently pressed. Fermentation lasts ten days, after which the wine rests on its fine lees in stainless steel for three months.

Groppello gentile is a grape with tightly packed berries, small seeds and a very thin and fragile skin. It is certainly the best-known red wine grape on the Riviera del Garda and was already cultivated by the Romans in the Valtènesi. Brilliant, deep ruby red colour. Pungent and very clear bouquet of fine spicy notes, with an interesting potpourri of violets, sage, plum, pepper and olive wood. Precise and fine texture on the palate with well-defined, beautifully knitted tannins. The palate remains primarily fruity, balanced and elegant through to the delicate and persistent final. A feminine and well-proportioned red wine with a beautiful terroir character. SUPERIORE.DE

The name says it all: Meczan is the local dialect form of Mazzon – the high plateau to the east of the Adige Valley, at an altitude of 350 to 460 metres, with north-facing slopes and soils of limestone gravel and clay. What Paolo Foradori began to prove in the 1960s and Martin Foradori Hofstätter continues to develop today is now undisputed: Mazzon is Italy's most important location for Pinot Nero. The Meczan is the entry into this world. Some of the grapes are fermented without destemming to give the Pinot more structure and aromatic depth. Ten days on the skins, vinified exclusively in stainless steel.

Gioia del Colle is not the Primitivo that the world thinks it knows. The Apulian Murgia plateau lies at an altitude of 380 to 400 metres – higher, cooler and windier than Salento, with stony, loamy soils, marked temperature fluctuations and a finesse in the Primitivo that would never emerge from the heat of the south. The DOC is regarded as one of Apulia’s most exciting premium regions and has attracted the attention of the international wine world in recent years. Amidst dry stone walls, cherry trees and limestone cliffs, Leone de Castris works here under the name ‘Masseria Donna Coletta’ – a project that is reinventing the centuries-old family without forgetting its roots.

The secret of this exceptional Rosso lies hidden in the blossoming fields amongst the organically farmed rows of vines at Poliziano. Fiori Rossi – — a name that hints, like a promise, at the fragrance and poetry of this landscape, where Federico Carletti is pushing the boundaries of authenticity. This latest creation from the estate is made from ancient Prugnolo Gentile clones, selections of which gave Montepulciano wines national renown as far back as the Middle Ages. From the historic vineyards dating back to the 1960s – now replanted at altitudes of 300 to 400 metres with meticulous attention to the microclimate – emerges a ‘Super-Rosso’ of unrivalled character.

A brilliant ruby red characterises this Chianti Classico from Tenuta Perano near Gaiole, the Frescobaldi family's first estate in the appellation's historic heartland. The vines grow at an altitude of 500 metres in a natural, south-west-facing amphitheatre that exposes the grapes to the sun evenly. Following fermentation in temperature-controlled stainless steel tanks with carefully managed pumping-over, the Sangiovese – blended with other grape varieties – matures for twelve months in barriques and stainless steel tanks.

A deep yellow colour; the bouquet is elegant and fragrant, with notes of exotic fruits, peach, lemon zest, hazelnut and chalk. Medium to full-bodied, with layers of ripe fruit and bright, penetrating acidity. A polished, long and delicate finish. SUPERIORE.DE

This magnificent Barbera d'Alba was actually created simply to strike a balance between everyday enjoyment and expressiveness – and it also pays homage to Giovanni's great-great-aunt – nuanced, crisp and warm-hearted. In the glass, it glows with an intense ruby red colour. The nose delights with ripe sour cherry, raspberry and a delicate hint of violet, complemented by a touch of orange peel, toasted hazelnut and sweet spicy notes – a fragrant journey into the seductive world of the Barbera grape. On the palate, a juicy, lively fruit structure unfolds, supported by fresh, harmonious acidity and softly integrated tannins. The finish is clean, with a delicate citrus note and floral elegance. A high-quality everyday wine with character and finesse from a renowned estate. SUPERIORE.DE

A top-quality Italian rosé made from selected Montepulciano grapes grown on 45-year-old vines: Spelt Cerasuolo is a rosé with provenance and character – crafted from organically grown Montepulciano grapes from medium-altitude vineyards near Spoltore. In the glass, it is a luminous cherry pink. Aromas of redcurrants, sour cherries, pink grapefruit and a hint of almond blossom. On the palate, it is juicy, powerful and elegant all at once, with a fine texture, well-integrated acidity and a spicy finish. A sophisticated Cerasuolo with depth and style – far more than just a summer wine. SUPERIORE.DE

The little cherry. The name reveals its personality: this autochthonous Maremma variety openly bears its flavour in its name, and it means business. Ciliegiolo was at home in Maremma for a long time, but then fell out of fashion because Cabernet and Sangiovese virtually monopolised the region's attention. Now it is returning – and Belguardo is one of the first houses to take it seriously again. The vineyards are situated at 100 metres, west-facing, on sandy Arenaria soils with a fine pebble content. The western exposure gives the wine a freshness and lightness that cannot be taken for granted in the Maremma. Francesco Mazzei describes it as "exceptionally lively and fresh – and surprisingly deep at the same time."

A vintage South Tyrolean sparkling wine of elegant lightness. The Chardonnay grapes grow at an altitude of 450 metres around Buchholz in the South Tyrolean lowlands, where ideal sunshine and perfect aeration guarantee an excellent acid-sugar ratio. After pressing and destemming, fermentation takes place with pure yeasts at a controlled temperature of 19°C in stainless steel tanks. The second fermentation takes place according to the Metodo Charmat in pressurised tanks, where the wine matures on the lees for six to nine months at 14°C, developing aroma and body. After separation from the yeast and cooling, the wine is left to mature in the bottle for a further three months.

A white wine with its own signature: Valcanzjria combines Carricante – the noble grape variety of Etna – with the Mediterranean charm of Chardonnay and Albanello. The grapes grow in Val Canzeria near Chiaramonte Gulfi on calcareous soils at an altitude of around 400 metres. The interplay of altitude, cool nights and loamy substrates ensures freshness, tension and aromatic depth. Pale straw yellow in the glass with a greenish tinge. The aroma is delicate and complex: white flowers, yellow apple, lime zest, a hint of almonds and fine herbs. On the palate, Valcanzjria is straightforward, dry and precise – with lively acidity, salty minerality and a subtle creaminess that comes from ageing on fine lees in stainless steel. A balanced, modern white wine with a regional profile and invigorating freshness. SUPERIORE.DE

Bertani's Ripasso is a true classic. The grapes come from the hills around Valpantena and from the direct Valpolicella Classico area. The original Ripasso wine would have been an overloaded Valpolicella rather than a mini Amarone, and this example is true to this type and emphasises the fresh and light style of Valpantena, a long, steeply sloping valley with a particularly cool microclimate. Bertani uses the traditional method of production: The young, already fermented Valpolicella wine is blended with the skins that have dried naturally in the meantime, giving it a richer and more concentrated flavour. It then undergoes a second so-called "ripasso" fermentation, which is triggered by the yeasts still present in the skins.

Rosso di Montalcino exists because a count wanted it. When the Marone Cinzano family took over the estate in 1973, almost exclusively Brunello was bottled in Montalcino – the rest went into bulk. Count Alberto saw this "second wine" as more than a by-product and campaigned for the creation of an independent DOC. Rosso di Montalcino has had his name since 1983 – and Col d'Orcia played a decisive role in this. It comes from the south-facing vineyards of the estate at 250 metres, overlooking the Orcia River, which gave the estate its name. Biodynamically cultivated, calcareous soils, Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, then 10 to 12 months in large Slavonian oak barrels and cement tanks.

Filippo, Elisa and Elena Fanti live and work in Castelnuovo dell'Abate, the village below the Romanesque abbey of Sant'Antimo, in southern Montalcino, where the family has been rooted for generations. Their Brunello is one of the most reliable addresses in the appellation. Their Rosso is what a Rosso di Montalcino should be: the same care, the same terroir, more accessible in its timing. 15 hectares of Sangiovese, registered for the Rosso, vines between 15 and 20 years old. Hand-picked in September and October, depending on location and exposure. Three sorting tables – grapes and individual berries are selected separately. Temperature-controlled fermentation and mash contact in stainless steel tanks with regular pumping over, malolactic fermentation before ageing in wood. Around 12 months partly in French barriques, partly in medium-sized barrels.

Irpinia is not Campania in the tourist sense – no sea, no Vesuvius, no Amalfi Coast. It is the inland region behind Avellino, a world of Apennine hills, chestnut woods and tranquillity, where viticulture has been deeply rooted since ancient times. Columella and Pliny mentioned Fiano as early as their time – then known as "Vitis Apicia", due to its ability to attract swarms of bees to the vineyards. Feudi di San Gregorio has been dedicated to this tradition in Sorbo Serpico since 1986. Pietracalda is their most precise expression of Fiano: a single vineyard of ten hectares, nestled between chestnut woods and old fruit trees at an altitude of 400 to 600 metres – a terroir that imbues the Fiano with freshness. Hand-harvested, fermented in temperature-controlled stainless steel tanks, then aged sur lie for twelve months – longer than the standard Fiano, and it is precisely this difference that defines the Riserva: more texture, more depth, more substance.

In 1895, Federico Martinotti from Villanova Monferrato in Piedmont developed the method that now bears his name – an Italian alternative to traditional bottle fermentation, in which the second fermentation takes place in a pressure tank instead. Bisci, the benchmark producer of Verdicchio di Matelica since 1972, applies this method in its extended form: ten months instead of the usual few weeks. The grapes are grown on 17.80 hectares in Matelica, on calcareous-clay soil with a south-south-west aspect; they are organically farmed and harvested by hand. The wine is made exclusively from Verdicchio, the grape variety that gives this area its name and character. The extended ageing on the lees in a pressure tank lends the spumante complexity and finesse before it is bottled with a low dosage.

A long time ago, the Madean hill slid down, leaving behind deep, fertile soil in Guia. The name says it all: a farmstead with a large house and stable, built on the landslide. Since 2013, Andreola has been cultivating around six hectares here in a small valley whose slopes face in all directions. At altitudes of between 250 and 350 metres, the vines grow on old marl at the bottom and on sandstone at the top. The winery was founded in 1984 by Nazzareno Pola, who competed in cycle races for around ten years and spent another decade behind the bar before turning his passion into a business at the age of 35. The grapes are harvested by hand; the base wine rests for at least six months in steel tanks, and the second fermentation lasts 30 to 40 days. Here, "Extra Brut" means zero grams of residual sugar.