Formats

Feudi's Premium Rosato San Greg bursts from the glass with a lovely blend of sweet melon and white flowers. It offers a captivating balance between ripe stone fruits, candied citrus and a refreshing acidity. The finish is of medium length, leaving a tangy hint of lime and steely mineral notes. San Greg, made from 100% Aglianico, is a very sophisticated rosé and an absolute delight. SUPERIORE.DE

Lagrein – South Tyrol's "local hero", as cellar master Rudi Kofler calls it. Originally native to Bolzano, this indigenous grape variety has long since found a home in the Terlano area too. Founded in 1893, the winery – the village’s first cooperative and today one of the most prestigious producers of South Tyrolean white wines – also cultivates this traditional red variety with its characteristic meticulous care. Hand-harvested, destemmed and fermented at a controlled temperature in stainless steel, the wine is then aged for 7–10 months in large wooden barrels. This ageing process gives the Lagrein its velvety texture without overpowering the fruit.

La Sabla is the red entry-level classic from Les Crêtes - an independent cuvée made from indigenous grapes: Petit Rouge, Fumin, Mayolet and Barbera from old plots around Aymavilles. It is lively and elegant, vinified in stainless steel with controlled mash fermentation and matured on the fine lees for around eight months. Intense ruby red in colour with a violet hue. The nose opens with aromas of redcurrant, fresh raspberry, forest blossom and delicate spice. Fresh, juicy and clear on the palate with soft tannins and striking mineral tension - a salty bite on the finish ensures precision and length. A pure expression of unmistakable Alpine elegance that combines origin and style with youthful clarity. SUPERIORE.DE

A Rosato with a name that has a person behind it. Rosy Pio was the granddaughter of the founder – and the grandmother of Federica and Cesare, the fifth generation of the house. The Pio Cesare family carries its history in its wines. This one bears it in its name. The decision to vinify Nebbiolo as a rosé was a matter of the heart: a small addition of Syrah, their own vineyards in Treiso in the Barbaresco region, various exposures and locations. Early harvest in small crates after strict selection in the vineyard, gentle pressing with short maceration. Fermentation partly in stainless steel, partly in non-new French oak barriques. One month on the lees.

When the Antinori family founded their Apulian branch Tormaresca in 1998, they set an example: Southern Italy could deliver more than quantity. Torcicoda became proof of this vision – the first wine from Apulia to make it into the Wine Spectator Top 100. Its name refers to the historic grooming tool for horse manes, but also to the lush, twisting growth of the Primitivo vines, which were once called the "vine of three harvests".

Termeno gave the Gewürztraminer its name. Whether the grape variety actually originates from this village in southern South Tyrol is a matter of scientific debate. What is not in dispute, however, is that nowhere else in the world does the Gewürztraminer feel quite so at home as on the slopes around Termeno. Hofstätter, one of the historic estates of the Unterland region, has been rooted here for generations. Joseph is at the heart of this conviction. Fermentation takes place after just a few hours' skin contact, exclusively in steel at a maximum of 16 to 20°C – no oak to overpower the aromatics. The result is intended to be the Gewürztraminer in its purest form: precise and well-defined. The soils around Termeno are marly, light, well-aerated and warm up quickly – a terroir that promotes ripening whilst preserving the aromatics.

In November 2025, Vigna Misco received official recognition as a designated single vineyard – as "Vigna", a designation which may henceforth appear on the label of this classic wine. Ondine de la Feld Aymerich, owner and winemaker of the Tenuta, commented: "This vineyard has always embodied our vision of white wines from the Castelli di Jesi – a place where Verdicchio reaches its finest expression." The 2024 vintage is the last to be produced without this designation. However, this does not make it any less significant, quite the contrary.

A white wine with Mediterranean lightness and a Friulian character: Shàris is a charming blend of Chardonnay and Ribolla Gialla – —two varieties that reveal their finest qualities here on the marl and sandstone soils of the Collio. A skilfully composed white wine with character that is never overwhelming, yet never seems mundane – but rather a true flagship of Friuli’s modern white wine culture and, incidentally, the winery’s bestseller.

In May, when the iris – known as "giaggiolo" in Tuscan – bathes the vineyards of Lamole in a violet glow, the soul of this wine is revealed. The name Maggiolo was born from the fusion of 'flower' and 'month': a Chianti Classico that captures the sunny generosity of the high-altitude vineyards, situated between 420 and 655 metres, in liquid form. Unlike the purist Duelame, the Maggiolo relies on a blend of 80% Sangiovese with 10% each of Cabernet Sauvignon and Merlot. Following visual selection of the grapes, they are fermented separately in stainless steel. The Sangiovese matures for 18 months in large oak casks, whilst the international varieties are aged in barriques; a marriage of structure and suppleness.

Mario Schiopetto's father ran the "Ai Pompieri" osteria in Udine – directly in front of the fire station. His son did not become a landlord, but the founder of modern Friulian white wine. Years ago, the new owners, the Rotolo family, incorporated the name of their father's restaurant into their younger wine line as a nod and a promise: accessible, direct, straightforward. Since 1986, the Blanc des Rosis has brought together the four leading white grape varieties of the Collio in a single wine: Friulano as the aromatic backbone, Pinot Bianco for volume and elegance, Sauvignon for freshness and tension, Pinot Grigio for the mineral bite. The soils under Capriva del Friuli – eocene clay and marl – give the wine its characteristic cool precision. Gentle pressing, decanting without sulphur, eight months on the lees in steel. And from the 2025 vintage, the Blanc des Rosis will appear in the glass earlier than ever before without the previous two-year retention period – in the glass earlier than ever before.

Since the 2015 vintage, Piancornello has been producing a Ciliegiolo in small quantities of 4,000 bottles, which is solid, deep and very distinctive. Intense ruby red colour. The nose reveals very pure, straightforward aromas of ripe cherries and sour cherries, rounded off with spicy notes and hints of medicinal herbs. In the mouth it is rich, with noticeable tannins, but well integrated into the structure, with a solid body and a flavourful, long finish of good complexity. SUPERIORE.DE

There are wines that define a winery. Sirì d'Jermu is one of them. Since it was first bottled in 1988, this single-vineyard Dolcetto has embodied the elegance and ageing potential that Orlando and Attilio Pecchenino are able to draw from the grape variety – and it is the reason why Pecchenino is now counted amongst the most respected producers in the appellation. The name refers to the vineyard of the same name, situated right next to the historic winery in Dogliani, where 35-year-old vines are rooted in medium-heavy, calcareous soils with silt and clay components. The south-west-facing aspect ensures optimal ripening conditions for the concentration and complexity that characterise Dogliani Superiore. Vinification follows traditional principles with modern precision: after destemming, the must – including a proportion of whole bunches – is fermented for 15 to 20 days at 26°C in stainless steel tanks, using exclusively indigenous yeasts. What sets Sirì d’Jermu apart from San Luigi, however, is the ageing process: twelve months in large oak casks lend the wine structure, depth and the capacity for maturation that gives it an ageing potential of over ten years.

Tenuta San Leonardo is a name synonymous with red wine. For generations, the Guerrieri Gonzaga family in Avio, in southern Trentino, has been producing a Bordeaux blend that connoisseurs mention in the same breath as Italy's finest wines. Far fewer people are aware that the estate also produces white wine (and rosé) – and does so with the same precision. Vette di San Leonardo takes its name from the peaks that frame the vineyards. "Vette" – peaks, summits – is the image San Leonardo has chosen for this Sauvignon Blanc: high-altitude, crisp, unmistakable. The grapes come from Roveré della Luna, a village on the border between Trentino and Alto Adige, which ranks among the finest Sauvignon Blanc sites in northern Italy. With the Dolomites as a backdrop, cool nights and a long ripening process on the vine. Hand-harvested in September. Exclusively stainless steel, no oak. Five months sur lie on the fine lees – for texture and depth without any external ageing.

The Goldmuskateller (moscato giallo) is one of South Tyrol's aromatic rarities. At Tiefenbrunner, it thrives at altitudes between 220 and 650 metres, with the best lots coming from the Penon, Hofstatt and Rain vineyards: 400 to 650 metres high, on calcareous dolomite soils that give the wine its fine mineral structure. Vinification takes place exclusively in concrete tanks – a deliberate decision to preserve the varietal flavours unadulterated.

Rivus: the river. The Adige flows through the Unterland from Neumarkt to Auer, that welcoming region of southern South Tyrol where Lagrein thrives on the flat valley slopes like almost nowhere else. It is here that Pfitscher sources the grapes for her more approachable Lagrein – from vineyards at 300 metres, partly from vines that have stood here for a hundred years. Fermentation takes place in concrete vats with continuous stirring of the cap, followed by 10 to 12 months in oak and concrete vats. An approachable Lagrein for drinking now and for every day.

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.

Chardonnay only arrived in Piedmont in the 19th century – late for a region with such a deep winemaking tradition. But in the municipalities of Fontanile and Castel Boglione, north of Nizza Monferrato, the grape variety found a soil that took it seriously: Marne di Sant'Agata Fossili, an alternation of fossilised marl and sandstone with a good proportion of limestone. The Bertolino family discovered this potential in the 1950s and 60s – at a time when the region's sparkling wine production demanded a Chardonnay of exceptional quality. Today, Tenuta Olim Bauda only produces a few thousand bottles from these vineyards. The grapes are harvest in the first week of September. Gentle pressing, only pre-fermentation must. 36 hours of contact with the fine lees at 5°C with bâtonnage for aromatic extraction, followed by static clarification. Fermentation in large 50-hectolitre wooden vats for around 15 days. Maturation in tonneaux, 10% of which are new, for around one year.

With the 2024 vintage, Tolaini is revamping its Chianti Classico range: the previous Vallenuova Annata has been promoted to Riserva, and this entry-level wine – named after the estate itself – takes its place. The grapes come from the vineyards surrounding the estate in Castelnuovo Berardenga, the southernmost corner of the Chianti Classico region, where silty-clay soils mixed with limestone and stones shape the character of the Sangiovese.

Antonio Bragato, born in Germany but with an absolutely Friulian identity, joined forces 20 years ago with Gianni Maccari, who was Livio Felluga's cellar master for many years and founded his own winery Ronco della Rocca at the beginning of the millennium. An agronomist and Oenologist by training, he is considered one of Friuli's best-trained winegrowing experts. The profound knowledge of his own 12 hectares of vineyards as well as the leased plots and the radical precision in the execution of every work step characterise the clear style and the reliable quality of the wines that Antonio Bragato creates there together with him.

The name says it all: the vineyard is located on an elongated, plateau-like ridge in the historic Classico region of the Castelli di Jesi – a ridge reminiscent of a podium. It is therefore no coincidence that Garofoli harvests its best Verdicchio cuvée right here. 100% Verdicchio from the vineyard that the estate has cultivated as its flagship for decades – and with which Carlo Garofoli was one of the first to prove that Verdicchio can and should age. The vinification remains true to the wine: steel, precision, long ageing on the lees, which gives the podium the fullness and texture that clearly distinguishes it from the fresh entry-level wine. No wood, no distractions – just Verdicchio in its most concentrated form.

Between the lava flows of Rovittello, a wine is created that reveals the delicate side of the volcano. Erse Rosato, made predominantly from Nerello Cappuccio and a smaller proportion of Nerello Mascalese from the only hectare of vineyards exposed to the north-east at an altitude of 700 metres. Here, where the morning breeze blows up from the Alcantara Valley and the afternoon heat is kept at bay by the ancient sciare, a rosato of exceptional personality develops. The two Nerello varieties are vinified separately with a cold maceration of 12 hours at 12-14°C to gently extract colour and aromas before being combined for alcoholic fermentation and subsequent refinement in stainless steel tanks.

Nero di Lupo is COS’s elegant take on Nero d’Avola – , interpreted as light, fruity and mineral. The vines are rooted in red, calcareous loam soils, interspersed with sandy deposits and layers of silicate that have shaped the character of Vittoria over thousands of years. At an altitude of around 230–300 metres, these soils bring freshness and vibrancy to the wine – a clearly defined reflection of the terroir.

Where the Lombards once built their fortress and Frederick II held court, Marco Ricasoli Firidolfi now cultivates his vines – a descendant of Bettino Ricasoli, who invented the Chianti formula in the 19th century. Monti in Chianti, situated at an altitude of 340 to 510 metres, is considered one of the best vineyards in the entire region. Limestone soils, organic farming and three-phase manual harvesting form the basis for this classic Chianti: 90% Sangiovese, supplemented by Canaiolo from our own selection. Matured for twelve months in Allier oak, bottled unfiltered.