Formats

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.

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.

The owner of Selvapiana, Francesco Giuntini, and the owner of the Petrognano winery, Cecilia Galeotti Ottieri, have enjoyed a long friendship. 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). For some years now, the two have been linked by the "Villa Petrognano" project, under which Selvapiana produces one of the most authentic and best Pomino Rosso wines in the region.

Shells in a vineyard? Not an uncommon sight in the Valdarno di Sopra. Where Chardonnay vines now take root at the foot of the Pratomagno, a lake once stretched out millions of years ago – the metamorphic soils are riddled with fossilised remnants of that era. The name "Lamelle" pays homage to these grooves in the fossilised shells, which lend the wine its unmistakable minerality. After being hand-harvested, the grapes are left to rest overnight at 5°C before being gently pressed. Vinification takes place exclusively in stainless steel at 16°C, followed by two months on the fine lees – that is all it takes to capture the freshness of this terroir.

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.

Flaminia Maremmana. The name evokes paths that are older than Rome itself. Century after century, shepherds and their flocks travelled along an ancient branch of the Via Flaminia – the consular road that had linked Rome with the Adriatic since 220 BC – From the green Umbrian hills down into the Maremma, for the transumanza – that seasonal transhumance which shaped life in this landscape right up until the 20th century. Here, where sheep and shepherds once rested, where history is etched into the earth, the vines for this special Montefalco Rosso now grow. First produced in 2007, it embodies the soul of this historic terroir. The cuvée, comprising seventy% Sangiovese, fifteen% Sagrantino and fifteen% Canaiolo, thrives on south-east-facing limestone-loam soils.

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.

An Aglianico from the south of Apulia – unusual in its origin, convincing in its expression. Dark wild berries, black cherry, a little dark chocolate and a hint of tar on the nose, accompanied by spicy nuances and Mediterranean herbs. Structured and powerful on the palate, with firm tannins, well-integrated acidity and a fine mineral vein. The ageing in barriques rounds off the texture without smoothing out the originality. Terra shows how much character Aglianico can also develop outside of its classic homeland: an independent, exciting wine with depth and regional character. SUPERIORE.DE

Named after the Moar farm of the same name, which can look back on over 600 years of winegrowing tradition, this Classico embodies the soul of the St. Magdalener region. The vines grow on the south-facing slopes above Bolzano between 200 and 300 metres above sea level, where gravelly porphyry soils give the wine its unmistakable character. The classic cuvée of 85% Vernatsch and 15% Lagrein combines the best of two indigenous worlds: the floral lightness of Vernatsch with the structure-giving depth of Lagrein. After traditional fermentation, the wine matures in large oak barrels.

Pian di Nova embodies a carefully crafted blend of 75% Syrah and 25% Sangiovese, combining the international vigour of the Syrah grape with the lively fruitiness of Tuscan Sangiovese. It represents a new generation of Tuscan red wines that strike a harmonious balance between tradition and innovation. The hand-picked grapes come from organically farmed vineyards at the foot of Monte Pratomagno, where loamy-sandy soils at an altitude of 200 metres provide optimal drainage. After being cooled to 5°C overnight, the grape varieties are vinified separately: two days' cold maceration, ten days' controlled fermentation at 25–28°C, followed by a further 20 days' skin maceration. Six months' ageing in Allier oak barriques, one month in steel tanks and a further six months' bottle ageing complete this elegant blend.

While the Magred thrives in the Mediterranean south of South Tyrol, the Gennen lies at the opposite end of the winery – in Nals, north of Bolzano, at 330 to 400 metres above sea level. A different world, a different character. No Ora wind, no Mediterranean flair. Instead: a continental climate, warm days, cool nights and a soil that has been washed. Literally. The subsoil is a 150 metre deep cone of debris from the Sirmian and Nals streams – 80% limestone gravel, 20% porphyry gravel, orientated east-southeast. This soil gives the Sauvignon Blanc its tension: striking minerality, salty flavour, aromatic precision. Cellar master Harald Schraffl ferments the clarified must for around three weeks in cool steel tanks and then matures the young wine for seven months on the fine lees – pure, without the influence of wood, focussing on freshness and structure.

A circular forest sits enthroned on the highest point of the vineyard, and inside it rests an Etruscan tomb – over 2,500 years old. Al Passo, "at the passage", is what they call this place, from where the view extends as far as the Torre del Mangia in Siena. Here, where past and present meet, the estate's most popular cuvée is created: equal parts Sangiovese, Merlot and Cabernet Sauvignon, grown on the silty-clayey limestone soils of Castelnuovo Berardenga. Double selection, 20 days on the skins, then 14 months in French oak – six of which on the fine lees, which gives the wine its silky texture.

A Sangiovese cru that demonstrates the philosophy of single-vineyard viticulture to perfection. Sergio Zingarelli and his team recognised early on the extraordinary potential of the clay-dominated soils of Sant'Alfonso – plots with minimal skeleton content, which create the ideal conditions for concentrated, aromatically complex wines. Sangiovese clones were specifically cultivated here, which harmonise with the clay-rich structures and develop the highest phenol concentrations.

Next to the Villa della Torre in Fumane, this elegant testament to the Italian Renaissance, lies a vineyard that awoke from its slumber in 1960. Giovanni Allegrini recognised the potential of the neglected land and began to reclaim it. In 1978, this gave rise to a wine in its own right, and the name said it all: Palazzo della Torre, a cru that brought Allegrini international renown. It has featured six times in the Wine Spectator Top 100. The secret? In 1990, Franco Allegrini introduced an innovation that transformed Valpolicella: the "doppia fermentazione". A portion of the grapes – Corvina, Rondinella and Sangiovese – undergoes a brief appassimento. The freshly fermented wine is then poured over these dried grape skins, where a second fermentation begins. More elegant than Ripasso, more complex than classic Valpolicella.

A Zinfandel with an Italian soul: Terra Nera Primitivo comes from organically farmed plots around Manduria, where old vines are rooted in red soil with veins of limestone – a terroir that allows the Primitivo (known internationally as Zinfandel) to reach its full potential. In the glass, it is a deep purple with a garnet-red core. The bouquet is dark, dense and complex: blackcurrant, dried figs and dark chocolate, accompanied by tobacco leaf, clove and a hint of graphite. On the palate, it is full-bodied but not overpowering, with ripe fruit, balanced acidity and finely polished tannins. The oak influence remains subtle, the structure firm and the finish remarkably clean. An expressive, organically produced Primitivo from 60- to 70-year-old vines, skilfully combining power and precision! SUPERIORE.DE

The Barbera vines for this wine are rooted in plots around Novello, partly in the renowned Ravera zone, on calcareous and clayey marl soils with good water retention. Deep ruby red in colour with a violet rim. The bouquet opens with ripe cherry, plum and blackcurrant, underpinned by violets, delicate herbal spice and a hint of liquorice. Full-bodied and harmonious on the palate, carried by juicy fruit and lively acidity that counteracts the warmth of the vintage with freshness. The tannins are soft but present and give the wine contour. Ageing for 12 months in large, used wooden barrels and a short period of maturation in the bottle round off the profile: a beautiful Barbera with a balance between fruitiness and elegance that is a true reflection of its origins. Outstanding value. SUPERIORE.DE

Roberto Anselmi and red wine? That doesn't really go together. While his colleagues in the Soave region have long since jumped on the lucrative Amarone bandwagon or, like Inama in the Colli Berici, produce exceptional red wines, the white wine purist has basically remained true to his line for decades. With one exception: at the foot of Monte Zoppega, hidden among his beloved Garganega vines, a little secret has been thriving for years: Realda, named after a historic church estate. Only 7,000 bottles of this single red wine in the Anselmi portfolio are produced each year – a little gimmick, as Roberto himself says, but a damn good one, in our opinion. 100 per cent Cabernet Sauvignon, matured for 18 months in French Troncais barriques, with a further six months of bottle ageing.

Michele Satta came to Castagneto Carducci in 1974 – by chance, as he says himself. He stayed forever. Since the first Vendemmia in 1983, his story has grown in parallel with the history of Bolgheri, vintage after vintage, vineyard after vineyard. Miché is his most personal chapter: named after himself, made from grapes that were once simply thinned out. Satta has kept them – and distilled them into a wine that is unrivalled in Tuscany. 100% Sangiovese, Metodo Ancestrale. No second fermentation according to the recipe, no filtration, no dosage – the yeast remains, the perlage develops naturally in the bottle. Pet-Nat in Tuscan, if you like ...

The Rivetti family, who have long since achieved fame with La Spinetta in Piedmont, found their Tuscan terroir for Vermentino in Terricciola. Sandy soils of marine origin, interspersed with oceanic sediments, characterise this white wine with its unmistakable minerality and salty freshness. The vines grow at an altitude of 250 metres on a south-easterly exposure and are cultivated organically. After manual harvesting, the must ferments spontaneously with natural yeasts, after which the wine rests for three to four months on the fine lees in stainless steel.

Ten days before the main harvest for Redigaffi and Giusto di Notri, the pre-harvest selection begins at Tua Rita – a selection from the younger vineyards, whose grapes are not intended to achieve the extreme concentration of the great crus, but rather to offer freshness and approachability. This deliberate choice gives rise to the Rosso dei Notri, which has been the estate's flagship wine since 2000. Merlot and Cabernet Sauvignon form the foundation in equal parts, whilst Syrah and Cabernet Franc add spice and structure. The vineyards are situated on the metal-rich hills near Suvereto, where loamy soils with a high proportion of coarse particles lend the wines that mineral precision which characterises Tua Rita. Vinification takes place in temperature-controlled stainless-steel tanks, followed by ageing in concrete – no woody notes are allowed to mask the pure fruit.

Rosso di Montalcino exists because a count wanted it to. When the Marone Cinzano family took over the estate in 1973, almost all the wine produced in Montalcino was bottled as Brunello – the rest was sold in bulk. Count Alberto saw this "second wine" as more than just a by-product and championed the creation of a separate DOC. Rosso di Montalcino has borne its name since 1983 – and Col d'Orcia played a key role in this. It comes from the estate's south-facing vineyards at an altitude of 250 metres, overlooking the River Orcia, which gave the estate its name. Cultivated biodynamically, on calcareous soils, with Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, followed by 10 to 12 months in large Slavonian oak barrels and concrete tanks.