Formats

A vibrant purplish-red colour. The nose offers a fresh invitation: blackberry, raspberry and sour cherry, along with lilac, a hint of blueberry and that subtle, slightly bitter-almond note that makes Dolcetto so charming. On the palate, the Trevìe delivers on its promise: refreshing fruit, lively acidity and soft, finely textured tannins that leave you wanting more. The finish is clean and invigorating, with a subtle, mineral aftertaste that lingers for a long time. An incredibly appealing Dolcetto – charming, unpretentious, yet with enough depth to enjoy time and time again. SUPERIORE.DE

Timorasso is not mainstream, but rather a speciality of Piedmont. With its Derthona, Vite Colte presents a white wine that you rediscover and then prefer to drink again immediately – because it has a different appearance and is captivatingly clear. It has a bright straw yellow colour in the glass, almost fading into gold. Notes of acacia blossom, hawthorn, ripe peach and a hint of honey emerge on the nose – plus a cool shimmer of flint and minerality, which makes everything a little more exciting. On the palate, structure meets juiciness: full-bodied, yet light on the palate thanks to present, fine acidity. There is also a subtle nutty undertone that adds fine depth without becoming dominant. The finish is long, elegant and clears the palate with chalky freshness. SUPERIORE.DE

Achelo is named after the river god Achelous, whose horned head appears time and again in the Etruscan art of Cortona – a motif featured on La Braccesca's Cortona DOC Syrah. The grapes come from the vineyards of the Antinori estate between Montepulciano and the hills of Cortona, on loamy-clay soil. Established in 1999, the Cortona DOC is regarded in Tuscany as one of the few appellations producing excellent Merlot and, above all, Syrah. Following fermentation in stainless steel tanks, part of the wine is aged in previously used French barriques, whilst the remainder remains in the stainless steel tanks.

Calliano, Basso Monferrato. Three hundred metres above the gentle hills of Monferrato lies the single vineyard that gives this wine its name – and its character. Calcareous, clayey soils with veins of sand, an assemblage that is not a matter of course in Piedmont: 60% Barbera, 40% Syrah. Two grape varieties that could hardly be more different – one indigenous and acidic, the other a Rhône traveller with tannin structure and spice. Prunotto ferments the two separately, only allowing them to grow together after malolactic fermentation.

Luigi Maffini's Kràtos is an organic wine produced in the foothills of the ancient ruins of Paestum. It spends only a short time in stainless steel tanks and is smoky yet fruit-forward, with musky notes of dried apricots, lime zest, crushed stones and sea spray forming its captivating bouquet. On the palate, it is energetic, soft in texture and packed with zesty citrus and mineral notes, balanced by a core of lively, ripe yellow apples. It finishes fresh and vigorous with notes of lemon oil and peach. For an 'entry-level Fiano', this is absolutely brilliant! SUPERIORE.DE

The Trebbiano and Malvasia Bianca grapes used to make this exceptional white wine come from the Casanova dell'Aia in Radda in Chianti, the first 0.2 ha plot with calcareous and loamy soil that the family purchased and planted in the 1980s, before replanting it in 2014. It matures on the fine lees, mostly in terracotta amphorae, with only a small proportion remaining in stainless steel tanks. Total production per vintage: 2,500 bottles.

The name evokes the fields of ancient grains that once covered the hills of Spoltore before vines took root here. Since 2017, this Trebbiano has borne the name "Oro" on its label – a claim it certainly lives up to. To produce it, the Di Properzio brothers select just three hectares of old vines growing on compact limestone-loam soils near the coast. What sets Spelt Oro apart from conventional Trebbiano is the radical patience involved: After fermentation, the wine rests sur lie for four months in stainless-steel tanks, which are deliberately located outside the winery – exposed to natural temperature fluctuations. It then spends a further year in concrete. It is bottled after fifteen months, unfiltered, unclarified and without any stabilisation.

Medium golden yellow. A spicy, intense nose with aromas of roses, lychee and lily blossoms. On the palate, it is full-bodied and round with a rich, creamy texture. Spicy and mineral notes are complemented by fresh acidity, alongside hints of apricot and honeydew melon. Gewürztraminer Stoass finishes harmoniously with a delicately fruity and smooth finish. SUPERIORE.DE

Vigna di Gabri is a classic, sophisticated white wine that elegantly embodies the concept of an elegant, indigenous Sicilian wine. It is based on Ansonica (Inzolia), complemented by smaller proportions of Chardonnay, Sauvignon Blanc, Viognier and Catarratto – a finely balanced cuvée that reflects both its provenance and style. The grapes come from the hills of Contessa Entellina, where limestone-rich soils and high altitudes ensure freshness and aromatic complexity.

Nebbiolo beyond Barolo: Tovasacco comes from the estate's own vineyards around Canale, Priocca and Alba, where the sandy soils of the Roero give the great Piedmontese wine its very own character – less austere, more accessible, but by no means superficial. Manual harvesting leads to a complex selection process: First, the grapes are sorted on a vibrating table and cooled with carbonic acid snow, followed by a second selection of the individual berries after destemming. Mash fermentation takes place over 20 days with délestage and submerged cap, followed by maturation in oak barrels for twelve months.

Straw yellow in colour with a fine, persistent perlage. The nose is a fragrant mix of orange blossom, white peach and lime zest, accompanied by sage and a hint of blossom honey. Delicately sparkling and crystal clear on the palate: juicy stone fruit, fine sweetness and a lively, citric acidity are perfectly balanced. The ageing in pressurised tanks preserves the aromatic purity and ensures lightness and flow. Long, fragrant finish with a delicate minerality – an elegant, typical Moscato d'Asti with a high charm factor. SUPERIORE.DE

Cerasuolo certainly lives up to its name: a particularly deep, intense cherry red that makes this wine instantly recognisable. As part of the Villa Gemma range, it stands alongside the serious, powerful Riserva red wine – together with the Villa Gemma Bianco, it brings a fresh, carefree counterpoint to this flagship range. First produced in 1986. One hundred% Montepulciano d'Abruzzo, vinified "in bianco" – without the long maceration period typical of red wine. The grapes come from the Cave and Schiavone vineyards near San Martino sulla Marrucina, at an altitude of 400 metres, on clay soil with a moderate limestone content, trained using the simple Guyot system, with vines around thirty years old and a high planting density of 9,000 vines per hectare. The harvest takes place in the second and third ten-day periods of October.

Diego and Alberto Cusumano had a dream that took many years to realise. The family, the third generation of one of Sicily's most prominent wine-producing houses, spent years searching for the right plot on Mount Etna – and found it in Castiglione di Sicilia in 2013. On the northern slope of the volcano, in contrade such as Verzella, Feudo di Mezzo, Guardiola and Solicchiata, at an altitude of 800 metres, in black, mineral-rich lava soils. Alta Mora – high and black – is not just a name. It is a description of the place. 100% Nerello Mascalese, hand-harvested in October. Fermentation takes place over twelve days in stainless steel, followed by six months in large 25-hectolitre oak barrels. An accessible introduction to the Alta Mora range – and a clear statement: Nerello Mascalese grown at these altitudes needs no embellishment.

Zenato's world-famous Valpolicella Superiore, produced using the Ripasso method, is a rich wine offering excellent value. It is peppery, with earthy and stony notes that give way to black cherries and savoury herbs. It reveals deep, silky textures balanced by lively acidity, whilst ripe red and black fruits resonate beneath a hint of lavender. Zenato's Ripassa is concentrated and intense, yet conveys elegance and leaves a fresh note of violet sweets on the palate that lingers for a long time. SUPERIORE.DE

The Trebbiano and Malvasia Bianca grapes used to make this exceptional white wine come from the Casanova dell'Aia in Radda in Chianti, the first 0.2 ha plot with calcareous and clay-rich soil that the family purchased and planted in the 1980s, before replanting it in 2014. It matures on the fine lees, mostly in terracotta amphorae, with only a small proportion remaining in stainless steel tanks. Total production per vintage: approx. 2,500 bottles.

Vertigo – vertigo from the heights. Anyone who has ever stood on Livio Felluga’s terrace in Rosazzo will understand the name immediately: the view sweeps over the vineyards to the Karst, as far as Istria, to the walls of ancient Aquileia and far out into the Adriatic Sea. A view that throws you off balance for a moment. And a red wine that does the same. Livio Felluga has blended Schiopettino, the wild, peppery native variety of Friuli, with Merlot and Cabernet Sauvignon – three very different characters on the same flysch soil of Eocene origin, the characteristic alternation of marl and sandstone of the Rosazzo hills. Gentle destemming, fermentation with skin contact in stainless steel tanks, ageing in steel and small French oak barrels, followed by bottle ageing.

The name Da-Di is derived from the Chinese and means earth/soil. It not only emphasises the organic cultivation of the vines, but also the subsequent ageing in 13 Tuscan terracotta amphorae. The result is a fascinatingly fresh wine that is a joy to drink from the very first sip.

Lake Garda is white wine territory – lugana, Custoza and Soave dominate the perception. Zenato's Cabernet from the single vineyard Santa Cristina proves that serious red wines can also be produced here. The cuvée of 85% Cabernet Sauvignon and 15% Cabernet Franc combines Bordeaux noblesse with the mild microclimate of the lake. Three weeks of maceration in stainless steel with frequent pumping over extracts colour and structure. The wine then matures for 15–18 months in new and used French oak barriques before being left to rest for a further month in the bottle.

La Caduta epitomises an exception to the rule – here Caparzo shows that a Rosso di Montalcino can be far more than just the "little brother" of Brunello. The winery has been vinifying grapes from this exceptional single vineyard separately since 1983, creating a cru that has set new standards for the Rosso category. La Caduta is not just a geographical name, but a statement: this wine proves that exceptional terroir can also produce wines of remarkable depth and complexity in the younger DOC category. The La Caduta vineyard stretches over 7.5 hectares in the western zone of Montalcino at an altitude of 300 metres – the highest site in the Caparzo portfolio. The terroir is characterised by slate-sandy soil with a loose structure and a high proportion of skeleton, which is fundamentally different from the other Caparzo sites. This geological peculiarity, combined with the exposed southern exposure, creates a unique microclimate that lends the Sangiovese a special minerality and freshness that would be intensified in classic Brunello maturation.

The Aleatico grape variety is of Greek origin and is mainly used in Tuscany and central Italy for the production of dessert wines. The grapes were harvested late and processed gently to guarantee maximum flavour concentration and typical sweet wine charm. The wine was matured in stainless steel tanks to preserve freshness and pure fruit. In the glass, the wine has a dense ruby colour with a light violet hue. On the nose, it seduces with candied raspberry, blackcurrant, a delicate rose petal fragrance, sweet fig and a hint of dark chocolate. Soft and supple on the palate, with elegant sweetness and a rich mouthfeel. The lively acidity balances the sweetness perfectly, the finish is long, inviting and pleasantly savoury. An intense, charming wine for conscious moments of pleasure – on its own, with cheese variations or with dark chocolate. Total production: 2,000 bottles. SUPERIORE.DE

A modern Maremma-Rosso with a maritime influence: "Tirrenico" combines Cabernet Sauvignon with Merlot, Cabernet Franc and Petit Verdot – all internationally influenced grape varieties that find their very own expression here on the Tuscan coast. Despite the warm vintage, the 2022 is balanced and clearly structured. Dark ruby in the glass with violet reflections. Ripe blackcurrant, plum, some graphite, herbal spice and a hint of eucalyptus on the nose. Juicy on the palate, with present, ripe fruit, fine-grained tannins and a fresh, mineral finish. The ageing in barriques adds depth without dominating. A powerful yet elegant red with a Tuscan soul and international stature. SUPERIORE.DE

Rocca Rubia is an archetypal Carignano del Sulcis: powerful, Mediterranean and, at the same time, astonishingly elegant. The grapes come from old vines, some of which are ungrafted, growing in the sandy, coastal vineyards of the lower Sulcis region in south-western Sardinia. Fermentation took place under temperature control in stainless steel tanks, followed by ageing for around 10 months in French oak barriques, resulting in a successful balance between oak influence and fruit expression.

Riesling (Riesing renano, not Riesling italico) is regarded as the soul of Northern Europe – moselle, Rhine, Alsace. The fact that it finds a completely unique voice in the hills of Trentino is down to two men who started out in Faedo in 1975, and two soils that could hardly be more different. In Cembra, Maso Besleri, Località Val Bona, the vines grow on volcanic porphyry – —dark, grainy, rich in rounded pebbles. The slopes have a gradient of up to 50 per cent: heroic in every respect, Guyot training, 6,000 vines per hectare. In Faedo, Località Palai, the soil is the exact opposite: limestone and dolomite of marine origin, sedimentary, light in colour and providing structure.