Formats

Nerello Mascalese is known as the protagonist of the elegant Etna red wines – but as a rosato, this noble grape variety has a fascination all of its own. Benanti vinifies it as a single variety from the south-eastern slope of the volcano, where the vines are rooted in mineral-rich volcanic sands at an altitude of 500 to 700 metres. The grapes are harvested by hand at the beginning of October from vines on trellises that are on average 25 years old. After twelve hours of cold maceration, the grapes are gently pressed; only 65% of the must is transferred to the stainless steel tank. Ten days of fermentation at a controlled temperature with the winery's own Etna yeast, followed by maturation on the fine lees and two to three months of rest in the bottle.

A classic journey into the longing world of the South Tyrolean mountains: bright lemon yellow with golden yellow accents. Pinot Blanc Anna Turmhof, with flavours of pear, peach and floral notes, is an unusually soft and beautiful wine, rich and concentrated, with class and refinement. Its fresh acidity is a lively accompaniment to the very captivating and complex finish. SUPERIORE.DE

Bright, sparkling silver-grey with a persistent perlage. The nose is fragrant with white roses, juicy pears and white peach. Juicy on the palate, radiant and with a great fruity sweetness, it opens up with presence and balance, pleasantly dosed in all its facets. SUPERIORE.DE

In 1985, estate manager Giuseppe Bianchini inherited this estate in Castelnuovo dell'Abate from the childless Countess Elda Ciacci Piccolomini. His dream: to make great Brunello. Today, his children Paolo and Lucia run the estate with 55 hectares of vines and a view of Sant'Antimo Abbey. Their Rosso di Montalcino comes from the "Fonte" vineyard. 100% Sangiovese, matured in Slavonian oak. Bright ruby red in colour, raspberry and wild strawberry on the nose, medium-bodied on the palate with fine tannins and lively acidity. The elegance of the house without having to wait and a Rosso that makes Piccolomini's greatness tangible even when young. SUPERIORE.DE

The Pratto is a provocation – in the best sense of the word. When Ca' dei Frati became one of the founding members of the DOC Lugana in 1969 and made history with its elegant Turbiana wines, nobody would have thought that the winery would one day deliberately produce outside the strict rules of origin. But that is exactly what Pratto is: a deliberate departure from conventional systems without losing respect for the terroir. The Dal Cero family composes a cuvée from Trebbiano di Lugana (Turbiana), Chardonnay and Sauvignon Blanc – three grape varieties that benefit from the Mediterranean climate of Lake Garda and the nutrient-rich, glacial clay soils.

A project from the heart in two senses: Core (Italian for heart) is an elegant blend of 50% Greco Bianco and 50% Fiano, whose contrast and harmony subtly reflect the essence of Campania. The grapes come from chalky, medium to high altitude vineyards in the Sannio region – ripened on cool nights with great aromatic precision. The stainless steel fermentation with bâtonnage on the fine lees brings depth without too much weight. Core is a fresh, harmonious white wine with a great sense of origin that conveys the origin and grape variety in a stylish way.

Chiara Boschis' characterful Dolcetto comes from the organically farmed vineyards of Barolo and Monforte d'Alba, whose old, calcareous and clayey marl soils with siliceous sandstone, calcium carbonate and iron give the grapes structure and finesse. In the glass, it is ruby red in colour with a violet hue. The bouquet opens with juicy cherry, small forest fruits and delicate notes of violet. Dry and straightforward on the palate, with lively freshness, fine tannins and harmonious, juicy fruit, characterised by pure stainless steel ageing. An authentic Dolcetto that combines the classic Piedmont tradition with the precision of meticulous vineyard work. SUPERIORE.DE

Lugana as a sparkling wine? The idea sounds unusual, but Sergio Zenato has been pursuing it since the winery was founded in the 1960s. He recognised early on that Trebbiano di Lugana, with its fine acidity and aromatic purity, was ideal for traditional bottle fermentation. Hand-picked in mid-September, gentle whole-cluster pressing, fermentation with natural yeasts at 16°C in stainless steel. This is followed by the decisive step: the second fermentation in the bottle according to the Metodo Classico – the same method used in Champagne. The Spumante sur lie matures for a full 24 months before remuage and dégorgement release the fine flavours.

It took seven years and 35 purchase agreements to bring together the scattered parcels of Montebruna. When they succeeded, the joy was so great that the Bolognas invited artists, poets and musicians to give voice and verse to this vineyard. "Una terra che parla" – a land that speaks – they called the project. And indeed, anyone who drinks Montebruna hears Rocchetta Tanaro speak. The vines are rooted in Braida's heartland, 100% Barbera from their own vineyards. Two weeks of maceration in temperature-controlled steel, then a year of ageing in large oak barrels – classic, without barrique dominance.

Ca' di Pian is a modern classic among Barbera d'Asti wines – spirited, fruity and at the same time deeply rooted in the terroir of Monferrato. The grapes come from old vineyards in Castagnole and Costigliole d'Asti, where the Barbera finds optimal conditions on calcareous marl soils in a sunny south and south-west exposure. The wine is vinified in the classic way: temperature-controlled fermentation in stainless steel, followed by around 12 months of ageing in used French barriques.

Scalabrone is generous, but also incredibly fresh. It shows ripe strawberries with a hint of sweet cream, tropical kiwi and lime. It washes over the palate with lightness, carrying ripe red fruit, a hint of melon and a savoury minerality. The finish is long and flanked by lively acidity and salty minerals. This blend of Cabernet Sauvignon, Merlot and Syrah is perfectly balanced and makes this flavoursome rosato one of the most vibrant in the appellation every year. SUPERIORE.DE

Dark and initially a little brooding, Sceg shimmers from the glass with a rich and earthy blend of plum sauce, brown spices and crushed autumn leaves. The wine is silky smooth and balanced by vibrant acidity, while a contrasting wave of black fruit with citrus flavours washes over the senses. Smoky nuances and hints of ash resonate. Nevertheless, it finishes remarkably fresh, leaving a subtle hint of mineral tannins that remind the Basilicata connoisseur that this is a young Aglianico in its purest form. The grapes for Sceg come from several small plots with old vines in Barile. SUPERIORE.DE

Sparkling light yellow colour with green reflections. Clear, very broad aroma of apple, citrus, meadow herbs and pear fruit, rich on the palate and with the powerful, taut freshness and invigorating fruit acidity typical of the high altitudes of the Venosta Valley. SUPERIORE.DE

Montegrilli is a declaration of love to the Langhe terroir and a deliberately chosen distance from the house's Barolo style: no woody notes, instead the focus is on pure Nebbiolo purity. The grapes come from a vineyard of just 1.4 hectares in the Ravera zone near Novello. They ripen on sandy, calcareous soil under the sun of the southern slopes, in a microcosm that ensures immediate, elegant freshness. After manual harvesting, fermentation takes place with indigenous yeasts in stainless steel, followed by eight months of ageing in steel.

South of Margreid lies the "15er" vineyard, which is characterised by deposits from the Fenner stream and the Adige river and has been planted largely with Merlot vines since 1957. Its location enjoys particularly good aeration thanks to the warm wind from Lake Garda, the Ora, which gives the wine a delicate structure and great finesse. Cherry red in colour with a ruby red sheen. Impressive bouquet of concentrated fruit, pepper and vegetal notes. The body is pleasantly medium-bodied, precise and balanced, with a fine bittersweet flavour and convincing freshness. SUPERIORE.DE

A wine with history, personality and depth of character: Centovie is the centrepiece of a long-term project at the organically farmed Tenuta Centovie near Roseto degli Abruzzi. The 35 hectares of vineyards on the southern slope near Montipagano, with a view of the Gran Sasso, produce elegant Montepulciano, among other things – equipped with traditional training systems (pergola in long tendone and short cordon training) and an optimal microclimate.

Forcole is produced in a surprisingly small quantity for a Chianti Classico - just 15,000 bottles. The bouquet begins with a slender texture and aromas of wild berries, sour cherries, pressed violets and sweet earth. Supple, generous and inviting on the palate, it captures all the natural intensity of the vintage. Its attractive silky tannins and the rather darker and crispy-cool Sangiovese flavour profile of the Panzano region make it a great soloist as well as food companion. SUPERIORE.DE

The name already reveals the philosophy: DA-DI means "great earth" in Chinese – virginie Saverys' homage to the yin-yang principle that characterises her biodynamic work at Avignonesi. This experimental white wine from Cortona combines four indigenous grape varieties in just as many vinifications: Orpicchio matures in amphorae and used barriques, Vermentino exclusively in amphorae, Grechetto undergoes a six-day carbonic maceration, while Trebbiano macerates for 48 hours. After ageing on the fine lees, the components are assembled in the summer.

In the Ligurian dialect, bansigu means vigour, verve and could not describe the character of this lively, typically Mediterranean red better. It is primarily made from Granaccia, an autochthonous grape that, together with Rossese, Barbera and Cinsault, ensures great juiciness and freshness.

St. John's Eve on 24 June is traditionally the day in Italy when the still unripe walnuts are harvested for Christmas. This time represents the ideal balsamic ripeness of the fruits, which are carefully selected, harvested by hand and then conscientiously prepared. This is followed by an infusion of cinnamon, lemon peel, cloves and sugar, followed by a further maceration period to extract the aromas from the botanicals. Only at the end of a further maturing does this fine nocino achieve the right balance from its various substances. SUPERIORE.DE

Every year, Istine's Chianti Classico is one of the most racy and authentic representatives of its genre. Its weightlessness and at the same time precision make up a large part of its appeal. A finely knit bouquet of red berries, flowers, chalk and white pepper. Medium-bodied on the palate, its fine fruit, creamy tannins and plenty of personality come to light with further aeration. A red wine that takes hearts by storm with its lively, dancing and extremely fine nerve! SUPERIORE.DE

From one of the region's most famous winegrowers, this sparkling wine from a single vineyard shows the serious side of Valdobbiadene. A single vineyard from the year 2000, located directly in front of the winery and therefore close to the village. San Floriano opens with delicate scents of white spring flowers and white stone fruit. The elegant, unobtrusive palate draws all the attention to itself and offers creamy white peach, ripe green apple and a hint of citrus - and all this together with an extremely refined perlage. Delicious! SUPERIORE.DE