Formats

Since the 2017 vintage, the word ‘Prosecco’ has no longer appeared on any bottle of Col Vetoraz. A deliberate decision – and a political one. According to the winery, the word is being misused, with the real risk of trivialising and erasing the centuries-old history and distinct character of the hills of Valdobbiadene and Conegliano. Since then, only “Valdobbiadene DOCG” – the sole, true territorial identity. The winery is situated at an altitude of just under 400 metres, at the highest point of the famous Cartizze hill in Santo Stefano di Valdobbiadene. The Miotto family has had roots here since 1838; Francesco Miotto, together with agronomist Paolo De Bortoli and Oenologist Loris Dall’Acqua, founded the current Col Vetoraz in 1993.

The name comes from the estate's headquarters: Castel Turmhof in Entiklar has been in the family since 1675. The grapes for the Turmhof Sauvignon, which has been produced since 1994, are grown in Graun, the highest hamlet in Kurtatsch, at altitudes of 700 to 940 metres, and in Penon, Hofstatt and Rain at altitudes of 400 to 650 metres. The soils are characterised by limestone and dolomite, and in the evenings cool winds blow down from the Mendel mountain range. The wine is matured in large wooden casks and concrete vats, spending several months on the lees.

A real rarity: Ebnerhof is home to the southernmost Grüner-Veltliner vineyards in South Tyrol. What is mainstream in Austria is exclusive in the Isarco Valley – the grape variety has felt at home here for generations, but only a few winegrowers dare to try their hand at it. The Unterthiner family cultivates this Austrian legend on mineral-rich, gravelly soils at an altitude of 500 to 550 metres, where the special soil conditions give the wine its unmistakable signature. After gentle processing, the must ferments at a controlled temperature in stainless steel tanks, after which the wine matures on the fine lees – partly in small wooden barrels –which gives it additional depth.

Sodale presents Merlot in its purest and, at the same time, most charming form: this single-varietal wine is grown on limestone-rich hillsides around Montefiascone – where the cool evening air enhances its sophistication and elegance. In the glass, it is a luminous ruby red with a slight violet rim. The bouquet entices with aromas of blackcurrant, ripe plum, dark cherry and a hint of floral violet notes, underpinned by delicate herbal undertones. On the palate, it is juicy and harmonious, with velvety tannins, sustained fruit sweetness and a lively texture. The subtle acidity lends freshness and makes it a pleasure to drink, whilst the elegant, spicy finish leaves you wanting more. Not an opulent statement, but a stylish Merlot with balance, drinkability and character. Authentic, charming and quintessentially Cotarella. SUPERIORE.DE

44 hectares, six parcels and one goal: to express Sangiovese Grosso as precisely as possible in a Rosso di Montalcino. Altesino extends over the eastern hills of the municipality – altesino, Macina, Pianezzine, Castelnuovo dell'Abate, Cerbaia and the legendary Montosoli, the first cru in the history of Brunello. The Rosso di Montalcino comes from the younger vines of these parcels – the same grape variety, the same terroir, an earlier moment in the life of the vine. 100% Sangiovese Grosso, the Brunello clone that has been cultivated here for decades. Fermentation in steel at a controlled temperature, then 6 to 8 months maturation in large Slavonian oak barrels of various ages – no barrique, no wood pressure, but that gentle structure that carries the Sangiovese without masking it. Three months in the bottle before release.

Trevìe is like a close friend within Vietti's Barbera family – open-hearted, charming and honest – and completely free of pretension. The grapes come from hilly vineyards around Asti and Alba. Hand-harvested, gently pressed and spontaneously fermented in stainless steel – the wine is then aged on its fine lees with subtle oak influence. In the glass, it displays a luminous ruby red, almost radiantly youthful. The nose is light and crisp: cherry juice, redcurrant, a hint of plum, spiced with violet blossom and a subtle touch of almond on the finish. On the palate, Trevìe remains elegant and juicy – with pure fruit, pronounced yet gentle acidity and delicate, refined tannins that work in the background to hold the wine together. A slightly mineral note on the finish rounds the whole off with style. A Barbera that brings both joie de vivre and character to the glass – perfect for a quick sip between meals, but equally at home at a fine dinner table. SUPERIORE.DE

White postcard from the Langhe: gentle hills, morning breezes – and Arneis in its purest form. Arveja comes from selected, higher-lying parcels around Alba; the harvest is cool and selective, and the ageing is deliberately focussed on freshness and clarity. Pale straw yellow in the glass with a greenish tinge. Open bouquet of white flowers, green apple skin, juicy pear with a hint of citrus zest, underneath a fine, stony-mineral tone. Straightforward, juicy on the palate, with lively acidity and a delicate creaminess in the flow. The fruit remains cool and precise, with a small almondy accent for a Piedmontese wink. The final is long and salty-fresh. An uncomplicated, elegant Arneis with a confident drinking pleasure – perfect as an aperitif, with antipasti, vitello tonnato or simply with a good piece of grilled trout. SUPERIORE.DE

Ca' Brione is Nino Negri's top white wine and was first produced in 1986. The geological origins of the soil date back to the time when the African and European plates collided to form the Alps. The resulting variety of rocks gives the wine minerality and elegance. Fresh yellow colour with greenish reflections. Balsamic, elegant, slightly reductive bouquet with hints of apple, pear and spices, delicate nuances of strawberries and almond blossom. Deep and rich in flavour, yet fresh and harmonious, with an elegant, very pleasant bitter note and fresh acidity paired with minerality in the long final. Ca' Brione is one of Italy's greatest white wines, and not just for us! SUPERIORE.DE

A characterful red wine from the southern shore of Lake Garda, made from Marzemino, Sangiovese and a hint of Cabernet Sauvignon. The vines grow on clay and limestone-rich moraine soils, which lend the wine structure and minerality. In the glass, it is a deep ruby red with a purplish core. The bouquet opens with ripe wild berries, sour cherry and plum, accompanied by notes of violets, black pepper and a hint of liquorice. On the palate, it is full-bodied yet supple, with juicy fruit, well-integrated tannins and subtle spice. A fresh, supportive acidity ensures balance and a smooth drinking experience. An expressive red wine with a regional character that shines equally well with hearty meat dishes and mature cheeses. SUPERIORE.DE

F for Falò – bonfire. The name alludes to the traditional bonfires lit in Salento at the winter solstice. Cantine San Marzano has dedicated a single-varietal Negroamaro to this custom, which emphasises the dark, intense character of this indigenous grape variety. The grapes grow on the limestone-rich, iron-oxide-rich soils between San Marzano di San Giuseppe and Sava. Following hand-picking, the grapes undergo extended maceration, followed by twelve months' ageing in Caucasian oak barrels – an unusual choice of wood that lends the wine its own distinctive aromatic signature.

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.

Timorasso – once almost forgotten, today one of the most exciting white wines in Piedmont. Piccolo Derthona is Walter Massa's introduction to this fascinating grape variety, but there is no question of a simple base. The wine comes from the hillside vineyards around Monleale, where clay and limestone on ancient sea beds create a microclimate that favours cool fruit and mineral tension. The wine is traditionally matured in stainless steel, with long maturation on the fine lees – for structure, clarity and character.

Saia is the pride and joy of Feudo Maccari – a Nero d'Avola made from old bush vines rooted in the barren, limestone-rich soils around Noto. The name refers to the ancient Arabic irrigation channels of Sicily – a symbol of lifelines in a sun-scorched landscape. This wine, too, is an expression of terroir, patience and resilience: a Nero d'Avola that could scarcely be more purist or powerful. The vines are on average 35 to 45 years old and are trained using the Alberello method, which reduces yields but maximises concentration and depth. Following selective hand-harvesting, fermentation takes place in temperature-controlled stainless steel tanks, after which the wine matures for twelve months in French barriques. This gentle vinification preserves the balance between structure, ripeness and freshness.

The family's daughter is called Anna, and this Pinot Blanc has borne her name since 2004. Its grapes are grown in Penon, Hofstatt and Rain – three vineyards near Kurtatsch at altitudes of 400 metres and above – on limestone-rich moraine and dolomite soil. During the day, the vines are bathed in strong sunshine; in the evening, the wind from the Mendel mountain range cools the slopes. The wine is aged for ten months: 70% is aged in large wooden barrels on the full lees, 30% in concrete tanks on the fine lees, after which the wine rests in the bottle for six months.

In 1890, Monica Raspi's great-grandfather bought the Riccieri kiln and turned it into a farm. Her parents, Enzo and Inge – a German woman with a Tuscan accent – restored two old vineyards in 1982. In 2007, Monica Raspi, a vet, closed her practice and took over the estate. Six hectares of vines lie opposite the farm; the two plots used for this wine face east, growing on calcareous marl at an altitude of up to 360 metres. The vines are cultivated organically, with grass, clover and barley growing between the rows. The grapes – 98% Sangiovese and 2% Colorino – are harvested by hand and ferment on the skins for 15 days. This is followed by eight months in large Slavonian oak barrels and six to eight months in concrete tanks.

The grapes for this Nebbiolo come from several municipalities in the Langhe, where calcareous soils of varying texture lend the variety its characteristic minerality. After around two weeks of fermentation and maceration, the wine matures for over a year in large wooden casks, before the bottle takes over for the final refinement. Garnet red with a youthful radiance and delicate violet highlights. On the nose, raspberry and violet, delicate and inviting, with the potential to develop finer, more mature notes over time. On the palate, it is elegant and supple, with pronounced, well-integrated acidity. A Nebbiolo that is just as compelling as an approachable introduction to the grape variety as it is a standalone, balanced delight for connoisseurs. 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

Rome, the Republic of Venice and the Habsburgs have all left their mark on the Isonzo Valley; this is where Latin and Germanic cultures have met and continue to meet. A wine made from three grape varieties – Friulano, Sauvignon and Riesling – is the perfect accompaniment. It comes from the estate's youngest vineyards around San Lorenzo, Moraro and Romans, where calcareous gravel forms the subsoil. The vines are on average 15 years old; the grapes are carefully selected and harvested by hand, then fermented and matured in stainless-steel tanks for eight months on the fine lees, which are stirred frequently. Fiore di Campo has always been the "family wine", and you can really taste it.

Saxum: the rock. A wine name derived from Latin that states quite simply what this Sauvignon grows on: Ice Age limestone soils, shaped and left behind by glaciers, with a minerality that gives the wine its unmistakable character. Not the volcanic depth of the Schlerngestein, but the bright, clear precision of Alpine limestone. Montan is best known as the home of Pinot Nero. The fact that Sauvignon Blanc of such high quality also thrives here is down to the very same conditions that lend the red wines their elegance: cool sites, good air circulation and well-structured soils. Pfitscher vinifies the Saxum in stainless steel at a controlled temperature of 18°C, with yeast ageing to develop texture and body.

In 1985, estate manager Giuseppe Bianchini inherited this estate in Castelnuovo dell'Abate from the childless Countess Elda Ciacci Piccolomini. His dream: to produce great Brunello. Today, his children Paolo and Lucia run the estate, which comprises 55 hectares of vines overlooking the Abbey of Sant'Antimo. Their Rosso di Montalcino comes from the 'Fonte' vineyard. 100% Sangiovese, aged in Slavonian oak. Bright ruby red in colour, with aromas of raspberry and wild strawberry on the nose; on the palate, it is medium-bodied with fine tannins and lively acidity. It embodies the estate's elegance without the need for ageing, and is a Rosso that allows one to experience Piccolomini's greatness even when young. SUPERIORE.DE

Since the end of the 19th century, this French grape variety has been at home in the southern Eisack Valley. At the Ebnerhof, Sauvignon grows on barren, stony gravel-marl soil – and it is precisely this barrenness that makes all the difference. The Unterthiner family employs rigorous yield control, manual leaf removal and thinning to ensure concentrated grape material. In the cellar, they rely on temperature-controlled fermentation in stainless-steel tanks to preserve the variety's characteristic freshness.

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 labour of love in more ways than one: 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 limestone-rich, mid- to high-altitude vineyards in the Sannio region – ripened during cool nights with great aromatic precision. Fermentation in stainless steel, with batonnage on the fine lees, imparts depth without adding excessive body. Core is a fresh, harmonious white wine that speaks volumes of its terroir, elegantly conveying both its origin and grape variety.