Formats

What makes Alberto Passeri's Rosso di Montalcino so special? He is not one to compromise. The grapes come from the same plots as the great Brunello, from the historic vineyards of Canalicchio in the cooler north and the warmer slopes of Castelnuovo dell'Abate in the south. This dual origin is the secret: the elegance and finesse of the north blend with the power and ripeness of the south. Whilst other producers bottle their Rosso after just a few months, La Gerla allows it a full two years' maturation: six months in stainless-steel tanks, twelve months in large Slavonian oak barrels, and a further six months in the bottle. This patience pays off.

Punggl – is the name given to a small hill in the local dialect. 50 metres high, south of Margreid, at an altitude of between 220 and 250 metres: a geological feature in the flatlands of the Unterland. Composed of grey, loamy sand with a high clay content. A soil that stores heat, retains moisture and lends the Pinot Grigio a richness and structure that barren soils can never achieve. Margreid’s Mediterranean climate, the daily Ora breeze from Lake Garda – —this interplay provides ideal ripening conditions for the vines here, some of which are up to 80 years old. The vinification of Punggl differs significantly from simple grape processing: pressed immediately, the juice is clear and aromatic – followed by three weeks’ fermentation in 30-hectolitre wooden barrels. No steel, no concrete. The neutral wood gives the must a texture that steel cannot provide. Eight months’ ageing on fine lees in the same wooden barrels further deepens this structure.

A Nero d'Avola with juice and vigour: Nerojbleo comes from the high altitudes of the Iblei mountains around Chiaramonte Gulfi. The vines are rooted there in calcareous clay soils at an altitude of around 450 metres. The temperate microclimate and careful organic cultivation characterise a wine with structure, freshness and a distinct identity. The wine is matured for around 12 months in used barriques and tonneaux. Dark ruby colour with a purple core in the glass. Black cherry, ripe plum, liquorice and a hint of Mediterranean scrub on the nose. On the palate, the Nerojbleo is juicy and harmonious, with well-integrated acidity, fine-grained tannins and supple fruit. The subtle hint of wood adds depth without masking the varietal character. A multi-layered and complex Nero d'Avola with both power and elegance – ideal with grilled meat, savoury pasta dishes or mature cheese. SUPERIORE.DE

Tripudium is a single-varietal Nero d'Avola from classic vineyards around Trapani, from broodinglimestone and clay soils with a light sea breeze – a terroir that gives this wine balance, tension and minerality. The name, inspired by an intoxicating celebration, is a reference to the untamed vitality of Nero d'Avola, which presents itself here as a powerful yet highly charming greatness. The summer of 2020 in Sicily was an interesting balancing act between summer heat and evening freshness, with the grapes ripening with clear depth and lively structure.

One of the finest rosés from Lazio, with just 2,800 bottles produced: the grapes for the rare Sorèlle come from Cotarella's younger Merlot vineyards and the historic Aleatico vineyard. The grapes, pressed at different times, are left in the press for two hours at a temperature of 10°C after destemming. This allows the aromas to be locked in and their characteristics to be brought to the fore. Once alcoholic fermentation is complete, the wine remains in stainless steel tanks in contact with its fine lees. Only then is the blending carried out.

Watch out, or even better - don't be afraid of the wolf: Attenti al Lupo is the exciting result of a new project by Podere le Ripi, which is specifically exploring new possibilities in the vineyard and cellar to find solutions to climate change, which is now putting all farmers and winegrowers to the test.

The grapes come from the family's own plots in the Barolo and Barbaresco zone (including La Morra and Serralunga). Il Nebbio is deliberately vinified as a young, elegant interpretation of Langhe: predominantly Nebbiolo with a small proportion of Pinot Nero (authorised as part of the Langhe DOC). Cool, parcel-by-parcel harvest, temperature-controlled fermentation in stainless steel with short maceration, followed by malolactic fermentation and ageing in steel tanks until early bottling – for maximum freshness and finely polished tannins.

The Abruzzo is Italy's greenest region. 36% of its area is protected – comprising three national parks, one regional park and over thirty nature reserves. Valle Reale lies precisely where the Gran Sasso in the north, the Majella in the south and the Sirente-Velino in the north-west meet. The Cerasuolo is produced from the same vineyards near Popoli and Capestrano that also yield the estate's great red wines – Demeter-certified, on stony soils with excellent drainage, swept by the cool winds from the mountain passes and characterised by marked day-night temperature variations. The grapes for the Rosato are harvested earlier than those for the Montepulciano rosso – deliberately so as to preserve the freshness of the acidity. In the cellar, only indigenous yeasts are used, activated using the pied-de-cuve method: no intervention unless absolutely necessary.

The owner, Leonardo Pinzolo, cultivates 52 hectares of biodynamically certified vineyards, spread across his family estates in Popoli and Capestrano. The soils here differ from those in the rest of Abruzzo. Combined with the vineyards' higher altitude and proximity to the Gran Sasso mountains, these wines have a decidedly cooler character than is usually found in Abruzzo. In the winery, fermentation takes place spontaneously and without temperature control. With the exception of a few single-vineyard wines, most wines are aged in stainless steel.

An elegant, finely sparkling and invigorating Prosecco Brut with irresistible charm. Straw yellow, crystal clear and clean, with fresh aromas of white peach and apple, wonderfully light, yet precise, fruity and with a fine salty note on the palate. SUPERIORE.DE

Distilled from the pomace of the legendary Venegazzù della Casa – the Bordeaux blend that has been making history here on the Montello since the 1950s. Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec provide the aromatic basis for this classic Grappa Bianca. Distillation is carried out using the traditional discontinuous method in a water bath (bagnomaria), in which small copper stills gently extract the fine flavours of the grape skins – a process that takes time but guarantees elegance.

Deeply rooted in the Molise terroir since time immemorial, the Tintilia grape variety was long threatened with disappearance – until dedicated winegrowers revived it as an autochthonous treasure. This red wine in Riserva quality today represents the prestige of this once almost forgotten grape variety: 100% Tintilia, finely selected and with very low yields at high altitudes, where calcareous clay soils and fresh mountain air characterise its distinctive profile.

The Petit Rouge grape variety is the backbone of the Aosta Valley. Anyone familiar with it will know it only as Torrette DOC – the region’s oldest and largest appellation. A red wine that has been a staple on the table for generations, just as much a given as the mountain cheese fondue served alongside it. The Charrère family knows this tradition better than most. And yet, in 2019, they made a different decision. No Torrette DOC. Instead, a Valle d'Aosta DOC rosé. The idea: the same indigenous variety, different clones, old vines – but vinified differently. Not as a red wine, but as something that captures the essence of the mountains in their lightest, freshest form.

Il Randagio (the stray) is wonderfully complex and nuanced. Initially quite closed, the delicately spicy nose creeps up with increasing aeration and opens up further into a wonderfully complex bouquet of dark red to black berries. Rising floral, savoury and spicy accents point to a wine that says more about the style of the house than anything else. The palate is wide-ranging with delicate wild berry flavours, perfectly polished tannins and a fresh, very invigorating acid wire that uninhibitedly enhances the drinkability of this once again typically different red. The best days of this wine still lie in the future. SUPERIORE.DE

The name 'Spelt' is a reminder of the spelt that once grew on the hills where the vineyard and the village of Spoltore now stand; the village's name itself derives from this ancient cereal. Since 1990, the Di Properzio brothers have been cultivating their vineyards here using certified organic methods, convinced that true quality can only be achieved through respect for natural balances. The grapes come from around 20 hectares in the municipalities of Spoltore, San Valentino and Scafa, at altitudes of 150 to 400 metres on a south to south-west facing slope, on medium-heavy clay soils that lend the single-varietal Montepulciano its power and structure. Following cold maceration and around three weeks' fermentation in stainless-steel tanks, the wine matures for 16 months, partly in barriques and tonneaux, and partly in large Slavonian oak casks, followed by around a year in the bottle.

Santo Stefano Belbo and Calosso, 400 metres above sea level, on the marly soils of the Langhe: here grows the Moscato Bianco from which I Vignaioli di Santo Stefano – the joint project of the Ceretto family and local winegrowers since 1976 – to produce this Asti Spumante. 41 hectares, harvested by hand. A wine that comes from one of the most precise Moscato terroirs in Piedmont. The second fermentation in pressurised tanks gives the wine its lively, finely sparkling mousseux and raises the alcohol content to 7%. Five atmospheres of pressure during bottling: this is complete sparkling wine character that brings the Moscato flavours to the fore.

It is not just any wine that is set aside for the Frescobaldi family's newborns: Nipozzano Vecchie Viti is part of a small, family-exclusive selection traditionally set aside for the youngest members of the family, made from the estate's oldest vines, whose roots dig deep into the soil of Nipozzano. These old vineyards, planted with Sangiovese and traditional companion varieties, are situated high above the Arno Valley in Chianti Rufina, where the altitude and the contrast between day and night lend the grapes exceptional concentration and freshness. Fermented naturally in concrete tanks, the wine is then aged for 24 months in wooden barrels before being bottled, allowing its flavours to come together.

Delicate on the nose, full-bodied on the palate. La Casa in Collina is Vite Coltes' charming take on Barbaresco. Crafted from traditional blends of grape varieties grown on historic terroirs with a gentle southerly aspect, this wine combines nuance with character: Around 20 days of slow fermentation and a year in large oak casks create a balance that allows for depth without sacrificing elegance. In the glass, it is a rich ruby red that deepens to a delicate garnet at the rim. The nose opens with a refined profile: ripe plum, red wild berries and violets, underpinned by ground coffee, tobacco leaf and a hint of delicate woody spices – subtly intense, yet never overpowering. On the palate, it is lively and carefully structured, with well-integrated tannins, fresh acidity and dense fruit. The significant oak influence is noticeable, yet nuanced. The finish is long, spicy and pleasantly rounded, with a hint of subtle vanilla and juicy cherry.

Demesse Vecchie is named after the village where Olivini has its family seat. The historic part of the vineyard was home to a nunnery in the late 17th century. The addition "vecchie" promises that the grapes for this very complex Lugana come from the estate's oldest vines, some of which are over 50 years old. They are also harvested late and carefully selected, after which they are matured on the fine lees for several months.

Whilst Dolcetto is an uncomplicated everyday wine, Altare Altare's Barbera d'Alba reveals a different side: full-bodied, warmer and with more structure. The vines, aged between 10 and 30 years, are rooted in calcareous sandy soils in La Morra, predominantly on eastern and north-eastern-facing slopes. The grapes undergo maceration for three to four days in rotary fermenters at a controlled temperature, followed by five months' ageing in used French barriques – subtle enough not to overpower the fruit, yet pronounced enough to impart complexity.

Kirchegg – the corner by the church. Field names like this are as old in South Tyrol as the vineyards themselves: precise descriptions of the land before there were maps, before there were appellations, before anyone had the idea of marketing vineyards. This patch of earth near Tramin – in the heart of the South Tyrolean Wine Route – is one of the warmest sites in the Adige Valley: naturally good for grape varieties that need warmth, structure and ripeness. 80% Merlot and 20% Cabernet Sauvignon on heavy clay soils: Merlot brings the warm, dark fruit and the fullness, Cabernet the structure, the tannic persistence and the slightly vegetal tone that gives the wine its unmistakable character. After the harvest, a short maceration followed by 10 days of fermentation with the skins permanently submerged, with a deliberate increase in temperature towards the end for maximum extraction of colour and aromas. International in the origin of the grape varieties – pure South Tyrol in the result.

A photo from 1955 adorns the bottle: Elliott Erwitt's "California Kiss", two lovers in the mirror of a car. When Trudie Styler tasted the first sip of this Vermentino, she spontaneously found the name – "like a kiss on the lips". The fact that the wine was released in March 2021, when the world was hungry for closeness, lends it additional poetry. Incidentally, it is the first white wine that Riccardo Cotarella vinified for Il Palagio – a tribute to Trudie's love of elegant Bianchi. The hand-picked Vermentino grapes ferment at a controlled temperature in stainless steel, and a short maturation period preserves the vibrant freshness.

Here the name becomes the programme: Michael Graf Goëss-Enzenberg gave this wine its title because it tastes like Manincor itself. The essence of the hills that surround the estate, the view over Lake Kaltern, the strength and warmth of the warmest vineyards in South Tyrol – all come together in this glass. Grapes from Manincor and Panholzerhof, both at 250 metres, south-eastern slopes with sandy clay soils full of limestone gravel and glacial deposits.