Formats

History returns – also in wine: Passerina is a testament to the desire to bring back grape varieties of medieval origin, rich in a unique and delicate character. A very old variety that probably comes directly from wild vines and may have arrived in Italy as early as the 6th century. The name Passerina reveals a charming story: it is derived from the Italian "passero" – sparrow. The little birds loved the sweet berries so much that the grape variety was named after them. For centuries, it was an insider tip in the Marche region, mostly hidden in cuvées, until visionaries like Saladini Pilastri recognised it: This variety deserves a solo career.

Cerasuolo is not a rosé – at least not in the fashionable sense. It is an independent type of wine with its own DOC since 2010, deeply rooted in Abruzzo's wine culture. The name is derived from cerasa, the dialect word for cherry, and describes the characteristic colour that has accompanied the region's tables for centuries. Zaccagnini's Tralcetto is a lesson in what Montepulciano can do without prolonged contact with the skins: The grapes are gently pressed and only the must is fermented at a low temperature – at a low temperature to preserve the fruit. Brief ageing in stainless steel, then into the bottle.

The Sallier de la Tour winery has been owned by the Counts Tasca since 2009, making it the fifth winery that complements and characterises the diversity and professionalism of what is probably Sicily's most famous winery. Aromatic bouquet of sweet cherries and wild berries. Clear on the palate with a beautiful fruit centre and a radiant freshness, appealing finish. A beautiful Syrah that impressively demonstrates Sicily's potential for international grape varieties. SUPERIORE.DE

Garganega and Chardonnay from the gravel soils between Valpolicella and Soave – hand-picked, cold macerated and fermented at low temperatures in stainless steel. The four Castagnedi brothers focus on pure fruit without wood: straw yellow with green reflections, acacia blossom, citrus peel and ripe pear on the nose, fresh and juicy on the palate with a fine salinity reminiscent of the gravel soils of Colognola. Uncomplicated Veronese white wine at a high level. SUPERIORE.DE

Pinot Grigio from Abruzzo? Yes, and how. What often degenerates into a neutral mass-produced wine in Veneto or Friuli gains character in the hills of Chieti. The clayey soils and the combination of Adriatic breezes and Apennine coolness give the international grape variety a freshness and flavour that you will look for in vain elsewhere. The grapes are harvested early in the first half of August to preserve acidity and flavour. After gentle vacuum pressing, only the pre-fermentation must ferments at a low temperature. A short period on the lees gives the wine additional texture and depth before it is matured in stainless steel.

Deep ruby red with a violet rim. Red fruit on the nose, especially cherry and raspberry, accompanied by subtle spicy notes and a hint of liquorice. Dry, fruity and smooth on the palate, with mild acidity and light tannins that give the wine structure. The wine is matured classically in stainless steel to preserve the primary fruit flavours. A charming and accessible Montepulciano – ideal for spontaneous enjoyment or as an accompaniment to medium-weight dishes. SUPERIORE.DE

Susumaniello is one of the indigenous grape varieties of Apulia that almost disappeared. Cantine Due Palme was one of the first wineries to recognise the potential of this historic variety from the Alto Salento region around Brindisi and saved it with foresight – vinified in purity to preserve its unique character. The name already reveals its speciality: "Carico come un somarello" – loaded like a donkey – refers to the exceptional fruitiness of the young vines. After around ten years, the yield drops significantly, and only then does Susumaniello produce grapes of astonishing quality. The grapes are easy to recognise: Their ink-blue coloured berries have an extremely high anthocyanin content, which is why Susumaniello was often used as a blending partner in the past to lend depth of colour to other wines. For the Serre, the grapes are harvested by hand in small crates late at the end of September, when they are slightly overripe for optimum concentration. Vinification takes place in horizontal rotary fermenters at a controlled temperature, followed by six months of ageing in French barriques.

Brigaldara's Soave is a fresh, clear and very successful white wine. Aromas of ripe apples, lime zest, flowers and a delicate hint of spice. Soft and supple on the palate, very focussed on the fruit and the pleasing acidity, with notes of almonds that give it a respectable depth. Subtle notes of kiwi and citrus fruit on the pleasant finish - very successful! SUPERIORE.DE

The Sallier de la Tour winery has been owned by the Counts Tasca since 2009, making it the fifth winery that complements and characterises the diversity and professionalism of what is probably Sicily's most famous winery. At Sallier de la Tour, the focus is on the Grillo, Inzolia, Syrah and Nero d'Avola grape varieties. Light yellow in colour with green reflections. Orange zest, meadow flowers and notes of melon and herbs on the nose. Fresh and light on the palate, again fruity, with a fine almond flavour. A delicious classic for light Mediterranean cuisine and warm summer evenings. SUPERIORE.DE

Pure Montepulciano from the San Lorenzo vineyard: garnet red in colour with almost black reflections. Sweet autumnal spices, mint and cedar wood on the nose before revealing its core of medicinal cherry. Silky and smooth on the palate, it delights with its ripe red and blue fruits, while the tannins slowly build up towards the end. In the long and lightly structured final, notes of tangerine mingle with blueberry peel and chalky minerals. San Lorenzo is incredibly pretty and has a beautiful harmony and balance. SUPERIORE.DE

Straw yellow with greenish reflections. Fresh nose of yellow fruits and meadow herbs. On the palate, notes of citrus enveloped by a fine acid wire and spice. The trendy white grape variety Grillo is simply fun in a glass. The Sallier de la Tour winery has been owned by the Counts Tasca since 2009, making it the fifth winery that complements and characterises the diversity and professionalism of what is probably Sicily's most famous winery. At Sallier de la Tour, the focus is on the Grillo, Inzolia, Syrah and Nero d'Avola grape varieties. SUPERIORE.DE

The small vine wood on the neck of the bottle is more than just a nice gesture – it is the trademark of Zaccagnini and symbolises a philosophy: nothing from the vineyard is wasted, even the pruning finds its place. Since 1978, the Zaccagnini family has been working in Bolognano, deep in the mountainous hinterland of the province of Pescara, where the vineyards lie like an amphitheatre, protected by snow-capped mountains. Here, where fresh winds blow daily through a mountain gorge, the Montepulciano grape thrives in ideal conditions. After gentle manual harvesting and temperature-controlled maceration, the wine matures for six months in Slavonian oak barrels before finding its final harmony in the bottle for a further three months.

Pale straw yellow with a greenish tinge. Clear, varietal aromas on the nose: green almonds, white flowers, lemon and a hint of aniseed. Fresh, dry and balanced on the palate with fine fruit, lively acidity and subtle minerality. The organic ageing in stainless steel tanks preserves freshness and character of origin. Casal di Serra has stood for reliable quality in the appellation for years – a classic Verdicchio at a very attractive price with a Mediterranean profile and great everyday suitability. SUPERIORE.DE

Perdera means "quarry" in Sardinian and is an elegant expression of the indigenous Monica grape variety, supported by small amounts of Carignano and Bovale Sardo. The grapes grow on calcareous and marly soils near Cagliari, where they develop early ripeness and precise fruit. Fermentation is controlled in stainless steel, but the real depth comes from the ageing: around six to eight months in neutral French barriques and around four months in cement tanks create an elegant balance between freshness and harmony.

The Roero region has long been the quiet sister of Barolo – but with wines like this, it is clear that great stories are also being told here. Villata comes from selected vineyards in the heart of the Roero, where the calcareous and sandy soils give the Arneis its fine signature. The grapes are harvested early in the morning, matured in stainless steel and remain on the fine lees until bottling – this preserves freshness, precision and fine texture.

A smoky blend of raspberry jam, sage and freshly ground pepper flows from the glass. Silky in texture on the palate and extremely flavoursome with the pepper notes from the bouquet, which mingle with salty minerals and lively acidity. Hardly any tannin. The finish is long and fruity with a hint of liquorice. A delicious accompaniment to food. SUPERIORE.DE

I.P – two letters that mean a lot in the Marsala Codex: Italia Particolare, the traditional quality mark for Marsala, to which mosto cotto – cooked grape must – is added. It gives the wine its characteristic depth, its amber colour and that warm sweetness that is never overpowering. Pellegrino produces this Fine from Grillo, Catarratto and Inzolia, the classic triumvirate of grape varieties from western Sicily, and ages it in oak for at least twelve months. Not a vintage, not a Riserva, but an honest, everyday Marsala with genuine origins.

La Valentina's reliable classic with substance: single-varietal Montepulciano from organically farmed vineyards near Pescara. Rich ruby red colour with a purple hue in the glass. Ripe cherries, blackberries, a hint of violets and subtle spicy hints of pepper and herbs on the nose. Soft on the palate, with juicy fruit, balanced structure and a pleasant freshness on the finish. A typical representative of its origin - uncomplicated, powerful and remarkably balanced. SUPERIORE.DE

This pure Grillo comes from coastal vineyards around Marsala, whose saline soils and proximity to the sea give the wine its fresh, mineral flavour. Pale straw yellow in colour with a greenish tinge. White peach, star fruit, lemon zest, sage and a hint of sea breeze on the nose. Dry on the palate, with lively acidity, clear fruit and salty tension. The finish is straightforward, fresh and elegant. A typical Sicilian wine with a beautiful draught, unadulterated, cool and Mediterranean. Perfect with grilled fish, marinated seafood or summer vegetable dishes. SUPERIORE.DE

As the name Sasyr suggests, this wine is a blend of Sangiovese and Syrah. Only 15 per cent of the Sangiovese matures for six months in large oak barrels, the rest comes from stainless steel. Pretty red colour with notes of blood orange, blueberries, crushed violets, dried herbs and some cedar wood. Medium body, fine tannins and a fresh, dense finish. Sasyr is a fresh and harmonious red wine for many occasions. SUPERIORE.DE

The name says it all: Badilante honours those workers who, with their spades – the "badili" – for generations to drain and reclaim the marshland of the Maremma. Simone Castelli, son of the legendary OenologistMaurizio, vinifies this single-varietal Sangiovese on the organically farmed Podere 414 vineyard near Scansano. The grapes grow at an altitude of 230 metres in clayey, loamy soils with a high proportion of skeleton. Spontaneous fermentation in cement, 15–18 days maceration with délestage and remontage, followed by maturation partly in cement and partly in wood.

Montepulciano has two faces. One has large wooden barrels, decades of cellar time and the name Nobile. The other is younger, more direct – and often the more honest pleasure. The Rosso di Gracciano comes from the Casale and Maramai crus, at 280 to 300 metres in north-eastern exposure: somewhat cooler, somewhat slower ripening than the Nobile sites, with medium-heavy soils that produce freshness rather than vigour. 90 per cent Prugnolo Gentile – this stubborn Sangiovese clone, which only shows its full temperament here – supplemented by ten per cent Merlot for fullness and texture. Fermentation with indigenous yeasts in steel, ten days of maceration at a controlled temperature, no wood. A wine that does not wait.