Formats

The "Baby Barolo" – is what this Nebbiolo is affectionately known as, and not without reason. Elio Altare vinifies Piedmont's noblest grape variety with the same dedication as his legendary Barolos, only without the years of barrel ageing and at a fraction of the price. The grapes come from two privileged sites: half a hectare right next to the cantina in Annunziata (La Morra), north-facing and cool, and one hectare in Monforte, right on the edge of the famous Cru Ginestra. Calcareous sandy soils, 20 to 50-year-old vines, south-east and east-facing. Three to four days of maceration in rotary fermenters, then five months in used French barriques – enough to create complexity without masking the delicate Nebbiolo flavours.

This exceptional rosé comes from the high altitudes of Gaiole in Chianti and epitomises the innovative power of the legendary Castello di Ama winery. The estate, run by Lorenza Sebasti and Marco Pallanti, has been producing rosé wines since 1982, but Purple Rosé has marked a turning point in Tuscan rosé vinification since 2017. The speciality of this wine lies in its revolutionary production method: the precious juice is extracted from the best Sangiovese must containers after around twelve hours of skin contact using the saignée process. While fermentation traditionally takes place in stainless steel tanks, Purple Rosé matures part of the must in second-use French barriques – an innovation that gives the Rosato exceptional longevity and complexity. The grapes thrive on the chalky, clayey soils between 460 and 525 metres above sea level, where the cooler microclimate shapes the characteristic finesse of Castello di Ama wines. The mild climate in this special location between Gaiole and Radda, which is fresher than the surrounding area, is responsible for the elegant acidity and delicate floral nuances.

2023 marks a quiet turning point in Castiglione Falletto: Eugenio Palumbo, at Vietti's side since 2011 and assistant to Luca Currado for many years, now has sole responsibility as cellar master – and the Perbacco is perhaps his most eloquent statement. This Langhe Nebbiolo brings together grapes from up to fifteen Barolo Cru vineyards and selected Barbaresco parcels in a single glass. Each parcel is vinified separately, matured for two years in oak, then Palumbo selects the lots for the assemblage – the rest matures further to become Barolo Castiglione.

Before there was Soave, there was this wine. In the fifth century, the Roman senator Cassiodorus praised a sweet wine made from dried grapes at the court of the Ostrogoth king Theodoric – acinaticum, the original form of what is now called Recioto di Soave. Fifteen hundred years later, in 1998, it became the first Venetian wine with DOCG status. And yet very few people know it. The story has been reversed: Amarone, which originated in the 1930s as a "runaway" Recioto – a barrel that accidentally fermented through –became a world star. Recioto, its ancestor, remained in the shadows. Guerrieri Rizzardi's version comes from old pergola vines in Costeggiola, planted between 1960 and 1998 on volcanic gravel. Only a third of the harvest is deemed worthy of drying in fruttaio for three to five months – a selection within the selection.

The structure of Cabernet Sauvignon, the spiciness of Cabernet Franc, the power of Syrah and the softness of Merlot combine here to create a red wine full of character, Mediterranean aromas and elegance. Dark red with a violet edge, fresh fruit bouquet of pomegranate and red currant with balanced hints of thyme, bay leaf and cedar. Initially very fresh and powerful on the palate with memories of raspberry and redcurrant, then round and harmonious, well structured and with soft tannin. SUPERIORE.DE

For decades, the Porer vineyard on the Margreider Schuttkegel has been the source of Lageder's most refined interpretation of Pinot Grigio. Grapes of exceptional complexity ripen between 230 and 240 metres, where stony, sandy and highly calcareous soil with dramatic day-night temperature fluctuations creates a unique microclimate. The organic cultivation of this single vineyard follows strict principles of sustainability. The secret of Porer lies in its three-part vinification: one third is pressed immediately, another part remains on the skins for 15 hours, while the last component macerates with stems and skins for up to eight months. This orchestrated composition of different textures gives the wine its characteristic tension. Six months of ageing on the fine lees in stainless steel round off the complex flavour profile.

Gewürztraminer is one of the aromatic icons of South Tyrol, and Franz Haas interprets this demanding grape variety with the precision of a perfectionist. The vines thrive on Guyot vines between 350 and 650 metres above sea level, where skeletal clay soils facing south-west create ideal conditions. These medium altitudes preserve the balance between aromatic opulence and fresh structure – this is crucial for a Gewürztraminer that does not suffocate in overripe heaviness. After a short maceration period, the must ferments at low, controlled temperatures in stainless steel. Six months of ageing on the fine lees follow, with the yeast being stirred weekly – an effort that gives the wine a creamy texture and additional complexity. This patient yeast work clearly distinguishes Franz Haas' interpretation from simpler Gewürztraminer wines, which are bottled after just a few months.

Eppan-Berg-Schulthaus at the foot of the Gantkofel is probably the most historic Pinot Blanc vineyard in Eppan. The grapes for the Riserva come from the oldest plots, are matured in large wooden barrels and produce a mineral, structured Pinot Blanc with great ageing potential. SUPERIORE.DE

Cabernet Sauvignon is considered a traveller – an international grape variety that arrives everywhere and rarely really settles down. In Margreid, it does. Lafot Riserva is not a cosmopolitan Cabernet here, it is a South Tyrolean one. The vineyards at the foot of the slope of Margreid, 220 to 350 metres, south-southeast, white limestone gravel soil with deep humus – it is the same terroir that gives Levad Merlot its minerality. Cabernet Sauvignon, however, needs more time to open up: Hand-picking, destemming, fermentation in steel tanks with gentle mash agitation, then twelve months in barriques and a further year in the bottle. The result is not a quick wine.

Brilliant ruby red colour. Lively nose of small, primary fruity red berries, subtle use of wood and impressive race and complexity for the price. Precise and taut on the palate, showing its origins boldly and decisively. Then a harmoniously balanced mix of tobacco, leather, cedar and, of course, cherry and plum. The finely balanced tannins carry this powerful and impressive Riserva into a long final. Impressive! SUPERIORE.DE

A Catarratto with character: Beleda comes from organically farmed vineyards near Alcamo, where cool nights and the proximity to the sea give the wine freshness and flavour. The wine is matured for around eight months in stainless steel tanks, with a few months resting on the fine lees – for structure, subtle fullness and elegance. Pale straw yellow in the glass with a silvery-green sheen. The nose opens with white flowers, citrus fruit, green apple and a fine salty note. On the palate, the vintage is lively, balanced and has a pleasantly juicy texture. The fruit remains subtle, the minerality dominates – a Sicilian white wine with a clear style and refreshing drinkability. Ideal with seafood, grilled vegetables or young/medium-aged sheep's milk cheeses. SUPERIORE.DE

The grapes come from high slopes near Monforte d'Alba from the historic Pian Romualdo parcel. Soils characterised by limestone and marl with sandy veins, noticeable day-night amplitudes and strict yield limits provide concentrated, pure harvest. The year 2022 passed without any notable restrictions: a warm, dry summer with reduced yields, followed by beneficial rainfall and cool nights in autumn. This resulted in ripe phenolics, dense fruit and a clear, supporting acidity that high-altitude sites preserve particularly well.

Pure Chardonnay of remarkable depth: "Nèstri" Bianco comes from the best vineyards around Buttrio in the heart of the Colli Orientali and is vinified in strictly limited quantities. The calcareous marl soils, the temperate microclimate between the edge of the Alps and the Adriatic Sea and the careful ageing in small wood characterise a white wine that is as complex as it is unique. Brilliant golden yellow in the glass with a greenish tinge. A multi-layered aroma on the nose: ripe apple, nectarine and citrus fruit, plus hints of vanilla, toasted brioche, fresh hazelnuts and a hint of chalk. Powerful and elegant at the same time on the palate, with a smooth texture, fine minerality and precise acidity. Maturation on the fine lees lends depth and length without masking the freshness.

Campinovi tells the story of the Tuscan terroir from an unusual perspective: pure Trebbiano Toscano, to which Dievole adds a surprising dimension through twelve months of ageing in large, unroasted oak barrels made from Italian rovere and chestnut wood. The grapes grow at an altitude of 300 metres in organically cultivated vineyards, where sandy loam soils with gravel provide a distinctive minerality. Spontaneous fermentation in cement vats at a controlled 18°C preserves the natural freshness, while the subsequent barrel ageing gives the wine its characteristic complexity.

Like an almost forgotten side branch of the great trunk of Piedmont, Freisa quietly tells stories of depth, character and identity. This long-established grape variety, closely related to the more famous Nebbiolo, produces wines full of structure, tannin and cool, dark fruit – and it is precisely this fascinating balance that we encounter here in its great version: dry, powerful and with an unmistakable profile. Freisa is not thought of as a marginal curiosity, but always as an independent voice – with the flavour, dignity and substance of a great, but with a temperament all of its own: deep, enigmatic and charismatic.

The Turmhof Castle Winery in Entiklar near Kurtatsch is one of the most traditional family businesses in South Tyrol. Christof and Sabine Tiefenbrunner are now the fifth generation to run the winery – with vineyards that range from 220 to over 1,000 metres above sea level and offer the ideal location for every variety. This Gewürztraminer combines grapes from two characterful sites between 220 and 350 metres: Entiklar/Margreider Leiten with limestone gravel soils from moraine deposits facing south to south-east and Brenntal/Frauenriegel, where red, sandy loam soil faces east. This combination gives the wine both aromatic depth and mineral freshness.

The date on the label (1212 AD) indicates when the winery was given its current name. Deep, powerful dark purple colour. The seamless bouquet is infused with purple and black fruit nuances with a good amount of spice and toast. The palate is pure elegance, silky and streamlined, with an increasing minerality providing traction, while a delicate web of tannins, floral black fruits and exotic spices resonate. Our verdict: A juicy, deep and captivating red that already has a wide range and will continue to grow with further years of bottle ageing. SUPERIORE.DE

The Nerello Mascalese vines for this exceptional rosato grow on the northern slopes of Mount Etna at an altitude of over 600 metres – barren, stony soils of pure lava rock characterise the microclimate and give the wine its clear contours. The wine is matured purely in stainless steel to emphasise freshness, purity and terroir expression. Delicate pink in the glass with a copper-coloured shimmer. The bouquet is elegant and restrained: wild strawberry, pink grapefruit, a hint of blood orange and some fennel green. Lively on the palate, with juicy fruit, animating acidity and mineral tension. The cool finish is dry, precise and surprisingly long. An Etna Rosato with Alpine freshness and Mediterranean soul – ideal for warm evenings, grilled fish or a classic insalata di mare. SUPERIORE.DE

A Chardonnay with Friulian soul: the combination of high altitudes, barren flysch soils and temperate climate gives this wine freshness, finesse and character. Light golden yellow in the glass with a greenish tinge. The bouquet is inviting and balanced: yellow apple, white flowers, lemon and a hint of exotic fruit - underpinned by delicate almond and a hint of vanilla, without ever appearing overloaded. On the palate, it is dry, harmonious and clearly contoured, with lively acidity and a fine melting texture. The ageing in stainless steel preserves precision and varietal typicity. A Chardonnay that moves stylistically between freshness and substance - elegant, straightforward and with a noticeable imprint of origin and winemaker's craft. SUPERIORE.DE

"The grapes come from the highest vineyard on our estate, in Monforte d'Alba, at an altitude of around 530 metres above sea level. Here, the climatic conditions guarantee the freshness and acidity that make Riesling one of the most famous grape varieties in the world and one of our great passions." Franco Massolino

One of the first Bordeaux blends in Italy and still one of the best. Conte Loredan Gasparini has been vinifying this classic from the Alta Marca Trevigiana, just 50 kilometres from Venice, since 1951. The Montello area, declared a UNESCO biosphere reserve in 2016, offers ideal conditions for Bordeaux grape varieties with its ferrous clay soils (Ferreto) and cool microclimate. The cuvée combines Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec – a quartet that has found its northern Italian interpretation here for decades. Eighteen months of ageing in Slavonian oak barrels lend depth without dominating.

The name Gaun takes us back to the 17th century, when the noble family of the same name owned the Löwengang estate – a tribute to the historical roots of Lageder's ancestral home. Since 1934, when Alois III planted the first Chardonnay vines in Margreid, this interpretation has been considered a pioneer for international grape varieties in South Tyrol. The chalky gravel soils around Margreid, Kurtatsch and Salurn, where Mediterranean influences meet Alpine coolness, produce grapes of exceptional minerality. During vinification, Lageder focusses on salinity and tension: part of the wine is fermented spontaneously with whole grapes, whereby tannins from the skins and stems accentuate the natural freshness.

Livio Felluga's Friulano is very fresh and tropical, with nuances of sour melon, young mango and white smoke forming its attractive bouquet. It impresses with a lively acidity that balances the silky texture and ripe fruit, and with a spicy herbal note that gives it unexpected depth. Perfumed and fresh to the final, leaving a pleasant mouthfeel, with hints of bitter almond but also a gentle streak of residual tension. Very nice. SUPERIORE.DE