Formats

It took great courage when Michele Satta produced the first Vermentino in Bolgheri in 1984 – at a time when the appellation had only just been established and white wine still seemed unthinkable in a region dominated by red wine. Costa di Giulia, named after a vineyard at the foot of Castagneto Carducci, began life as a single-varietal gem made from Vermentino, until Satta took a far-reaching decision in 1997: the addition of 40% Sauvignon Blanc was intended to give the wine more character and a sweeter, more extract-driven, broader finesse.

"My research into the world of white wines led to the creation of this unconventional wine. I have always realised that the most interesting aspect of Vermentino is in the skin. It is a delicious grape to eat, rich in aromatic notes. That's why I wanted to vinify Vermentino from the Le Gonnare vineyard, a small plot planted in 1987, and leave the skins to macerate with the must for 6 days during alcoholic fermentation. This has led to more aroma and the characteristic golden colour without making it heavy. A full-bodied and at the same time very cheerful wine." Fabio Motta

In 1881, Anton Jermann left the Austrian Burgenland, travelled through the then Slovenian Collio and finally planted his vines in Villanova di Farra in Friuli. One family, three languages, one Ponca – the characteristic flysch soil of marl and sandstone that gives this region its unmistakable character. On the label of Vinnae, a double-headed eagle bears the legacy of this history: found on an old barrel from great-grandfather Anton, a symbol of the Danube monarchy that once ruled here. Silvio Jermann created the name Vinnae in 1983 – as a tribute to the family's hundred years of winegrowing and the birth of his son Michele. From "Vinnaioli", the winegrowers, to Vinnae: the Ribolla Gialla, the variety that the family has been cultivating in this borderland since the 18th century. Today a blend of 90% Ribolla Gialla, 5% each Friulano and Riesling Renano – three indigenous varieties for three territorial souls. Fermentation in steel, six months maturation partly in large Slavonian oak barrels.

The farmers of Menfi call it "Burdisi". This is not a nod to France – it's dialect. "Burdese" is the Sicilian pronunciation of "bordolese", and it reveals just how naturally Cabernet Sauvignon and Cabernet Franc have become part of the landscape in this south-western corner of Sicily. Not as imported goods, but as part of the local vocabulary. Planeta has adopted the name – and turned it into one of the island’s most distinctive red wines. The vines are planted at the Dispensa estate near Menfi, at altitudes of up to 430 metres, in brooding, calcareous soils of medium texture. A site that provides the Cabernets with the necessary coolness to retain their aromatic precision. Limited quantity, selected plots, harvested in mid- to late September. Aged in oak for a wine made for long-term ageing.

Deep, rich ruby colour. Impressive nose of ripe berries, ripe cherries and delicate graphite nuances. Aromatic and extremely flavoursome on the palate, with a spicy, animating arc. Fine tannins. Well-balanced with a gentle structure that frames the palate until the lively finish. A true Tuscan insider tip with a great value. SUPERIORE.DE

Riesling needs altitude. Not always, but in South Tyrol it does – and the Pitzon gets it: 500 to 750 metres above Nals, on the right bank of the Adige, where the temperatures drop noticeably at night and the vine is allowed to retain its acidity. This is also where the decisive tension of this wine lies: Mediterranean warmth during the day, Alpine freshness at night. The Riesling captures both. The soils of porphyry and limestone – volcanic primary rock meets marine limestone – give the wine its mineral undertone. East-south-east orientation, hand-picked, three weeks of fermentation at cool temperatures in steel tanks, seven months of maturation on the fine lees. Cellar master Schraffl keeps a low profile – the wine itself says what it has to say.

Alongside Grüner Veltliner, Zweigelt is the second Austrian rarity at Ebnerhof – and is as rare as it is prized in South Tyrol. The cross between St. Laurent and Blaufränkisch, bred in Austria in 1922, feels amazingly at home in the very sheltered south-east-facing vineyards near Atzwang. On sandy-loamy, calcareous and porphyry soil at an altitude of 500 metres – with a remarkable 55 per cent slope – the Unterthiner family works with consistent yield regulation in Guyot training in order to obtain concentrated grape material. After fermentation in stainless steel tanks, the wine undergoes malolactic fermentation and then matures in small oak barrels, which gives it structure and depth.

Passopisciaro, where the estate is situated, is a land of antiquity: some of Italy's oldest vineyards are found here, some over a hundred years old and still growing on their own roots. This wine comes from young vines that have yet to prove themselves: pure Nerello Mascalese grown as bush vines, organically cultivated, facing north at an altitude of 700 metres on Mount Etna, Europe's highest volcano. Animaetnea aims to convey the soul of Etna through its wines; this is the project's guiding principle. Fermentation and maceration together last 14 days at a controlled temperature, after which the wine rests for a year in a stainless-steel tank and, following bottling, for a further three months.

A Pinot Grigio with character, the sort that can only come from the Collio and the neighbouring areas of Friuli. The grapes come from high-altitude plots with poor marl and sandstone soil, which reduces the yield and intensifies the aromas. In the glass, it is a pale straw yellow with silvery highlights. On the nose, the wine is complex and elegant: green pear, fresh apple peel, a hint of white melon and a subtle touch of lemon balm. On the palate, it is precise and invigorating, with lively acidity, cool minerality and a dry, juicy finish. Not an opulent charmer, but a straightforward, stylish Pinot Grigio with a distinct regional character and subtle depth – entirely in keeping with Silvio Jermann's philosophy of quality. SUPERIORE.DE

Palazzotto is the name of the two hectares of vineyard where only Cabernet Sauvignon is grown. Fausto Maculan vinifies a fine wine from these grapes. A spicy start in the glass: cedar wood and ground ginger give way to dusty roses and redcurrants. It's elegant yet refined, with creamy textures lifted by vibrant acidity, while a wave of mineral-tinged wild berries lightly wash over the palate. Leaves a tart note of citrus and raspberry and subtle, grippy tannins that frame the wine without slowing its momentum. Although already showing very well now, this beautifully balanced version of Palazzotto should improve even more with medium-term cellaring. SUPERIORE.DE

The grapes come from the historic centrepiece of the Planeta estate in Ulmo near Sambuca di Sicilia – a vineyard that was planted back in the mid-1980s. The vines are rooted at an altitude of around 250 metres in loamy-sandy soils with a high lime content, not far from Lake Arancio. Deep ruby red in the glass with a purple rim. The nose opens powerfully and invitingly: black cherry, plum, cassis and blueberry, accompanied by cocoa, tobacco, fresh leather and a subtle herbal spice. On the palate, Sito dell'Ulmo is both full-bodied and elegant: dense, with polished tannins, fresh acidity and a long, silky finish. The integration of the wood is finely balanced and the fruit always remains in the foreground. A Sicilian Merlot with format, origin and depth. SUPERIORE.DE

A small marvel, perfectly harmonised with multi-layered aromas of tropical fruits, apples and honey. A highly interesting white natural wine that is far more than just a casual pleasure, as it offers an extremely full, well-structured flavour. Fermented with the skins using the red wine method. Strong yellow colour with golden reflections. Intense aroma of dried herbs, incense, candied lemon peel and a hint of bitter orange. Fresh citrus notes on the palate, an exciting acidity and a powerful structure lead into a very long finish, crowned by a hint of bitter almonds. Very complex and a wonderful accompaniment to food – be sure to aerate! SUPERIORE.DE

Over 150 years ago, Conte Vistarino was the first Italian winemaker to produce sparkling wines using the classic Champagne method (bottle fermentation on the lees). Cépage is an elegant Metodo Classico made from Pinot Noir and Chardonnay - a wine that reflects the Vistarino family's French heritage in terms of grape variety, architecture and style. The grapes are harvested by hand, cooled and gently pressed (only 45% yield). The base wine ferments in stainless steel and matures on the fine lees until spring before being bottled for fermentation.

Le Redini Rosso consists mainly of Merlot and a small proportion of Alicante. The wine opens with dark intensity and a velvety texture with lots of fresh blackberry, plum, earth and wild rose. Pure red fruit on the palate, very supple, the delicate wood note well integrated. The refined notes of a Merlot from the Conca d'Oro come across wonderfully. SUPERIORE.DE

This classic red from Montepulciano lives up to its name: "nobile". No other Italian wine has enshrined this adjective in its mission statement – and hardly any producer has lived up to it as consistently over recent decades as Federico Carletti with his Poliziano estate. Founded in 1961 by his father, Dino, the estate is now under Federico's leadership and has long been firmly established in the next generation – with Francesco and Maria Stella, who have been helping to shape its future since 2019 and 2021 respectively. Since the 2021 harvest, Poliziano has been certified organic – not a marketing decision, but the logical culmination of decades of work without chemical weedkillers or insecticides. Prugnolo Gentile, the local variety of Sangiovese, grows on clay and limestone soils at altitudes of between 300 and 450 metres. Hand-harvested, carefully selected both in the vineyard and in the cellar, fermented with indigenous yeasts in conical concrete tanks – minimal intervention, maximum expression. Matured in large barrels and tonneaux: the wood provides a frame, it does not dominate.

The grapes for Vignota come from five selected vineyards in Monforte d'Alba, whose calcareous marl soils with loamy and sandy inclusions give the Barbera grapes expression and depth. Bright ruby red colour with a purple hue. Aromas of ripe cherry, blackberry and plum, underpinned by violets, herbs and a hint of liquorice. Juicy and balanced on the palate, with present, well-integrated acidity and soft, fine-grained tannins. After fermentation, the wine matures for several months in used French barriques, which gives it additional harmony and fine spicy notes. An exciting and very serious Barbera with a regional profile and good structure. SUPERIORE.DE

Tasting the Riserva from Fattoria del Cerro takes you stylistically to those higher vineyard sites where fossil-rich soils full of pebbles and ancient shell remains lend the Prugnolo Gentile a special mineral depth. The crowning glory of the Montepulciano hierarchy is created from these favoured plots – a wine that requires time and patience to reveal its multi-layered nature. After careful selection, the wine undergoes 18 months of refinement, combining tradition and innovation: Eight months in French barriques and tonneaux, followed by a further twelve to sixteen months in large wooden barrels. This combination creates a character of remarkable elegance and the wood integrates seamlessly without overshadowing the varietal fruit. A final twelve months of maturation in the bottle completes the harmonious development.

Riserva does not simply mean more time in Gracciano. It means different soil. The Maramai and Podere Rovisci crus provide the grape material for this wine – and Rovisci is the core of the whole: heavy clay content, brooding, water-retaining, with a ripening dynamic that elicits the densest, most concentrated side of the Prugnolo Gentile. Vines, some of which have been planted since 1970. 300 to 350 metres, south to south-east exposure, 30 hectolitres per hectare – consistently limited yields. Only in the best vintages does the della Seta Ferrari Corbelli Greco family decide to bottle a Riserva. 2021 was such a year. Prugnolo Gentile 90%, Merlot 10%. Fermentation with indigenous yeasts, 20 to 25 days of maceration in steel. Then aged for 24 months: the first twelve in French tonneaux of 3.5 and 5 hectolitres, the second twelve in large Slavonian oak barrels. Subsequent maturation in the bottle for at least six months.

"Place of the snakes". The name Serpara sounds menacing, but is actually a tribute: snakes seek warmth, sunshine and mild temperatures, even in the coldest months. And this is exactly what describes the single vineyard Serpara in the municipality of Maschito – a vineyard with a sunny exposure that never really knows winter, even in winter. At 550 metres above sea level, on a volcanic hillside, lie 6 hectares, half of which are planted with Aglianico vines over 40 years old. The black imperial eagle of the Swabians adorns the label – a legacy of the imperial claim that once shaped this land.

Riesling has been at home in the Vinschgau Valley since around 1840 – , having been introduced from German-speaking regions, where it was tolerated amongst fruit trees and Pinot Blanc. Yet its potential in these extreme terroirs went largely unrecognised for over a century and a half. It is only since the 1990s that the valley has shown what it is truly capable of. Franz Pratzner is one of those who realised this early on. His Riesling vines are planted on the Sonnenberg in the Vinschgau Valley, on the steepest south-facing slopes between 600 and 900 metres – of dry, ancient porphyry bedrock, with barren conditions, maximum sunshine and cool nights. Riesling is a late-ripening variety that takes time: harvest only takes place in early to mid-October, when the aromas have fully developed at this altitude. Then comes the winery’s signature style: fermentation in large acacia wood barrels, ten months on the coarse lees, and around twelve months’ bottle ageing.

Whilst many of their peers in the Conca d'Oro succumb to the temptations of opulence, Le Cinciole remains the uncompromising benchmark for cool limestone, skeletal soil and pure Sangiovese. One hundred per cent, no concessions, no sugar-coating. The vines are rooted at altitudes of 400 to 450 metres in highly calcareous Alberese soil, interspersed with slate and clay inclusions. This altitude, combined with the constant thermal conditions of the hills, preserves the Sangiovese's cool freshness even during warmer spells in summer.

Enzo Barbi produces just 3,500 bottles of this delicious Sauvignon Bianco each year. It rises from the glass with a lovely freshness, whilst a delicate wave of lemongrass, chalk dust and sweet custard fills the senses. On the palate, it flows with a silky texture and ripe, citrus-kissed fruit notes, accompanied by a lively acidity. A hint of mint leaves and green peas lingers in the classically dry finish, whilst L'Inquisitore ends on a remarkably lively note with a slight mineral bite. This exceptionally lovely Sauvignon Bianco from Umbria makes a rather light-footed first impression, but leaves a lasting impact. SUPERIORE.DE

Maroccoli, some four hundred metres above sea level near Sambuca di Sicilia – where limestone interbedded with sandy layers forms the bedrock and cool night-time air from the sea lends finesse, whilst the days are bathed in Sicilian sunshine. Diego Planeta realised early on that Syrah could be more than just an international variety on this island: an ode to the Mediterranean light, to the dry heat and the barren soil that forces the vine to fight for survival. The microfauna here is extremely active; the vines must fight for their water – and in return, they produce grapes of exceptional ripeness and concentration.