Formats

Donnafugata's impressive declaration of love to Etna, currently the hottest wine hotspot, began with the Sul Vulcano line. Carricante is one of the most exciting grape varieties in southern Italy, capable of complexity and terroir-driven expression in the right soils. The vines for Donnafugata's only white wine from Etna grow on volcanic soils rich in minerals at an altitude of 700-750 metres. The wine is fermented in steel tanks before maturing partly in concrete tanks and partly in second and third choice barriques for 10 months and then a further nine months in the bottle.

A rare gem from the Colli Orientali: "Noans" is Tunella's rare cuvée made from noble sweet fermented, vine-dried grapes - a prime example of Friuli's underestimated talent in the field of high-quality sweet wines. The vines grow on calcareous marl (Ponca), which in this region not only produces delicate white wines, but also sweet wines with a cool balance. The carefully selected grapes - mostly Sauvignon Blanc, Pinot Bianco and Friulano - remain on the vine until well into late autumn. The natural loss of water through dehydration leads to an enormous concentration of sugar, acidity and flavour. After manual harvesting, the wine is fermented and matured in small barriques, where it slowly ferments for months. The result: a finely structured, deeply flavoured Trockenbeerenauslese of impressive elegance.

The name means "motherland" – and the Tedeschi family has indeed found a special spot of land with the 84-hectare vineyard between Tregnago and Mezzane di Sotto, which they acquired in 2006. Extensive soil mapping identified real crus here, including the Impervio vineyard – named after its impassable steep slope at an altitude of 400 metres. White and yellow limestone marl of moraine origin characterise the terroir and give the wine its characteristic freshness. Corvina (40%), Corvinone (30%) and Rondinella (30%) are harvested overripe in mid to late October and fermented as whole bunches – a conscious decision for structure and depth of flavour. After 20 days of maceration, the wine matures for 18 months in Slavonian oak and a further six months in the bottle.

As La Mia, the Marzadros offer traditional grappas of the region. The decorative label, as typed on a typewriter, and the imitation seal are reminiscent of the official quality controls of bygone times.

The first year of production of the single-varietal Merlot Clos Roareti dates back to 2004. The grapes are harvested from the 2 hectare historic Rovereti vineyard in Negrar. In this 100-year-old vineyard, which is surrounded by equally old walls, Merlot has been cultivated since the 1990s and is perfectly adapted to the climate and the red clay soil. The palate is rich and full-bodied with complex and very aromatic notes. Maturation in oak barrels gives this wine its special flavour and certain opulence. SUPERIORE.DE

A wine of origin and rarity value – ferentano is a pure white wine made from the old Roscetto vine, cultivated around Montefiascone on Lake Bolsena. The very thick berry skins store intense flavours, while the controlled ageing (including barrique) combines purity and depth. Medium straw yellow in the glass with golden reflections. Exotic notes of banana, pineapple and ripe peach on the nose, combined with vegetal accents and a hint of vanilla. Rich and soft on the palate, with plenty of substance, balancing acidity and a long, red fruit finish – perfectly animating and without sweetness. An inimitable white wine with a surprising fullness and elegant structure – a Roscetto that is authentic through and through! SUPERIORE.DE

The eruption of 1614 is legendary in the history of Etna, as it lasted ten years, making it the longest recorded eruption of the active volcano to date. A very impressive and fitting name for Planeta's Etna series of equally impressive wines. It could hardly be more autochthonous: this excellent wine from the Nerello Mascalese grape comes from the hotspot on the east coast of Sicily, from the slopes of Mount Etna. Bright cherry red in colour, a fine aroma of raspberry and blood orange, gripping, taut acidity, silky tannins and a lively elegance with beautiful minerality. Great, long and unique! SUPERIORE.DE

In Bolgheri, less than four kilometres from the Mediterranean, lies the "El Dorado" of Italian viticulture that the legendary Oenologist André Tchelistcheff once visionarily recognised. Here, on the volcanic soils between the old cypress avenue and the Tuscan coast, Le Volte is the accessible calling card of a winery whose name stands for uncompromising quality worldwide. The 2023 vintage presented itself as an almost ideal interplay of Mediterranean conditions: Sunny days, cool nights and precisely dosed rainfall formed grapes of perfect physiological ripeness with a lively freshness. The cuvée of 55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot is vinified separately in small steel tanks in order to preserve its individual characteristics. After malolactic fermentation, the wine matures for ten months, partly in used Ornellaia barriques and partly in concrete tanks – a deliberate balance between structure and fruit expression.

Brilliant ruby red with a light-coloured rim. Very precise bouquet of blackberry, raspberry and spices. The palate is light and lively, with an elegant and deep fruit component accompanied by a delicate bitter note and fine spice. A very elegant and juicy Pinot Nero with good Storage potential. SUPERIORE.DE

Garofoli was the first winery in the Marche region to venture the experiment of creating a Metodo Classico exclusively from Montepulciano grapes – a daring innovation that is now considered the jewel in the crown of the winery. Originating from the hills around Castelfidardo, the hand-picked Montepulciano grapes undergo careful vinification according to the classic method. The second fermentation takes place in the bottle, where the spumante matures on the yeasts for between 24 and 30 months – a period of silent transformation that gives it its characteristic creaminess and complexity. This limited production reflects Garofoli's commitment to quality over quantity.

The ColBajé vineyard above Cividale produces wines with a clear structure and delicate tension – including this expressive Pinot Grigio. The vines grow on calcareous soils and benefit from strong temperature differences between day and night. Selective harvest and careful ageing in stainless steel preserve the freshness and depth of the fruit. Vinification was carried out using the traditional Ramato method, in which the must macerates on the skins for a short time – this gives the wine its characteristic, delicate copper colour.

A Pinot Nero with fine understatement, elegant, juicy and surprisingly cool in appearance. The grapes come from vineyards in the Collio, where the combination of poor marl soils, Alpine influence and Adriatic mildness create ideal conditions for this sensitive grape variety. Medium ruby red in the glass with a brick-coloured rim. Redcurrant, sour cherry, cranberry and a hint of forest floor and white pepper on the nose. Smooth and clear on the palate, with a fine texture, well-integrated acidity and an elegant finish. Not a loud Pinot, but a playful, delicate character with style and lightness – a real angel in a glass. SUPERIORE.DE

The name reveals the location, the location reveals the wine. Banditella – a vineyard on the southern slope of the Sant'Angelo hill, 250 to 300 metres above the Orcia Valley, a UNESCO World Heritage Site since 2004. Col d'Orcia planted Sangiovese clones here in 1998, which were selected over ten years of research in collaboration with the University of Florence – not just any clones, but those that most accurately express the terroir of Montalcino. Biodynamically farmed, limestone soils with little clay, full southern sun: the conditions could hardly be better. The 2022 vintage demanded decisiveness: temperature fluctuations and late summer rains called for an early, forward-looking harvest at the beginning of September. The grapes were placed in shallow, wide steel tanks – a design that favours gentle extraction – where they macerated at 25°C, accompanied by daily pumping over and délestage. Twelve months in Allier barriques and tonneaux followed before the wine was bottled.

2023 in Friuli was characterised by a cooler, changeable spring and a summer that was warm but not extremely dry. These conditions favoured the late-ripening Ribolla Gialla: the grapes developed a balanced sugar-acid ratio and retained their animating freshness despite being well ripe. As in the previous year, the wine comes from the single vineyard ColdeBliss, whose limestone-rich soil and hillside location allow for a particularly clear, mineral profile.

The grapes come exclusively from the single vineyard San Pietro, and since the 2018 vintage, part of the wine has been aged in amphorae. Berries, liquorice and deep red fruit on the nose. Finely woven and very precise structure, a bright, open personality and class on the palate. Sheer elegance and Clerico enjoyment without waiting for further ageing. SUPERIORE.DE

Etna Bianco is smoky in the glass and excites the senses with a burst of crushed rock and raw almonds before fading into a citrus-influenced peach. It is pleasantly soft and enveloping, with weighty textures supported by lively acidity. Mineral fruits and sweet spices meet on the palate. Finishes remarkably fresh yet grippy and long, leaving the mouth wanting more. The complexity of this wine is unrivalled for an entry-level Etna Bianco. SUPERIORE.DE

On the Costa degli Etruschi, where the Maestrale blows in from the Tyrrhenian Sea and the waves crash just ten kilometres away, Massimo Piccin has been realising his dream of the perfect Bordeaux blend since 1999. Under his visionary hand and the advice of the renowned OenologistCarlo Ferrini, the modest farm in Castagneto Carducci has grown into a 40-hectare vineyard that is now one of Bolgheri's most respected addresses. Volpolo embodies the pure essence of this exceptional location between the municipalities of Castagneto Carducci and Bibbona; the name is a tribute to the ancient Tuscan grape variety Volpola and at the same time an expression of the deep roots in the Bolgheri terroir. This organically certified cuvée of Cabernet Sauvignon, Merlot and Petit Verdot thrives on the estate's 27 different soil types – a mosaic of sand, clay, limestone and sea pebbles, which owes its mineral richness to the former marshlands. The proximity to the sea provides the vines with the constant ventilation and intense light that allow Bordeaux varieties to mature to unimagined complexity.

Verdeluce – green light – is the name of this wine that the Famiglia Cotarella dedicates to the hills around Orvieto, the area on the border between Lazio and Umbria that has always been synonymous with quality white wines. Riccardo and Renzo Cotarella, two of Italy's most influential Oenologist, founded Falesco in 1979 with the aim of revitalising forgotten grape varieties. Today, cousins Dominga, Marta and Enrica continue the legacy – with a modern style and an international outlook, without losing their roots in the territory.

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

Italy's smallest wine region doesn't do things by halves. The Aosta Valley lies wedged between the highest peaks of the Alps, crossed by the Dora Baltea, characterised by moraine soils left behind by glaciers and a climate that demands everything from the vines: short summers, long winters, extreme temperature differences between day and night. Viticulture here is not a decision for the faint-hearted.

As La Mia, the Marzadros offer traditional grappas of the region. The decorative label, as typed on a typewriter, and the imitation seal are reminiscent of the official quality controls of bygone times.

Bucine, Valdarno di Sopra – where the Arno meanders through gentle hills between Arezzo and Florence, Fattoria Petrolo lies between 250 and 500 metres above sea level. In 1988, Lucia Bazzocchi Sanjust wanted a wine that told the true identity of this terroir: the "Château" of Petrolo, a tribute to the centuries-old Tuscan tradition of combining French varieties with Sangiovese. As early as 1834, Giorgio Perrin, agronomist of Swiss origin and owner of Petrolo, reported in the "Giornale Agrario Toscano" that it was customary in Chianti to blend "uve francese" with Sangiovese, not to change the quality, but because the terroir won out over the grape varieties.