Formats

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 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

Pale straw yellow in colour with a fine, lively perlage. The bouquet shows clear signs of citrus fruit, yellow peach and green apple, accompanied by a fine bread crust flavour and a salty hint. Dry and elegantly structured on the palate, with taut acidity, fine mousse and astonishing finesse. Thanks to 24 months of ageing on the lees, the texture is creamy, the finish long, mineral and characterised by subtle almond notes – a Lugana in sparkling guise that impressively emphasises the potential of the indigenous Turbiana as a sparkling wine. SUPERIORE.DE

Basarin and San Cristoforo – on calcareous marl soils with sandy veins and moderate altitude – are the two Barbera sites for this powerful, exceptional wine. Selective manual harvesting, spontaneous fermentation with the vineyard's own yeasts in stainless steel and a maceration period of around three to four weeks ensure depth and grip. Malolactic fermentation and maturation then take place in wood (predominantly used barrels), without fining or filtration; short bottle rest before release.

Giardino Pantesco is a liquid mini-break on Pantelleria – golden as the last ray of sunlight at sunset, steeped in the history and terroir of this magical island. The name refers to the "Giardini Panteschi", those centuries-old circular dry-stone walls that break the wind and stabilise the microclimate for crops such as the gnarled Zibibbo vine. Anyone savouring this Passito will feel a sense of reverence for this landscape and tradition with every sip.

In 1984, Count Giuseppe Tasca d'Almerita wanted to celebrate his golden wedding anniversary with his wife Franca by creating a wine that told the family story and the history of the Tenuta at the same time. The uniqueness of the grape composition shows his romantic spirit: Inzolia and Sauvignon from the Tasca selection, the selection of a vineyard in Regaleali that dates back to the end of the First World War. The use of selected yeasts from the estate's own vineyards links this wine even more inextricably with the terroir from which it comes. Fresh in its youth, the wine has an unexpected ageing potential and balances its tertiary aromas with the intensity of the fruit.

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

Cottanera's Etna Bianco draws its expressiveness and a certain depth from Carricante grapes, which thrive at an altitude of around 750 metres in the barren, dark volcanic soils on the north side of the volcano. The interplay of high altitude, cool climate and mineral subsoil characterises the tension and freshness of this charismatic white wine. Straw yellow in colour with a silvery sheen. White flowers meet yellow citrus fruits, crisp pears and a hint of wet stone on the nose. Clear and straightforward on the palate with lively acidity, a fine texture and salty minerality that reflects the Etna terroir. A refreshingly purist Etna Bianco that harmoniously combines finesse and depth – ideal with oysters, ceviche or simply as a meditative soloist. SUPERIORE.DE

Burdigai is the Ligurian dialect for the shrubs of the Mediterranean maquis – the fragrant, wild vegetation that occupies every free spot in western Liguria that is not cultivated by man. This small, isolated terrace facing west is surrounded by it – and it is here that a grape variety grows that nobody can fully explain. It is alternatively called "Franseise" because it apparently originates from the south of France. Nobody knows who planted the vines. Nobody knows how old they are. Not even the Bruna family knows their exact origin. Nevertheless, the vines have been cultivated and cared for over decades – out of that instinctive respect for old vines that good winegrowers never give up. At some point, the family council decided to press an independent rosé from them.

Col Matìss lends this Sauvignon its name and character – a vineyard within the Friuli Colli Orientali DOC, trained using the traditional Friulian short-training method combined with the French Guyot system. Hand-harvested in the first week of September. The vinification process is exceptionally meticulous: part of the destemmed grapes is gently pressed after harvesting, whilst the other part first undergoes 36 hours of cold maceration at 4°C. The must obtained in this way is cold-clarified and then inoculated with a starter culture prepared specifically for this purpose, made three to four days earlier from the best grapes of the same variety. This is followed by a slow fermentation in stainless steel tanks at a strictly controlled temperature of 16°C over a period of 30 to 40 days. Maturation then continues in steel, accompanied by a long series of staggered batonnage – resulting in a wine of complexity and structure.

In the ColBajé highlands above Cividale, wines with a clear structure and delicate tension are produced – as is the case with this expressive Pinot Grigio. The vines grow in calcareous soils and benefit from significant temperature variations between day and night. Selective harvest and gentle maturation in stainless steel preserve the freshness and depth of the fruit. The wine was vinified using the traditional Ramato method, in which the must is left to macerate briefly on the skins – this gives the wine its characteristic, delicate copper hue.

The Winkl has been produced as a single-varietal wine since 1956 – at a time when Sauvignon Blanc was still a rarity in South Tyrol. Winery manager Rudi Kofler says that this grape variety has always been at home around the oldest estates in the Terlano DOC region. You believe him when you have the wine in your glass. The vineyards lie at altitudes of 280 to 580 metres, facing south-south-west, on steep to very steep slopes. The soil is quartz porphyry – ancient volcanic rock, crystalline and mineral-rich, with a slightly acidic pH and an almost natural self-limiting effect on yields. It is precisely this micro-stress that produces terroir-specific polyphenols, which lend Terlano wines their characteristic salinity and tension. No other soil, no other result. Hand-harvested, gentle whole-bunch pressing, slow fermentation – followed by 7 to 8 months on the fine lees, 80% in stainless steel and 20% in large wooden casks. This subtle oak component serves only to enhance the texture; it gives the wine body without masking its origin.

This exceptional rosé hails from the high-altitude vineyards of Gaiole in Chianti and embodies the innovative spirit of the legendary Castello di Ama estate. 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 winemaking since 2017. What makes this wine so special is its revolutionary production method: after around twelve hours of skin contact, the precious juice is drawn off from the finest Sangiovese must tanks using the saignée method. Whilst fermentation traditionally takes place in stainless steel tanks, with Purple Rosé a portion of the must is aged in second-fill French barriques – an innovation that lends the rosé exceptional longevity and complexity. The grapes thrive on the calcareous-clay soils at altitudes of between 460 and 525 metres, where the cooler microclimate shapes the characteristic finesse of Castello di Ama wines. The mild climate in this special vineyard between Gaiole and Radda – which is, however, cooler than the surrounding area – ensures the wine’s elegant acidity and delicate floral nuances.

A rarity with provenance: Schioppettino is one of the oldest indigenous grape varieties in Friuli and is experiencing a well-deserved renaissance thanks to quality-orientated winegrowers like Tunella. The grapes come from selected sites with marl and limestone soils in the Colli Orientali, harvested at the beginning of October, carefully vinified and then matured for around twelve months in large wooden barrels. A characterful, regional red wine with a noble appearance – delicate, distinctive and tradition-conscious.

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.

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.

Tenuta Campogiovanni is situated on the southern slope of Montalcino – —an aspect that gives the Sangiovese warmth, earlier ripening and a natural approachability that cooler sites do not offer. San Felice developed this site in the second half of the 1990s: six hectares of Sangiovese, planted specifically for the Rosso di Montalcino DOC, on medium-heavy silty-sandy soils over sandstone and calcareous marl, facing south to south-east at an altitude of 250 to 300 metres. 2024 began with a mild, dry winter and a spring with regular rainfall, which ensured good flowering. The very hot summer – — particularly August – slowed down ripening; the harvest did not begin until the second week of September. Autumn rain necessitated careful selection in the vineyard. The result: elegant aromas, well-integrated tannins, moderate alcohol and balanced acidity. A vintage characterised by freshness and early drinkability.

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

Schiopettos Friulano is youthful and unobtrusive, with a lovely bouquet that blends lemon zest with mint and hints of crushed stone. It washes over the palate with an exciting blend of citrusy acidity and salty minerality, whilst a core of tropical melon develops towards the finish. It ends on a more delicate note, yet is long-lasting, with lovely floral notes lingering on the finish. The lovely balance and underlying power of this wine will ensure it ages well in the bottle. The best is yet to come. 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.

This exceptional cuvée on the border between Bolgheri and Maremma comes from the 14 hectares of vines at Fattoria Kappa, just four kilometres from the Tyrrhenian Sea. Founded in 1999 by two Austrian wine enthusiasts, the winery consistently practises biodynamic viticulture: horses instead of tractors protect the alluvial soils, which are rich in minerals and fossilised marine deposits. Lambda – the wavelength in physics – combines Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot to create an authentic Supertuscan away from the mainstream. The grapes are harvest by hand in small crates and then selected on a vibrating table. 20% of the grapes are fermented whole and the wine is matured in used tonneaux and steel tanks without fining or filtration.

Ribolla Gialla has been rooted in Friulian soil for over seven centuries. Its long history has seen periods of glory and neglect, before it returned to the limelight in more recent times. Livio Zorzettig founded the winery in 1986; his sons Massimo and Marco gave it its current name, La Tunella, in 2002. The grapes grow on Eocene marl and sandstone, known locally as 'Ponca', and are trained using the traditional Friulian short-training method. They are hand-harvested in the third week of September, when they have reached optimal ripeness. The grapes are left to macerate for around two days before being gently pressed. The must is cold-settled and blended with a specially prepared starter wine. This is followed by slow fermentation and ageing sur lies at a controlled temperature, with frequent bâtonnage. Only after a suitable period of rest and bottle ageing is the wine left to the connoisseur's judgement – at the earliest one and a half years after the harvest.

In 1970, Siro Pacenti planted his first vines on the Pelagrilli slope north of Montalcino – on sandy-loamy soils, rich in minerals and favoured by the cooling westerly winds of the hills. Since 1988, his son Giancarlo has managed the estate with a precision that he learnt in Bordeaux and has applied to the Sangiovese Grosso of Montalcino ever since: harvest to the exact parcel, gentle extraction, ageing in small French barriques – not for flavour, but for purity. The Rosso comes from vines between 15 and 25 years old, twelve months in the barrel, unfiltered in the bottle – with the express recommendation to decant.

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.