Formats

Solicchiata lies on the northern slope of Mount Etna, where the volcano still bestows everything upon its soils – minerality, warmth, vitality – without imposing the intense ripeness of the southern flank. The Faro family founded Pietradolce here in 2005, on 35 hectares at altitudes between 600 and 900 metres. Their philosophy: exclusively indigenous grape varieties, separate vinification of individual plots, and as little intervention as possible. The Etna Bianco is the gateway to this world – and at the same time an unmistakable statement of intent. 100% Carricante, Alberello, 800 metres above sea level. Sandy, volcanic soils, rich in minerals. Hand-harvested in the second half of October, when the long, cool nights on the north-facing slope have given the acidity its final polish. Gentle pressing, aged exclusively in steel.

A timeless symbol of the region and a tribute to the origins of Franciacorta: '61 Extra Brut is a classic blend comprising approximately 85% Chardonnay and 15% Pinot Nero. It is aged on the fine lees for at least 24 months, which lends it a clear structure, elegance and harmonious fruit intensity. It thus embodies a modern, precise style that is, at the same time, deeply rooted in tradition.

This mature Refosco dal Peduncolo Rosso comes from the single vineyard "Zuc di Volpe" – a prime example of the ripening potential and aristocratic depth of this autochthonous variety. 2013 was a classic vintage: a cool spring, a moderate summer and a dry autumn allowed a late harvest of perfectly ripe grapes with a distinctive tannic structure and lively freshness. The wine was matured in large wooden barrels and barriques and then allowed to rest in the bottle for many years. Today it displays a multi-layered bouquet of dark cherry, blackberry, graphite, undergrowth and liquorice. Powerful and focused on the palate, with ripe tannins, savoury spice and a characteristic balsamic freshness that characterises the long finish. A hint of dark chocolate and a touch of iron add depth.

Here comes a wine that completely tantalises the senses: Maximo is a sweet wine rarity based on Sauvignon Blanc, harvested at the height of the Villa Bianchi estate – where humidity and dry winds favour the noblest form of Botrytis cinerea. The grapes ripen on the cool Colli del Verdicchio before they are hand-picked several times and transferred to the cellar, where they are pressed particularly gently in a small Vaslin press basket. Spontaneous fermentation takes place at 15 °C for around a month. After static clarification, the wine matures in small stainless steel tanks for around a year.

A new name – and a real one: Garofoli rechristened its classic with the 2023 vintage. Not out of a marketing whim, but out of conviction. Piancarda "Blu" – the blue stands for the Adriatic Sea, which can almost always be seen from Monte Conero. The vineyard is located within the Monte Conero Nature Reserve, on calcareous-clay soils that give Montepulciano the depth that makes this grape variety on the coast of central Italy so unmistakable. 100% Montepulciano. Maceration for 8 to 10 days, followed by 15 months in large wooden barrels and 6 months in the bottle.

Purism as a commitment: without the addition of dosage, this Franciacorta reveals the unadorned terroir of Lombardy. The cuvée of Chardonnay (85%) and Pinot Nero (15%) comes from the best vineyards in all 19 Franciacorta communes – with stricter selection and a lower must yield (45%) than the Brut. After gentle pressing and fermentation in stainless steel, the wine is blended in spring with 20% reserve wines from the best vintages. At least 24 months of ageing on the lees, six months longer than for Brut, lends depth and complexity before the wine is disgorged without any additions.

The Greeks brought Moscato Bianco to Sicily. Biblino, the island's first documented wine from the Syracusan hinterland, is said to be its ancestor. Thousands of years later, Planeta lies in Contrada Buonivini, not far from Noto, at 40 metres above sea level in a landscape of white, limestone-rich soil, almond trees and sea breezes. What the Greeks knew: there is hardly a better place for Moscato. At the end of August, when the berries have reached full ripeness, the grapes are harvested by hand. What follows is the centrepiece: around 40 days of appassimento in fruttaio, in 5-kilogram crates with controlled ventilation. The grapes lose half their weight – and double their essence.

For decades, the Sottimano family in Neive has vinified five individual Barbaresco vineyards separately: Cotta, Pajoré, Fausoni, Basarin and Currà – each with its own signature, each an independent argument for the terroir of the municipality. The Langhe Nebbiolo at Sottimano is normally made from the younger vines of the Basarin vineyard, while the older vines contribute their material to the five Barbaresco cru.

Uccelliera's Rosso di Montalcino slowly comes to life with a beguiling blend of mentholated herbs, pine shavings and dried strawberries. It glides over the palate with a texture of pure silk, caressing everything it touches with ripe red fruits and rosy flowers accompanied by a lively acidity. Structured, powerful and long on the final – as always, it far exceeds its weight class and is a top-class Rosso di Montalcino. SUPERIORE.DE

A rare Riesling from Friuli that does not seek grand gestures, but impresses with its precision and subtle tension. The grapes come from higher-lying plots with calcareous flysch soil, which favours the mineral expression. Pale yellow in the glass with a greenish tinge. The bouquet opens with fine notes of lime, white peach, some grapefruit and a hint of flint. Slender, straightforward and powerful on the palate, with animating acidity and a pleasantly tart, citrus-accentuated finish. A northern Italian Riesling with character that consciously sets itself apart from German or Alsatian models – fine, dry and mineral in character. Good ageing potential. SUPERIORE.DE

New world meets old world. Impressive Sauvignon Bianco from higher-lying plots in the Langhe around Treiso and Trezzo Tinella, harvested cool and rigorously selected. The musts are fermented at low temperatures in stainless steel; the wine then remains on the fine lees for several months (with gentle stirring), without malolactic fermentation and without the use of wood – for maximum aromatic precision and a fine, chalky texture.

San Filippo is located in the east of Montalcino – the part of the region known for its particular elegance and longevity. Roberto Giannelli, who acquired the winery in 2003 and has consistently favoured organic cultivation and minimal wood intervention ever since, has developed a style with Oenologist Paolo Caciorgna that shows Sangiovese Grosso in its purest form. Lo Scorno is the opening to the first movement – accessible, direct and full of character.

After the difficult 2023, 2024 presented a different challenge: rainy spring, dry midsummer, then eight days of rain in September just before the harvest. Not a vintage for comfort. Siro Pacenti – with his clearly defined plots, old vines in the Pelagrilli clay loam and the determined craftsmanship of Giancarlo Pacenti – selected more than usual this year in order to preserve what is typical.

In Nals, there is a phenomenon that rarely occurs elsewhere with such intensity: the Venti di Caduta – the downdrafts that plunge down from the mountains and can lower the daytime temperature by up to 20 degrees. Hot days, freezing cold nights – all within a matter of hours. For the Sauvignon Blanc, this means maximum ripeness of the fruit during the day and maximum preservation of acidity and aromatics at night. A microclimate that keeps this grape variety on its toes. Added to this is a soil that is unrivalled in terms of depth and composition: a 150-metre-deep alluvial fan, built up over millennia by the Sirmian and Nals streams, consisting of 70 per cent limestone gravel and 30 per cent porphyry debris. Two geological worlds that lend the Sauvignon both mineral rigour and aromatic depth. Facing east-southeast, at an altitude of 330 to 400 metres, this is the heart of the Nals terroirs.

Grave di Stecca is Nino Franco's exposed single vineyard on the slopes of the Prealpi. The south-facing vineyard is planted exclusively with the Prosecco grape Glera. Brilliantly shining white gold, gently developing perlage, a bouquet of sage with fresh fruit flavours. Very pleasantly dry flavour, silky and long – the indisputably great top-quality wine from the renowned Prosecco producer. SUPERIORE.DE

Over the years, Marzieno has developed its own personality and, above all, its own credibility, making it, according to critics, one of the few red wines from the Ravenna region that can compete with the best Italian red wines of its kind. It presents itself as a multi-layered and fresh Sangiovese with small amounts of Cabernet, Syrah and Merlot, which give it depth. In its dynamic flavour with a long finish, it relies above all on the substance of its abundant, elegant tannins and very serious fruit. SUPERIORE.DE

Zibibbo is the most aromatic grape variety in Sicily. Its full name is Moscato d'Alessandria – from Alexandria, Egypt, from where it travelled to the Mediterranean for centuries. On Pantelleria, it is known as the soul of the sweet passito. COS turns it into something else: a dry wine, spontaneously fermented on the skins in Liters terracotta amphorae. The vineyards are located in the hinterland of Marsala, at 12 metres above sea level. This is no coincidence – it is part of the programme. The sea is close by, the air is salty, the soil is flat and sandy. Biodynamically cultivated, Guyot training, around 5,000 vines per hectare. Hand-picked in September. Then the amphora: spontaneous fermentation, skin contact, natural yeasts, no intervention.

A wine that inspires with the utmost precision and emotional depth: Libenter (Latin: with pleasure) is the consistent pinnacle of the red line from Tavignano. The cuvée of Montepulciano, Sangiovese and a discreet proportion of Cabernet Sauvignon develops a remarkable complexity after 14–18 months in small oak barrels, it develops a remarkable complexity. Each vine contributes to the intense structure, each grape to the harmonious whole.

The grapes for Batasiolo's Barbaresco come from the gently rolling hills around the village of the same name, where Nebbiolo has found its unmistakable expression for centuries. The year 2020 brought moderate temperatures and a balanced interplay of sun and rain – ideal conditions to maintain the balance between finesse and structure. In the glass, it glows a clear garnet red with a brick-coloured rim – an indication of its youth and the journey that still lies ahead. The nose opens with ripe cherry, dried raspberry and a hint of rose petals, framed by tobacco, sweet spices and a hint of undergrowth. Taut yet supple on the palate, with fine-grained tannins that give the wine backbone and a fresh, precise acidity that carries its inner tension. Ageing in large wooden barrels allows the fruit to shine, while subtle balsamic and earthy notes develop. The finish is long, clear and elegant, carried by a subtle mineral vein. A Barbaresco that epitomises the classic school of Piedmont – noble, long-lasting and with a depth that will continue to develop for several years. Very good value. SUPERIORE.DE

In 1961, Guido Berlucchi and the young Oenologist Franco Ziliani made history: the very first Franciacorta was produced in Borgonato di Corte Franca. This pioneering spirit grew into an institution, and in 2022 Gambero Rosso named the house ‘Winery of the Year’. The Cuvée Imperiale blends Chardonnay (90%) and Pinot Nero (10%) from the finest vineyards across all 19 Franciacorta municipalities. Gentle pressing, fermentation in stainless steel, followed by blending in the spring with 10% reserve wines from the finest vintages. The wine matures on the lees for at least 18 months, followed by a further two months after disgorgement.

As early as 1855, a grape variety unrivalled in Tuscany was planted at Castello Pomino, high up in the Florentine hills: Pinot Noir, introduced by Leonia, Lamberto Frescobaldi's great-great-grandmother, who, with her courage in embracing French grape varieties, laid the foundation for one of the estate's most distinctive wines. To this day, this single-varietal Pinot Noir stands as a testament to her pioneering spirit. The vines grow in cool, water-retaining soils at an altitude that ensures cool nights during the Tuscan summer and preserves the Burgundy grape's freshness right up to harvest.Fermented in wooden vats with careful punching down during the maceration period, the wine undergoes malolactic fermentation before maturing for twelve months in French barriques.

Macrina shines in the glass in a clear straw yellow colour with a subtle green hue. The bouquet exudes enchanting notes of fresh white flowers and green apple, carried by an elegant, persistent freshness. On the palate, the wine displays lively acidity, a juicy fruit structure and a distinctive mineral note that stylishly accompanies the floral and fruity accents. The transparent, clear ageing in stainless steel emphasises the pure varietal and origin presence. A juicy Verdicchio with elegant finesse and a drinkable balance. SUPERIORE.DE

In the heart of Alba, nestled within the Roman city walls of ancient Alba Pompeia, lies a winery that has been making history since 1881. Pio Cesare – founded by Cesare Pio, a man who believed in the potential of Nebbiolo when others were still focusing on mass production. Five generations later, Federica Boffa carries on the legacy of her father, Pio Boffa, who sadly passed away far too soon in 2021. Together with her cousin Cesare Benvenuto, she is responsible for one of the last active wineries in Alba's historic centre – a place where time seems to pass more slowly, where large oak casks allow the wines to mature just as they have for over 140 years.

The small, museum-like island of Mozia in the Marsala lagoon is a production site of unparalleled uniqueness. It is a marine ecosystem that has always been linked to the vineyard. The English, who arrived in Marsala at the beginning of the 19th century and recognised the great potential there, initiated the first planting. The vines are cultivated using the Gobelet system, which is close to nature, with natural irrigation. The grapes are harvested in crates, transported to the mainland in flat-bottomed boats and then taken to the Regaleali winery in air-conditioned lorries to ensure their aromatic integrity is preserved.