Formats

Villa di Capezzana has been the Tenuta's flagship since 1925 and is a living testimony to Tuscan wine culture. This Carmignano DOCG epitomises the vision of the Contini Bonacossi family, who for five generations have been cultivating the heritage of a wine estate whose first documented mention dates back to 804. In 1975, Carmignano was the first Tuscan DOC zone ever to officially include Cabernet Sauvignon in the assemblage – centuries before the Super Tuscans discovered this idea for themselves. The tradition goes back to the 16th century, when Caterina de' Medici had Cabernet cuttings brought to Carmignano from Bordeaux.

Gualtiero Morellino di Scansano Riserva from Morisfarms shows why this traditional family winery is a firm favourite in the Maremma. The cuvée is predominantly based on Sangiovese (Morellino), supplemented by small proportions of international varieties. The vines grow on sun-drenched hills between the Tyrrhenian coast and the cool foothills of Monte Amiata, whose clay and sandy soils lend the wine fruit and structure. Careful manual harvesting was followed by temperature-controlled fermentation, after which the Riserva matured for 12 months in a combination of barriques and large wooden barrels to harmoniously combine elegance and complexity.

Torrette Superiore is the epitome of traditional Aosta Valley culture: a cuvée with a clear focus on Petit Rouge, complemented by Mayolet, Fumin and Cornalin. The grapes come from steep slopes around Aymavilles at an altitude of 600 to 750 metres. The wine is matured in stainless steel, sometimes with a short wood passage to preserve the alpine freshness. Transparent ruby red colour in the glass. Red cherry, rosehip, alpine herbs and a hint of pepper on the nose. Lively on the palate, with silky tannins, animating acidity and fine mineral pressure. A polished, finely bitter red wine with a profile of origin - tart, fruity, independent and full of character. A true original from the roof of Italy. SUPERIORE.DE

On a car journey to Bordeaux – francesca Moretti and her father Vittorio – the dream that drives Petra was born. Great red wines with a Mediterranean soul and Bordelese precision. Back in Suvereto, the family planted their first vines on the Tenuta San Lorenzo. The vineyard right next to the cantina – named after the gnarled oaks on the edge of the maquis – is Francesca's most personal terrain. Merlot is her favourite grape variety. 88% Merlot, 12% Cabernet Franc – a Bordelese choice for a Tuscan terroir. 26-year-old vines on clay-sandy, slightly calcareous soils, 80 quintals per hectare. Fermentation in the Guyot training system on 6,200 vines per hectare, then nine months in barriques, nine months in cement – a combination that gives the wine structure while retaining freshness. Aged in the bottle for at least six to seven months.

On the gently rolling slopes of Monte Quarin, in the heart of the Collio Goriziano, lies the small domain of the Raccaro family. Since 1928, they have been cultivating their seven hectares with the quiet perseverance that characterises true craftsmanship. Dario Raccaro is recognised by connoisseurs as one of the "great silents" of the Collio – his wines have a powerful essentiality that lingers on. His Collio Bianco combines Friulano, Ribolla Gialla and Malvasia Istriana to create a cuvée that speaks unmistakably of the terroir of the Ponca soils. Gentle pressing, temperature-controlled fermentation at 18 degrees, six months of maturation in stainless steel – a vinification that favours clarity.

Deep purple-red colour, distinctive bouquet that does not deny the Apulian home of the Susumaniello and enchants us with a stimulating freshness. Hints of ripe black cherries and fine spicy notes on the palate, dense, harmonious, long-lasting and with beautifully integrated tannins. An original, rustic flavour experience! SUPERIORE.DE

In 1966, when the Italian wine world was at a crossroads, Domenico Poggiali took the bold step of acquiring the then neglected lands of Castelnuovo Berardenga. His son-in-law Giuseppe Mazzocolin, the humanist professor and friend of Luigi Veronelli, subsequently turned this adventure into a legend. Together with the young OenologistFranco Bernabei, they created the first Berardenga in 1967 – a Sangiovese that epitomises the true essence of south-eastern Chianti Classico. The vineyards extend over the geologically heterogeneous terraces between 320 and 420 metres above sea level, where quartz-rich sandstone and calcareous Alberese in the upper areas meet sandstone and clay towards the Crete Senesi. This "Terra di Confine" – the borderland between Chianti Classico and the Colli Senesi – characterises the unmistakable character.

Standing in the shadow of great Brunellos is not an easy fate. The San Jacopo knows this fate – and makes the best of it. Fuligni himself calls it a "variation on the theme of Sangiovese", and that is exactly what it is: an elegant deviation from the strict rules, an experiment with freedom. 85% Sangiovese, obtained from younger clones from the various vineyards, meets 15% Merlot from the Bandita estate, where the tuff and clay soils are favourable to the international grape variety. Paolo Vagaggini, Fuligni's Oenologist for decades, vinifies the grapes separately and then blends them into a harmonious whole. Maturation takes place for around seven months in French tonneaux, which give the wine structure without dominating it.

A grape variety like a secret: Rosenmuskateller migrated from Sicily to the Alps in the middle of the 19th century and found its second home on the alluvial soils of the Anreiterhof farm in Moritzing near Bolzano. Today it is one of the rarest grape varieties in South Tyrol – and the Rosis from the Bolzano winery is one of its finest interpreters. After harvest, the select grapes are subjected to natural air-drying, which concentrates their flavours and intensifies their sweetness. Temperature-controlled fermentation in stainless steel and patient bottle ageing preserve the delicate fullness of flavour.

With the acquisition of Tenuta Le Macioche in 2017, the Cotarella family fulfilled a dream: a foothold in prestigious Montalcino. The Sangiovese vines thrive on just 3.5 hectares in the southern quadrant of Sant'Antimo, where Galestro, slate and clay form the subsoil at an altitude of 450 metres. The name of the estate is derived from the Corbezzolo bushes, whose roots are called "macioca" in the Tuscan dialect – a symbol of deep roots in the terroir. The Rosso di Montalcino is the more accessible brother of Brunello, ready to drink earlier: 100 per cent Sangiovese, fermented in stainless steel after selective hand-picking and then matured for twelve months in Liters tonneaux. The Mediterranean climate with continental influences and the strong thermal fluctuations between day and night give the wine its characteristic aromatic precision.

When a winery uses the same label for its Riserva for over sixty years, it is not a lack of imagination – it is an attitude. Castello di Monsanto's Riserva is one of the oldest labels in continuous production in Italy. The label was already there before Chianti Classico was an appellation. It has survived decades and fashions – and it explains what Monsanto stands for: Sangiovese as a conviction. The winery is located in San Donato in Poggio, the westernmost sub-region of Chianti Classico, at an altitude of 280 to 320 metres. Galestro – schistose rock, barren and mineral-rich – is the soil on which the Sangiovese vines from four vineyards take root.

In the local dialect, ‘Giatl’ means ‘small plot of land’ – and this name is steeped in history. The ten-hectare single vineyard in the valley floor of Kurtinig a.d.W. is one of the most exceptional terroirs for Pinot Grigio in the South Tyrolean Unterland. On sandy alluvial soils with calcareous gravel, vines grafted onto low-vigor rootstocks thrive here under ideal conditions, trained using the Guyot system. The unique microclimate of this sun-drenched spot is shaped by two contrasting wind systems: the warm ‘Ora’ blows northwards from Lake Garda in the afternoons, tempering the daytime heat, whilst at night cool downdrafts from the Dolomites provide relief. These extreme temperature fluctuations allow for long, slow ripening phases whilst perfectly preserving acidity and concentrating the aromas. Following hand-harvesting and destemming, a short cold maceration takes place to emphasise the fruitiness. The gently pressed grapes are clarified through natural sedimentation before alcoholic fermentation takes place in small and large French oak barrels (12 months) and in stainless steel tanks (6 months). Yeast ageing lends the wine valuable complexity and depth, whilst further months of bottle ageing round off its profile.

A perfect introduction to the impressive craft of a young winemaker who has already come a long way on her way to the top. Here, Nebbiolo comes into the glass in purezza, the ageing partly in 500 Liters tonneaux and stainless steel interprets it – giulia Negri's vision – unadulterated and without distractions. Bright ruby red in colour, with a bouquet of small red berries, damp forest floor and a subtle hint of violets. Impressively elegant and supple on the palate, the Nebbiolo always remains taut and cool. In the final, the dark fruit beguiles with a freshness and juiciness that never seems opulent, but carries the tension into the long finish. SUPERIORE.DE

When a wine is named after the founder and mastermind of what is probably the most famous and popular winery in the Modena region, then you should take a closer look, or even better, reach for the bottle. This exceptional sparkling wine is produced using the blanc de noirs method, i.e. a white spumante from red grapes - certainly not an everyday occurrence in the Lambrusco world.

The delicious Salealto consists of Insolia, Zibibbo and Grillo and was matured for approx. 10 months on the fine lees in stainless steel. Deep golden yellow in colour with green reflections. Open nose with hints of beeswax, yellow flowers, acacia, red apple and green pepper. Very refreshing on the palate, low acidity, a fine saline note and wonderful fruit flavours. Herbal spice and expansive fruit with beautiful freshness on the deep finish - be sure to aerate. SUPERIORE.DE

Gioia del Colle is an Italian municipality near Bari and probably the most famous DOC for Primitivo wines. The wines from this appellation embody a straightforward, fresh style and are far removed from the usual jammy suspects. The vines here grow at altitudes of up to 450 metres above sea level, the nights are cooler here than elsewhere in Apulia and the wines have a racier, tighter style and more structure than their namesakes.

A Pinot Nero from Franz Haas is a textbook expression every year and a benchmark throughout South Tyrol, with bright aromas of blueberries, violets and lavender rising gracefully from the bouquet. This is pure cool climate in the glass. On the palate, it is taut and silky and always beautifully polished and streamlined in a positive sense. This is a beautiful, complex and exceptionally exciting Pinot Nero from a master hand. SUPERIORE.DE

An outstanding red wine with origin and personality: "Vicorosso" combines 80% Merlot with 20% Refosco dal Peduncolo Rosso - a cuvée that embodies international elegance and regional expression in equal measure. The grapes come from old, slow-growing vines on the typical Ponca soils between Prepotto and Buttrio. After selective hand-picking, the wine matured for around 15 months in French barriques before harmonising for a few months in the bottle. Dense ruby red in the glass with violet reflections. The rich bouquet of black cherry, blackberry and plum is finely underpinned by violets, liquorice, tobacco leaf and graphite. The palate combines juicy fruit, fine-grained tannins and lively acidity in great balance, supported by a hint of salty minerality on the finish. The wine has a precise, compact and stimulating effect at the same time - an (almost) modern Friulian red wine with depth. SUPERIORE.DE

The grapes for this exceptional dessert wine are harvested at the end of November at the earliest, when the night temperatures fall below zero degrees and a late harvest of the noble rotten fruit is possible in correspondingly high quality. Straw yellow in colour with golden reflections. Opulent bouquet of peach, melon, redcurrant and tropical fruit with the elegance that comes from the noble rot of the very late harvested grapes. The flavour is fresh, full-bodied, highly aromatic and with a well-balanced sweetness. An excellent meditation wine or also ideal with spicy blue cheese, foie gras terrine or dry desserts. SUPERIORE.DE

Capezzana's Trebbiano blossoms in the glass with a sweet floral bouquet of crushed yellow apples, peaches, aniseed, sweet sage and dusty stone. It is round and supple, with a depth of ripe white stone fruit perfectly contrasted by salty minerals and a hint of spice. The fresh acidity provides a nice balance. The finish is long, classically dry and youthfully tense. Already wonderful today, but still needs further bottle ageing to fully develop. SUPERIORE.DE

Canalicchio di Sopras Rosso di Montalcino comes mainly from the vineyards of the Cru Canalicchio with soils that have a pronounced clay component and are very rich in intermediate elements such as magnesium, iron and manganese. Depending on the vintage and climate, a small proportion may also come from the Cru Montosoli, where the presence of marl ensures juiciness and minerality.

A captivating Pinot Nero with a poetic expression of the Langhe terroir: strictly selected grapes from organically farmed vineyards are vinified with the utmost care. After manual harvesting and fermentation, the wine matures for 18 months in tonneaux, which give it structure without masking its freshness. The ageing process combines depth with elegant finesse – an art that Vajra has mastered for many years.

The first 1,850 Pinot Noir vines were brought to Italy from Burgundy by Count Vistarino back in 1865. Since then, the vinification of this demanding grape variety has been continuously refined over the generations. Today, the Pinot Noirs from the winegrowing dynasty can even outshine much more expensive Pinot Noirs from Burgundy at international tastings. Tavernetto is the estate's third cru, named after the 1.71-hectare vineyard where the grapes grow magnificently at an altitude of 250 metres to 325 metres and a south-southeast exposure. It is considered the most balanced of the Tenuta's vineyards, with the most evenly positive results. The calcareous subsoil of the single vineyard is ideal for Pinot Nero, resulting in a top wine of great personality.

Giovanni Neri bought the Podere Casanova to the east of Montalcino in 1971 – as a grain merchant from Montevarchi, fascinated by the austerity of the Sangiovese grape, these hills and their unpredictability. What he could not have known was that his son Giacomo, his grandson Gianlorenzo and his family would turn these slopes into one of the most precise addresses in the entire appellation. The Rosso di Montalcino is their first set. 100% Sangiovese, Massale selection from their own stock – not a clone, but a genetic fingerprint of the estate. Spontaneous fermentation, 18 days on the skins, 12 months maturation in wood. 2024 was a fresh, structured vintage in Montalcino with good acidity and clear fruit – the Rosso carries it with ease.