Formats

Gauggiole comes from a single vineyard in the north-east of the Castiglion del Bosco estate and is matured exclusively in concrete vats. Bright, lively red colour. Fresh red berries with delicate herbal notes on the nose. Well-structured on the palate with cool red fruit flavours such as cherry, floral nuances of violet and peppery notes on the finish. Well-balanced on the palate, with fine tannins and good ageing potential. SUPERIORE.DE

Bright yellow-green in colour. Intense nose of orchard fruits, ripe peach, roasted nuts and some lemon mousse, rounded off with creamy vanilla. Very juicy on the palate, not too heavy, with salty elements and warm yellow fruit flavours. Chardonnay made by Lis Neris is always a complete pleasure and a lasting memory. Very elegant and with good ageing and maturation potential thanks to 11 months of ageing on the fine lees. SUPERIORE.DE

Sauvignon Bianco combines the intense flavour of Sauvignon with the heady and rich style of Meroi. Lemon oils and wild herbal tones combine with a hint of ground ginger. It is round in texture, but with a lively acid balance that conveys elegance with green citrus and penetrating spice. The finish is long and colourful, leaving a hint of lime and a residual acidity that keeps the expression fresh. Exciting contrast of savoury and sweet. A large-format Sauvignon Blanc that retains its harmony at all times. SUPERIORE.DE

There are said to be vineyards in Piedmont that do not like Nebbiolo. The Vigneto Fossati in the highest location in the municipality of Barolo is one of them: gravelly-sandy soil, morning sun exposure, 420 to 450 metres. Aldo Vajra planted it with Riesling in 1985 – out of conviction, which sounded rather provocative at the time. A second vineyard chapter was added: the Cascina Bertoni in Sinio, exposed to the north-east, calcareous and homogeneous. Pétracine, whose name means "Riesling" in Piedmontese, comes from both vineyards – and at the same time sounds like stone and roots. The clonal vines come from the Rhine, the Moselle, the Palatinate and Alsace: austere German minerality meets Alsatian creaminess and Piedmontese terroir. Gentle pressing, short cold clarification, 15 to 20 days fermentation in steel, ageing in stainless steel until spring – no intervention that does not serve the precision of this rare wine.

When Giulio Ferrari vinified his first bottles of spumante in Via Belentani in 1902, he dreamed of an Italian sparkling wine on a par with French wines. Today, over 120 years later, this dream has long since become a reality – and Ferrari Rosé is living proof of this. The Fratelli Lunelli have taken the founder's legacy to Alpine perfection. This elegant rosé is made from 60% Pinot Nero and 40% Chardonnay in the high altitudes of Trentino. The vineyards stretch across Val d'Adige, Val di Cembra and Valle dei Laghi, all with south-easterly to south-westerly exposures on the mountain slopes. Here, the grapes benefit from the perfect symbiosis between Alpine freshness and Mediterranean warmth. The Metodo Classico vinification strictly follows French models. After gentle pressing, the first fermentation takes place, followed by traditional bottle fermentation with the winery's own yeasts. The Spumante matures on the lees for at least 20 months – time, which gives the rosé its characteristic creaminess and complexity.

It is the original wine from Ca' del Bosco: first vinified in 1972 as Pinot di Franciacorta Bianco, long before the Spumanti made the winery world-famous. Over the years, it has changed its name several times – from Franciacorta Bianco to Terre di Franciacorta to Curtefranca Bianco. Since the 2017 vintage, it has been called Corte del Lupo: the farmyard and the wolf, faithful guardians of the estate, adorn the new label as the essence of the terroir. The cuvée of 80% Chardonnay and 20% Pinot Bianco comes from thirteen certified organic vineyards in Erbusco, Cazzago San Martino and Passirano – vines from 25 to 30 years old. Every single grape undergoes the legendary "spa for grapes": washing, hydromassage and gentle drying before being pressed. A quarter ferments in small oak barrels, the rest in stainless steel, followed by six months on the lees.

The Chardonnay grapes for Lis Neris' Metodo Classico come from the historic Jurosa vineyard. After the first fermentation in 500-litre barrels, it matures for at least three years in the bottle on the fine lees and develops the nobility and elegance that immediately excited us. On the nose, notes of yeast, light stone fruit, limestone and minerals. In the mouth it is creamy and elegant, blessed with depth and at the same time great freshness, which one would wish for from many a French counterpart. Dom Jurosa is precise, cool and pleasantly dry in its overall appearance, which also makes it an excellent food companion. SUPERIORE.DE

Disanfrancesco – di San Francesco. Two plots in La Morra that bear the name of St Francis and are located right next to Brunate, the famous MGA from which the great Voerzio Baroli come. If you want to understand what that means, you just need to know: Roberto Voerzio is considered one of the producers with the lowest yields in the entire Barolo zone. Less than one bottle per vine. The first vintage of Disanfrancesco was released in 2001 – when Voerzio made the decision to vinify his best Nebbiolo below the Barolo appellation: more accessible, drinkable earlier, but still with the relentless vineyard philosophy of the house. South-east exposure, around 450 metres, 6,000 to 8,000 vines per hectare, maximum 1.5 kilograms per vine. Natural yeasts, steel, then 12 months in tonneaux at 30% new, followed by a further 8 months in 25-hectolitre barrels and steel. No filtration, no fining, no intervention.

The first vines were planted in 1952 on the ridge that today gives the wine its name. Poggio Lombrone – the hill overlooking the Ombrone Valley. Seventy years later, some of these vines are still standing. Their yield is low, their concentration exceptional. Whoever says cru means exactly that. The vineyard lies at 300 metres, the soils are tufaceous clays and calcareous marl slate – maremma terroir in its wildest and most concentrated form. Long fermentation in open wooden conical fermenters with manual punching down, complete malolactic fermentation, then 18 months in 30-hectolitre oak barrels, followed by at least 24 months in the bottle.

The south-eastern tip of Montalcino – near Castelnuovo dell'Abate, at an altitude of 350 to 380 metres, surrounded by oak forests and olive groves – is known for Brunello of extraordinary elegance. On this marl-limestone soil with layers of clay, where sea breezes and the cool nights of Monte Amiata speak the same language, the Spina family has spent four decades quietly building up a vineyard that produces more from a few hectares than some do from twenty. The Rosso di Montalcino is Sesta di Sopra's finger pointing: what is possible when Brunello is still waiting. Fermentation in temperature-controlled steel tanks, maturation in French barriques – more accessible and fresher than its big brother, but with the same roots, the same limestone, the same signature. The difference lies in the timing, not the ambition.

The Nerello Mascalese vines of Contrada Montedolce were planted in 1975. Almost five decades of roots in volcanic lava sand, north-northeast, 730 to 750 metres. Low yield, high concentration – a depth that younger plants simply cannot reach. 2021 was a dry, concentrated year on Mount Etna – and an exceptionally good one for the Nerello Mascalese: the vines struggled for water, the grapes remained small and the flavour became compact. Davide Rosso harvests by hand in mid-October, vinifies for ten days in stainless steel with daily pumping over and a délestage at half-time. The wine is matured in French oak barrels of various sizes – a deliberately flexible decision that leaves room for the vintage and the parcel to express themselves.

Fiano Pietraincatenata is the winery's flagship white wine and takes the grape variety to a whole new level. The bouquet is a fascinating blend of grapefruit, lime zest and peach with a hint of sweet smoke as it warms up in the glass. Silky yet savoury to the core on the palate. A cornucopia of citrus fruits and minerals completes the green apple fruit. Tense and invigorating as it progresses and finishes, but still well suited to further and exciting bottle ageing. SUPERIORE.DE

Deep, bright ruby red colour. Stunning aromas of floral dark berries, flint and attractive aromatic spices. Then fresh and juicy, but with a creeping concentration of blue and black fruit flavours, lifted by a zesty minerality and lively, harmonious acidity. The spicy, long finish is reminiscent of cloves, black pepper and coriander. A great wine, and we know now at the latest: The Catania family has a real knack for Cerasuolo di Vittoria. SUPERIORE.DE

Grenache travels far and takes on a different name everywhere: Garnacha in Spain, Cannonau in Sardinia, Alicante on the Tuscan coast. The same Mediterranean soul everywhere – light in colour, bright red fruit, effortless drinkability. On the coast, it is one of the oldest grape varieties; in Montebamboli it has been growing for over 22 years, exposed to the south-east, on iron-rich, acidic soils at an altitude of 371 metres. This combination changes the character. What sometimes tends to be broad in warm, flat areas finds its tension on the cool, windy slopes of the Parco dei Montioni. Open fermentation vats, 20 to 30% whole bunches depending on the vintage, 20 days of maceration at 20 to 25 °C with gentle extraction – then exclusively concrete, 6 to 9 months. No wood to mask the fruit.

While the white Oudeis captures the complexity of the Alta Langa in its purest form, its pink-coloured brother adds another dimension: the soul of Pinot Nero. Because here it is the red grape alone that expresses the terroir. Saignée, the French word for "bloodletting", describes the method: a short maceration on the skins extracts just enough colour and fruit from the must to achieve that shimmering onion skin tone that shines so seductively in the glass. The grapes come from altitudes between 300 and 550 metres in the municipalities of Bubbio, Loazzolo, Trezzo Tinella and Vesime – the grapes come from calcareous clay soils, which give the wine its mineral tension. After manual harvesting, the grapes are cooled with carbon dioxide snow and the must is left to rest for two to four hours under nitrogen before gentle pressing. This is followed by six months of bâtonnage and 36 months of yeast storage in the historic cellar vaults.

The organically grown Etna Rosso Reseca is made from 100% Nerello Mascalese from a 1.5 hectare vineyard located at 800 metres above sea level on the blackened cone of the volcano. The wine offers both power and grace, the two contrasting qualities that characterise the great wines of Etna.

Lagrein and Gries belong together like Nebbiolo and Barolo. The Bolzano district of Gries is the ancestral home of this indigenous South Tyrolean grape variety – first mentioned in writing in 1379, since then hardly anywhere else as convincing as here. Rudi Kofler puts it in a nutshell: "The alluvial soils of Gries are ideal for Lagrein. Because the Gries terroir is unlike anything else in Terlan. No steep slopes, no porphyry rock – but flat, post-glacial alluvial soil in the sunny Bolzano valley basin, where the Adige, Eisack and Talfer rivers meet and summer temperatures of up to 40 degrees are not uncommon. Loamy-sandy soils, lime-free, brooding. A terroir that gives Lagrein warmth and ripeness without taking away its tension. Hand-picked, destemming, slow maceration in steel, malolactic fermentation – then 12 months of ageing: half in large wooden barrels and half in barriques, one third of which is new. Precision meets depth.

In the heart of the Colli Berici, where one of Italy's most mysterious wine landscapes stretches between Vicenza and Padua, Stefano Inama has been writing an extraordinary chapter in the European Carménère renaissance for three decades. What began in 1991 with a nameless sip from an unmarked glass – that legendary "love at first taste" –has developed into an obsessive passion that has made Inama the leading Carménère pioneer in Europe. Carminium, produced since 2015, is the younger sister of the iconic Oratorio di San Lorenzo and epitomises Inama's vision of a more accessible, yet complex expression of this almost forgotten Bordeaux variety. The history of this wine is inextricably linked to the Oratorio di San Lorenzo – the small 16th century chapel that sits enthroned in the middle of a twelve-hectare Carménère amphitheatre. Here, where monks once lived in unspoilt nature, the Carménère vines have reached a level of ripeness after fifteen years that allows Inama to vinify the neighbouring plots separately. The terroir is characterised by the red clay soils of the Colli Berici – iron-rich terra rossa on limestone subsoil, which gives the Carménère that unique balance between power and elegance that remains unattainable elsewhere.

Originating from the historic vineyards between Sassicaia and Ornellaia, Varvara honours the BaroneVarvàra Wrangler, great-grandmother of the current owner Count Federico Zileri Dal Verme. This classic Bordeaux assemblage of predominantly Cabernet Sauvignon, supplemented by Merlot, Cabernet Franc and a hint of Petit Verdot, thrives on the chalky soils 70 metres above sea level. Twelve months of ageing in Liters barrels and large oak casks give the wine structure without over-extraction.

The name says it all – and a piece of wine history. Maggiorina refers to a training system that is older than viticulture in the Langhe: three vines grow at the four cardinal points, a pre-Roman legacy perfected in the 19th century by Alessandro Antonelli, the architect of the Mole Antonelliana, born in nearby Maggiora. What sounds like a folkloristic detail today is reality: Christoph Künzli cultivates these 80 to 100-year-old vines exclusively by hand – machines have no access here. More than ten indigenous grape varieties, both red and white, come together in the glass: Croatina and Nebbiolo form the foundation, Vespolina, Erbaluce, Malvasia and almost forgotten varieties such as Durasa, Slarina and Rastajola complete the ensemble. After spontaneous fermentation and brief maceration, the wine matures for twelve months in stainless steel.

There are grape varieties that have to wait decades for a visionary to recognise their true potential. Trebbiano d'Abruzzo was one such forgotten variety until Gianni Masciarelli started a revolution in 1981 that changed the face of Abruzzo viticulture forever. He was the first producer in the region to introduce the Guyot training system and French barriques, driven by a philosophy he called "innovazione continua" – continuous innovation in the service of tradition. Today, the vineyards surrounding the historic Castello di Semivicoli combine the fruits of this vision with the poetry of a place that has itself experienced a rebirth. Here, between Gran Sasso and Majella at an altitude of 380 metres, two very special Trebbiano vineyards take root: one with vines over forty years old that still embody the original vigour of the variety, and a younger one that Gianni planted at the end of the 1990s using the modern Guyot system – a symbiosis of grown wisdom and innovative spirit.

Pure Sangiovese from western Tuscany is not comparable with the interpretations from Montalcino or Chianti Classico due to its cultivation near the coast, but this somewhat different facet is in no way inferior to the aforementioned. Saturated, light ruby red colour. Intense and complex bouquet of cherries, lilac and broom, densely woven on the palate with black cherries, spices and grilled herbs, the whole framed by a terrificfreshness and lightness. A supple and elegant wine whose well-balanced acid wire not only provides the necessary structure, but also the framework for a wonderful further ageing phase. SUPERIORE.DE