Formats

Essence Millesimato brut shows the noble signature of Antica Fratta: 90% Chardonnay, 10% Pinot Nero, grown on the moraine hills of Franciacorta. The first fermentation in stainless steel is followed by a long maturation period of at least 36 months on the lees, which adds depth and texture. Pale golden yellow in the glass with a fine, persistent perlage. Ripe apple, white flowers, citrus zest and a hint of toasted almond on the nose. Elegant and precise on the palate, with fresh acidity, creamy fullness and subtle spice. The finish is long, clear and mineral-accentuated. A Franciacorta with substance and fine balance – perfect for special occasions or as an accompaniment to fine seafood cuisine. SUPERIORE.DE

Don Antonio is not only a great and powerful wine, it is also a monument. Dedicated to the father of the Morgante family, this Nero d'Avola embodies the quintessence of the passion with which vines have been cultivated in the hills of Grotte for generations. The grapes come from old vines and the best altitudes of up to 500 metres, where day-night temperature fluctuations, limestone soils and the sea breeze favour a Mediterranean but wonderfully developed profile. After temperature-controlled fermentation, the wine is aged for twelve months in French barriques, followed by a further maturation phase in the bottle.

The name alone conjures up images: La Luna e i Falò – "The moon and the fires". An allusion to Cesare Pavese's novel of the same name, a reflection of a deep-rooted love of one's homeland, melancholic and powerful at the same time. And so is this Barbera from the heart of the Nizza region – deep in the Monferrato – is not just a pleasant wine, but an expression of inner density and grown identity. The grapes come from old vineyards around Agliano Terme, with poor, calcareous soils and optimal south to south-west exposure. After a long maceration period, the wine is aged for 18 months in French barriques, followed by further maturation in the bottle. A Riserva with format, precision and the necessary breath.

In the Val di Noto, where the lime-white bagli of Tenuta Zisola are enthroned between almond trees and olive groves, one of the most extraordinary tributes to the history of the Mazzei family is being created. Effe Emme – two letters sewn into a customised wine like precious initials, bear the name of one of the most fascinating pioneers of modern times: Filippo Mazzei. On the limestone-rich soils of Noto, at an altitude of 130 metres in a south-easterly exposure, the unique characteristics of the terroir meet a rare grape variety: Petit Verdot in absolute purity. This French variety, which has found a new home here in the south of Sicily, is hand-picked at the end of September and fermented at 28-30°C, followed by a 14-day maceration. The Effe Emme is matured for around 16 months in 225 Liters French oak barrels.

Ca' dei Frati, known as "il luogo dei Frati" since 1782 – the place of the monks – in Lugana near Sirmione on Lake Garda, is now owned by the fourth generation of the Dal Cero family. The traditional winery vinifies each vineyard plot separately in order to precisely express the respective terroir. The Cuvée dei Frati dosaggio zero is made from the indigenous Turbiana grape variety, the famous Trebbiano di Lugana, supplemented by a small dose of Chardonnay to maintain the acidity structure typical of Metodo Classico wines. The grapes grow on calcareous, clayey soils on the moraine hills south of Lake Garda, whose minerality gives the wines a special freshness and sapidity. The first fermentation takes place partly in stainless steel and partly in barriques, the second fermentation strictly according to the Metodo Classico in the bottle. After at least 36 months on the lees – significantly longer than for Brut – followed by a further four months of bottle ageing after disgorgement.

The grapes for Franz Haas' Petit Manseng remain on the vines for an extra week to ripen. After fermentation, the wine is matured for 10 months in used barriques. Strong straw yellow colour. Highly aromatic, intense bouquet of dried fruit, traces of honey and a subtle minerality. Complex on the palate, very well structured, with a creamy texture and wonderfully mild acidity and subtle freshness. Very long finish and good ageing potential. SUPERIORE.DE

Named after Giuseppe Massolino, the charismatic uncle and long-time ambassador of the winery, Gisep is the majestic interpretation of a grape variety that matures to unimagined depth here. The grapes come from high-altitude, old vineyards in Serralunga d'Alba, whose calcareous and clayey soils give the Barbera natural vigour and firm structure. The 2022 vintage, characterised by a warm summer with cooling September nights, produced grapes of exceptional physiological ripeness. The ageing in large oak barrels ensures harmonious tannins and a deep, persistent flavour.

Behind Noà is Cusumano's vision of a Sicilian red wine of international calibre, rooted in the barren highlands of Presti e Pegni near Monreale. Merlot, Cabernet Sauvignon and Nero d'Avola thrive on calcareous, stony soils at an altitude of around 300 metres – a place where the heat of the day and the coolness of the night allow a precise interplay of ripeness and freshness. In the glass, Noà is a dark ruby colour with violet hues. The bouquet reveals a complex composition of ripe blackcurrants, sour cherries, blackberries and dried plums, underpinned by notes of espresso, cedar wood, tobacco and dark cocoa. Powerful and structured on the palate with velvety tannins, a supple texture and the characteristic depth that comes from the volcanic terroir and the barrique-aged composition. The final is long, with hints of liquorice, herbs and mineral spice.

Sicilian Metodo Classico, which approaches the style of the great sparkling wines of Europe – and yet never denies its Mediterranean identity - that was the plan. Donnafugata's Millesimato is made from Pinot Nero and Chardonnay, which grow at an altitude of around 470 metres in the hills of Contessa Entellina. Calcareous, well-aerated soils and strong day-night fluctuations ensure aromatic depth, freshness and ripening potential. The grapes are harvested early and selectively in order to preserve the necessary acidity structure. After gentle pressing, the first fermentation takes place in steel tanks, followed by the second in the bottle for 36 months on the lees – a phase that gives it complexity, density and structure.