Formats

Le Cupole offers excellent value every year. You get a glass full of sunny Tuscany and rich intensity at an affordable price. The wine is packed with black fruits, spices and leather, resulting in a classic bouquet, especially for a warm corner of Tuscany, off the beaten track, in Sarteano. SUPERIORE.DE

The new name suffix reveals what is important: Praun – which means "brown" in the local dialect – refers to the dark brown, phenolically fully ripe grape seeds and the brownish-woody structure of the stems. A sign of optimum physiological ripeness, a sign of exceptional grape quality. In the sun-drenched Siebeneich near Terlan, at an altitude of around 250 metres, Merlot finds ideal conditions. The warm, fertile alluvial soils of the Adige with their quartz porphyry content and the dry, hot microclimate produce concentrated, storable wines. After fermentation in wooden barrels, the wine matures for around a year in French barriques and large oak barrels – a combination that combines structure with elegance.

After 35 years at the helm of Vietti, Luca Currado and Elena Penna ventured a new beginning in 2023: Cascina Penna-Currado, an artisanal boutique winery in Serralunga d'Alba, founded together with their children Michele and Giulia. A cascina dating back to 1554, once owned by the Marchesi Falletti, with a 360° view over the Langhe – and a wine that epitomises Elena's long-standing passion: Timorasso. The almost extinct, indigenous white wine variety of Piedmont, revived in the Colli Tortonesi, where Sant'Agata fossilised marl – 20 million years old compacted limestone – provide the typical salinity and minerality. The 15-year-old vines grow in Berzano di Tortona on east-facing slopes. The vinification is ground-breaking: spontaneous fermentation with innovative "submerged cap maceration" – the skins remain submerged, which enables perfect extraction without oxidative notes. 40-45% skin maceration, then maturation on the fine lees in clayver ceramic vats, partial malolactic fermentation.

Le Cupole has been the accessible entry point into the world of the legendary Tenuta di Trinoro since 1995, but "accessible" never means compromise at this visionary winery. In the Val d'Orcia, where southern Tuscany is wild and unspoilt, near Sarteano on the border with Umbria and Lazio, the eccentric scion of the Cinzano empire and nephew of the American painter Cy Twombly created a wine paradise at an altitude of 500 to 700 metres, which was initially thought to be crazy. Le Cupole is made from the same Bordeaux blend as the great Tenuta di Trinoro – merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot –but comes from younger vines on deeper, less extreme soils. The proportions vary depending on the vintage in order to optimally interpret the characteristics of the harvest.

Nerobaronj is no ordinary Nero d'Avola, but a deeply rooted homage to origin and style. The name plays with the aristocratic title and grape variety – and refers to the self-confident profile of a wine that sets new standards with its concentration and elegance. The grapes come from the south of Sicily, not far from Noto, from old bush vines on calcareous clay soil. Organic cultivation, hand-picking and strict selection ensure a high degree of precision. The wine is matured for 24 months in barriques and tonneaux, followed by long bottle ageing.

This Nebbiolo comes from one of the best vineyards in the Roero and is vinified by Luciano Sandrone with the same care as a Barolo. Brilliant ruby-garnet colour. Wonderful aroma of light red fruit, mainly raspberry and cherry. Earthy on the palate with a lovely strawberry touch and an incredible amount of elegance. The fine-grained tannin is wonderfully integrated and, together with a subtle minerality, gives this Nebbiolo a race, depth and finesse that is unrivalled. SUPERIORE.DE

Vigna Spuntali is located in the south-west of Montalcino, at 300 metres, less than 30 kilometres from the sea. This is no small matter. Where other locations are characterised by continental influences, the Mediterranean reigns here: dry heat, constant ventilation, salty breeze. Olive trees, myrtle, rosemary, sea lilacs – the Mediterranean maquis begins just behind the vines. The soil consists of sandy soils of weathered Pietraforte rock, well drained, rich in minerals, warm. Sangiovese Grosso thrives here unlike anywhere else in Montalcino – riper, more voluminous, with an iodised sea breeze on the finish that is unmistakable. The Rosso Vigna Spuntali is a new chapter in the Val di Suga portfolio: a single-vineyard Rosso that expresses the character of this exceptional terroir directly and without detours. Hand-picked in the morning, fermentation lasts twelve days, followed by a ten-day post-fermentation phase. Ageing: six months in 40-hectolitre Slavonian oak barrels, then twelve months in concrete vats – an ageing process that preserves freshness and develops depth at the same time. Twelve months of bottle ageing complete the circle.

In the mysterious Etruscan caves under the hill of Decugnano, a sparkling wine matures at a constant 13° Celsius, which is only produced in extremely limited quantities. Claudio Barbi produced this Metodo Classico in 1978 as the first bottle fermenter in Umbria. At that time, it was still made from Procanico and Verdello grapes. Over the years, it has developed into something even more special by using Chardonnay and Pinot Noir and extending the ageing period on the lees to 4 years. The entire production process is artisanal: riddling and disgorging are still done manually and are carried out with noticeable care and passion.

The Praesulis Pinot Nero is the latest addition to the Gump Hof wine family – a challenge that Markus Prackwieser has only been taking on for a few years. Because Pinot Noir in the cool altitudes of the southern Eisack Valley is a venture that requires patience and courage. The grapes grow at 550 metres above sea level on calcareous moraine soils over quartz porphyry – those steep slopes that benefit from Mediterranean warmth during the day but are ventilated at night by the cool downdraughts from the Dolomites. A week of cold maceration is followed by two weeks of fermentation and maceration on the skins. The wine then matures for twelve months in barriques with malolactic fermentation.

Fleur is the family winery's second top white wine and a single-varietal Petite Arvine from the Vigna Devin Ros vineyard: bright light yellow in colour with an elegant, floral-mineral bouquet and notes of ripe apples and apricots. Clear, balanced flavour, refined body and harmonious finish. SUPERIORE.DE

"Alma" – the soul. This is what Bellavista calls the wines that have been writing a new chapter in the cantina's history since 2024. What was once called "Gran Cuvée" now bears the name "Alma Assemblage", and the number behind it marks the vintage: Assemblage 2 stands for 2022. Two visionaries are behind this new direction: Francesca Moretti, daughter of founder Vittorio Moretti and current cellar master, and Richard Geoffroy, Chef de Cave at Dom Pérignon for twenty-eight years. Together they have created a collection that reinterprets Franciacorta – not as a copy of Champagne, but as an independent, proud identity. "Franciacorta needs no imitation," says Geoffroy. "It is a world-class terroir." Alma Assemblage 2 extra brut combines grapes from 75 vineyards in ten municipalities in Franciacorta: 86 per cent Chardonnay, 13 per cent Pinot Nero, one per cent Pinot Bianco, supplemented by reserve wines from the 2016, 2019, 2020 and 2021 vintages. After at least thirty months on the lees, the wine is disgorged with minimal dosage – extra brut, pure, precise.

Nubiola is a Barbaresco with inner tension: differentiated, unagitated, but with a clear character. The name refers to historical roots: Vitis Nubiola was the name given to Nebbiolo in the 13th century. Pelissero has revived this term – not out of sentimentality, but because it suits the style of the wine: Complexity instead of posturing, depth instead of effect. The grapes come from various plots around Treiso, on soils of calcareous marl with a fine clay content. The sites complement each other – altitude, exposure, microclimate – to create a complex but harmonious overall picture. The wine is fermented with natural yeast and matured for 18 months in large barrels and tonneaux, all with deliberate restraint so that the structure and origin remain visible.

From the highest corner of the Vigna Istine (the name 550 refers to the metres above sea level), surrounded by cool forests, this balanced Merlot is vinified in concrete before spending around 15 months in lightly toasted tonneaux. Due to the cool location, it is – unusually – harvested after the Sangiovese so that it has more time to mature on the vine. The result is a wine with a fine tannic structure and juicy, ripe blue fruit, with a hint of red fruit and some coffee notes leading to a long, graceful finish. Production is 2,600 bottles per vintage. SUPERIORE.DE

Uvaggio is a traditional regional blend of Nebbiolo with smaller proportions of Vespolina and Croatina. Brilliant light ruby colour. On the nose, morello cherries, small red and black wild berries, mild herbaceous spiciness, some plum. A silky potpourri of red fruits, young leather and complex spicy-earthy notes on the palate. The minerality of the terroir is also clearly evident here, with well-dosed tannins and a fresh acidity flanking the long-lasting red into a furious and spicy final. SUPERIORE.DE

The harvested Malvasia grapes remain in shaded drying chambers for several weeks under good ventilation. Without moisture and hot sun, the grapes dry slowly and thus retain their acidity and very moderate alcohol levels. Capofaro is an impressive dessert wine that comes from vines that once belonged to the late winemaker Carlo Hauner, who made Malvasia from the island of Salina famous.

Ramitello is unjustly overshadowed by Contado. Yet it is a potential favourite red wine that perfectly embodies the intensity of southern Molise. Made from 80% Montepulciano and 20% Aglianico, Ramitello matures for around 18 months, partly in barriques and partly in stainless steel tanks, followed by around six months of bottle ageing. In the glass, it has a deep ruby colour with violet reflections. The bouquet is brooding and complex: ripe plum and blackberry combine with spicy notes of leather, liquorice, eucalyptus and a hint of coffee. The palate shows excellent balance: dense fruit, structured, grippy tannins and a long, fruit-accentuated finish that is characterised by tension and naturalness. This wine epitomises the authentic power of Molise – unaffected, terroir-precise and at the same time impressively harmonious. SUPERIORE.DE

Deep ruby red in colour. Cenito seduces with complex aromas of dark red fruits, cinnamon and cloves mingling with earthy tones, mint, chalk dust and camphor. The palate is seamlessly smooth and elegant, with ripe wild berries flowing over a core of vibrant acidity, while a hint of acidic citrus adds tension towards the end. The finish is structured and long, with fine-grained tannins and floral notes of sour plums and violets. Cenito is Cilento Aglianico at its best. It is deceptively accessible and gentle, but the tension increases with every sip. Be patient and savour this great Aglianico! SUPERIORE.DE

The "Griesfeld" vineyard in Neumarkt is one of the best and warmest Lagrein vineyards in South Tyrol. Deep purple-red colour. Spicy bouquet with hints of blackberry, plum and cherry juice. Firmly packed on the palate, full-bodied with good freshness and primary fruit, vinous and delicately spicy; the warm tannins flank the very harmonious and deep final. SUPERIORE.DE

The name Deimassi comes from the large stone blocks that make up the terrace wall that supports the vineyard. These were dug out of the ground during the preparatory work for the planting in 2008. The large stones and the friable clay still mark this small parcel of land, originally intended for the production of Brunello di Montalcino, the results of which are now being marketed without the longer ageing period prescribed for Brunello.

Animardente is a pure Nerello Mascalese produced from vines planted in bushes at an altitude of 700 metres on partly sandy and ashy, partly gravelly and pebbly soils that are exposed to extreme temperature fluctuations between day and night. The name of the wine is derived from the bowels of the volcano, from its incessant activity, the heat and the colour of the magma. The vines grow in a kind of amphitheatre created by volcanic eruptions, which over the centuries have produced a valuable substrate for viticulture: On dark volcanic soils formed from lava flows, mainly free-living, rootless vines develop here, which are exposed to the most extreme climatic influences. Animardente was born a few years ago in this almost moon-like landscape. A name that tells of the soul of the silent volcano, unexpected and incandescent, breathing life into perpetual motion. An irrepressible and seductive force of nature, the expression of a unique terroir. SUPERIORE.DE

Anagallis arvensis – is the correct botanical name for the small, inconspicuous flower with bright orange petals that grows between the rows of vines in the vineyard plots around Lilliano. When the Ruspoli family decided to give their Bordeaux-inspired cuvée a name, they chose this humble wildflower – a symbol of its roots in the terroir, even though the grape varieties themselves originate from France. While Chianti Classico embodies the soul of Lillliano, Anagallis represents the Tuscan courage to embrace modernity that revolutionised the wine world in the 1970s and 1980s: international varieties on Tuscan soil, vinified with respect for origin and craftsmanship. The blend of 50 per cent Cabernet Sauvignon, 40 per cent Merlot and ten per cent Petit Verdot comes from the Tenuta's best plots, selectively harvested by hand and fermented separately in small stainless steel tanks. Each grape variety undergoes its own cycle before being transferred to French barriques after malolactic fermentation, where it matures for 14 months – not in new barrels, but in used ones, which give the wine structure without dominating it.

One of South Tyrol's great wine stories begins under the mighty lime tree that has given the historic estate its name for centuries. The Lindenburg in Bozen-Dorf, the family seat of the Lageders for three generations, towers majestically over the broodingalluvial soils of the Talfer – a location that connoisseurs praise as one of the two best for Lagrein in the whole of South Tyrol. Here, where millions of years of geological history have formed a unique valley basin, wines of legendary expressiveness are created.