Formats

The area around the small town of Milo is the only vineyard site on Etna where an Etna Bianco is allowed to be bottled as Superiore – and for good reason: only Carricante may be planted on the steep vineyard, which consists of dozens of small terraces. The vines are trained like small trees on chestnut wood poles. The eastern exposure and the proximity of the sea allow the grapes to ripen late, resulting in very consistent acidity levels and a white wine with an aromatic finesse and freshness that is unrivalled even on Etna. More floral and citrus-scented on the nose than the normal Carricante, the Superiore also has a little more body, acidity, depth and finesse. The elegant acidity makes it vibrantly fresh and long and ensures an exciting drinking flow and good ageing potential. SUPERIORE.DE

In the hallowed halls of Casòn Hirschprunn, where history and innovation meet in the vaults of the 13th century, a red wine is created that epitomises the future of South Tyrolean viticulture. Here, in the middle of the 30 hectares of biodynamic vineyards between 230 and 360 metres above sea level, Alois Lageder ventured a visionary experiment in the 1980s: the cultivation of Tannat, an exotic grape variety from south-west France that proved to be exceptionally suitable for the Alpine future in the face of climate change. "Negli ultimi anni, ci siamo appassionati sempre di più al Tannat" – the Lageder family confesses their growing passion for this exceptional variety, which is immediately recognisable in the vineyard thanks to its characteristic red leaf stalks. What began as an experimental curiosity developed into a philosophy: not to celebrate the typicality of individual grape varieties, but to let the unique terroir of a vineyard speak for itself – a guiding principle based on the great châteaux of the Bordelais.

The grapes for the Cortazo grow in the hot Brenntal vineyard in Kurtatsch, which favours the necessary ripeness of the Cabernet Sauvignon. Rich ruby red colour. Harmonious bouquet of violets and wild berries. Powerful and complex on the palate with a beautiful fruit centre and subtle extract sweetness, velvety tannins and a long finish. Very good Storage potential. SUPERIORE.DE

Ronc di Vico's Refosco dal Peduncolo is a wine with rough edges - which is precisely why it is so fascinating. The autochthonous grape variety naturally brings depth, structure and an unmistakable flavour. The grapes come from old plots in the Colli Orientali, whose Ponca soils of marl and sandstone provide clarity and tension. The 2022 vintage offered ideal conditions for fully ripe, healthy harvest. After strict manual harvesting and a long maceration period, the wine matured for around 20 months in French barriques.

Here is a big, rich Rosso that is harmonious and impressive in all its components. The bouquet alternates between dried cherries and a fine tobacco note. The palate is taut and precise, in the style of the house, its body is supported by powerful tannins that make it an ideal and refined accompaniment to Tuscan cuisine. SUPERIORE.DE

These are the rare moments when a wine combines everything: origin, character and that depth that is difficult to explain. "Titut Ros" is just such a wine - a single-varietal Merlot that is only made in very small quantities and exclusively from the oldest vines on the steep plots of Ronc di Vico. The deep roots of the vines, anchored in the barren Ponca soil of the Colli Orientali, characterise a fruit of rare intensity and clarity. Thanks to stable weather conditions, the 2022 vintage offered perfect ripeness with impeccable health - the grapes were hand-picked, meticulously selected and vinified with a long maceration period. The wine then matured for 18 months in new and used French barriques before finding its inner balance in the bottle.

Guardiola is a name with weight on Etna. One of the highest and steepest cru sites in Sicily, between 800 and 1,000 metres above sea level, exposed to the harsh sun, cool winds and the contrasts of a volcanic climate, which shapes not only the landscape but also the character of the wine. The vines – predominantly Nerello Mascalese – are deeply rooted in lava rock and volcanic ash, the soil is lean, black and mineralised, a barren terroir that combines strength and elegance rather than playing them off against each other. The vintage brought ideal conditions for a wine with a firm but accessible structure: after a cool spring, the grapes ripened under consistently warm summer sunshine, accompanied by pronounced day-night differences. The grapes were harvest late, by hand, in small crates – a decisive moment for precision and balance. After spontaneous fermentation, the wine was matured in French oak barrels – not to dominate the wine, but to give it contour.

A summer that Europe remembers as hot – and Montalcino as surprising. The vines of Col d'Orcia, deeply rooted in the calcareous, clay-poor soils of the Orcia hill, showed in 2020 what biodynamic cultivation means in years of stress: resilience. Early bud burst after a mild winter, followed by a balanced spring with well-distributed rainfall. The summer remained warm, but without extreme heat phases – sporadic downpours at the end of August cooled the soil at the last moment and allowed the grapes to develop aromatic compounds instead of simply ripening. In addition, there were pronounced day-night temperature differences in September. Harvest from mid-September, clean and structured. The result has a character that Montalcino connoisseurs describe as "captivante": simultaneously accessible and enigmatic. Maceration for 18 to 20 days, shallow 150-hl steel tanks, gentle extraction. Three years in large barrels, twelve months in the bottle: Col d'Orcia's traditional vinification process – unchanged for decades because it works.

Keir Ansonica is the white answer to Keir Syrah, which is also aged in amphorae. A wine produced in small quantities of 2,000 bottles, which is neither clarified nor filtered and is an expression of both innovation and tradition.

In the amphitheatre of the Tuscan hills of Castellina lies a single vineyard site called Il Poggiale, whose history dates back to 1968, when Paolo Panerai united four historic Poderi into a visionary project. Here, on the limestone soils between 350 and 400 metres above sea level, only Sangioveto thrives – the noblest local variety of Sangiovese – supplemented by only a few per cent of the autochthonous Canaiolo and Colorino varieties.

It was 2007 when Marc de Grazia tasted a 42-year-old Carricante for the first time – and that moment changed everything. Three different occasions, three different bottles, but always the same revelation: a wine of such impeccable beauty and youthful vigour despite its venerable age that the Etna pioneer knew immediately: he wanted to create a wine like this himself. This vision gave rise to Le Vigne Niche Santo Spirito, a homage to the past and at the same time a manifesto for the future. In the Contrada Santo Spirito, at an altitude of 700 to 800 metres in Castiglione di Sicilia, the Carricante vines thrive on deep black volcanic soil, rich in ash from past eruptions. Here, where for centuries only red grapes were cultivated, Marc dared to do the seemingly impossible: world-class, single-varietal white crus.

Doran is no coincidence. It shows what happens when French Chardonnay clones meet South Tyrolean limestone soils. The Andrian winery takes exactly the time it needs for this Riserva: twelve months in tonneaux, 30% of which in new French barrels. This is the Burgundy school in its purest form. The grapes come from the highest vineyards around Andrian, between 350 and 450 metres above sea level. This is where the calcareous clay soil is interspersed with white dolomite rock. The microclimate makes all the difference: cooler temperatures than elsewhere, longer ripening time, more acidity. Perfect for a Chardonnay with high standards. Cellar master Rudi Kofler favours full fermentation in wood. Regular batonnage ensures that the wood is elegantly integrated and never becomes dominant. After malolactic fermentation, the wine matures for a further three months in stainless steel – for a final balance between opulence and freshness.

This single-vineyard Carricante comes from the small Montalto vineyard on the southern slope of Etna at an altitude of around 950 metres. It is the most balanced and at the same time most exciting of all Etna Bianco from Terre Nere in terms of its overall impression and flavour; the whole Etna package is present here in exactly the right dose: Minerality, salinity, fruitiness and a perfect hint of orange peel and flint on the nose. On the palate, it is vibrant and fine, with an almost Burgundian dimension, full of finesse and length. SUPERIORE.DE

Moscato Rosa is one of the aromatic treasures of South Tyrol – an autochthonous grape variety of beguiling elegance and extreme sensitivity. The vines grow at an altitude of 250 to 300 metres in locations exposed to the wind, where constant air movement disperses the moisture. This wind is essential for survival: even the slightest botrytis infestation would destroy the diverse aromatic components and weaken the colour intensity. The soils of porphyry, sand, clay and limestone facing south-south-west provide the perfect foundation for this rarity. Vinification follows the principles of red wine production, but with a shorter maceration period to avoid aggressive tannins. As soon as the desired characteristics are achieved, fermentation is interrupted by cooling – a precise moment that requires a sure instinct. The young wine remains in stainless steel until bottling, where it retains its aromatic freshness.

Piaggia Riserva is pure elegance in a bottle: clear ruby red colour, almost impenetrable, very consistent. Raspberry compote, dried orange peel, roses, exotic spices and a hint of cocoa on the broodingbouquet. Silky and refined on the palate, with notes of violets, ripe red and black fruits in rapid succession. Its lively acidity retains exceptional finesse, although the primary fruit slowly asserts itself. Finishes long with a layer of sweet tannins and balsamic cherry flavours. Its finesse and balance are already astonishing at a young age, and the best will only come in a few years. SUPERIORE.DE

Between stone and altitude. The name already reveals where this wine gets its soul from: from the highest parcels of the Tenuta Costalunga in Sant'Ambrogio di Valpolicella, where the ground gives way to bare rock at 300 to 350 metres. Cresasso – a word that describes precisely this encounter in the local dialect: where earth meets stone, where the Corvina must put down its deepest roots in the barren, calcareous moraine soil with its high proportion of skeleton and chalky white inclusions. Sergio Zenato's vision was to create a wine that celebrates Corvina Veronese in its purest form – without the accompaniment of Rondinella or Corvinone, without the appassimento technique of Amarone. Instead, a slight over-ripening on the vine, hand-picked in the second half of October, when the grapes have reached their maximum concentration. Vinification follows the rhythm of the fruit: 15 days of maceration at 25-26°C, then 24 months of ageing in French tonneaux, followed by at least a further year of bottle ageing. Time as an ally, not an adversary.

Traditionally vinified Barolo from the estate's best vineyards. Brilliant ruby red colour. Complex, spicy bouquet of liquorice, tobacco, dried flowers, violets and damp leaves. Very emphatic, firm and full-bodied on the palate. Its racy and forward style is flanked by tangible, robust tannins. Finishes with a fine sweetness, elegant and long. The already undisputed high level will continue to develop in full beauty over the next few years. SUPERIORE.DE

A wine that embraces place and grape variety with excellence: Barrile represents the essence of the ancient Sardinian Nieddera grape – precise, darkly fruity and with structured substance. Grown in the Tirso valley and on the wild Sinis peninsula, the grapes ripen on sandy, clayey soil, blown by the salty south-westerly wind. A powerful statement follows the manual harvest: 12 months of ageing in new and used barriques form a monumental Riserva that, despite all its concentration, always remains down to earth.

The 48th edition of a work that began in 1976 as Franciacorta Pinot and has been continuously refined ever since. Since 2017, each bottling has borne its edition number – a commitment to transparency and the uniqueness of each blend. The current blend combines 88% vintage 2023 with 10% reserve wines from 2022 and 2% from 2021, which gives the wine both freshness and depth. The cuvée is sourced from 240 certified organic vineyards in Franciacorta: 80.5% Chardonnay for elegance and structure, 18% Pinot Nero for body and red fruit flavours, 1.5% Pinot Bianco for aromatic finesse. Each grape passes through the in-house washing and drying system before being gently processed. The base wines mature for seven months in temperature-controlled stainless steel tanks, the second fermentation takes place in the bottle with subsequent yeast ageing for 25 months.

The grapes for Prunotto's highly attractive Barbaresco come from long-standing contract plots in Treiso and Neive. The grapes are harvested selectively by hand, the lots are destemmed separately and fermented in stainless steel; the maceration time is around eight days at controlled temperatures. Malolactic fermentation is completed before winter. The wine matures for around a year in large oak barrels of various sizes – deliberately designed for balance, texture and expression of origin.

Juvelo is the crown jewel of Andrian. A wine that only comes into being when nature plays its part. December in South Tyrol – while others have long since harvested their grapes, here a few Gewürztraminer vines are still waiting for the perfect moment. The grapes hang on the vine until they are clearly covered in noble mould. Botrytis cinerea, the "noble rot", perforates the grape skin and allows the water to evaporate. What remains is pure concentration. The harvest are picked by hand, berry by berry. There is no rush. The grapes are gently pressed, then fermentation begins in small oak barrels. This is followed by 11 months of ageing in barriques, time that this wine needs to develop its complexity.

Gigliola Giannetti learnt the trade from Franco Biondi Santi – a school could hardly be more rigorous. Later, when she ran a wine shop in Montalcino, she became friends with Giulio Gambelli, the legendary Sangiovese whisperer who accompanied the best Brunelli in the region for decades. It was he who encouraged her to make wine herself. She bought her first plot of land in 1993. What sets Le Potazzine apart from others: All five hectares are registered for Brunello. The Rosso is therefore not a little brother from the second row, but a declassified Brunello – the same vineyard, the same care, just matured for a shorter time. Vinification follows the Gambelli credo: spontaneous fermentation with indigenous yeasts, long maceration of 30 to 45 days, no temperature control. Then twelve months in large Slavonian oak barrels, as is the tradition.

The "Ca' Guicciardi" vineyard takes its name from the farmhouse that lies at its centre. The single vineyard is characterised by small, very steep valleys. Impressive rock faces alternate with terraces supported by some of the highest dry stone walls in Valtellina. The special colour of the rock, which tends towards a quartz-like white, considerably enhances the power of the sun and leads to higher temperatures and more light here than in other parts of the valley.