Formats

Just like its equally famous neighbour Fattoria Petrolo (with its Boggina A), Il Borro can also convince us with a red wine aged in amphorae. Petruna is a single-varietal Sangiovese that is fermented with 12 months of skin contact in hermetically sealed amphorae. The result is surprising, not in the sense of an "interesting" experimental wine, but because the typical character of Sangiovese is fully expressed in freshness, fruit and energy. The bouquet is dominated by cherry and small red berries, plus some orange zest. Its body is of medium weight, which makes it an excellent food companion. Its fresh acidity and a tangle of fine tannins increase the drinking pleasure enormously. We can say that the experiment was successful in an elegant way. SUPERIORE.DE

Autumn 2018 began with bad press. After the glowing vintages of 2015, 2016 and the tough 2017 came a cool, rainy year – and the experts shrugged their shoulders. But if you listened carefully, you could hear something subtle: elegance. The quiet kind. The kind you don't immediately recognise. San Filippo lies east of Montalcino, at 260 to 280 metres above sea level, in a gently north-east facing hollow. Here, the vines grow in red clay over limestone and slate – soils that absorb heat and retain freshness. 2018 was not a year for muscles. But for nerves. Fermentation in steel and concrete, ageing in large wooden barrels – paolo Caciorgna keeps his hand steady. No wood that drowns out. No intervention to correct. The wine should speak.

The Sangiovese, Canaiolo and Ciliegiolo grapes for Montecalvi's flagship Vigne Vecchie come from one of the oldest vineyards in Tuscany. And since each of the old vines only produces a handful of grapes, only a limited number of bottles are produced per vintage. Bright, luminous ruby red with a brick-red rim, the bouquet is beguilingly deep and fruity of raspberry, crisp cherry and juicy strawberry. With all the fullness and concentration that the old vines produce, it is nevertheless elegant and fine, velvety and well-proportioned in its impression. SUPERIORE.DE

"San Zuan" is a manifesto of Friulano and one of the great interpretations of this indigenous grape variety. The vines are planted in a south-facing single vineyard above San Giovanni al Natisone, characterised by the typical Ponca soils of marl and sandstone. Here, where the warm days of the Collio meet cool downdraughts from the Julian Alps, grapes with an impressive aromatic density and an exciting structure are produced. The 2022 vintage was harmonious: sufficient rainfall in spring, a warm, dry summer and cool nights during the ripening phase. The grapes were harvested strictly selectively by hand, gently pressed and fermented and matured in large, used wooden barrels. The wine matured on the fine lees for several months, gaining depth without losing its characteristic clarity.

The grapes for the Chardonnay Corrado di Manzano come from a small parcel of the Manzano vineyard. This delicious white is rich, atmospheric and full of character. It blossoms with baked apple, floral notes, hints of brown spices and vanilla pods. A sense of opulence sets in as its seamless, velvety texture slowly reveals ripe fruit trees and hints of custard. However, the vibrant acids keep the balance and slowly build up a tension that continues through to the final, framing everything beautifully. A hint of citrus and minerals lingers for a long time. SUPERIORE.DE

Benanti's latest white wine comes 100% from the small vineyard (Contrada) Cavaliere. The vineyards in the municipality of Santa Maria di Licodìa develop at a considerable altitude (approx. 900 metres above sea level) with favourable conditions for all indigenous varieties, both red and white berries, which are cultivated here with Guyot pruning. Here, both the Nerello and the Carricante produce wines with a well-defined structure and typical varietal flavours. The vines are around 50 years old and grow on sandy, volcanic soil that is rich in minerals. The climate is alpine, with little rainfall and provides the vines with a high degree of ventilation and very large temperature differences between day and night.Straw yellow in colour with bright green reflections. The bouquet is intense, rich, generous and delicately fruity with hints of orange blossom and ripe apple. The palate is dry, mineral, harmonious with a pleasant acidity, aromatic pressure and an interesting aftertaste of aniseed and almonds. SUPERIORE.DE

The A in the name of the Boggina stands for the natural wine aged for about 6 months in terracotta amphorae of 400-600 Liters each, which is bottled in an edition of just 5,000 bottles without further addition of sulphites. Bright, luminous garnet red. The bouquet is ethereal, very delicate and nuanced, with a very precise fragrance interpretation of the Sangiovese grape. Medium-bodied, with a beautiful structure and authentic Sangiovese fruit with a salty vein. The finish is highly drinkable, with silky tannins and a beguiling length. A masterpiece of beauty and elegance. SUPERIORE.DE

The single-vineyard Sauvignon Bianco Lozeta is the result of the avant-garde planting system, which, in contrast to the cultivation method previously practised in Friuli, not only means a higher planting density, but also the intelligent use of clones and biotypes that have been married with French offshoots. It is a further uncompromising and consistent step towards complexity and personality, with optimal utilisation and expression of the existing terroir and microclimate.

Here comes Bruno Giacosa's rare Metodo Classico made from 100% Pinot Nero, which demonstrates the fine art of sparkling in its finest form and impressively emphasises Piedmont's potential for sparkling wines even outside the Alta Langa. Clear, bright straw yellow in colour with a fine, persistent perlage. The bouquet is multi-layered: ripe yellow apple, Williams pear, fresh citrus zest and a hint of white flowers, underpinned by a fine brioche note and subtle nutty hints from the 30 months of ageing on the lees. Remarkably precise and elegant on the palate, the texture is silky and carried by a present, perfectly integrated acidity. Delicate salty nuances and a hint of chalk lend length and tension, while the fruit remains clear and pure. A spumante in a class of its own! SUPERIORE.DE

The idea is simple and radical at the same time: three international grape varieties in precise proportions – 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot – from the clay-limestone soils of the Colli Berici near Lonigo. The label gives no history, no vineyards, no poetry. Just numbers. 60 20 20, but what lies behind these numbers is a very Venetian decision: The Merlot does not come fresh from the vineyard. It rests for 20 to 30 days in shallow crates after being harvested by hand – appassimento, as Gaspari knows it from Valpolicella. It then meets the freshly pressed Cabernets in the cement tanks, ferments for 40 days with indigenous yeasts and the three become one.

The Pigato grape has great ageing and maturation potential, especially in Liguria. U Baccan (Ligurian: the head) comes mainly from vines in the Russeghine vineyard, which are over 50 years old, produce a very low yield and give it enormous complexity. Intense straw yellow in colour with bright golden-green reflections. The bouquet is impressively pure with beguiling hints of sage, thyme, peach, mango, cedar bark, acacia honey and silica. Enveloping, balsamic and mineral on the palate, with a hint of salty almond and candied citrus fruit on the long, vibrant final. A Pigato in a class of its own in the finest Riserva quality. SUPERIORE.DE

The name honours the Roman Castrum Linticlar, the ancient fortress above the winery in Entiklar – a place that was already inhabited in the Stone Age. This historic soil produces a wine that combines power and finesse. The cuvée of 50% Cabernet Sauvignon and 50% Merlot comes from south-southeast-facing slopes in Entiklar at 260 to 300 metres. The very brooding, loose moraine soils with their high limestone and sand content give the wine structure and mineral precision. Vinification: Mash fermentation in concrete tanks, then malolactic fermentation, 12 months in small oak barrels, a further 6 months in large wooden barrels – followed by one year of ageing in the bottle.