Formats

A wine of contrasts: Müller-Thurgau (70%) and Gewürztraminer (30%) – typically Nordic grape varieties – find a surprisingly ideal terroir on the slopes of the extinct volcano Monte Vulture. Founded in 1998, the Terre degli Svevi winery near Venosa, named after the Hohenstaufen dynasty and their king Manfred, utilises the volcanic soils and the strong day-night fluctuations to fully exploit the aromatic properties of these varieties. The grapes are harvested by hand at the beginning of September, left briefly on the skins and fermented at low temperatures in stainless steel. Two months of ageing on the lees round off the wine.

Finimondo – the "end of the world". This is what the Pellegrino family calls the wine that comes from the remote hinterland of Agrigento, where the vineyards are rooted between 250 and 600 metres above sea level in the terra grande, the loamy, silty soil that characterises Sicily's western tip. Since 1880, the name Pellegrino has stood for Marsala and Sicilian wine culture in its purest form – now in its seventh generation, with over 150 hectares of vineyards and a respect for the terroir that runs through every bottle. For the Finimondo, autochthonous grape varieties – mainly Nero d'Avola and Syrah – are vinified according to ancient tradition: After harvest, the grapes dry directly on the vine in the Sicilian sun by cutting off the shoots, concentrating sugar and flavours in a natural way. After a long maceration and controlled fermentation, the wine matures for four months in wooden barrels.

A Gavi that sits immediately on the palate – fresh, clear and elegant. Cortese from sun-drenched, high-altitude slopes around Gavi, pressed in stainless steel and designed to present freshness and minerality in crystal-clear form. Full concentration on the terroir. Straw yellow in the glass. A lively, aromatic bouquet of ripe apple, yellow pear, white flowers and a fine citrus note, complemented by a delicate hint of spring herbs and limestone. Taut yet soft on the palate. The fruit is juicy, the lively acidity adds tension and a subtle saline-mineral tone gives the wine structure. The finish is harmonious, clear and fresh, almost dancingly elegant. A (not only) summery all-rounder that is an instant delight – ideal with antipasti, white fish, asparagus or simply on its own with the first glass of the evening after work. SUPERIORE.DE

When you say Talenti, you mean Brunello – but Riccardo Talenti, grandson of the legendary Pierluigi, can also be more light-footed. His Rosso Toscana combines 80 per cent Sangiovese with 20 per cent Petit Verdot from vineyards south of Montalcino on clay-limestone soils. The Sangiovese matures for several months in oak, while the Petit Verdot brings colour, fruit and velvety volume to the cuvée. The colour in the glass is a deep ruby red with violet reflections. Ripe cherry, plum and blackberry meet a hint of spice. Smooth and surprisingly full-bodied on the palate, with round tannins and a juicy freshness on the finish – an uncomplicated Tuscan that cannot deny the signature of a great Brunello house. SUPERIORE.DE

Corvina, Corvinone, Rondinella and Cabernet Sauvignon from the hills between Illasi and Mezzane – the eastern heart of Valpolicella. The Castagnedi brothers leave the grapes to dry for twenty days after hand-picking, using the same appassimento technique that characterises their Amarone. Twelve months in French tonneaux give the wine structure without obscuring its fruit. Dense ruby red in colour, with a nose of sour cherry, wild berries and black pepper over a base of cocoa and liquorice. Velvety on the palate, full-bodied and with well-integrated tannins. A "small Amarone" at a great price. SUPERIORE.DE

An uncomplicated Tuscan from the organically cultivated vineyards of Castello di Radda, which are south-facing on the hills behind the winery. The cuvée of 60% Merlot and 40% Sangiovese grows on clay-rich soils with a limestone content, which gives the wine its fruity and accessible character. After manual harvesting, the wine is vinified in temperature-controlled stainless steel tanks with a maceration period of around ten days. The wine is matured partly in steel and partly in tonneaux, with bottling taking place in the summer after the harvest.

The Sofi Rosso is a cuvée made predominantly from Lagrein, with a small proportion of Merlot, sourced from vineyards at altitudes of between 230 and 350 metres. It boasts a deep garnet red colour and aromas reminiscent of ripe red fruits and violets. On the palate, it is fruity and full-bodied, with spicy notes on the finish that make for an effortlessly enjoyable drinking experience. SUPERIORE.DE

High-altitude south-facing slopes between 300 and 750 metres give this Pinot Bianco its characteristic elegance. Sourced from carefully selected vineyards around Bolzano, the current vintage combines typical South Tyrolean precision with lively freshness. Clay and limestone soils, together with marked temperature fluctuations between day and night, create ideal ripening conditions for Pinot Bianco. It appears straw-yellow with greenish highlights in the glass, whilst the nose delights with aromas of pear, apple and subtle peach. On the palate, the wine is both fresh and opulent, with a harmonious structure and lingering minerality. The controlled ageing in stainless steel tanks preserves the finesse typical of the grape variety, making it the ideal accompaniment to asparagus dishes and fish. SUPERIORE.DE

A wine that tells of its origins and is also an invitation – naracu is an expression of Sardinian culture turned to stone, named after the mighty nuraghi that dominate the landscape. In the glass, Naracu is a medium-deep ruby colour with a delicate violet hue. The nose is precise and inviting: red berries and redcurrants, a hint of Mediterranean herbs and subtle mineral notes that give a sense of the Nordic wind. Clear and fresh on the palate – lean structure, juicy fruit and lively acidity. The finish is elegant, energetic and characterised by salty, mineral notes – a light pressure that lingers for a long time. Naracu is a Gallura-Cannonau that combines origin and vibrancy – it cools, refreshes, but remains present. A purist red wine for modern palates: respectful, always harmonious and charmingly captivating. SUPERIORE.DE

Roberto Anselmi is the eternal rebel in the Soave region – a man who turned his back on the Soave DOC consortium in 2000 because, among other things, he disliked mass production. For over 40 years, he has been proving in the hills of Monteforte d'Alpone that Garganega is capable of great things. His vineyards on volcanic tuff and limestone between 220 and 350 metres above sea level provide the basis for the San Vincenzo – an "irreverent" and no less exciting cuvée made from 70 per cent Garganega, supplemented by Chardonnay and Sauvignon Blanc.

The name says it all: "Cretum" refers to the Crete Senesi, those moon-like clay hills that stretch south of Siena. Poggio Bonelli lies on their threshold – in the extreme south of the Chianti Classico, where the vineyards of Castelnuovo Berardenga merge into the barren beauty of the Crete. Soils from the Pliocene, over five million years old, characterise the wines here: clay-rich tuff interspersed with sand. Chardonnay and Viognier come together in this terroir.

Costamolino brings Sardinia's characterful clarity to the glass – a typical and very popular Vermentino that promises freshness and depth in equal measure. The grapes ripen on limestone and clay-rich hillsides around Selegas, where the sea breeze and sun create perfect ripening conditions. After gentle pressing and temperature-controlled fermentation in stainless steel, the wine rests for several weeks on the fine lees – for elegance without weight and finesse without edge.

Apulia is the heel of the boot – surrounded by two seas, the Adriatic to the east and the Ionian Sea to the west. Cool breezes moderate the summer heat, the sandy limestone soil stores the heat of the day and releases it again at night. Fiano Minutolo grows in this climate – also called "Latina Bianca" here in Apulia – on vines over twenty years old from the Masseria Li Veli. The nickname "Minutolo" describes what the eye sees: Small, compact berries with concentrated flavours. Harvest at the beginning of September, fermentation at a maximum of 16°C in steel, ageing in steel. No interventions that remove the wine from its origin.

The name of this full-bodied, aromatic white wine comes from Arabic and means "lush garden on a breezy plateau". A deep straw-yellow colour with pale green hues. On the nose, notes of violet, elderflower, orange peel and apricot. On the palate, the bouquet blends with a rich medley of notes of apricot, pineapple and almonds. A very fruity Catarratto with substance. SUPERIORE.DE

Chardonnay without wood, Zenato favours pure fruit with Santa Cristina. The grapes come from the single vineyard Podere Massoni south of Lake Garda, where 30-year-old vines are rooted in moraine soil. Harvested at the beginning of September, fermented at 16–18°C in stainless steel, then matured on the fine lees for four to five months. Straw yellow in colour with green reflections. Yellow fruit on the nose – apricot, ripe apple – accompanied by a subtle hint of hazelnut and flint. Full-bodied on the palate, but not heavy, with juicy fruit and fresh acidity. The finish has a fine mineral note reminiscent of the glacial soils. Versatile with freshwater fish, poultry or creamy pasta. Serve at 9–10°C. SUPERIORE.DE

Fresh wine with a Piedmontese soul: This Dolcetto develops a deep ruby red colour with a violet shimmer in the glass. The nose reveals inviting violet flowers and a fruity cherry flavour. Full-bodied and smooth on the palate, with fresh acidity and a slightly bitter almond note on the finish – typical of Dolcetto and interpreted in a very classic way here. The wine matured for twelve months in stainless steel tanks, which gives it freshness and a clear fruit structure. An everyday wine with a strong character and a regional profile – charming, present and very pleasant to drink. SUPERIORE.DE

Here comes plenty of backbone and maturity: Montetinello comes from older vines on slopes near Monteprandone. Montepulciano and Sangiovese are vinified separately and matured for several months in large wooden barrels – a step that adds structure and complexity. Deep ruby red in the glass with a slight garnet hue. Dark cherry, wild berries, tobacco, laurel and a hint of cedar on the nose. Juicy on the palate, with ripe fruit, a noticeable, well-integrated tannin structure and a fine spicy finish. Balanced, warm and well-structured – a classic Rosso Piceno Superiore with sophistication and depth. SUPERIORE.DE

Four denominazioni in one municipality: in Treiso, the heartland of Barbaresco, this is no exaggeration. Giorgio Pelissero, third generation, followed the fourth call in 2008: Moscato. His vines stand in the Munfrina vineyard, Sottozona Ferrere, at 350 metres, south-west exposed, in soils with red sand veins – planted between 1981 and 1998, the cellar is characterised by speed: manual harvesting in small boxes, destemming, cold pressing – hours, not days, separate grapes and must. Foaming in pressurised tanks, bottling under pressure.

Vernatsch (Schiava) is the oldest everyday red wine in South Tyrol. For centuries, it was the most widely planted grape variety in the region – the wine of mountain farms, snacks and long evenings after the harvest. Light, fruity and easy to drink. Not a wine that builds itself up – one that invites you in. Hofstätter presses it under the name of Kolbenhof, one of their traditional vineyards near Tramin. The vineyard gives the Vernatsch the care that has characterised the house since 1907: a clear varietal profile, no distractions.

Vigna di Pallino offers excellent value for money. Its bouquet displays the typical fruity and spicy notes, along with well-balanced acidity. On the palate, it is lively and vibrant; the primary flavours and the juicy, soft tannins harmonise beautifully, making this Sangiovese a wonderful accompaniment to medium-bodied Tuscan cuisine.  SUPERIORE.DE

Moscato d'Asti is one of the oldest aromatic wines in Piedmont – and Fontanile, north of Nizza Monferrato, has been one of its best vineyards for centuries. When Giovanni Agostino Bertolino acquired the Tenuta Bauda in 1961 and later the Cascina Centive in this very village, he followed a simple conviction: Where the soil is right, the wine needs little more than careful hands. 100% Moscato Bianco from organically farmed vineyards. Hand-picked, gentle pressing, short maceration time, fermentation in autoclaves at low temperatures for 20 to 30 days – the fine effervescence is created during fermentation. Fermentation is interrupted by cooling, microfiltration, bottling as early as November – two months after the harvest. It could hardly be fresher.