Formats

It was a dream that the engineer Gastone Bazzocchi planted in the Tuscan soil in 1947 – five hectares of Sangiovese on a hill he called Bòggina. Luca Sanjust, his grandson and a former painter, reflects today on Paul Klee's "Angelus Novus" and Walter Benjamin's interpretation of this angel, who "turns his gaze towards the past" whilst "a storm blows from paradise". Such is Bòggina: a wine with its eyes on the past, yet relentlessly propelled towards the future. Since 2011, Petrolo has been experimenting with the vinification of a special batch made from the finest grapes of this historic vineyard in terracotta amphorae from Impruneta – the pottery craft that has shaped Tuscan culture since the time of the Etruscans. Fermentation takes place over two weeks in 300- andLiters using indigenous yeasts, before the vessels are hermetically sealed. For eight months, the wine macerates on the skins, protected by natural skin contact without the addition of sulphites.

When, in late October, the morning mists rise from the hills near Orvieto and settle like a silken veil over the vineyards of Castello della Sala, one of the most mysterious transformations in the world of wine begins. The grapes – Sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling – are afflicted by Botrytis cinerea, that noble rot which has been producing the world's finest sweet wines for centuries. The fungus penetrates the skin of the berries with invisible precision, drawing water from the flesh and concentrating sugars and aromas into an essence that no cellar technique could ever achieve. In several painstaking passes, the harvesters pick only those berries that have reached the ideal degree of botrytisation – a process that demands expertise and perfect timing, for the right moment is fleeting. After gentle pressing, the must ferments for 18 days at a controlled cool temperature of 17 degrees, before the still-sweet wine is transferred to French barriques. Here it matures for months, absorbing delicate woody nuances whilst the aromas and structure harmonise, before ageing in stainless steel completes the process.

In 1220, the name "Bauda" appears for the first time in a document defining the boundaries of neighbouring estates, as the ancient name of the family to whom the land had belonged for centuries. In 1891, the tenor Giovanni Battista De Negri purchased the estate, using it as a summer residence and artists' salon, and named it Villa De Negri; however, the old name, Olim Bauda, remained on the gate. After 1919, the two parts, Bauda and Bauda Bassa, were sold separately. In 1961, Agostino Bertolino acquired the manor house. Following his untimely death in 1987, production ceased until 1998, when his children Dino, Diana and Gianni took over; in 2009, the Bertolinos reunited the two parts. The wine is made entirely from Barbera grapes and comes from the best rows of the vineyard in Incisa Scapaccino, which has been in the family since 1961. The soils are clay-sandy marl with limestone, formed in the sea; shell fragments can still be found amongst the vines. Fermentation takes place in temperature-controlled wooden vats, after which the wine matures for around three years in 25-hectolitre French oak barrels.

Anrar is the answer to a simple question: what happens when South Tyrol's second most important red grape variety is aged in wood? Whilst the classic Pinot Nero retains its freshness in stainless steel, Anrar takes a different approach. Around 12 months in French barriques for malolactic fermentation and further ageing. No overpowering oak, but rather elegant integration. That's what makes the difference. But that's not all: the grapes come from the finest Pinot Nero vineyards around Andrian. Altitudes between 350 and 450 metres, where the calcareous loam soils are interspersed with dolomite rock. The cooler microclimate ensures slow ripening, higher acidity and finer tannins. Perfect for a Pinot Nero with Burgundian aspirations.

Terra di Monteverro is the estate's elegantly crafted second wine, yet in terms of character, authenticity and depth, it is far more than that. It comes from the stony, coastal slopes near Capalbio in the southern Maremma – a region characterised in 2021 by a long, warm summer with moderate highs and cool nights in September. This climatic balance allowed the Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot grape varieties to ripen perfectly; they were harvested and vinified plot by plot.

In the heart of the Chianti Classico region, where the hills of Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti meet, lies the historic Castello di Fonterutoli estate. Owned by the Marchesi Mazzei family since 1435, this Chianti Classico epitomises a centuries-old winemaking tradition. The grapes come from 114 individually managed plots at altitudes ranging from 220 to 570 metres, each with its own microclimate and terroir. Composed mainly of Sangiovese, complemented by small proportions of Malvasia Nera and Colorino, each plot is vinified and aged separately to preserve the exceptional diversity of aromas and complexity.

The Bòggina vineyard was planted in 1947 by Gastone Bazzocchi, the grandfather of the family who currently own the estate, making it the estate's oldest vineyard. When Petrolo began bottling its Sangiovese from this plot separately in 2011, the family opted for a vessel that dates back further in Tuscan history than any barrique: the terracotta amphora, crafted according to the tradition of the potters of Impruneta, which traces back to the region's Etruscan heritage. In 300- andLiters, the single-varietal Sangiovese ferments spontaneously with minimal sulphur, being punched down by hand rather than pumped. The must remains on the skins for around eight months before the wine matures for a further six months in the same vessel – without wood, but with the slight permeability to oxygen provided by the fired clay, which prevents reduction without robbing the fruit of its character.

Masari's flagship presents itself in a deep, dense garnet red colour. Ripe blackberry and cassis on the nose, underpinned by bitter cocoa and ripe cherries, light leather spice and liquorice. Full and balanced on the palate, slowly but complexly spreads over the tongue, then convinces with beautiful and lasting pressure, long, salty and simply wonderful. SUPERIORE.DE

It was 1991 when Michele Satta planted his first Syrah vine in Bolgheri – an act of rebellion in a still young appellation that was just beginning to find its identity. The visionary winemaker from Varese followed a clear conviction: The Syrah should maximise the aromatic complexity of the Mediterranean terroir and at the same time express his personal identification with the great wines of the Rhône. Thirty years later, this exotic wine has matured into one of Bolgheri's most fascinating single-vineyard wines.

Cerdena – a name that sounds like a mystery, yet holds the most poetic truth about Sardinia. That is what the Romans called this island before it became Sardegna. When Antonio Argiolas names his single-varietal, top-quality Vermentino after it, it is a declaration of love for an island that reveals its most delicate soul in its white wines. In the coastal vineyards of Serdiana, where the salty winds of the Mediterranean sweep across the warm limestone and granite soils, Vermentino thrives in an almost magical symbiosis. Here, where the vines are caressed by the cool sea breeze at night, whilst during the day the Sardinian sun ripens the grapes to perfection, a wine is created year after year that embodies the very essence of this unique island. The winemaking process follows a philosophy of gentle extraction: temperature-controlled fermentation in stainless steel tanks at low temperatures to preserve the delicate aromas, followed by a short period of ageing on the fine lees. No oak is used to mask the pure freshness of this Mediterranean symphony – Cerdena is the essence of Vermentino in its purest form.

A different location, a different profile: Contrada Calderana Sottana comes from a special place. In the Calderana Sottana sub-zone, south-east of the summit, where the altitude begins and the soil consists of fine volcanic loam and sand, vines take root at over 700 metres, basking in the early morning sun, and shaped at night by cool temperatures and high-altitude winds – a terroir that fosters both intensity and freshness in equal measure. Made from 100% Nerello Mascalese, traditionally trained using the Alberello method, the wine undergoes controlled fermentation and a short maceration period, followed by ageing for around 12 months in tonneaux. This ageing process is regarded as a delicate art – it shapes and emphasises the wine’s character without overpowering it.

1997 saw the birth of Bradisismo, named after the geological event that led to the formation of the Colli Berici. It is a successful symbiosis of the intense, concentrated flavour of ripe Cabernet cherries and the lively, spicy notes of Carménère. With its bouquet of small dark berries, spices, pepper and chocolate, it is a wonderfully inexpensive alternative to the great Bordeaux blends or Supertuscans. On the palate, it has a velvety texture, with a mix of dark fruits, cherries, floral notes and fine tannins that glide seamlessly over the palate. Deep, long finish and very good ageing potential. SUPERIORE.DE

From the beginning, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, precisely according to a family recipe handed down by his grandfather. In the early 1950s, however, production was discontinued as tastes and preferences changed.

Since summer 2023, Chianti Classico producers have been permitted to include the eleven additional geographical indications (UGA = unità geografiche aggiuntive), introduced in 2021, on the labels of the top-tier Gran Selezione category. For Chianti Classico winegrowers, this is a logical step towards producing wines that reflect the region in which they were made as authentically as possible. And it enables customers to deepen their understanding of the relationship between the wines and their region of origin – a real added value.

Trefiano was created in 1979 based on an idea by Vittorio Contini Bonacossi, with the aim of showcasing the full complexity and ageing potential of Carmignano. Named after the historic hamlet of Trefiano, where a magnificent 16th-century villa is surrounded by two exquisite vineyards, this Riserva represents the very pinnacle of what the Tenuta di Capezzana has to offer. With just over 5,000 bottles produced annually, Trefiano is one of the rarest and most sought-after Tuscan Riservas – a wine that not only celebrates the present but was created for the future.

Rosé 2020 combines Chardonnay with a proportion of Pinot Nero from carefully selected parcels. Maturation on the lees for at least 30 months gives the Brut its smooth creaminess and delicate perlage. In the glass, it is an elegant old rose colour with a delicate shimmer and a persistent, fine mousse. The aroma reveals nuances of raspberry, pomegranate, pink grapefruit and delicate rose petals, complemented by brioche and an underlying spiciness. Present, juicy and refreshing on the palate, with lively acidity and astonishing depth of fruit. The finish is dry, clear and of restrained, mineral length – a rosé with presence, tension and elegance full of character. SUPERIORE.DE

Tenuta Il Poggione is situated on the south-western slope of the Montalcino hill, in Sant'Angelo in Colle – one of the most historically significant areas within the appellation. Lavinio Franceschi laid the foundations here at the end of the 19th century, as a founding member of the Brunello Consortium and one of the first to market this wine under its current name. Today, his descendants, Leopoldo and Livia, cultivate 140 hectares of vines, with vines up to 60 years old, and adhere to a winemaking philosophy characterised by classical rigour: natural yeasts, large French oak barrels, and time.

The project aims to highlight the link between the vines, the wines and their territorial origins. The Mastroberardino family wants to recreate the style of winemaking of the indigenous grape varieties of Irpinia (Greco, Fiano and Aglianico) that took place between the late 1950s and early 1970s for the Taurasi and between 1970 and 1980 for the two white wines from Irpinia. It is the unmistakable style (the stilèma) of a family that has interpreted the natural heritage of its territory over generations and that today impressively emphasises the genuine character of the terroir, which by no means can be expressed through high concentration and intensity alone.

The wine comes from a neighbouring walled vineyard around the Villa di Trefiano, which produces a wonderfully elegant variant of Carmignano. Trefiano Riserva remains in used 350-litre tonneaux for 18 months after spontaneous fermentation. Bright, noble ruby red colour. Black cherry and cassis on the nose, with an intense, ripe and juicy plum flavour. Long, multi-layered and complex on the palate, the Riserva needs a little more air and shows a little more depth than the classic Carmignano. The 10% Canaiolo component ensures its irresistible fragrance and complexity, simply marvellous! SUPERIORE.DE

1997 saw the birth of Bradisismo, named after the geological event that led to the formation of the Colli Berici. It is a successful symbiosis of the intense, concentrated flavour of ripe Cabernet cherries and the lively, spicy notes of Carménère. With its bouquet of small dark berries, spices, pepper and chocolate, it is a wonderfully inexpensive alternative to the great Bordeaux blends or Supertuscans. On the palate, it has a velvety texture, with a mix of dark fruits, cherries, floral notes and fine tannins that glide seamlessly over the palate. Deep, long finish and very good ageing potential. SUPERIORE.DE

Serpico is Feudi di San Gregorio's flagship wine – a grand, monumental Aglianico made from vines over 150 years old in the legendary single vineyard "Dal Re" in Sorbo Serpico. The vineyard is situated on mineral soils of volcanic origin and is cultivated with great care by hand. 2016 was a year of moderate conditions, with a cool spring, a perfect ripening period in late summer and a late, selective harvest in October – ideal conditions for a wine of depth and balance.