Luca Maroni

The Pecorari family's passion for single-varietal wines is best represented by the Pinot Grigio Gris, which is matured for 11 months on the fine lees with bâtonnage. This Pinot Grigio fermented in oak offers an exciting and complex bouquet of white peach, citrus, flint, crushed oyster shells, white rose petals and notes of acacia honey. The well-proportioned acidity, the fresh flavour and the wonderful depth and tension make it easy to see that the Pinot Grigio at Lis Neris occupies an absolutely special position every year. SUPERIORE.DE"Firm, somewhat nutty, planty to herbaceous and hints of mushroomy aromas of yellow fruit with slightly smoky and vanilla wood notes and nuances reminiscent of mussel shells. Polished, firm fruit with melting and some light wood notes, fine acidity, has a grip of ripe tannin, good substance and persistence, certain depth, salty minerality, tobacco, butter and hints of crab meat in the background, very good, animating finish with bite." Wein-Plus"Bright straw yellow colour. Fine reduction on the nose, subtle flint, precious wood and stone fruit. Full-bodied and radiant on the palate, with great juiciness and salinity, powerful, savoury, lingers for a long time, great Pinot Grigio!" Falstaff"It is fresh and mineral with notes of white peaches, flowers and stones. Crisp and juicy with a medium body and a polished, mineral backbone. Tasty finish." James Suckling"The 2021 Pinot Grigio Gris tantalises the senses with an opulent blend of vanilla pods, sweet spices and whole butter complementing ripe apples and pears. It is pleasantly round and silky in flavour, with a core of juicy acidity that balances it out and ripe fruit that plays around it. The balance on the inside is fantastic. The 2021 rejuvenates with a saline mineral note and sour citrus, leaving a youthful inner tension. The oak will need to be integrated a little over the coming years, but I expect that with a little patience an absolutely stunning interpretation will develop." Vinous

The vines are planted where the Piedmont slopes gently at Canelli and the Barbera grape can develop its depth. The name is reminiscent of Cesare Pavese, the great son of these hills – and his most famous work "La Luna e i Falò". Like the novel, this wine also carries a quiet melancholy, paired with expression, maturity and identity. Matured in barriques and large casks for around a year, this is a Barbera full of character and at the same time modern.

A wine that breaks all conventions. Tramonto d'Oca (Goose Dawn) is Poggio Bonelli's most extraordinary creation and at the same time an oenological venture of rare audacity. As one of the few single-varietal Petit Verdot wines in Italy, it embodies the courage to innovate that characterised the historic noble families of Castelnuovo Berardenga. Petit Verdot, the mysterious "little green grape variety" from the French south-west, has found a new home in the warm, sun-kissed hills of southern Tuscany. Here, at an altitude of 280 metres with perfect southern exposure, this late-ripening, capricious variety thrives under ideal conditions. The strictly limited yield of just 50 centners per hectare and meticulous hand-picking guarantee grapes of exceptional concentration and ripeness.

Carmignano is Italy's best-kept secret: a DOCG of just 110 hectares – smaller than some Bordeaux châteaux. It was here, just outside Florence, that Caterina de' Medici brought Cabernet vines from France in the 16th century. While the rest of Tuscany invented the Super Tuscans centuries later, Carmignano had long since reached its goal. Il Sasso comes from the cru of the same name in Santa Cristina a Mezzana: two and a half hectares, thirty-year-old vines, clay and galestro at an altitude of 250 metres. Seventy per cent Sangiovese, plus Cabernet Sauvignon, Merlot and a touch of Cabernet Franc – the classic Carmignano formula in Silvia Vannucci's signature style. Fermented with natural yeasts, almost three weeks on the skins, then twelve months in used French barriques – no new wood, nothing should distract from the terroir. Bottled unfiltered and matured in the bottle for a further six months.

At some point in the history of Nals Margreid, the Gambero Rosso even declared Sirmian to be the best white wine in Italy. We are not surprised. Above Nals, in the Sirmian district, the slopes lie between 500 and 700 metres above sea level. South-east facing, alpine climate: mild summers, cool autumns, a long growing season that ends in mid-October with the harvest. The soil is a geological archive: Permeable glacial moraine of limestone, gneiss, mica, slate and marble, deposited millions of years ago by glaciers in the Western Alps, resting on porphyry, the volcanic bedrock of the bedrock.

A commitment, not a compromise: whilst other Chianti producers have long since turned to international grape varieties, Castellare di Castellina remains true to the authentic formula. No Cabernet, no Merlot – just Sangioveto and Canaiolo, as tradition dictates. The grapes for this Riserva ripen in a natural amphitheatre near Castellina, on limestone and galestro at an altitude of between 350 and 400 metres. Fifteen months in French oak, followed by a further fifteen in the bottle – enough time to develop character without obscuring the wine's origins.

In South Tyrol, the name St. Valentin has long stood for more than just a premium range – it is a promise. A promise of precision, a commitment to terroir, and the determination to draw the maximum expression from well-known grape varieties. With the Pinot Grigio, this is achieved in an almost understated manner – without drama, but with depth and character. The vines for the St. Valentin Pinot Grigio grow on selected, higher-altitude plots around Eppan, where calcareous gravel soils, alpine altitude and long hours of sunshine create an exceptional interplay. A Pinot Grigio that does not aim for quick fruitiness or casual appeal, but rather for structure, minerality and longevity. After harvest, fermentation takes place partly in stainless steel and partly in large wooden barrels – the subsequent ageing on the fine lees lends it substance and a hint of creamy elegance.

Collepiano (gentle hills) is what Marco Caprai calls the vineyards where his vision took shape at the end of the 1980s: to restore the Sagrantino, this ancient Umbrian vine with the highest tannin content in the wine world, to its lost greatness. Not as a sweet passito behind monastery walls, but as a dry red wine of international calibre. What followed was a revolution: collaboration with the University of Milan, clone selection, high-density plantings – and, in 1996, the legendary "25 Anni", the Sagrantino that Michael Douglas and Catherine Zeta-Jones chose for their wedding. Collepiano comes from pure Sagrantino from the Val di Maggio vineyards. After the harvest, the must underwent temperature-controlled fermentation, followed by gentle extraction over ten to fourteen days. The cuvée matured for twenty-two months in French barriques and a further six months in the bottle – time that gave this tannin-rich wine structure and soul.

Pure Syrah from the volcano? This is not a matter of course, but a courageous commitment to the international grape variety, embedded in the alpine character of the northern slope of Etna. Sole di Sesta refers to the midday sun that hits the vines with full force in the terraced vineyards around Castiglione di Sicilia – flanked by cold downdraughts from Mount Etna, which balance out the day at night. The vines are rooted at 750 metres above sea level in sandy volcanic soil with a high stone content. The result is a Syrah that brings together the special origin and the international variety in an exciting balance.

Brilliant, rich yellow with silver-green reflections. The bouquet has pronounced smoky, mineral notes, full flavours of mango, citrus fruit, sage and asparagus. It shows its true class on the palate: wonderfully complex structure, lots of naturally sweet flavour, refreshing acidity and a juiciness, strength and length that can only be achieved through long contact with the lees and simultaneous agitation. Very convincing, downright captivating! SUPERIORE.DE

The vineyards for the 100% Pinot Noir Riserva are located in the Überetsch region between 350 and 450 metres above sea level and face south-west. The soil is a compact, dense moraine soil made up of sediments from the Ice Age, calcareous, loamy and rich in minerals. Bright ruby red in colour, with a bouquet of redcurrants, raspberries, strawberries and hints of sage. Taut and very polished on the palate, its spicy tannins flank its beautiful depth and very appealing length. SUPERIORE.DE

There are wines that reinvent a region. Nero is one such wine – born from a vision of the Zecca brothers in the early 1980s, when they began experimenting with Cabernet Sauvignon at Tenuta Cantalupi near Salice Salentino. What initially seemed like a gamble turned out to be the most successful wine story in Apulia: the first Nero vintage in 1998 hit like a bomb and won the Tre Bicchieri of the Gambero Rosso for six consecutive years – an achievement that no other Apulian wine has ever equalled. The history of Conti Zecca dates back to 1580, when Francesco Antonio Zecca came from Naples to the fertile lands of Leverano, in the heart of Salento. For centuries, the Zeccas cultivated their vineyards with Negroamaro, Primitivo and Aglianico and became key figures in the European wine trade – relations between the Bourbon kingdom and France, England, Sweden and Denmark passed through their estate. In 1884, Pope Leo XIII awarded the family the title of Count in recognition of their services to the development of the territory. In 1935, Count Alcibiade Zecca founded the modern winery in Leverano and began to vinify his own wines. However, it was his heirs who took the decisive step of combining the indigenous Negroamaro with the international Cabernet Sauvignon.

Since 1986, the Gewürztraminer has been one of the founding wines of the legendary Sanct Valentin range – that top-tier collection with which cellar master Hans Terzer once set a new benchmark for premium South Tyrolean wines. From carefully selected vineyards in the municipality of Eppan, where the grape variety finds ideal conditions on calcareous gravel at altitudes between 450 and 600 metres, the winery selects only the very best grapes for this wine. What sets it apart, alongside its aromatic intensity, is its remarkable longevity – a quality that distinguishes it from many other Gewürztraminers and promises a magnificent drinking experience even after years of bottle ageing. The grapes are hand-harvested with rigorous selection. A short maceration is followed by gentle pressing, before temperature-controlled fermentation begins. The wine is aged exclusively in stainless steel tanks.

There are grape varieties that have to wait decades for a visionary to recognise their true potential. Trebbiano d'Abruzzo was one such forgotten variety until Gianni Masciarelli started a revolution in 1981 that changed the face of Abruzzo viticulture forever. He was the first producer in the region to introduce the Guyot training system and French barriques, driven by a philosophy he called "innovazione continua" – continuous innovation in the service of tradition. Today, the vineyards surrounding the historic Castello di Semivicoli combine the fruits of this vision with the poetry of a place that has itself experienced a rebirth. Here, between Gran Sasso and Majella at an altitude of 380 metres, two very special Trebbiano vineyards take root: one with vines over forty years old that still embody the original vigour of the variety, and a younger one that Gianni planted at the end of the 1990s using the modern Guyot system – a symbiosis of grown wisdom and innovative spirit.

1989 marks the year of origin of the St. Michael-Eppan Winery's most famous wine. Cellar master Hans Terzer created the Sauvignon Sanct Valentin as the flagship wine of the top-tier range of the same name: selected plots on the slopes of the Mendel Mountains, strict quality guidelines, low yields, and intensive manual labour. Since then, it has been regarded as one of Italy's most award-winning white wines – a title it continues to earn year after year. Today, the responsibility lies with Jakob Gasser, who upholds this legacy with the same care and attention. The vineyards on the foothills of the Mendel Mountains benefit daily from the fallwind – the cooling evening breezes that preserve freshness and aromatics and lend the Sauvignon its characteristic minerality. Hand-harvested, cold maceration of the skins, fermentation in stainless steel, ageing on the fine lees. Precision at every stage, with no intervention that masks the expression of the terroir.

Although Merlot is an international grape variety in South Tyrol, it finds its own distinctive character here on weathered porphyry. The vines are situated at altitudes of 250 to 300 metres, on weathered porphyry and sandy loess-clay soils, facing south to south-west. The yield is deliberately limited to 40 hectolitres per hectare – production amounts to just 8,000 bottles. Fermentation takes place in open stainless-steel tanks, with the must being punched down daily. The young wine is then transferred to barriques for malolactic fermentation, where it matures for eighteen months until bottling. This is followed by a further year of bottle ageing.

In 1986, Hans Terzer took the bold step of producing a Chardonnay in the Burgundian style, which was to set international standards. The grapes for this wine, which has since become the flagship of the Sanct Valentin range, come from the finest single vineyards in the municipality of Eppan, situated between 450 and 550 metres above sea level on calcareous gravel soils. Warm September days, cool nights – the microclimate of the South Tyrolean mountain vineyards lends the Chardonnay that aromatic depth and structure which allow it to mature year after year. Each plot is vinified separately. Fermentation begins in barriques, as does malolactic fermentation, followed by eleven months on the fine lees – only then is the blend assembled, followed by a further eight months' ageing in stainless steel tanks to perfect the balance between fruit, oak and minerality.

The four wines resulting from the collaboration between Dolce & Gabbana and Donnafugata demonstrate an eye for detail and an unconditional love for Sicily. They are the perfect expression of two leading "Made in Italy" companies. They represent the aesthetic fusion of craftsmanship, creativity and Sicilian passion. Together, they have created a unique collection of wines and packaging that emotionally captures Sicilian culture and way of life, whilst expressing a clear commitment to Sicily's beauty and tradition. 

Don Antonio is not only a great and powerful wine, it is also a monument. Dedicated to the father of the Morgante family, this Nero d'Avola embodies the quintessence of the passion with which vines have been cultivated in the hills of Grotte for generations. The grapes come from old vines and the best altitudes of up to 500 metres, where day-night temperature fluctuations, limestone soils and the sea breeze favour a Mediterranean but wonderfully developed profile. After temperature-controlled fermentation, the wine is aged for twelve months in French barriques, followed by a further maturation phase in the bottle.

Since 2001, Pinot Blanc has been part of the Sanct Valentin range – born out of the realisation that this long-underestimated variety is capable of producing exceptional results in the higher elevations of Eppan-Berg. At altitudes of between 450 and 600 metres, where limestone gravel and loam form the subsoil, vines aged between ten and thirty-two years grow facing south-southeast. Extremely low yields from meticulously selected plots. Hand-harvested at the end of September, the grapes then follow two different paths: one half undergoes malolactic fermentation and yeast ageing in barriques and tonneaux, the other in large oak casks. Blending takes place after just under a year, once it becomes clear which components complement each other – followed by a further eight months' maturation in stainless-steel tanks to perfect the balance.

The Moscato Giallo is dry and matured for 5 months on the fine lees and has a golden yellow colour. It is an aromatic wine, with notes of citrus fruits, white peaches, lemon balm and elderberry, combined with a hint of nutmeg and sweet spices. The lively acidity and discreet mineral structure give this wine an excellent freshness and pleasant style. SUPERIORE.DE

The grapes for this high-calibre Valpolicella Classico Superiore come from the rather barren, calcareous and terraced vineyards of Tenuta Novare above the Ognisanti church. Wines of greater complexity, perfect structure and higher concentration are produced here than in most other vineyards in Valpolicella. Sparkling ruby-garnet colour. Fragrant nose with wonderful overtones of sour cherry, dried flowers and white pepper. Perfectly balanced on the palate with firm tannins and wonderful spice and depth of fruit thanks to the ageing in wood. A superior, winning wine from the heart of the Valpolicella region. SUPERIORE.DE