Matured wines

The Pratzner family keeps a few hundred bottles of each good vintage, which are then matured in the cellar for a further 6 years. These refined wines are then sold in small quantities as "Private Reserves" to selected retailers and restaurants, demonstrating the impressive ageing potential of their wines, which are matured for 10 months on the fine lees. Strong straw yellow colour. Intense bouquet of gooseberry with a restrained hint of paprika. Full and juicy on the palate with grapefruit and citrus flavours and an interesting, stimulating spiciness. With an almost youthful freshness and juiciness, this multi-layered Riserva also glides into a wonderfully long, mineral finish. SUPERIORE.DE

This mature Refosco dal Peduncolo Rosso comes from the single vineyard "Zuc di Volpe" – a prime example of the ripening potential and aristocratic depth of this autochthonous variety. 2013 was a classic vintage: a cool spring, a moderate summer and a dry autumn allowed a late harvest of perfectly ripe grapes with a distinctive tannic structure and lively freshness. The wine was matured in large wooden barrels and barriques and then allowed to rest in the bottle for many years. Today it displays a multi-layered bouquet of dark cherry, blackberry, graphite, undergrowth and liquorice. Powerful and focused on the palate, with ripe tannins, savoury spice and a characteristic balsamic freshness that characterises the long finish. A hint of dark chocolate and a touch of iron add depth.

Franz and Bernadette Pratzner planted their first Riesling grapes more than 30 years ago. The small parcel yields just 1,500 bottles per year. The primary rock soil, the dry warmth during the day and the cool nights provide excellent conditions for the Vinschgau Riesling to thrive on the steep south-facing slopes between 550 and 900 metres.

For some years now, Matteo Catania has been holding back a few hundred bottles of his wines in the best vintages in order to offer them to his most loyal importers after a few years. From this "private reserve" comes Neromaccarj 2011, which is now - in spring 2023 - offered in small quantities with 8 years of further bottle ageing quasi in Riserva quality.

When Antonio Argiolas celebrated his centenary in 2006, the family created a wine in his honour that is more than just a tribute – it is the legacy of a man who had dedicated his entire life to the Sardinian soil. Antonio 100 is only produced in exceptional vintages, when nature itself gives its consent to this monumental project. The 2017 vintage marks such a moment of perfection. The best Cannonau grapes from the Tenuta's oldest vineyards are selected for this exceptional passito – vines, some of which still come from Antonio Argiolas' own plantation. The harvest is followed by a centuries-old ritual: the grapes are spread out on bamboo mats and left to dry for three months under the warm Sardinian autumn sun. This appassimento process not only concentrates the sugars, but also develops the complex flavour precursors that later give the wine its incomparable depth. The subsequent vinification takes place in small batches with the utmost precision. The dried berries are gently pressed and the precious must ferments slowly in temperature-controlled tanks before the wine matures for two years in French barriques. During this time, the unique harmony between the powerful structure of the Cannonau and the elegant sweetness of the Passito method develops.

Rosso del Conte was Sicily's first answer to the question of whether the island could produce wines of international standing and longevity. Conte Giuseppe posed this question in 1970 – and the answer has been contained in every bottle produced on the high hills of Tenuta Regaleali ever since. The grapes – Nero d'Avola, Perricone and a small proportion of other varieties grown on the estate – ripen at an altitude of 480 metres, facing south-southeast, on loamy-sandy, slightly calcareous soil, trained using the Alberello system. Hand-harvested, traditionally fermented in stainless steel at a controlled temperature, 20 days on the skins, 18 months in new French barriques.

In 1782, a document recorded what the monks in Sirmione had long known: that this spot on the southern Garda was something special. "A house with a cellar in Lugana, known as the place of the monks" – says the sober note that now bears the name of the winery. Cà dei Frati, the house of the brothers. When Felice Dal Cero took over the estate in 1939, he recognised the same truth as the monks before him: the Turbiana grape, the white stubbornness of Lake Garda, feels at home here. His son Pietro brought out the first bottle under his own label – and helped to create the Lugana DOC in 1969. The house and the denomination: inseparable.

In 1959, Count Giuseppe Tasca d'Almerita planted Perricone and Nero d'Avola on the San Lucio hill using the Alberello system – an investment in a future that hardly any Sicilian could have imagined at the time. In 1970, the first vintage was released: the first single-vineyard wine the island had ever produced. The 2012 vintage showcases the blend in its most complex form: 63% Nero d'Avola forms the foundation, complemented by 37% of other red varieties from the estate, including Perricone and small proportions of Cabernet Sauvignon, Merlot and Syrah. Traditional red wine fermentation in stainless steel, 20 days' contact with the skins, full malolactic fermentation, followed by 18 months in newLiters made from Allier and Tronçais oak.

The Popoli vineyard bears witness to the fact that the Valle Reale plateau has been a wine-growing area since time immemorial. Several rows of this vineyard stretch out in front of the ruins of a cave cellar dating back to 1300. This is where the Benedictine monks from the monastery of San Benedetto in Perillis produced and stored their wine. The larger part of this very old site, where Montepulciano d'Abruzzo is cultivated, extends southwards towards the entrance to the valley.

For some years now, Matteo Catania has been holding back a few hundred bottles of his wines in the best vintages in order to offer them to his most loyal importers after a few years. From this "private reserve" comes Nerosanloré 2012, which is now - in spring 2023 - offered in small quantities with 7 years of further bottle ageing quasi in Riserva quality.

For some years now, Matteo Catania has been holding back a few hundred bottles of his wines in the best vintages in order to offer them to his most loyal importers after a few years. Nerosanloré 2014 comes from this "private reserve", which will now - in spring 2023 - be offered in small quantities in Riserva quality with a further 5 years of bottle ageing.

For some years now, Matteo Catania has been holding back a few hundred bottles of his wines in the best vintages in order to offer them to his most loyal importers after a few years. From this "private reserve" comes Nerosanloré 2013, which is now - in spring 2023 - offered in small quantities with 6 years of further bottle ageing quasi in Riserva quality.

Sibi et paucis – "for oneself and a select few". Under this Latin motto, the Sandrone family sets aside a small portion of its Nebbiolo production each year to be aged in the perfect conditions of its own wine cellar. The Valmaggiore is given four years' additional ageing beyond the regular release – time that allows the Nebbiolo from the Roero to develop in a way that requires nothing but patience.

In 1400, the Duke of Milan gifted Captain Stefano Quadrio a castle in Chiuro. Quadrio became governor of the Valtellina, planted vines, sold wine and had cellars built on four levels beneath the house. Just under five hundred years later, in 1897, Nino Negri arrived from Aprica, married Amelia Galli and established a winery in the same village. The old cellars still exist today, and they are integral to the wine: Castel Chiuro matures there in barrels and bottles for at least ten years. It is produced only in the finest vintages.

For some years now, Matteo Catania has been holding back a few hundred bottles of his wines in the best vintages in order to offer them to his most loyal importers after a few years. From this "private reserve" comes Nerosanloré 2010, which is now - in spring 2023 - offered in small quantities with 9 years of further bottle ageing quasi in Riserva quality.

It was in December 1998 when a customer knocked on Giuseppe Bisci's door and asked for "vino d'annata" – a young wine, ready to drink straight away. Yet Bisci, as a matter of principle, only sold his Verdicchio after at least two years' ageing. Giuseppe turned the customer away, but the encounter stayed with him. The high-altitude calcareous clay soils of Matelica, where the Apennines rise majestically into the sky, did not produce simple everyday wines – they were capable of so much more! The continental climate, with sun-drenched days and freezing mountain nights, gave the Verdicchio an intensity, minerality and a backbone of acidity that allowed for decades of ageing – something almost unheard of in Italian white wine. That very same day, Giuseppe turned to his cellar master, Aroldo Bellelli: "Let's make a wine for the next person who asks for a young wine – so that we can tell him: "We make Riserva, and that won't be released for another seven years!""

It was in December 1998 when a customer knocked on Giuseppe Bisci's door and asked for "vino d'annata" – young wine, ready to drink straight away. Yet Bisci, as a rule, only sold his Verdicchio after at least two years' ageing. Giuseppe turned the customer away, but the encounter stayed with him. The high-altitude calcareous clay soils of Matelica, where the Apennines rise majestically into the sky, did not produce simple, everyday wines – they were capable of so much more! The continental climate, with sun-drenched days and freezing mountain nights, gave the Verdicchio an intensity, minerality and backbone of acidity that allowed for decades of ageing – something almost unheard of in Italian white wine. That very same day, Giuseppe turned to his cellar master, Aroldo Bellelli: "Let's make a wine for the next person who asks for a young wine – so that we can tell them: we make Riserva, and it's only released after seven years!"

Quintessence is the flagship of Antica Fratta: a Riserva that is only available in the best years. Monumental depth meets expressive precision. The blend of Chardonnay and Pinot Nero matures for an incredible 60 months on the fine lees before being bottled as an Extra Brut – characterising style, artistic and terroir-connecting. Dense gold in the glass with a fine chalky perlage. The nose reveals notes of candied lemon, grapefruit, brioche, roasted hazelnut and a hint of aromatic herbs. Flavours of apples in caramel, ripe peach and sea salt combine with a subtle minerality in the background. Quintessence is majestic on the palate: powerful, yet with a delicate structure. The fruit appears mature, but always remains vital. The perlage is creamy, the acidity finely and elegantly integrated. The tannin structure and precision form a linear body, supported by great length and cool dynamism. The finish is long-lasting, with delicate notes of bitter almond and salt - a quiet, never loud wine with an impressive effect. SUPERIORE.DE

When Celestino Gaspari talks about Oseleta, it sounds like a love conversation with a difficult person. The grape variety does not reveal itself – it needs to be persuaded, understood and respected. In a small year, it responds with elegance. In a great year, it responds with power. 2016 was a great year. The summer in the Veneto was warm and dry, the nights cooled down and the harvestremained low. Oseleta ripened in the October window that Gaspari favours: slowly, evenly, completely. What followed was the same vinification as always – but in a year that allowed the grape variety to realise its full potential.

What begins with a seductive bouquet of delicate plums and a hint of mint gains volume and depth as grilled sage and rum-soaked blackcurrants mingle with sweet tobacco and allspice. Its texture is silky and fleshy, accompanied by a nervous acidity, while ripe black cherries and a hint of cranberry sauce create a sweet and sour tension on the palate. The concentration is astonishing, yet the energy remains incredibly high, even if the grippy tannins increase towards the end. Notes of sour citrus fruits, savoury herbs and tart wild berries linger incredibly long in the structured yet remarkably fresh final. Only around 3,000 bottles of this cru are produced and it is a real must-have for all Aglianico lovers! SUPERIORE.DE

Deep, dark yellow colour. Rich, almost opulent impressions of candied apricots, orange zest and traces of fine yellow flowers on the nose. Fabulously viscous texture on the palate, multi-layered, very concentrated flavour of candied fruit with a wonderfully polished sweetness. One of Italy's greatest Vin Santo with a long, persistent finish and made to last. SUPERIORE.DE

The year is 1773: John Woodhouse, an English merchant on his way to Mazara to collect a consignment of soda ash, is forced by a storm into the harbour of Marsala. In a tavern, he samples ‘Perpetuum’ – the local wine, which he describes as having a high alcohol content, similar to Port and Madeira. The idea strikes him immediately: if a little spirit were added to this wine, it would survive the long sea voyage to England. It is that first sip that marks the beginning of a chapter in wine history.