New Wines

The name comes from the estate's headquarters: Castel Turmhof in Entiklar has been in the family since 1675. The grapes for the Turmhof Sauvignon, which has been produced since 1994, are grown in Graun, the highest hamlet in Kurtatsch, at altitudes of 700 to 940 metres, and in Penon, Hofstatt and Rain at altitudes of 400 to 650 metres. The soils are characterised by limestone and dolomite, and in the evenings cool winds blow down from the Mendel mountain range. The wine is matured in large wooden casks and concrete vats, spending several months on the lees.

The name came first; the wine much later. As early as 1369, the Gauns are mentioned as the owners of a country estate in Margreid; in 1674, Emperor Leopold I knighted them, and the noble title "Löwengang" also became the name of the estate. In 1934, Alois III acquired the estate, including the buildings and vineyards, and recognised the potential of this site. His successor, Alois IV, turned it into a Chardonnay which, according to the estate, was the first South Tyrolean white wine to make its mark on international markets in the 1980s, and in 1995 he moved the company's headquarters from Bolzano to Margreid. The estate's finest plots lie at altitudes of between 230 and 330 metres, on gravelly, sandy and highly calcareous soils, and the oldest Chardonnay vines in the vineyard are between 65 and 75 years old. They are cultivated using biodynamic methods. The wine ferments spontaneously in barriques and large wooden casks, rests on the lees for several months and then matures for around a year in the bottle.

Manincor's Vernatsch comes from the "der Keil" monopoly position on Lake Kaltern – one of South Tyrol's warmest vineyards. At an altitude of 250 metres, old vines are trained in the traditional pergola style on calcareous, sandy-loam soils. The south-facing aspect with a direct view of the lake ensures optimal heat retention and perfect ripening conditions. The destemmed grapes undergo spontaneous fermentation with wild yeasts in open wooden vats. During the one-week maceration at a moderate 24°C, the cap of pomace is gently punched down just once a day – minimal intervention for maximum fruit clarity. The wine then matures for five months on its fine lees in large wooden barrels, where the aromas refine and the natural elegance of the Vernatsch is allowed to fully unfold.

Ca' Brione is Nino Negri's top white wine and was first produced in 1986. The geological origins of the soil date back to the time when the African and European plates collided to form the Alps. The resulting variety of rocks gives the wine minerality and elegance. Fresh yellow colour with greenish reflections. Balsamic, elegant, slightly reductive bouquet with hints of apple, pear and spices, delicate nuances of strawberries and almond blossom. Deep and rich in flavour, yet fresh and harmonious, with an elegant, very pleasant bitter note and fresh acidity paired with minerality in the long final. Ca' Brione is one of Italy's greatest white wines, and not just for us! SUPERIORE.DE

Luca Roagna likes to call it his worst wine. "It's made from all the leftovers," he says with a smile. But what Roagna considers "leftovers" would be regarded as a gem elsewhere: the Langhe Rosso blends Nebbiolo from Barbaresco and Barolo – from Pajé, from Pira, from young vines that have not yet reached the magic age of 25. Vines that were only recently planted in plots damaged by landslides in the 1990s. Luca says of himself: "I'm a stubborn old sod." This entry-level wine is pure provocation. Technically speaking, it could be classified as a Barolo or a Barbaresco – were it not a blend of both appellations. And here's the astonishing part: The Langhe Rosso undergoes exactly the same rigorous vinification and ageing programme as the great crus – 60 to 70 days' maceration with the cap submerged, followed by five years' ageing in neutral French oak and concrete vats. Five years for an 'entry-level wine' – well, nobody else actually does that.

Historically, the vineyards of Castello di Fonterutoli are situated in the territories of three neighbouring municipalities within the Chianti Classico region: Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti. With the 2017 vintage, the Mazzei family vinified all three major vineyards separately as Chianti Classico Gran Selezione for the first time, in order to reflect the diversity of the terroir: Castello di Fonterutoli, Vicoregio 36 and Badiola.

A pale straw-yellow colour with a fine, persistent effervescence. The Moscato d'Autunno is Saracco's most intense expression: made from musts derived from Moscato Bianco di Canelli, which are pressed with particular care after the harvest, stored in cool conditions and later fermented in pressure tanks – ensuring that the purity, freshness and depth of the aromas are perfectly preserved. On the nose, there are aromas of orange blossom, white peach and lime zest, underpinned by thyme and a delicate hint of blossom honey. On the palate, it is sweet but never heavy: the delicate mousse carries juicy stone fruit, a lively, lemony acidity and a crisp, mineral note right through to the long, fragrant finish. Highly appealing and, year after year, one of the finest examples of its kind. SUPERIORE.DE

Timorasso – once almost forgotten, today one of the most exciting white wines in Piedmont. Piccolo Derthona is Walter Massa's introduction to this fascinating grape variety, but there is no question of a simple base. The wine comes from the hillside vineyards around Monleale, where clay and limestone on ancient sea beds create a microclimate that favours cool fruit and mineral tension. The wine is traditionally matured in stainless steel, with long maturation on the fine lees – for structure, clarity and character.

Saia is the pride and joy of Feudo Maccari – a Nero d'Avola made from old bush vines rooted in the barren, limestone-rich soils around Noto. The name refers to the ancient Arabic irrigation channels of Sicily – a symbol of lifelines in a sun-scorched landscape. This wine, too, is an expression of terroir, patience and resilience: a Nero d'Avola that could scarcely be more purist or powerful. The vines are on average 35 to 45 years old and are trained using the Alberello method, which reduces yields but maximises concentration and depth. Following selective hand-harvesting, fermentation takes place in temperature-controlled stainless steel tanks, after which the wine matures for twelve months in French barriques. This gentle vinification preserves the balance between structure, ripeness and freshness.

High up on the southern slopes of Mount Etna, where the Contrada Manzuedda in Biancavilla rises towards the sky at an altitude of 900 metres, lies an extraordinary vineyard, as old as the dreams that gave rise to it. Here, between the eternal snow of the peaks and the flames of the volcano, where the first Carricante vines took root in the volcanic soil in 1950, A' Puddara, "the hen", is born. This is what the Sicilians call the Pleiades in their dialect – those seven sisters in the night sky who, in summer, shine from the sea above the volcanic peak. Silvia Maestrelli, Fessina's visionary pioneer who sadly passed away far too soon, dedicated this wine to the starry skies of her Sicilian nights – a fitting tribute to this island of dreams and fire.

With "Family & Friends", Feudo Maccari reinterprets the concept of a Mediterranean white wine – not as a light, casual accompaniment, but as brooding, characterful Grillo born within the Moretti family. The wine was originally intended solely for private occasions – a labour of love which, through its name, now celebrates the connection to people and moments that mean more than mere consumption. The grapes used (label: "only the best grapes") come from strictly selected plots around Noto, where calcareous soils, salty sea breezes and intense sunshine shape the wine's aromas and structure. A complex, vibrant wine with structure and balance.

A great, fresh and fruity Moscato from a specialist: fresh, fine nuances of yellow fruit, sage and white flowers. Delicate and fine perlage, wonderful drinking flow. Lively and electric, with freshly cut peach, candied lemon peel, fresh mint and wild flowers all swirling out of the glass. The palate is sweet, but not sticky, with plenty of stone fruit. The balance of this wine is masterful, with a tangy acidity that keeps the wine lively at all times and makes each glass as refreshing as the first. SUPERIORE.DE

On the northern slope of Mount Etna, black is not a mood but the finest "building material": the terraces of the Contrada Santo Spirito near Passopisciaro are laid out in layers of lava stone, at an altitude of 700 metres. Animaetnea is the Etna project run by Antonio Moretti, who also manages the Tuscan estate Tenuta Sette Ponti, and the project's guiding principle is: a wine does not have to be perfect; it must be authentic. The lava soil, altitude and wind have largely kept phylloxera and mildew at bay here; as a result, almost all the vines are grown on their own roots, trained as bush vines. The wine's name evokes the glow of a flowing lava flow. Carricante, blended with Minnella, is fermented at a controlled temperature and aged for only a short time, followed by a few months' bottle ageing.

Coste & Fossati is not only the estate's finest Dolcetto, but also a carefully nurtured project: Dolcetto clones selected by Aldo Vajra from old vines between 1979 and 1985 and grafted onto rootstock in the Coste di Vergne and Fossati vineyards. The vines – with their characteristic red foliage – were re-grafted as a distinct genetic line, forming a cornerstone of the estate's enriching diversity. The grapes were carefully harvested once the stems had changed colour, typically in mid-September, followed by approximately 25 days of maceration.

In Montalcino, the name Ginestreto stands for something special: a Rosso di Montalcino that is more than just the "little brother" of Brunello. Fuligni has been producing this wine for years with a level of care that has long since earned it a reputation of its own. The Sangiovese Grosso comes partly from younger vines and partly from classified Brunello vineyards – a deliberate selection that gives the Ginestreto that balance between youthful freshness and structured depth which sets it apart. The winemaking process follows the Fuligni philosophy: hand-harvesting, careful selection and separate vinification of the different plots. Part of the wine matures for around six months in French Allier tonneaux, whilst the rest is aged in stainless steel – a combination that harmonises fruit and structure.

High above the Tyrrhenian coast, where the Mediterranean dawns and the scent of the Mediterranean scrub mingles with the salty breeze, lies one of the most mysterious hills of the Alta Maremma: Poggio ai Ginepri – the hill of junipers. Here, where the red Aeolian sands of Donoratico mingle with the ancient flysch sediments of the Lower Cretaceous period, one of Bolgheri's most legendary wines has been produced since 2002. It was the very first wine to see the light of day at Tenuta Argentiera – born of a vision to reveal the unspoilt beauty of this privileged terroir.

Off the beaten track, following a different path and with a different relationship with nature: this is how the estate describes this wine, which is the result of a collaboration between Foradori and the biodynamic winegrower Marco Devigili. Two hectares of Pinot Grigio are grown in Campo Rotaliano near Mezzolombardo, on alluvial gravel soil, and the wine is transferred to clay amphorae. The wine remains on the skins for more than eight months, allowing the grape variety time to reveal its delicate character.

Villa Grazianella – a 17th century villa surrounded by vineyards, olive groves and orchards on the hills of Acquaviva – stands at the heart of the Fattoria del Cerro, the largest private producer of Nobile di Montepulciano. The new wine name is both a tribute and an indication of origin. The Rosso di Montepulciano is made from Prugnolo Gentile – the local Sangiovese clone that has adapted to the climate and soil of the Colli Senesi over the centuries. Fermentation at a controlled temperature with daily pumping over, followed by maturation in the cellar for at least four months.

In 1981, the Swiss Widmer family purchased the Brancaia hill in Castellina in Chianti; in 1998, they acquired land in the coastal Maremma region, overlooking the sea. This is where the Merlot vines for this Rosato are grown, at altitudes of between 75 and 175 metres on sandy loam, facing south-south-west and cooled by an almost constant sea breeze. The must ferments at a cool 16 degrees and rests on the fine lees for three months in a stainless-steel tank. A vibrant salmon-pink colour. On the nose, sliced white peach, lemon and apple, along with floral notes and a hint of watermelon. On the palate, it is medium-bodied, fresh and dry, with a crisp finish. A Merlot that has deliberately embraced Mediterranean lightness. SUPERIORE.DE

Just the thing for fans of mineral, refreshing white wines: a bright straw-yellow colour with a golden sheen. On the nose, the Frammento (formerly Villa Barbi) opens with notes of green melon, candied lime, fresh mint and wet stone. On the palate, it is streamlined and vertical, with salty notes flanked by yellow stone fruit. It finishes fresh, with good acidity, medium length and a cheeky salty-spicy note. SUPERIORE.DE

A Sauvignon from Piedmont that does not overwhelm, but tells its story calmly – of gentle hills, morning mist and cool high-altitude terroir. Tra Donne Sole, named after a novella by Cesare Pavese, plays subtly yet impressively on the varietal character of the grape. The grapes come from selected vineyards with calcareous soils, which lend the wine freshness and structure. Ageing in stainless-steel tanks preserves its precision and bouquet.

Cartizze covers just over 100 hectares, and right in the middle of it, between Santo Stefano and San Pietro di Barbozza, lies Villa Sandi's La Rivetta vineyard. The slopes are steep and, in places, difficult to access; the vines are tended by hand, just as one would in a garden. The soil dates from the Miocene period; it is sandy, with calcareous sandstone and clay. Behind the estate stands the Polegato family: the grandfather purchased his first vineyards in the early 1920s. In the late 1970s, his grandsons Mario and Giancarlo acquired a villa in Crocetta del Montello, dating from 1622, which had once hosted Napoleon, and were among the first to export Prosecco abroad. The grapes are harvested in mid-September. The whole grapes are fed into the pneumatic press and gently pressed; the must is racked once. The second fermentation takes place at 15 to 16 degrees and is halted by cooling as soon as the alcohol and sugar levels are correct.

Sandrone's story began in the 1970s in the family garage, and to this day the family's motto remains: family first, business second. The Barbera grapes are grown across seven vineyards in the hills of Barolo, including Cascina Pe Mol in Monforte d'Alba and Ravera in Novello, on compact marl, each with its own microclimate. The 2024 vintage demanded careful attention: a wet spring, a cool, rainy September, grapes that needed thinning, and a hand-picked harvest from 24 to 30 September. Each vineyard plot is fermented separately, spontaneously in open stainless-steel tanks; the wine is then aged for 15 months inLiters French oakLiters, a good proportion of which are new, and for nine months in the bottle.

Guardiola is a name of some standing on Mount Etna. One of Sicily's highest and steepest cru sites, situated between 800 and 1,000 metres above sea level, exposed to the harsh sun, cool winds and the contrasts of a volcanic climate – a combination that shapes not only the landscape but also the character of the wine. The vines – predominantly Nerello Mascalese – are deeply rooted in lava rock and volcanic ash; the soil is poor, black and mineral-rich, a barren terroir that does not pit power against elegance, but rather unites them. The vintage brought ideal conditions for a wine with a firm yet approachable structure: following a cool spring, the grapes ripened under consistently warm summer sun, accompanied by marked day-night temperature variations. The harvest took place late, by hand, in small crates – a crucial moment for precision and balance. Following spontaneous fermentation, the wine was matured in French oak barrels – not to dominate the wine, but to give it definition.