Organic

Condimento Bianco from Emilia-Romagna is a fine condiment made from white wine vinegar and cooked grape must, mild in acidity and elegantly balanced between delicate sweetness and aromatic depth. Notes of wine, apple and honey lend it finesse and make it a particularly harmonious alternative wherever bright clarity is required. Ideal for tomato salads, fine sauces, fish dishes or vegetables, to which it adds spice without masking their actual flavour colours. SUPERIORE.DE

Aceto Balsamico di Modena IGP "Basic" from Emilia-Romagna is a clearly contoured organic balsamic vinegar made exclusively from organically produced grapes and matured for two months in oak barrels. Its present, lively acidity gives it freshness and makes it a versatile seasoning partner for vinaigrettes, light-coloured sauces and savoury stews. An authentic everyday balsamic vinegar with an honest character that adds structure and Italian flavour to many dishes. SUPERIORE.DE

Delicate straw yellow with a greenish tinge. Fresh citrus fruit, green apple, white flowers and a hint of sage on the nose. Dry, light-footed and pleasantly cool on the palate, with lively acidity, subtle flavour and a clear, mineral finish. Maturation in stainless steel tanks emphasises freshness and varietal typicity. An uncomplicated but characterful white wine from the Marche region that combines Mediterranean lightness with a regional profile – ideal with fish, vegetables or simply on its own on a warm day. Great value! SUPERIORE.DE

Alcamo is one of the oldest and best-known white wine-growing regions in western Sicily. In the hinterland of the province of Trapani, on gentle hills between 150 and 300 metres, Catarratto grows here – the indigenous grape variety that has characterised the white face of this landscape for centuries. The Patti Piccolo estate, home to the Rallo vineyards, is located in this heartland: organically farmed, wind-cooled and influenced by the sea air of the Tyrrhenian Sea. 80% Catarratto, supplemented by 20% other indigenous white grape varieties. Hand-picked at the end of August to the beginning of September, gentle pressing, fermentation in steel at 15 to 16 °C, 6 months in steel, short bottle ageing. Fresh, aromatic, for every day.

The Riff project is a co-operation between Alois Lageder and local winegrowers in Veneto, where the grapes also thrive in selected vineyard sites. On its label, the segments of stylised ammonites tell the story of the formation of the mountainous landscape on which the vines for the Pinot Gris Riff now stand: From the ocean with its coral reefs to the unique terroir, in which many fossils of former ocean dwellers can still be discovered today.

Nero d'Avola is the noblest red grape variety in Sicily – deep ruby red, full of character, with a warmth that breathes the island. The fact that Cantine Rallo calls its red wine Il Principe is no exaggeration: it is a tribute to the heritage of Sicilian wine culture and to the grape variety that gives it its backbone. 80% Nero d'Avola, supplemented by 20% other autochthonous red varieties, harvested by hand at the end of September to the beginning of October on the sandy soils of Patti Piccolo in Alcamo.

History returns – also in wine: Passerina is a testament to the desire to bring back grape varieties of medieval origin, rich in a unique and delicate character. It is a very old variety, probably directly descended from wild vines, which may have arrived in Italy as early as the 6th century. The name Passerina reveals a charming story: it is derived from the Italian "passero" – sparrow. The little birds loved the sweet berries so much that the grape variety was named after them. For centuries, it was an insider tip in the Marche region, mostly hidden in cuvées, until visionaries like Saladini Pilastri recognised it: This variety deserves a solo career.

Light, straw-yellow white wine with a greenish tinge. The bouquet is fresh and appealing: ripe apricot, peach and a delicate broom blossom stand out. The palate is round and lively at the same time, with a slight salty freshness, pleasant acidity and a fine aftertaste of bitter almond. The cuvée consists of 90% Falanghina, refined with a small proportion of Greco, all grown in the Ramitello region of Molise. Maturation in stainless steel tanks preserves freshness and varietal typicity. Rami is an accessible, organically produced white wine with a regional identity and an invigorating lightness with a lovely flow. SUPERIORE.DE

A red wine that doesn't disguise itself. The cuvée of 50% Nero d'Avola, 25% Merlot, 20% Syrah and 5% Cabernet Franc comes from organically farmed vineyards between Menfi and Noto – from limestone and clay soils that give the wine structure without imposing heaviness. 2024 was a tight, hot year in Sicily: 30% less harvest than normal, but perfect ripeness. The mash fermented for 7–8 days in stainless steel, initially cool at 16–17°C, open to 25°C towards the end – gentle, precise, fruit-centred.

Deep ruby red in colour with a purple hue. On the nose, the wine radiates intense aromas of red and black fruits such as blackberry and plum, with floral lily notes and subtle spicy nuances. Medium-bodied, juicy and fresh on the palate, with elegant, rounded tannins and a pure, fruit-accentuated final. Made from 100% Montepulciano, organically grown on sandy-clayey, chalky soils in Abruzzo. Accessible, very charming and uncomplicated - a wine full of character for every day that combines origin and sustainability. SUPERIORE.DE

Sicily at its brightest, lightest-footed best. The Planeta family's Segreta vineyards are located between Menfi and Sambuca di Sicilia – on calcareous soils close to the sea and on the cool, gravel-strewn slopes of the Ulmo estate at 210 metres above sea level. It is precisely this combination that characterises the Bianco: 40% Grecanico as the aromatic backbone, complemented by Grillo, Chardonnay and other varieties in equal proportions. Fermented at a cool 15–16°C, then on the fine lees with weekly bâtonnage – no wood, no intervention, just texture and freshness.

Damascene roses bloom on the label – the "painters' roses", one of the oldest varieties of rose in the world, renowned for their exceptional quality and their enchanting fragrance. Planeta did not choose them by chance: the Damask rose describes the wine better than any technical term ever could. Nero d'Avola and Syrah – complemented by a small proportion of Sauvignon Blanc – from the vineyards of the family estate in Menfi, in south-western Sicily, on clay soils bathed in the Mediterranean breeze and Sicilian sunshine. Organically farmed.

Cerasuolo – the name is derived from "cerasa", meaning cherry, and also describes the vibrant colour of this rosé made from 100% Montepulciano d'Abruzzo. The Di Properzio brothers have been producing it in Spoltore, near Pescara, since 1990: hand-harvested, 18 hours' maceration, followed by saignée and slow fermentation at a low temperature in stainless steel. No oak, no frills – just the grape variety and the terroir. Cherry red in the glass, with fresh sour cherry, strawberry and a hint of pomegranate on the nose. On the palate, lively acidity, a juicy mouthfeel and a salty minerality that recalls its proximity to the Adriatic Sea. Not a pale terrace rosé, but a wine with backbone – and one of Italy’s often-underestimated rosati. SUPERIORE.DE

A name with history: Sigismondo Pandolfo Malatesta, the bold 15th century general, once lived on this estate – piero della Francesca immortalised him in a portrait that now hangs in the Louvre. After the devastation of the wars, the Ricci family began to rebuild the estate in the 1950s; the entire vineyard has been certified organic since 2021. Battista comes from vineyards at an altitude of 150 metres, characterised by brown, calcareous clay soils. The grapes are pressed immediately after the harvest to maximise freshness. Fermentation and ageing take place in stainless steel and three months on the fine lees give the wine a subtle fullness without heaviness.

Fiumana di Predappio – sangiovese has had its home here since the Middle Ages. The estate's lowest vineyards between 80 and 150 metres provide the grapes for the Federico, named after the family's long-time employee. Fermentation and nine months of ageing take place 70% in stainless steel and 30% in oak wood – enough structure without masking the fruit. Bright ruby red colour. The nose literally leaps out of the glass: fresh cherries, raspberries, a hint of herbs and violets. Lean and juicy on the palate, with fine tannins that invite you to take another sip. A charming Sangiovese that does not make you ponder, but is a pleasure to drink – uncomplicated in the best sense of the word, certified organic and exactly what an everyday wine should be. SUPERIORE.DE

Pale straw yellow with a greenish tinge. Clear, varietal aromas on the nose: green almonds, white flowers, lemon and a hint of aniseed. Fresh, dry and balanced on the palate with fine fruit, lively acidity and subtle minerality. The organic ageing in stainless steel tanks preserves freshness and character of origin. Casal di Serra has stood for reliable quality in the appellation for years – a classic Verdicchio at a very attractive price with a Mediterranean profile and great everyday suitability. SUPERIORE.DE

The name says it all: Badilante pays tribute to the workers who, for generations, used their spades to drain and cultivate the marshy lands of the Maremma. Simone Castelli, son of the legendary OenologistMaurizio, vinifies this single-varietal Sangiovese at the organically farmed Podere 414 vineyard near Scansano. The grapes grow at an altitude of 230 metres in loamy-clay soils with a high proportion of coarse material. Spontaneous fermentation in concrete, 15–18 days’ maceration with délestage and remontage, followed by ageing partly in concrete and partly in wood.