Organic

A rare white wine from the heart of Chianti Classico: Il Bianco is the remarkable exception in a terroir dominated by red wine. The white grape varieties used in this exceptional cuvée have been thriving for over 45 years on the historic dry-stone terraces of Castellina in Chianti, which were designated a UNESCO World Heritage Site in 2019. The blend, comprising 60% Procanico (a local Trebbiano clone), 30% Viognier and 10% Malvasia Bianca, embodies the visionary style of the Swiss Bär-Bettschart family.

Don Luigi Riserva is the distinctive flagship of Di Majo Norante – named after the patriarch of the winery and an expression of deep respect for origin, tradition and passion. Only the ripest Montepulciano grapes are selected from the Contrada Camarda near Ramitello, around 100 - 150 metres above sea level on soils rich in limestone and clay. The wine is produced after a long maceration period and then matures for 12–18 months in French barriques, followed by several months of rest in the bottle – a process that produces both concentration and this impressive harmony.

A white rarity from the heart of Chianti Classico: Il Bianco 30 anni by Gagliole is a remarkable exception in a terroir dominated by red wine. The white grape varieties of this exceptional cuvée have thrived for over 45 years on the historic dry-stone terraces of Castellina in Chianti, which were declared a UNESCO World Heritage Site in 2019. The blend of 60 per cent Procanico (a local Trebbiano clone), 30 per cent Viognier and 10 per cent Malvasia Bianca embodies the visionary signature of the Swiss Bär-Bettschart family. These grapes ripen particularly slowly on the Galestro-rich soils at an altitude of 420 metres, between fragrant roses and centuries-old olive trees – they are among the last to be harvested and develop exceptionally thick skins, which give the wine its intense flavour. Vinification is carried out separately for each grape variety: Procanico and Malvasia mature for seven months sur lies in French oak barrels, while the Viognier retains its fresh fruitiness in steel tanks. After blending, a further three months of ageing in the bottle follows in a climate-controlled cellar.

There is a poetic play on words behind this rare white wine: Pinner – born from PINot NERo, as if the name itself were a wink from the Cavallottos. On the north-eastern slopes of the Cru Vignolo, original Champagne clones of Pinot Nero have been rooted in chalky-clayey soils with veins of sand since 1972 – a geological rarity that gives this Blanc de Noirs its unmistakable minerality. The vinification is a balancing act between tradition and innovation: after the gentlest pneumatic pressing without skin contact, the must ferments for 45 days at a cool 16-18°C in stainless steel tanks. Nine months of sur lie ageing with daily bâtonnage create the creamy texture that distinguishes Pinner from simple white wines.

With "LIL'KRA XXIII", Alois and Clemens Lageder venture a first glimpse into the future of the legendary Krafuss vineyard – a Pinot Nero made from young grapes, vinified as an experiment and harbinger. The parcel was replanted in 2020, with impressive diversity: 20 different Pinot clones and massal selections on various rootstocks, planted on calcareous slopes above Eppan. The 2023 vintage marks the first small harvest – a delicate, vibrant start that already hints at the potential of the future Grand Cru site Krafuss. Fermentation for around a week on the skins with a small proportion of whole bunches. This is followed by gentle ageing – initially in stainless steel tanks, followed by around 17 months in large oval oak barrels. During the maturation period, the wine underwent a slightly reductive phase, which gave it additional tension and precision. Bottled unfiltered in January 2025.

Now in its 30th vintage, it has long been an icon of modern Sicilian winemaking: Planeta's Chardonnay combines the French tradition of grape varieties with the sun-drenched terroir of the south, producing, year after year, one of Italy's most distinctive white wines. The grapes come from two different altitudes: Ulmo at 250 m and Maroccoli at 415 m above sea level. In the glass, it is a radiant golden yellow with slightly greenish hues. The aroma is intense and refined: yellow tropical fruits, toasted almonds, citrus blossom, vanilla, wet stone and a hint of salty butter. On the palate, it is dense and full-bodied, with ripe fruit, a perfect balance between freshness and creaminess, subtle spice and a long, elegant finish. A cult wine that combines Mediterranean opulence with Burgundian nobility. Ideal with lobster, pan-fried fish, poultry in a butter sauce, or even on its own as a great white wine with real character. SUPERIORE.DE

"Many individuals" – is the motto of this extraordinary comet, named after Rainer Zierock, the late viticulture professor and friend of the Lageder family. Over 25 years ago, Zierock planted over 200 grape varieties from all over the world in Casòn Hirschprunn in Margreid, between 230 and 360 metres above sea level on sandy, stony dolomitic limestone soil. What began as an ampelographic experiment became a vinological statement: a blended set not of three, but of around 200 different varieties – white and red grapes together. "Out of chaos, movement ultimately creates form," said Joseph Beuys.

Cellole Gran Selezione impresses with its usual elegance and sophistication. Its masterfully balanced flavour profile of wild berry and blackberry with cassis, blueberry and candied rose is fantastic. On closer inspection, the wine reveals orange peel, rosemary and iron ore. It is a silky and elegant wine with some firm tannin, lots of bright fruit and a hint of crisp acidity. Undoubtedly a great wine with great potential! SUPERIORE.DE

A vineyard like a time capsule: Replanted around 1900 after the phylloxera epidemic, the oldest vines have been growing here for 120 years on calcareous sandy loam soils between 290 and 320 metres above sea level. With MAX XIX, Alois Lageder is preserving one of these rare South Tyrolean treasures – an authentic "mixed set" of different Vernatsch varieties such as Tschaggelevernatsch, Edelvernatsch and Grauvernatsch, complemented by Lagrein, Teroldego and other indigenous varieties. The special thing about this heterogeneity: at harvest time, some grapes are perfectly ripe, others are already overripe and others are still unripe – a natural interplay between sugar and acidity that gives each vintage its own tension.

Medium ruby red. Opens with ripe fruit notes of redcurrants, wild cherries and dried raspberries, then grilled herbs and liquorice in the background. This Rosso is more powerful and opulent than many of its competitors, almost reaching the intensity of a Brunello. Nevertheless, the aromas are more precise than one would expect from a young red wine. The delicate tannin has reached a certain stage of maturity and finds a lively ally in the well-proportioned acidity, which keeps the flavour development going for all eternity. SUPERIORE.DE

A small part of the olive groves around Podere Albereto is reserved exclusively for the production of this very special oil, which is only bottled in very limited quantities (5,000 bottles). The colour of Albereto extra virgin olive oil is an intense emerald green. It has an intense, herbaceous fragrance with notes of asparagus and aromatic herbs such as tarragon and sage. The flavour is intense and strong with a characteristic aftertaste reminiscent of the vegetables perceived by the nose. SUPERIORE.DE

What Felsina has achieved with Sangiovese in Chianti Classico has been transferred to the olive grove since 2002: uncompromising quality, respect for the terroir, traceability from the harvest to the bottle. The idea behind this has a famous name: "Olio secondo Veronelli", named after Luigi Veronelli, the legendary wine critic and close friend of the estate, who elevated the connection between oil and origin to a philosophy. The olive groves extend over three areas of the 400-hectare estate: Fèlsina, Pagliarese and Boschi – each with its own microclimate and soils. Four varieties grow here: Leccino, Pendolino, Moraiolo and Raggiolo (also known as Correggiolo in Chianti). All four are combined for the cuvée – a reflection of the territory in an extra virgin. The olives are harvested by hand in October and November, when they are still green to purple and their polyphenol content is at its highest. They are pitted in the company's own mill – this method is called "denocciolato" and only the flesh is pressed, not the bitter stone. The result is an oil of remarkable purity.

For a biodynamic winegrower, 2024 presented one of the greatest challenges of recent years. The exceptionally wet months of May, June and July brought immense pressure from downy mildew and powdery mildew, which even the normally hardy PIWI varieties struggled to withstand. Only experience and consistent work in the vineyard ensured the vines came through this phase virtually unscathed. Late frost had already significantly reduced the harvest yield – in the end, it stood at a modest 27 hectolitres per hectare. However, the short, hot weeks from mid-July to the end of August, followed by a lovely autumn lasting until the end of September, produced grapes of a quality that exceeded all expectations.

Tannenberg – a parcel within the Lieben Aich vineyard that stands alone. While the Lieben Aich represents the entire Tenuta, this Sauvignon concentrates on a specific parcel: the one with the most pronounced mineral structure. South-western slope, 300 metres above sea level, warm and breezy microclimate. The soils of sandy loam over porphyry weathered rock are water-permeable and low in nutrients – conditions that require concentration. 2024 was a challenging vintage: a wet spring, then a hot and dry summer, followed by a golden autumn that allowed for perfect physiological ripeness. In mid-September, the grapes showed ripe fruit, cool character and moderate alcohol – ideal conditions for long-lasting wines with tension. The yield per hectare was 43 hectolitres. Vinification follows Manincor's biodynamic philosophy: the destemmed berries macerate on the press for twelve hours to extract flavour and structure from the skins. Spontaneous fermentation with the grapes' own yeasts takes place in wooden barrels, followed by nine months of ageing on the fine lees. The phases of the moon determine sowing, cultivation and harvesting: Rudolf Steiner's principles, consistently implemented. 11,900 bottles and 217 magnums were filled.

When the joy of experimentation meets biodynamic consistency, wines like this Bronner from Alois Lageder's Kometen series are born. Only 259 bottles were produced – from a single barrique. The Bronner grape variety, a fungus-resistant cross between Märzling and Saint Laurent, is considered a first-generation PIWI variety. While such grape varieties are increasingly being promoted in cultivation, they are still met with reluctance in sales. This wine is impressive proof of their potential.

A distinctive interpretation of Chianti Classico: a sparkling ruby red with a pronounced garnet sheen. A very inviting bouquet of cherries and delicate notes of meadow herbs, with a hint of nuts. Medium-bodied on the palate, with wonderfully juicy fruit once again, a cool, mineral style, very finely structured and balanced, with lively vigour; it has a rather long finish and leaves you longing for the next glass. The perfect accompaniment to Italian dishes. SUPERIORE.DE

"Curiosity about the future" – is the motto of this extraordinary comet, which is not just a wine, but a climate change experiment. For many years, Alois Lageder has been working on the question of which grape varieties are suitable for future higher average temperatures and more extreme weather conditions in South Tyrol. The answer: plant grape varieties from southern wine-growing regions of Europe and observe how they behave in cooler environments. The hypothesis was that these varieties would develop higher acidity and moderate sugar levels in South Tyrol. Today, VIO XIII is one of the most successful experiments in this series.

At the dizzying heights of Lamole, one of the highest-altitude appellations in Chianti Classico, the Sangiovese grapes for this exceptional Riserva thrive at altitudes of between 470 and 655 metres. The historic terraces, built from local Macigno del Chianti – that characteristic sandstone which stores the sun's heat during the day and releases it again at night – create a unique microclimate for this certified organic wine. Lareale brings together grapes from two of Lamole's finest vineyards: "Il Prato" and "Le Masse". 95% Sangiovese, complemented by five% Canaiolo Nero, results – following visual berry selection and a two-week maceration – in a Chianti Classico of remarkable elegance and austerity. Over two years' ageing in oak barrels lends the wine additional complexity and structure.

This wine bears the small print name Viola delle Viole, although its fruit comes from the Bricco delle Viole and Bricco Bertone vineyards, two sites with different soil types, one of which provides structure and the other aromatic purity. Opens with a dark, almost impenetrable appearance. Powerful aromas of blackberry jam and preserved cherries unfold on the nose. You can feel its warmth and richness and there is no way around it. It is a super-sized Barbera that goes one better in terms of extraction and intensity. The finish is almost sweet, followed by good acidity. It shows great aromatic perfection, length and a very accentuated style. SUPERIORE.DE

A wine born from a love story between two worlds: When Thomas Bär acquired the La Valletta estate in Panzano in 2011, he not only completed his family's legacy, but also created the basis for a unique cuvée that combines two exceptional terroirs in perfect harmony. Valletta is the liquid manifesto of this visionary decision: half Sangiovese from the galestro-rich terraces of Castellina and half Merlot from the stone-rich soils of Conca d'Oro. On the one hand, the centuries-old, UNESCO-protected dry stone walls of Gagliole, where the vines find an ecological balance between olive trees and roses. On the other, the sun-drenched heights of La Valletta at the upper edge of the Golden Valley, where the shell-shaped amphitheatre develops its famous microclimate.

A limited-edition anniversary release featuring a special label to mark the birthday of the icon of modern Sicilian winemaking: 30 years of Planeta Chardonnay – and to celebrate the anniversary, the label is on fire. Not literally, but almost: "On Fire" is the title of the artwork by Claire Fontaine that adorns the 2024 vintage in a limited edition. The artist collective, founded in Paris in 2004 and based in Palermo since 2017 – whose work "Foreigners Everywhere" gave its name to the 2024 Venice Biennale – has transformed the flame emoji into a light sculpture: extracted from the digital realm, made physical, bewitchingly beautiful. The original hangs in Ulmo's Studiolo, just a few steps away from the Chardonnay vines. The special edition is available in 300 Jeroboams – and only one of the six 0.75-litre bottles per case bears the art label. The proceeds go towards "A Long and Magnificent Walk", a greening project in the archaeological park of Selinunte: a symbolic act against the fires that threaten Sicily every summer. Thus, an anniversary becomes a statement – and a Chardonnay becomes a manifesto.

Contrada 2020 is a monumental Nero d'Avola that tells the story of old vines. Grown in Bastonaca, near Vittoria, these vines are rooted in mineralised red clay soils infused with limestone and silicate – this is the fundamental terroir that COS works out biodynamically with clear standards, as 100% Nero d'Avola from over 50-year-old Alberello vines is cultivated exclusively organically. After spontaneous fermentation, the wine matures in small oak barrels – an ageing process that adds depth and spicy finesse without drowning in wood.

There are said to be vineyards in Piedmont that do not like Nebbiolo. The Vigneto Fossati in the highest location in the municipality of Barolo is one of them: gravelly-sandy soil, morning sun exposure, 420 to 450 metres. Aldo Vajra planted it with Riesling in 1985 – out of conviction, which sounded rather provocative at the time. A second vineyard chapter was added: the Cascina Bertoni in Sinio, exposed to the north-east, calcareous and homogeneous. Pétracine, whose name means "Riesling" in Piedmontese, comes from both vineyards – and at the same time sounds like stone and roots. The clonal vines come from the Rhine, the Moselle, the Palatinate and Alsace: austere German minerality meets Alsatian creaminess and Piedmontese terroir. Gentle pressing, short cold clarification, 15 to 20 days fermentation in steel, ageing in stainless steel until spring – no intervention that does not serve the precision of this rare wine.