Organic

Two vineyards, each covering 2.5 hectares, the same grape variety, the same cellar ageing: the estate presents Morei and Sgarzon side by side to demonstrate the breadth of expression that Teroldego can offer. In the Trentino dialect, the name "Morei" means "dark", and the grapes from this vineyard live up to that promise. The alluvial soil of the Noce river here is full of pebbles, amongst which the roots rest in the sand, imparting density and minerality to the wine. Years of biodynamic cultivation had brought out the character of each plot, until it became clear that both sites needed to be vinified separately. The wine remains on the skins for eight months, fermented with wild yeasts in Spanish clay amphorae from Villarrobledo, and is bottled without filtration. 2024 was the wettest vintage in Trentino since 1921 – cool and wet – lending the Teroldego freshness and crisp acidity.

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.

The name refers to a vineyard in Campo Rotaliano, and the vineyard lives up to its name: the vines thrive in a cooler climate, and the Teroldego acquires an unusual freshness here. 2.5 hectares of alluvial soil, predominantly sandy, demonstrate just how different the same variety tastes when the soil becomes lighter. Anyone wishing to understand why such an ancient variety has so many facets should look to the estate's research: In collaboration with the University of Milan, the estate has traced Teroldego back to the Neolithic period, to cross-breeds between wild and Oriental vines, and has discovered a close kinship with Syrah that is still not fully understood today. The wine is left to age for eight months with the skins in Spanish clay amphorae from Villarrobledo; it is fermented with wild yeasts and bottled without filtration. This ageing process preserves and enhances the differences between the vineyards – and they are significant. The 2024 harvest took place from 29 August to 30 September, following a cold, rainy June and July.

The area surrounding the small town of Milo is the only vineyard on Mount Etna where an "Etna Bianco Superiore" is permitted to be bottled – and for good reason: only Carricante may be planted on this steep vineyard, which consists of dozens of small terraces. The vines are trained like small saplings on chestnut wood stakes. The east-facing aspect and the proximity of the sea allow the grapes to ripen late, resulting in very consistent acidity levels and, ultimately, a white wine of aromatic finesse and freshness that is unrivalled even on Mount Etna. 

This Riserva is only made available each year in very small quantities to hand-picked specialist retailers and top restaurants. Brilliant ruby red colour. Fine raspberry and floral notes dominate the spicy nose. Very juicy on the palate, tannins and acidity are well integrated. Riecines Riserva has length and suppleness right through to the long fruity finish. The elegance and fine melting texture are impressive. Once again, this is Sangiovese at the top level that Riecine is known for! SUPERIORE.DE

Poggio Landi comprises 75 hectares of vineyards, stretching from the historic vineyards in the north of Montalcino to the distinctive southern terraces. This expanse encompasses variations in soil, aspect and altitude – from 300 to 500 metres – providing the winemaker with a wealth of biodiversity that he utilises as if it were an instrument. The soils consist of Pliocene clays with marl, a geological composition that lends the Sangiovese structure and depth. 2019 played its part. A regular climate with no adverse conditions, a bountiful harvest of healthy, ripe grapes: what sounds so simple here is rare in Montalcino. Two weeks of spontaneous fermentation with indigenous yeasts, followed by 38 months in large French oak barrels of 30 and 54 hectolitres, and at least 6 months' bottle ageing.

This Riesling is an exceptional phenomenon: it grows on the black, barren lava soils of northern Etna at an altitude of almost 900 metres – in a microclimate that is almost alpine. The grapes come from the historic Contrada Sciaranuova, a place shaped by the massive eruption of 1614. Wines of salty tension, cool precision and a depth that is unrivalled in southern Italy are produced here. Fermentation and ageing take place exclusively in stainless steel in order to preserve freshness and pure expression of origin. Brilliant straw yellow in the glass with a silver sheen. Crystal-clear citrus notes, green apple, white peach, smoke and a fine hint of petrol on the nose – subtle, not overpowering. Vibrant and slender on the palate, with focussed acidity, mineral density and a long, almost crystalline final. Great with oysters, scallops or purist Japanese cuisine. SUPERIORE.DE

In the hallowed halls of Casòn Hirschprunn, where history and innovation meet in the vaults of the 13th century, a red wine is created that epitomises the future of South Tyrolean viticulture. Here, in the middle of the 30 hectares of biodynamic vineyards between 230 and 360 metres above sea level, Alois Lageder ventured a visionary experiment in the 1980s: the cultivation of Tannat, an exotic grape variety from south-west France that proved to be exceptionally suitable for the Alpine future in the face of climate change. "Negli ultimi anni, ci siamo appassionati sempre di più al Tannat" – the Lageder family confesses their growing passion for this exceptional variety, which is immediately recognisable in the vineyard thanks to its characteristic red leaf stalks. What began as an experimental curiosity developed into a philosophy: not to celebrate the typicality of individual grape varieties, but to let the unique terroir of a vineyard speak for itself – a guiding principle based on the great châteaux of the Bordelais.

Monprà is made in equal parts from Barbera and Nebbiolo – two distinctive Piedmontese grape varieties which, together, create a profile characterised by fruit, vibrancy and refined structure. They are grown in Monforte d'Alba at an altitude of 300–400 metres on calcareous marl soils with sandy and clayey veins, which lend the wine minerality and structure. Both grape varieties are fermented separately, undergo malolactic fermentation and are then aged for around twelve months in used French barriques. Only then are they blended – ensuring that the distinctive characteristics of both varieties are preserved and brought together into a harmonious whole.

Countess Sophie Goëss-Enzenberg, who runs the estate together with her husband Michael, gave this Chardonnay her name. A wine that combines elegance with determination, finesse with power. Half the grapes come from one of two contrasting worlds: Terlan Lieben Aich at 300 metres, facing west, where loamy sandy soil on volcanic porphyry nourishes Chardonnay and Sauvignon Blanc. And Kaltern Mazzon – Manincor's steepest vineyard, the 'Leiten' with gradients of up to 100 per cent. Here, Chardonnay and Viognier are rooted at altitudes of between 350 and 400 metres in calcareous loess-loam, facing south-west towards the light. Two soils, two microclimates, one vision. The destemmed berries macerate for four hours in the press – longer than for the Eichhorn, shorter than for the Sauvignons. Finesse is the guiding principle; the pressing process is slow and meticulous. Spontaneous fermentation with wild yeasts takes place in wooden barrels of various sizes, followed by nine months' ageing on the fine lees. Here, the aroma and structure develop into the density that characterises Sophie.

Lezér means "light", and that's exactly what it is – in the most delicate sense of the word. A pale ruby red in colour, with red berries and an interesting hint of violet on the nose. On the palate, smoky notes, freshly cut wood and a subtle creaminess. A thoroughly fresh red wine right through to the finish, which is perfect when served slightly chilled during the warmer months and pairs beautifully with simple Mediterranean cuisine. Maturation in a variety of vessels, such as amphorae, concrete tanks and wooden barrels, lends it an extra charm and an unmistakable character. SUPERIORE.DE

It was in 2007 that Marc de Grazia tasted a 42-year-old Carricante for the first time – and that moment changed everything. Three different occasions, three different bottles, yet always the same revelation: a wine of such impeccable beauty and youthful vigour, despite its venerable age, that the Etna pioneer knew immediately: this was the sort of wine he wanted to create himself. From this vision emerged Le Vigne Niche Santo Spirito, a tribute to the past and, at the same time, a manifesto for the future. In the Contrada Santo Spirito, at an altitude of 700 to 800 metres in Castiglione di Sicilia, the Carricante vines thrive on jet-black volcanic soils, rich in ash from past eruptions. Here, where for centuries only red grapes had been cultivated, Marc dared to attempt the seemingly impossible: single-varietal white crus of world-class calibre.

Sometimes a great vintage needs a bit of a scare to start with. In April 2021, the temperature in parts of Montalcino dropped to minus seven degrees – a late frost that affected the more vulnerable vineyards and reduced the harvest by around 15% compared with the previous year. What was a loss for some estates proved to be a boon for quality. Fewer grapes, greater concentration. The surviving vines seemed to know what was at stake. The rest of the year unfolded like a textbook example of classic Brunello meteorology: a normal spring, a hot, dry summer – then two crucial spells of rain in the second half of August, which provided the vineyards with water and gave the grapes their final aromatic complexity. The September nights cooled the Sant'Angelo in Colle vineyard to temperatures that distinguish phenolic ripeness characterised by true elegance. Harvesting did not begin until mid- to late September – patiently awaited, and fully justified.

Smells intensely of redcurrants and black cherries, leather, spices and liquorice. Lush and flowing on the palate, all elements merge into a great, striking wine. Great potential! SUPERIORE.DE

Fresh, vibrant and full of energy, Geremia 2019 is highly entertaining and lively. Its flavours are remarkably intense, yet it also has a certain lightness that keeps it balanced and brilliant with every sip. Crushed stones, menthol, liquorice, sage and gravel envelop its core of blue and violet fruits, the tannins are well-built and it convinces not least with its beautiful length. Geremia always has something magical about it and its special personality makes it one of the most remarkable red wines from the Chianti Classico region for us every year. SUPERIORE.DE

Geremia founded the Ricasoli family in the 7th or 8th century – at a time when Chianti was not yet the name of a wine, but a battleground between rival noble families. His descendant, Marco Ricasoli-Firidolfi, now runs the same estate, on the same land, in Gaiole in Chianti. And he named this wine after his ancestor. This is particularly intriguing given that the Geremia is not a Sangiovese. In 1997, Marco planted Merlot and Cabernet Sauvignon across 2.5 hectares of his hillside – deliberately, out of curiosity, and with a clear question in mind: what does this terroir express in a different language? The calcareous-clay soils at altitudes of between 340 and 510 metres, the south-southeast exposure, the microclimate between Florence and Siena – everything that shapes Sangiovese is also available here to the Bordeaux varieties. Hand-harvested in baskets, fermented in temperature-controlled tanks, aged for 24 months in medium-toasted Allier barriques, bottled unfiltered, and aged in bottle for 18 months. Certified organic.

The history of the Campolungo vineyard blends millennia of Tuscan wine-growing culture with a visionary dedication to perfection. These historic terraces, situated at altitudes of between 420 and 580 metres, were already recognised by the Romans as exceptional and have been regarded as one of the cradles of fine Chianti since the 19th century. The 2018 vintage tells the story of a particularly favourable climate: following a hot, dry summer, Lamole's extreme altitude preserved that crystalline freshness which makes Campolungo one of Tuscany's most exceptional single-vineyard sites. A pure Sangiovese made from hand-picked grapes of exceptional aromatic intensity. Following careful hand-harvesting and visual selection of the finest berries, the wine undergoes a two-week fermentation with skin contact in traditional wooden vats. Thirty months' ageing in oak casks, complemented by a small proportion in French barriques, results in a wine of multi-layered complexity and elegance.

Bionzo is a hamlet near Costigliole d'Asti, around 15 kilometres south-east of Alba – not a famous name, not a long headline. But here, on five hectares of calcareous clay and marl soils with a southern exposure, 250 metres above sea level, are Barbera vines that have been rooting through the same soil for more than six decades. La Spinetta has been vinifying one of the most characterful representatives of this denomination since 1998. Giorgio Rivetta's conviction that 90 per cent of the quality comes from the vineyard is evident here: no herbicides, no artificial fertilisers, horses instead of tractors to keep the soil alive. Fermentation takes place in temperature-controlled tanks for 14 to 15 days, malolactic fermentation and subsequent ageing take place in French oak barrels – 20 per cent new, the rest second fermentation. Then bottle ageing. Certified organic.

Pinot Nero from Etna has long been the dream of the Planeta family. And the experiment has been a success: Eruzione 1614 offers many positive surprises, starting with a strong varietal identity: the natural characteristics of the grape variety surpass the obvious intensity and energy of this volcanic region. It is probably one of the most Burgundian interpretations of the grape variety in Italy (alongside Alto Adige). The purity and freshness of the wine, with its many aromatic details such as cassis, wild berries, lilac and violets, is rounded off at the end by interesting notes of crushed volcanic rock. Die-hard fans of Pinot Nero will be delighted. SUPERIORE.DE

On the classic bouquet, ripe cherry, tobacco and some damp earth. On the palate, first the pure Sangiovese feeling: beautiful small red berries, wild cherry, lively acidity. Then an impenetrable mesh of red and black fruits, which together with a fine web of tannins and minerals reveal more and more of themselves. Compressed and with each sip more open and present, the beautifully diversified taste components present themselves until they then lead into an aristocratically long and fresh finish with a hint of liquorice. SUPERIORE.DE

Whilst Santo Spirito unfolds its floral elegance at an airy altitude of 700 to 800 metres, Calderara Sottana is rooted in a completely different world. Just a few kilometres away, yet geologically distinct, this Contrada lies at an altitude of 620 to 670 metres, right next to the vineyard; and it is here that the extraordinary complexity of the Etna terroir reveals itself. In Calderara Sottana, Marc de Grazia discovered one of Sicily's rarest treasures: a pure, elliptical terroir, formed 60,000 years ago by volcanic eruptions. Of the hundreds of contrade on Mount Etna, only three possess this unique geological fingerprint, and Calderara is one of them. Whilst the Santo Spirito captivates with its crystalline minerality and maritime freshness, the Calderara Sottana is more opulent, creamier and warmer.

Ruby red in colour with a violet hue. Ripe cherry, blackberry and violet on the nose, with a hint of herbal spice. Juicy, fresh and precise on the palate, carried by fine tannins and lively, pure-toned fruit. The pure stainless steel maturation reinforces the varietal character. Winemaker Chiara Boschis is regarded as a pioneer of organic winegrowing in Piedmont – her tireless, quality-driven work and likeable personality characterise each of her wines. SUPERIORE.DE

The name honours Giuseppe "Pin" Rivetti, the driving force behind this family and founder of La Spinetta. His Rosso Monferrato is more than just a cuvée – it is a personal legacy comprising 65% Nebbiolo (from old vines in Castagnole Lanze/Neive) and 35% Barbera d"Asti (Bionzo plot). Each grape variety was vinified separately with around 7–8 days of maceration in rotary fermenters at a controlled temperature, followed by malolactic fermentation in French oak. Ageing took place over 16–18 months in used, medium-toasted barriques, before the two components were transferred to stainless-steel tanks to mature for a further two months, followed by 15 months of bottle ageing without filtration.

Montalcino is Brunello country. Anyone who has anything to do with wine knows that. This makes the decision that Conte Alberto Marone Cinzano made in the early 1980s all the more remarkable: he planted Cabernet Sauvignon in the hills above Sant'Angelo in Colle – in a region that has belonged to Sangiovese for centuries. Not an experiment, not a whim, but out of conviction: That the exceptional terroir of Montalcino can give this grape variety what it cannot find elsewhere. The vineyard bears the name of the Elm grove that accompanies it – olmaia. The denomination has changed over the decades: what once appeared under Sant'Antimo DOC is now labelled Toscana IGT. The wine has remained the same. 100% Cabernet Sauvignon, organically grown on 140 hectares of the estate, on soils of galestro and clay, which give the Cabernet the concentrated minerality that has always characterised Col d'Orcia. The grapes ripen slowly, under the dry heat of summer, surrounded by maquis, olive trees and the silence of the hill.