Organic

According to Aristotle, the ancient clones of the Greco vine originate from Tessaglia. The most famous of these is the "Aminea Gemina Maior", from which this wine is made. Straw yellow in colour with a greenish tinge, it promises freshness and lightness. A fruity bouquet unfolds on the nose: peach, apricot, citrus fruit and a delicate hint of white flowers – all elegant and inviting. Dry, smooth and balanced on the palate: harmonious fruit, fine acidity and a mineral finish that makes you want to savour the next sip. Maturation in stainless steel tanks preserves the varietal style and aromatic clarity. 100% Greco, organically grown in Molise – a rare and charming grape variety with an expressive character. Note: There is also serious Greco outside Campania. SUPERIORE.DE

This could be your perfect white house wine: Light straw yellow with greenish reflections. The Bianco "Ceregio" from Zerbina is made from pure Trebbiano Romagnolo and matured in stainless steel tanks. The nose has a fresh aroma of green apple, white blossom, a little lemon and a hint of freshly cut hay. On the palate, the wine is dry, clear and straightforward, with lively acidity, a delicate flavour and fine minerality. A fresh, typical regional white wine with organic certification that focuses entirely on the grape variety and the terroir of Emilia-Romagna – unpretentious, honest and pleasantly enjoyable to drink. SUPERIORE.DE

Pliny the Elder wrote that the Egyptians and Greeks equated wine with the place of its origin. In Piceno, the historic region of the Marche between the Apennines and the Adriatic Sea, this has been true since ancient times: Rosso Piceno is not just a wine – it is a regional name that has endured for millennia. Tenuta di Tavignano cultivates its red wines on the ‘Adriatic slope’ of its estate – —the part of the vineyard that slopes down towards the coast, whilst the Verdicchio grows on the opposite side. Montepulciano brings body, dark fruit and a tannin-rich structure. Sangiovese lends freshness and aromatic vibrancy. Organically farmed since 2018.

Montepulciano thinks in red. The Prugnolo Gentile, this stubborn Sangiovese clone, is bred for the long haul – for Nobile, for Riserva, for decades in the cellar. The fact that it is also so convincing as a rosato has to do with the terroir: the Toraia and Casale cru sites at 300 to 350 metres, clayey-silty soils, south to south-east exposure. Hand-picked at the end of September, cryomaceration for four to five hours.

Gròttolo means "little grotto". A fitting name for an estate whose cellar is dug deep into the rock – four levels, designed according to the principles of bio-architecture by Edoardo Milesi. No pumps, just gravity. Down there, where the temperature remains constant and time passes differently, this Rosato also matures. Sangiovese, gently pressed, with a short maceration at cool temperatures, then aged in stainless steel – this is how Montecucco’s most important grape variety is transformed into a rosé that expresses the character of the terroir in a different colour.

The name says it all, as this is a rosato that is reminiscent of the unconventional times of 1968 in terms of its lightness and vivacity. In the glass, it has a radiant, delicate peach-pink colour – almost as if a sunrise had taken wing. A floral bouquet of grapefruit, pineapple, apricot and wild meadow flowers heralds various adventures. On the palate, it remains dancingly light, with bone-clear acidity and crisp fruit, slightly salty notes and an expression of redcurrants round off the picture. Unfiltered, direct, fresh – an invigorating counterpoint to everyday grey life. Flower Power combines Sangiovese with reductive clarity, drinkability and catchiness – puristic, pink and full of emotion. SUPERIORE.DE

In 1557, Mambrino Roseo da Fabriano described Verdicchio in words that still ring true today: "The finest of all white wines. It keeps well, is very clear, fragrant and pleasant." A botanist from the Marche region, almost five centuries before the advent of modern oenology. And he was right. Tenuta di Tavignano is situated in the hills west of Ancona, 20 kilometres from the Adriatic Sea, on east-facing slopes. Organically farmed. Six hectares of Verdicchio, planted in 1992, trained using the Guyot method, hand-harvested into small crates. Fermentation in stainless steel at a controlled temperature, aged for at least six months in stainless steel, followed by two months in the bottle.

In Renaissance Florence, the Spezieri were merchants of spices and rare essences – masters of the art of blending. Col d'Orcia has dedicated a wine to this profession, and the name fits well: Spezieri combines Sangiovese with Ciliegiolo – the cherry grape variety that has been at home in Montalcino for centuries – and small quantities of other varieties from the estate. A Tuscan blend, organically grown on 140 hectares around the hamlet of Sant'Angelo in Colle. Col d'Orcia is one of Montalcino's most important estates. Spezieri is its most accessible wine – fruity, flavoursome, light-footed, intended for everyday drinking. In summer, it can be enjoyed slightly chilled, in winter at a table setting.

Avignonesi's uncomplicated everyday wine combines Tuscan tradition with international grape varieties: Sangiovese and Merlot form the backbone, complemented by Cabernet Sauvignon, Colorino and Syrah. The grapes undergo an eight-day maceration at a controlled temperature, with the alcoholic fermentation guided by natural yeasts from the company's own pied-de-cuve selection. After eight months of ageing in stainless steel, the wine is ruby red in colour with inviting aromas of ripe cherries and blackberries, with a hint of liquorice. On the palate, it is lively and full-bodied with direct fruit, carried by velvety-soft tannins and a pleasant persistence reminiscent of Mediterranean scrub. A versatile and animating companion for every day. SUPERIORE.DE

From the youngest vineyards of the 530-hectare Camigliano estate – where the tufa soils on the south-western slope of Montalcino give the Sangiovese particularly juicy fruit and fragrant flavour. 80% Sangiovese, supplemented by 20% Merlot for supple fullness. After gentle pressing, the wine ferments at a controlled temperature in stainless steel, then matures in large barrels and rests in the bottle for a few weeks before bottling. Vivid ruby red with garnet nuances, aromas of sour cherry, wild berries and a hint of liquorice, fruity and fresh on the palate, with soft tannins and animating length. SUPERIORE.DE

This organic Rosato by Umani Ronchi was born at the Centovie winery in Roseto degli Abruzzi. A project defined after several years of experimentation, with the aim of producing a wine that combines the expressive power of the Montepulciano grape with a soft and delicate vinification to emphasise its fresh and fruity nuances. Delicate pink colour with shiny reflections. Floral and fresh on the nose with delicate citrus notes, crisp on the palate with beautiful acidity and notes of red cherry, strawberry, blood orange and pink grapefruit. Complex and long on the finish – a serious wine with a great drinking flow! SUPERIORE.DE

Ceregio is designed as an early ready-to-drink wine due to its quicker and lighter vinification. Intense ruby red colour. Red fruits in the glass, especially cherry and pomegranate. Good correspondence with the nose on the palate, juicy and vinous, with good tannin density and reasonable length. A "wine for every day" with refinement and an enviable balance, it presents its beautiful concentration and fruitiness without frills. SUPERIORE.DE

The dense, well-articulated Rigoleto made predominantly from organically grown Sangiovese grapes is extremely drinkable. The bouquet beguiles with beautiful aromas of dried plums and dark cherries. Opens with a lively bouquet of wild strawberries, rhubarb, violets and crushed stones. Silky to the touch, Rigoleto has impressive weight yet wonderful energy as a wave of ripe red and blue fruit swirls under the scent of lavender and spice. SUPERIORE.DE

The vineyards are situated 15 metres above sea level, facing west, on soils composed of river sediment with a sandy texture. The coastal sunshine shines through in the radiant straw-yellow hues of this wine. The fresh bouquet offers notes of lemon and freshly cut green apples, along with hints of mint and sage; these Mediterranean impressions are also reflected on the palate. A delicious, lingering and highly versatile Vermentino from western Tuscany. SUPERIORE.DE

A red wine with a southern heart and depth: this Aglianico del Molise comes from organically cultivated vineyards at classic altitudes. It is aged for 18 months in large wooden barrels, which gives it structure and maturity without masking the fruit. Dense ruby colour with a violet core. Blackcurrant, blackberry, liquorice, some smoke and Mediterranean herbs on the nose. Powerful yet balanced on the palate, with well-integrated tannins, lively acidity and a mineral finish. A characterful, honestly vinified Aglianico that impressively expresses the originality of the Molise region and its excellent value in the bottle. SUPERIORE.DE

There is a moment in the history of Lambrusco that changed everything. In 1993, the Medici family decided not to produce their finest wine from a blend of average grapes, but from a single vineyard: Tenuta La Rampata, near Gaida in Reggio Emilia. This was a bold move – for a grape variety that was considered a mass-produced commodity at the time. The Concerto became the world's first single-vineyard Lambrusco. And it proved that this idea was no act of hubris. 100% Lambrusco Salamino, organically grown on clay soils, trained using the 'cordone speronato' method, with yields well below the permitted maximum. Spontaneous fermentation in stainless steel, halted at the desired alcohol content, followed by a second fermentation using the Charmat method at the lowest possible temperatures – to preserve every hint of fruit. Officially certified organic since the 2020 harvest.

This characterful Pecorino comes from the gentle hills of the Colline Pescaresi, where cooler air currents from the Apennines mingle with maritime freshness. Pale straw yellow with greenish highlights. Delicate aromas of lime, white peach, yellow melon and wild fennel. Fresh and juicy on the palate, with lively acidity, delicate fruit and a hint of salty minerality. An elegant white wine that expresses its terroir – crystal-clear, invigorating and authentically Abruzzese. SUPERIORE.DE

An uncomplicated Tuscan from the organically cultivated vineyards of Castello di Radda, which are south-facing on the hills behind the winery. The cuvée of 60% Merlot and 40% Sangiovese grows on clay-rich soils with a limestone content, which gives the wine its fruity and accessible character. After manual harvesting, the wine is vinified in temperature-controlled stainless steel tanks with a maceration period of around ten days. The wine is matured partly in steel and partly in tonneaux, with bottling taking place in the summer after the harvest.

Vigna di Pallino offers excellent value for money. Its bouquet displays the typical fruity and spicy notes, along with well-balanced acidity. On the palate, it is lively and vibrant; the primary flavours and the juicy, soft tannins harmonise beautifully, making this Sangiovese a wonderful accompaniment to medium-bodied Tuscan cuisine.  SUPERIORE.DE

Moscato d'Asti is one of Piedmont's oldest aromatic wines – and Fontanile, north of Nizza Monferrato, has been one of its finest vineyards for centuries. When Giovanni Agostino Bertolino acquired Tenuta Bauda in 1961 and later Cascina Centive in this very village, he was guided by a simple conviction: where the soil provides the right conditions, the wine needs little more than careful hands. 100% Moscato Bianco from organically farmed vineyards. Hand-harvested, gently pressed, short maceration time, fermentation in autoclaves at low temperatures for 20 to 30 days – the delicate effervescence develops during fermentation. Fermentation is halted by cooling, followed by microfiltration and bottling as early as November – just two months after the harvest. It doesn't get much fresher than this.

The Lohsa Estate is situated in Magliano in Toscana – deep in the Maremma, less than 30 kilometres from the Tyrrhenian Sea. Federico Carletti bought it in the 1990s and replanted the vineyards: Sangiovese as the main variety, with Ciliegiolo as its Tuscan companion. The soils here are galestro and marl, rich in mineral content and well-drained; at around 100 metres – the sea is close enough to moderate ripening without compromising the structure. Morellino di Scansano is Sangiovese in a Maremma guise: sunnier, softer and more approachable than its big brothers in the north – but with a character all of its own. Fermented in stainless steel, followed by partial ageing in wood: the wine remains fresh, losing none of its Mediterranean directness.

In the local dialect, "Melacce" means "apple orchard". Anyone familiar with the Collemassari vineyards will understand the choice: those windswept slopes near Cinigiano, where the Tyrrhenian Sea greets every breeze and bestows upon the grapes a salty freshness that no winery in the world can replicate. The vineyards lie at 320 metres; the sea is thirty kilometres away – close enough to taste. 100% Vermentino, temperature-controlled ageing in stainless steel. No oak, no intervention – everything that happens here takes place in the vineyard.