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When Lamole di Lamole acquired this two-hectare cru in 2017, they didn't just take over vines – they took over a legacy. The Sangiovese vines, planted in 1994, grow here in the archaic form of the "Alberello Lamolese", the bush training that generations of winegrowers have wrested from the harsh altitude and which they never wanted to give up. This natural terrace lies between 540 and 580 metres, exposed to the south, buffeted by the wind and flooded with the purest light. The old dry stone walls made of ochre-coloured Macigno Toscano absorb the sun's heat during the day and give it back to the vines at night – a dialogue between stone and plant that has been going on for centuries. As early as 1800, the geographer Emanuele Repetti noted: "Buon vino di Lamole, lodata campagna" – good wine from Lamole, praised landscape. In 2018, the village was declared a "Patrimonio Storico d'Italia". The 2020 – only the third vintage from this vineyard – shows what Gran Selezione can mean. The grapes undergo optical selection, ferment in 50-hectolitre conical barrels with "macerazione differita", mature first in the same containers, then in 30-hectolitre oak barrels. The result? A wine that the winemakers themselves describe as lyrical and beguiling.

A Barbera with a closed gaze – as if you were looking into a dark, purple-red depth from which concentrated essences rise. Scarrone Vigna Vecchia comes from vines that are decades old – partly planted around 1918 – in the Scarrone vineyard near Castiglione Falletto. In the cellar, spontaneous fermentation takes place in stainless steel, followed by around 16 months of ageing in predominantly French barriques (proportion new), where intelligent use of wood subtly helps the terroir. The 2021 vintage brought full maturity, dense fruit and clear acidity – the best prerequisites for an expressive but elegant Barbera with Storage potential.

This impressive Sangiovese comes from the single vineyard "Vitticciana", which was specially created for a pure Sangiovese wine by the "Godfather of Carmignano" Ugo Contini Bonacossi due to its perfect orientation. It is only produced in the best years, when it presents itself as a multi-layered wine with fine fruit and fine-grained tannins. After a few years of ageing in the bottle, it can easily hold its own with some of the best Brunello di Montalcino. SUPERIORE.DE

The Krafuss farm, whose history dates back to the Renaissance, is owned by Roland Riz, Alois Lageder's father-in-law. This historic estate near Magreid has existed since the Renaissance and gives the wine its name. In 1991, the Pinot Noir vineyards on the San Michele hill at an altitude of 430-450 metres were completely replanted – with selected Burgundy clones in dense plantings for cordon training. The 21-year-old vines thrive on loamy, rocky moraine soils with limestone content, cultivated according to Demeter-certified biodynamic methods since 2013. Malolactic fermentation takes place after 18 days of maceration in stainless steel tanks. The wine then matures for twelve months in French barriques of various sizes, which gives it structure and complexity.

It was December 1998 when a customer knocked on Giuseppe Bisci's door and asked for "vino d'annata" – young wine, drinkable immediately. But Bisci only sold his Verdicchio after at least two years of ageing. Giuseppe sent the customer away, but the encounter stayed with him. The high-altitude limestone soils of Matelica, where the Apennines rise majestically into the sky, did not produce simple everyday wines – they were capable of much more! The continental climate with sun-drenched days and icy cold mountain nights gave the Verdicchio an intensity, minerality and acid backbone that allowed it to age for decades – something almost unheard of in Italian white wine. That same day, Giuseppe turned to his cellar master Aroldo Bellelli: "Let's make a wine for the next person who asks for young wine – so that we can tell him: We make Riserva, and it will only be released after seven years!"

Oro di Caiarossa is a 100% Petit Manseng, the grapes are harvested by hand at the end of October. Dark golden yellow, almost amber-coloured in the glass. Flavours of passion fruit, mango and honey are softened by citrus fruits and floral elements. Subtly sweet on the palate with graceful flavours of candied citrus and tropical fruit. A fine hint of tannin and a reasonable length on the finish. This already fascinating dessert wine has both warmth and freshness and will gain in concentration as it matures. SUPERIORE.DE

The vineyards in Gaiole and Greve form the core of the blend, with a hint of fruit from Radda. On the nose, floral aromas and red fruits in the super-classic, medium-bodied style that is so typical of the Querciabella style today. Rose petals, lavender, mint and sweet raspberry fruit take centre stage. Brilliant medium ruby red colour. Enormous density on the palate, firm fruit body, with great youthful, fresh temperament, paired with a certain finesse and elegance. Finishes long with notes of juicy red berries, great! SUPERIORE.DE

Marc de Grazia made Etna history when he rediscovered the forgotten volcanic slopes over two decades ago. His Etna Rosso – the "calling card" of the estate – today combines grapes from various locations between 600 and 900 metres above sea level, where Nerello Mascalese grows on ancient volcanic soils. The vines grow on the cool northern slopes of Mount Etna, surrounded by black pumice and lava rock – a terroir that lends each sip its unmistakable mineral signature.

Poggio San Polo's Brunello is a selection of the best grapes from the estate's various vineyard sites. It opens very engagingly with dark fruit, including plenty of black cherry and dark plum, rounded off by aromas of undergrowth, rose petals, new leather and wild mint. Pleasing texture, suppleness and silkiness on the palate, refreshed and carried by a well-presented, refined Sangiovese acidity. Dark berry flavours, long, deep and with a slightly mineral final. SUPERIORE.DE

Montalcino is not a homogeneous terroir – it is a mosaic of microclimates, altitudes and soil formations that produces completely different interpretations of Sangiovese in a very small area. San Polo is located in the south-east, on the hill of Podernovi, where the extinct volcano Monte Amiata shields the vineyards from the hot Scirocco winds and has left behind pyroclastic deposits that give the Sangiovese a mineral signature that few other sites possess. At 450 metres above sea level, the estate belongs to the cooler zones of the appellation – large temperature amplitudes between day and night promote flavour and acidity structure, while the dryness of the summer concentrates the berries without stressing them.

When Virginie Saverys and Max De Zarobe realised that Montepulciano could only regain its historical reputation by working together, they created the Alleanza Vinum. Six prestigious wineries – salcheto, Poliziano, La Braccesca, Dei, Boscarelli and Avignonesi – joined forces in 2017 on a mission: each creates its own 100 per cent Sangiovese cru every year, embodying the rediscovery of Vino Nobile. Avignonesi's contribution comes from the legendary Caprile vineyard, planted in 1978 at an altitude of 300 metres. The soil tells of millions of years: Marine sediments from the Pliocene, criss-crossed by deep veins of blue sodium clay, rich in silt and limestone – a terroir that gives the Sangiovese exceptional depth. After 28 days of controlled maceration with natural yeasts from the Pied-de-Cuve selection, the wine matures for 24 months in large oak barrels.

The heart of the Lageder revolution beats on the spectacular steep slope of the Römigberg, where Lake Kaltern stretches like a mirror at the foot of the vines. Here, on the plot of land that has always borne the name Herz – latin "Cor" – alois Lageder dared to do the impossible in 1986: In an unprecedented act of courage, he planted the first large vineyard in South Tyrol in dense planting on a wire frame, radically breaking with the centuries-old pergola tradition. What began as a scandal became a legend. Working with winegrowers from all over the world – the legendary Robert Mondavi from California and several chateau owners from Bordeaux – inspired Lageder to make this visionary decision. He recognised that the steep south-southeast-facing slopes between 250 and 330 metres, characterised by stony, gravelly dolomite limestone over ancient moraine deposits from the third ice age, had the potential for world-class wines. Here, where warm Mediterranean influences meet Alpine coolness and intense sunshine meets millions of years of geological history, conditions of unique complexity are created.

The crown jewel of Le Cinciole bears a name that reveals its origins: Petresco, derived from the stony soils of this special single vineyard that Valeria Viganò and Luca Orsini planted over twenty years ago at an altitude of 470 metres. Here, where the Sangiovese vines are optimally positioned above the Panzano valley, one of the region's most exceptional Supertuscans is produced year after year. The 2019 epitomises the estate's uncompromising philosophy: only the very best grapes, hand-picked and carefully selected, find their way into this masterpiece. Spontaneous fermentation in cement tanks at a maximum temperature of 28 degrees preserves the original power of the Sangiovese before the wine completes its malolactic fermentation in French oak barriques. The Petresco rests for twenty-four months in a sophisticated combination of large barrels and barriques – a balanced blend that gives the wine depth without masking its original elegance. A further year in cement vats and at least twelve months of ageing in the bottle complete the development of this exceptional Sangiovese.

Ceretto's entry-level Barbaresco comes from different sites, mostly younger vines from Asili (35%) and the lower part of Bernadot (65%). Bright, elegant ruby red. It has full energy and vivacity and offers excellent persistence and remarkable balance. On the nose, sweet red cherry, mint, pine, liquorice and candied orange peel. Taut and ferruginous on the palate, very juicy, salty, stretches precisely across the tongue, with some pressure, considerable juicy-long finish. After good aeration already impressively accessible when young. SUPERIORE.DE

Garnet red with a ruby red reflection and light-coloured rim. Distinct, typical varietal flavour with notes of red berries, cherries and fine spices, cinnamon and white pepper. Clearly perceptible but well-integrated wood flavour. Full flavour with a balanced, medium body and fresh finish with a delicate bitter almond note and a long, elegant aftertaste. SUPERIORE.DE

Wonderful, deep aroma of dark wild cherries, crushed raspberries, pomegranate, roses and peppery herbs. Dense but not heavy on the palate, long and pure with multi-layered subtle fruit flavours. Salty minerals and violet blossom emerge on the finish, along with nuanced tannins that create a classically dry feel on the elegant finish. This wine is already an absolute pleasure to drink, and although it tastes great now, it will continue to refine in the bottle for several years. A sensual and enjoyable wine, 60 per cent Nero d'Avola from oak barrels and 40 per cent Frappato matured in a vitrified cement vat. SUPERIORE.DE

Riecine's Chianti Classico can be described without exaggeration as an archetype of the Gaiole terroir: Bright in the glass with wild fruits, blackberries and white pepper. These slightly wilder flavours are very specific to Gaiole in Chianti, particularly this corner of the sub-zone near the village after which it was named. This cool location produces a sharp and elegant Sangiovese with tension and crispness, savoury tannins, the return of small black fruits and a respectable finish. Riecine has been producing one of the most subtle Chianti Classico wines for years - a marvellous wine. SUPERIORE.DE

Bòggina Bianco is an extremely brooding, flavoursome and fresh Trebbiano from vines that are around 50 years old. It is the result of Luca Sanjust's encounter with Lucien Le Moine (Mounir Souma), a major producer in Burgundy, who has contributed significantly to the success of this extraordinary project with his inspiration and expertise. Vinification takes place in French oak barrels and tonneaux specially made for this wine and selected by Lucien Le Moine. The wine remains "sur lie" (on the lees) for the entire ageing period of over 2 years, which gives it an incredibly fresh flavour and harmony. An extremely rare and very delicious exceptional white wine, which is only produced in small quantities of a few 1,000 bottles. SUPERIORE.DE

Katia and Luigi's Brunello di Montalcino opens with dark fruits, cherries, forest herbs and dried plums. This is accompanied by a fine fruity sweetness, framed by notes of tar, smoke and exotic spices. The dark and ripe intensity of the fruit is closely interwoven with the flavours of oak and the stately proportions of the wine. The long and well-structured finish is characterised by liquorice and mint, flanked by a layer of fine tannins. What we particularly like about this Brunello is that it is already full of finesse and class and is already showing its beauty at a young age. SUPERIORE.DE