Organic

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 the oldest aromatic wines in Piedmont – and Fontanile, north of Nizza Monferrato, has been one of its best vineyards for centuries. When Giovanni Agostino Bertolino acquired the Tenuta Bauda in 1961 and later the Cascina Centive in this very village, he followed a simple conviction: Where the soil is right, the wine needs little more than careful hands. 100% Moscato Bianco from organically farmed vineyards. Hand-picked, gentle pressing, short maceration time, fermentation in autoclaves at low temperatures for 20 to 30 days – the fine effervescence is created during fermentation. Fermentation is interrupted by cooling, microfiltration, bottling as early as November – two months after the harvest. It could hardly be fresher.

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.

"Grignolino is the reddest of all white wines and the whitest of all red wines." Veronelli is said to have said so – and once you have a glass in front of you, you immediately understand why. Bright ruby red with an amber-coloured shimmer, almost transparent, with a delicacy that no other Piedmontese red has. And yet: a red wine, decidedly dry, with tannin and character. Grignolino is difficult – difficult in the vineyard, difficult in the press, demanding to handle. Because of its many seeds, it runs the risk of developing too much bitterness. The Bertolinos have known this for decades. The grapes come from vineyards in Isola d'Asti, on Pliocene sedimentary soils in the Asti basin, organically farmed. Hand-picked, pressed in the evening on the harvest, fermentation in stainless steel tanks at a maximum temperature of 28°C. No wood. No wood.

A wine with style and substance: Pregio del Conte combines Montepulciano and other local grape varieties from organic cultivation in the estate's best locations. The wine is matured partly in large wooden barrels and partly in barriques – a step that gives the wine depth and structure. Dense ruby red colour with a violet core in the glass. Blackcurrant, cherry, pipe tobacco, herbal spice and a hint of dark chocolate on the nose. Powerful but well-balanced on the palate: ripe tannins, dark fruit, finely dosed wood spice and an elegant length. Pregio del Conte is concentrated and harmonious, with a classic ageing profile and modern appeal – a wine with inner tension and beautiful versatility. SUPERIORE.DE

As an entry into the world of Vino Nobile, Federico Carletti's Rosso reveals all its directness without false modesty. Eighty per cent Sangiovese – here honourably called "Prugnolo Gentile" – are combined with twenty per cent Merlot to create a cuvée that expresses the character of the galestro-rich clay soils unfiltered. This organically produced composition matures only briefly in historic barriques, emphasising the youthful freshness of the Sangiovese grape. Intense ruby-coloured tones reveal the power of the Tuscan sun, while a seductive interplay of sour cherries and dark forest fruits with herbal and floral nuances unfolds on the nose. On the palate, this Rosso presents itself with the typical Poliziano balance: velvety, elegantly structured, with a subtle tannin structure that never dominates, but harmoniously envelops the fruity core. An authentic ambassador of its terroir. SUPERIORE.DE

A hint of morning freshness: Al Qasar is the lighter side of Zibibbo, dry, elegant and designed for subtlety. Yellow in colour with a delicate golden shimmer in the glass. The nose opens with charming aromas of orange blossom, peach skin and a hint of elderflower. On the palate, it is clear and fragrant, with lively acidity, a creamy fruit centre and a floral finish that ends in svelteharmony. Al Qasar is an uncomplicated, yet characterful Zibibbo – ideal as an aperitif, with light antipasti or a fine fritto di mare. Elegant, dry and extremely charming. SUPERIORE.DE

Dry Moscato from the Noto coast – unusual, but all the stronger in character. Allemanda comes from the south of Sicily, where the calcareous, sandy soils of Tenuta Buonivini and the Mediterranean climate create a unique terroir for aromatic grape varieties. Maturation in stainless steel tanks emphasises the purity and finesse of this rarely dry Muscat variety. Pale straw yellow in the glass with silver reflections. The aroma is clear and animating: lychee, white peach, lemon balm, wild flowers and a hint of nutmeg. Lively and dry on the palate, with a lean structure, well-integrated acidity and a delicate, almost salty finish. No opulence, but precise flavours with a fine spiciness. Allemanda shows that Moscato in the right location can also be a fragrant, elegant white wine. Ideal with summer cuisine, ceviche or marinated fennel with citrus. An original wine for explorers. SUPERIORE.DE

"Cerasa" – means ‘cherry’ in the Sicilian dialect. And it has not only given this wine its name, but also its colour and character. Cerasuolo di Vittoria is Sicily’s only DOCG – the highest distinction that Italy’s appellation hierarchy can bestow, and one that has designated this area between the sea and the Iblean Mountains in the south-east of the island as exceptional since 2005. The vines are planted at Tenuta Dorilli, named after the nearby River Dirillo, on loose red sand with a layer of tuff 90 centimetres deep – —a soil profile that regulates the vines’ water supply in Vittoria and explains the characteristic freshness of these wines. Nero d’Avola brings body and dark fruit. Frappato – genetically related to Sangiovese – , brings floral notes, strawberry and lightness. Both are organically grown and hand-harvested.

A fragrant bloomer from the hot south: Alastro, named after the wild flower that grows around Cantina Ulmo, combines the Mediterranean clarity of Grecanico with the aromatic freshness of Sauvignon Blanc. Delicate straw yellow in the glass with silvery reflections. The nose opens with tangerine, white peach, lychee and a hint of yellow blossom. Elegant and silky on the palate, with a smooth texture, clear fruit structure and lively, balanced acidity. The ageing on the lees gives the wine additional depth and finesse without detracting from its freshness. Alastro is a charming white wine for modern connoisseurs – aromatic, precise and multi-faceted. Ideal with cold pasta with summer vegetables, courgette carpaccio or grilled fish. SUPERIORE.DE

Frappato is Sicily's best-kept secret. It is only grown on a few dozen hectares of the entire island – and hardly anywhere as convincingly as in the red sands of Vittoria. Light, well-aerated soils, with a layer of tufa underneath that regulates the water. Sea breeze, southern sun. Planeta cultivates it in the Mogli vineyard at 70 metres, organically, with 4,500 plants per hectare. Seven days of maceration, gentle pressing, ageing in steel.

The great white heron spends the winter in the Riserva dello Stagnone near Marsala, the tranquil nature reserve of lagoon, salt pans and wide open skies where the vineyards of Cantine Rallo are rooted. The white colour of the bottle label is reminiscent of the Marsala salt pans, the yellow of the Sicilian sun. The bird gave the wine its name. 100% Grillo, the autochthonous grape variety of western Sicily, traditionally grown in the Alberello marsalese – the bushy training system that gives the vines shade and balance in the summer heat. South-facing, at an altitude of 50 metres, loamy-sandy soil near the coast. Hand-picked in September, gentle pressing, fermentation in steel at 15 to 16 °C, no malolactic fermentation, 6 months in steel, short bottle ageing.

As a gateway to the world of Vino Nobile, Federico Carletti’s Rosso reveals its full directness without any false modesty. Eighty per cent Sangiovese – known in the region as Prugnolo Gentile – is blended with 20 per cent Merlot to create a cuvée that unfiltered expresses the character of the galestro-rich clay soils. This organically produced blend is aged only briefly in historic barriques, allowing the youthful freshness of the Sangiovese grape to take centre stage.

At a time when South Tyrol was regarded as a red wine region right up until the 1970s, Vernatsch played the leading role. An indigenous grape variety that is now enjoying a masterful renaissance under the guidance of Alois Lageder. This characterful red wine comes from selected vineyards in Kaltern and Kurtatsch, situated at altitudes of between 300 and 400 metres, with the grapes sourced from organically farmed vineyard plots. The year 2024 marks a historic milestone: for the first time, all 60 of the estate's partner winegrowers are working organically or biodynamically. A triumph for sustainable practices, despite the challenging, rainy growing season. The traditional pergola training system, which provides optimal conditions for the shade-loving vines, still characterises the vineyards on the gravelly, limestone-rich soils today.

Mamaioa (Sardinian for "ladybird") is not just a label for Contini, but a symbol of biodiversity and a sensitive understanding of wine. This Vermentino shows how modern and close to nature Sardinia's white wine culture can be, while remaining clear, fresh and convincing. Mamaioa comes from organically cultivated vineyards around Cabras – not far from the salty breeze of the Tyrrhenian Sea and on sandy soils with ancient marine sediment. The grapes are harvested early in the morning and matured exclusively in stainless steel tanks to preserve freshness and varietal profile.

Barbera with origin and attitude: La Villa has been Olim Bauda's favourite wine for decades – not because it is particularly loud, but because it seems so natural. No barrique, no spectacle, but plenty of character. The secret lies in the balance: fruit and freshness, elegance and energy – everything is there, nothing imposes itself. Bright ruby in the glass with a youthful violet colour. The bouquet plays on the fresh side: sour cherry, raspberry, dried herbs, a hint of violet and a delicate mineral note. On the palate, the typical tension of Asti-Barbera – juicy, clearly contoured, with supple tannins and fine length. A wonderfully authentic wine that breathes the soul of Piedmont – spontaneous, lively, unaffected. If you want to understand the essence of this grape variety, this is the perfect wine for every day. SUPERIORE.DE

Plumbago is the name of the wild plant with violet flowers that grows in the woods surrounding the Baglio and the vineyards of Ulmo, the Planeta family’s ancestral estate in Menfi. Its name says it all: in Latin, ‘plumbago’ means ‘ever-blue’ – the colour of its flowers, dark and velvety like the wine to which it lends its name. The vines are planted on old plots around Lago Arancio – in the Belice Valley, whose proximity gives the vineyard a more balanced microclimate: milder temperatures, more humidity at night, and a ripening process that brings out the soft, fruity character of the Nero d’Avola rather than its power. Hand-harvested, stainless steel, 10 months in French oak barrels – measured and precise.

Brilliant ruby red in the glass with a purple shimmer – youthful and inviting. The aroma combines ripe blackberries, black cherries, a hint of violets and subtle peppery spice, typical of the Mediterranean Syrah style. On the palate, La Clarissa is supple and juicy, with ripe fruit, soft tannins and a fresh acidity. Ageing in stainless steel tanks preserves precision and varietal character. An uncomplicated but well-made Syrah for every day – with Sicilian soul and Mediterranean flavour. Perfect with pasta al ragù, grilled vegetables or simply chilled for a cosy evening on the terrace. SUPERIORE.DE