Organic

Intense and pure fruit bouquet. Lively on the palate with beautiful blackberry components and hints of the origin of clay and limestone soils. Well-knit tannins guide this refined and full-bodied cuvée into a thoroughly respectable finish. SUPERIORE.DE

Borrigiano – named after the inhabitants of the medieval village of Il Borro – marks a special chapter in the history of the Ferragamo family. As the estate's first wine under the prestigious Valdarno di Sopra DOC, it combines the tradition of an appellation that was recognised as one of the first four Tuscan wine regions by Cosimo III de' Medici back in 1716. This elegant cuvée of 70% Sangiovese and 30% Cabernet Sauvignon comes from organically cultivated vineyards between 300 and 500 metres above sea level in the Valdarno Valley. The unique soil composition – characterised by sandstone, clay and fossilised marine deposits from a prehistoric lake – gives the wine its characteristic minerality. Ten months of ageing in large wooden barrels preserves the lively fruit and creates a harmonious interplay between tradition and innovation.

In the warm coastal air of the south-east Sicilian limestone soils near Noto, Grillo thrives with a Mediterranean self-image – sun-kissed, but not heavy. The name Azisa comes from the ancient Arabic "Aziz", which means "precious" – a reminiscence of Sicily's multi-layered history. Brilliant straw yellow in the glass with greenish reflections. On the nose, an open, finely drawn spectrum of aromas: white peach, yellow citrus fruit, a hint of sage and orange blossom, plus delicate hints of sea salt and wet stone. Fresh, lively and pointed on the palate – with a clear acid structure, light phenolic tension and a dry, salty-mineral final. Azisa is a serious Grillo with a Sicilian soul – elegant, accessible and full of character. Ideal with antipasti, mussels or summery Mediterranean cuisine. SUPERIORE.DE

Fuori Misura – beyond all standards. The name is not coquetry. It is a description. This rosato is not made like other rosés. It is not a by-product, not a separate decision. It is a saignée – a bloodletting – from the same mash vats in which the Chianti Classico, the Riserva Le Baròncole and the Percarlo are produced at the same time. The must is drawn off 12 to 24 hours after maceration. To this is added 10% freshly pressed grapes, which are left to macerate for up to 12 days. Sangiovese, Canaiolo – the souls of the house in a different light.

Salcheto is not just an organic winery – it is a manifesto. Since 2011, the winery has been completely self-sufficient, detached from the regional electricity grid and powered by photovoltaics, geothermal energy and biomass. Gambero Rosso named Salcheto "Sustainable Winery of the Year" in 2014, and Michele Manelli, who has managed the estate since 1997, is Vice President of Equalitas, the organisation that sets standards for sustainable wine production in Italy. The lightest bottles in the industry, certified CO₂ balances, energy-independent winery – at Salcheto, sustainability is not a claim, but a reality.

The Lageder winery from Magrè in southern South Tyrol has been one of the region's defining forces for six generations – and since 2024, all the cultivated areas, including around 60 partner winegrowers, have been fully certified biodynamic or organic. Not just lip service, but a conviction that is put into practice. The Pinot Grigio comes from selected vineyards between Magrè and Salorno, at an altitude of 230 to 420 metres – stony, sandy soils with a high lime content, alpine temperature fluctuations and plenty of light. The vinification is based on a small proportion of maceration, which gives the variety texture and aromatic depth; the rest matures for four months on the lees in steel tanks.

Unlitro – a name that is the programme and at the same time sums up the entire philosophy of Ampeleia. At a time when wines are becoming ever more complex, the team around Elisabetta Foradori and Giovanni Podini are focussing on the essence of winemaking: creating an honest, easy-drinking wine that expresses the beauty of the Maremma landscape without embellishment. The grapes for this special blend of Alicante Nero, Sangiovese, Carignano, Mourvèdre and Alicante Bouschet come from the organically farmed vineyards near Roccatederighi. Here, just a few kilometres from the Tyrrhenian Sea, the vines thrive on the characteristic Galestro and Alberese soils of the Maremma at an altitude of 200-400 metres. The Mediterranean climate, with its warm days and cool sea breezes, creates ideal conditions for wines with natural balance and freshness.

The name is a dedication. Maria Iris Bertarelli – co-founder and soul of Collemassari – is the woman who, together with her brother Claudio Tipa, acquired the abandoned castle in Montecucco in 1998 and planted it with a vision: that this forgotten hilly landscape between Montalcino and Scansano has what it takes to become its own appellation. Irisse is their wine. Vermentino with up to 25% Grechetto – more body, more substance. But what really sets Irisse apart from Melacce: short maceration on the skins, then twelve months of ageing in large oak barrels. This results in a depth that is rarely expected from Vermentino.

Italy connoisseur and wine critic Ian D'Agata writes about the grape variety in his book "Native Wine Grapes of Italy": "Verdicchio is arguably Italy's greatest indigenous white grape variety. This statement may come as a surprise to those who have only tasted neutral or watery Verdicchio wines, sometimes even bottled in incredible amphora-shaped bottles."

The name is a tongue-in-cheek reference to the Sardinian word for ladybird – and yet this wine is far more than just a charming gimmick. Mamaioa is an organically produced Cannonau in its purest form, spontaneously fermented, with short maturation in cement and stainless steel – undisguised, straightforward and characterised by the terroir of the Sinis region west of Oristano. A modern Cannonau with a natural signature, deliberately unadorned in the best sense of the word – honest, typical of the region and pleasingly versatile.

The Eisack Valley between Klausen and Brixen is one of the coolest wine-growing regions in South Tyrol – and one of the steepest. At 615 to 908 metres above sea level, on weathered mica schist and sandy gravel soils, the Müller-Thurgau vines of two winegrower partners, which Alois Lageder looks after organically, grow. This altitude is no coincidence: Müller Thurgau needs coolness and slow ripening to develop its fine flavour – the Eisack Valley has both in abundance. In the cellar, Lageder works with a level of care that goes beyond the usual: temperature-controlled fermentation in steel and in large wooden barrels, a small percentage ferments and macerates on the intact grapes – stalks and skins included. Maturation takes place on the fine lees in steel and on the full lees in large wooden barrels. Not filtered.

The namesake of the winery – and the wine. Pandolfo Malatesta, the bold 15th century general whose portrait by Piero della Francesca now hangs in the Louvre, once lived on this estate. The Sangiovese vines stand at an altitude of 150 to 250 metres, characterised by brown limestone soils, planted in 1999 with 4,500 vines per hectare. After 14 days of maceration, 70% of the wine is matured in stainless steel and 30% in large Slavonian oak barrels – one step more complex than the Federico, but not yet the Riserva.

Brilliant ruby red colour. Intense bouquet of small red berries, cherries and a violet-spice component. Warm and full flavours of forest fruits and cherries on the palate, flanked by a solid tannin structure. The finish is soft and long, medium-bodied and very elegant. SUPERIORE.DE

Contrada Catavatta, Barile. The slopes of the extinct Monte Vulture, at 600 metres above sea level – a terroir of compressed volcanic ash, tuff and pumice that gives each wine an unmistakable minerality. The vines of the Verha line lay fallow here for years until they were awakened by Elena Fucci to create a new small line. Not as an experiment, but as an attitude: good soil should be cultivated. 80% Aglianico, 20% Primitivo – a rare encounter in the Vulture. Short maceration, gentle pressing, steel.

"I am particularly attached to this wine, which is named after the border collie that lived with us for fifteen years. Otto is the youngest wine we have, fresh and ready to drink. A wine you should always have in your cellar." Graziano Prà

100% Sangiovese Grosso from the argilloso-sandy soils of the estate, interspersed with fossils, marl and limestone – the foundation on which the Brunello vines of Camigliano also stand. After 10 to 15 days of maceration and temperature-controlled fermentation in stainless steel, the wine matures for six months in large French and Slavonian oak barrels, followed by six months of rest in the bottle. The 2024 vintage benefited from a cool, rainy September, which gave the Sangiovese the necessary time for slow, complete phenolic maturation after a hot summer – the result is wines of unusual freshness and fine contours.

The name tells a story: Barco Reale means "royal enclosure" and refers to the historic Medici hunting reserve, which was established in 1626 – a ring of walls over 50 kilometres long surrounded the area where Sangiovese, Cabernet and Canaiolo thrive today. Barco Reale Rosso is the younger, more accessible version of Carmignano DOCG, was awarded its own DOC status in 1994 and epitomises the elegance of this small but important Tuscan appellation. Tenuta di Capezzana has been run by the Contini Bonacossi family for five generations and represents over seventy per cent of the entire Carmignano production. The first documented mention of Capezzana dates back to 804, and as early as the 16th century, Caterina de' Medici had Cabernet cuttings brought to Carmignano from Bordeaux – centuries before the Super Tuscans discovered this idea for themselves. The winery has been certified organic since 2009.

Swiss precision meets Tuscan elegance in this characterful Supertuscan, which has embodied the Widmer family's DNA for over four decades. The name has a double meaning: three grape varieties and three terroirs, which Barbara Widmer combines with inimitable finesse to create a harmonious cuvée. This 70% Sangiovese composition comes from the vineyards of Castellina in Chianti, Radda in Chianti and Maremma, refined with 15% each of Merlot and Cabernet Sauvignon. The continental Chianti vineyards at an altitude of 230-400 metres with their clay and galestro-interspersed soils meet the Mediterranean Maremma terroir with its sandy clay soils, which give the wine its characteristic depth.

Ruby red with light violet reflections. Inviting aroma of violets, redcurrants and wild strawberries. Delicately fruity, dry and crisp on the palate with a lively acidity and fine, sparkling perlage. Brings freshness and drinking pleasure to every garden party. Goes perfectly with finger food, cold cuts, prosciutto & co. SUPERIORE.DE

Monti in Chianti, at the southern tip of the Chianti Classico, seven kilometres south of Gaiole. Marco Ricasoli-Firidolfi has been cultivating the same slopes here for generations – the family dates back to the Lombard era, and the winegrowing is no less ancient. The estate has been certified organic since 2010. The Rosato is made from the same Sangiovese vineyards that supply the fruit for the Chianti Classico and the Gran Selezione San Marcellino. Hand-picked, short maceration time of 40 to 50 minutes, must clarification at low temperature, around one month of fermentation in steel tanks, then three to four months sur lie. The result is not a light summer rosé, but a rosato with substance: lively acidity, salinity, fine minerality.

Giravolta – a name with a history. This was the name of the racehorse that once galloped across the Pozzopalo stud farm and always turned round abruptly in front of the old tuff quarry. This "U-turn" gave the wine its name, but it is the terra bianca, the white earth, that characterises it. While the basic Primitivo comes from the Terra Rossa, the Giravolta grows on calcareous, white soil, created by the breaking up of limestone. The tuffy, stony composition ensures rapid water drainage, but the porous stones also store moisture for the roots.