Organic

The three sisters from Fittà – Meri, Valentina and Alessandra Tessari – have turned the estate founded in 1982 by their parents, Giovanni and Rosetta, into one of the most respected names in Soave Classico. "Suavia" is the Germanic origin of "Soave" – the name says it all. Whilst their neighbours in the lowlands have long since succumbed to industrial pressures, the sisters cultivate exclusively the indigenous grape varieties Garganega and Trebbiano di Soave across twelve hectares at an altitude of 300 metres. Their vineyards lie on the volcanic hills of Fittà, on copper-red, black and grey soils rich in basalt and other volcanic rock. Here, where 50-year-old vines thrive on mineral-rich subsoil, wines of unmistakable expressiveness are produced.

An elegant salmon pink. This rosé, produced from certified organic grapes, offers peppery floral notes with hints of lime zest and green melon. On the palate, it offers an impressively silky texture and a balanced blend of zesty acidity, sweet red berries and minerality. The finish is spicy and lively, with a hint of sour cherry and rose petals that linger long on the palate. It's a real delight!  SUPERIORE.DE

In the 16th century, Ludovico Ariosto had the knights of the House of Mongrana ride through fantastical landscapes in Orlando Furioso – adventurous, freedom-loving, always ready to set off. The hippogriff, the winged hybrid creature that carries one beyond all boundaries, is the symbol of this epic. Querciabella has featured both on the label of its Maremma project: the name, the creature, the spirit. Since 1997, Querciabella has been cultivating vines in Banditella near Alberese – right on the Tuscan coast, where sea breezes, salty air and sandy soils shape the Mediterranean character of the wine. Mongrana Rosso 2024 is made from seven grape varieties, including Merlot, Sangiovese, Cabernet Sauvignon, Cabernet Franc, Syrah, Mourvèdre and Petit Verdot – all grown separately, harvested separately, fermented separately, then blended to best express this vintage. No set formula, no fixed pattern. Just the decision of the year. 2024 in the Maremma: a wet spring nourished the soils, a warm, dry summer brought ripeness. Optimal phenolic and aromatic ripeness, balanced, fresh fruit. Fermentation in small cement and steel tanks.

As early as the end of August, the grapes for the Prinsìpi are harvested in Monforte d'Alba, by hand and at the peak of ripeness. Chardonnay and Manzoni Bianco – a cross between Riesling and Pinot Blanc – grow there on west- and east-facing slopes, at altitudes of between 300 and 550 metres, in organically farmed vineyards. The soil is silty, with varying proportions of sand and limestone. The altitude lends the wine its freshness, whilst the stainless-steel tank helps to preserve it: fermentation and ageing take place entirely without the use of wood. This wine has been produced since 2005, with around 15,000 bottles made each year.

At the Löwenpass, tradition and lightness meet in a red wine of enchanting informality. Produced biodynamically according to Demeter guidelines, this cuvée combines Cabernet Sauvignon and Merlot with Petit Verdot and the autochthonous Vernatsch to create a harmonious quartet of different characters. Grapes with a natural freshness come from the calcareous gravel soils of Margreid between 230 and 320 metres above sea level. Careful vinification with mash fermentation at controlled temperatures and twelve months of ageing in large barrels preserves the lively fruitiness.

The spectacular steep slope of Römigberg rises high above Lake Kaltern – a location that comes particularly close to the ideal of a closed farm organisation. Here, oxen graze between the vines and the traditional pergola training protects the thin-skinned Vernatsch grapes from intense sunlight. On gravel-rich dolomite limestone between 250 and 330 metres, a Vernatsch of exceptional finesse is produced under biodynamic Demeter cultivation. The spontaneous mash fermentation in wooden barrels and stainless steel tanks, partly on whole bunches, gives this autochthonous South Tyrolean classic a special complexity.

Gewürztraminer polarises opinion. Some love the opulence, the rose blossom, the exotic heaviness. Others avoid it for this very reason. Alois Lageder has a clear stance on this: Gewürztraminer should be aromatic – but not overwhelming. It should show juiciness, drinkability and mineral depth. No perfume that overwhelms. A grape variety that shows what it can do without forgetting its limits. The answer lies in the diversity of its origins: twelve winemaking partners in Margreid, Kurtatsch, Tramin and the Eisack Valley – 230 to 740 metres above sea level, calcareous and volcanic soils side by side in rare diversity. The warm Unterland sites provide substance and fruit, while the cooler Eisack Valley delivers freshness and finesse. Temperature-controlled fermentation in steel and partly in large wooden barrels, a small percentage fermented and macerated on the intact grapes. Matured mainly in steel on the fine lees for around four months.

A Chianti Classico born of the fusion of centuries-old tradition and modern winemaking techniques: Organically farmed since the 1980s, the vineyards of Monti in Chianti and Vitignano (situated slightly below) – with their clay-loam and limestone soils – strive for character and balance. The vines (90% Sangiovese, complemented by a little Colorino, Canaiolo and Ciliegiolo) are planted at altitudes ranging from 250 m to 330 m above sea level.

The highest parcels of the estate, between 200 and 275 metres, ochre-coloured limestone soils, reduced yields of just 5,000 kilos per hectare – this is where the Riserva is created. While the normal Pandolfo remains on the skins for 14 days, here it is 22 days. Then 18 months in large Slavonian oak barrels, followed by at least eight months of ageing in the bottle. Deep ruby red in colour with violet reflections, which will mature to garnet over the years. The nose is layered: dark berry fruits, stewed plums, tobacco and leather, with fine herbs and sweet spices on top. The palate is dense and full-bodied, with tannins that are present but never intrusive. The complexity unfolds over several levels, the final is long and reminiscent of everything the nose has promised. A Sangiovese that shows what Romagna can be if you give it time – and proves that Riserva level does not necessarily mean Riserva prices. SUPERIORE.DE

An elegant sweet wine with a history: Bricco Quaglia was one of the first selected single-vineyard Moscato in Italy. The organically cultivated vines (approx. 300 metres above sea level, calcareous-sandy soil) lend it style and origin. Pale straw yellow in the glass with a visible perlage. The nose opens with fruity freshness: green apples, pear and juicy peach, plus floral notes of honeysuckle and elderberry and a fine hint of sage. Lively and juicy on the palate: sweet fruit, accompanied by elegant freshness, fine sweetness and a wonderfully balanced, sparkling texture. The finish is clean, clear and long – a Moscato with an animating lightness and polished flavour structure. SUPERIORE.DE

In the divine valley – the translation of Dievole – has been cultivating vines since 1090, twelve kilometres north of Siena. Since the takeover by Alejandro Bulgheroni in 2013 and organic certification in 2017, the traditional estate has experienced an impressive renaissance. The classic blend of Sangiovese, Canaiolo and Colorino matures for 13 months in large, unroasted French oak barrels, which gives the wine its characteristic elegance.

Perched high above Lake Kaltern is the Vogelmaierhof, where cool downdrafts sweep through the side valley, lending the Goldmuskateller its characteristic freshness. This organically farmed plot, situated between 300 and 400 metres above sea level, is considered a hidden gem in the Lageder range. The dry vinification brings out the full character of this aromatic grape variety: some of the grapes are fermented as whole bunches, whilst the rest mature for six months on the fine lees in stainless steel.

Soave Classico Wild from the Ponsara UGA is sunny and straw-yellow in colour. The complex nose ranges from a strong floral note of broom and hawthorn to fresh, fragrant fruit reminiscent of Granny Smith apples. On the palate, it displays a vibrant freshness that is very well-balanced and perfectly complemented by a lingering, intense finish. SUPERIORE.DE

Maurizio Castelli does not like fanciful names. That is why, when naming the estate and its flagship wine, he opted for a simple yet original approach: 414 – the plot's number in the region's land registry. His Morellino has now become a true Italian classic with a modern twist. The grapes come from biodynamically farmed hills around Scansano, where the Sangiovese vines have deep roots.

Three Moscati, three characters: La Spinetta adds a third voice to its trio with San Rocco. Since 1977, Bricco Quaglia and Biancospino have characterised the aromatic spectrum of the house – one with peach and sage, the other with citrus and floral freshness. The San Rocco finds its own place: the organically cultivated vines produce grapes of high ripeness and aromatic density.

In 2001, Michele and Massimo Bernetti of Umani Ronchi stood on Centovie Hill near Roseto degli Abruzzi. Before them lay the estate, behind it the Gran Sasso, and below it the Adriatic Sea. They bought the 35 hectares and immediately began farming organically – not as a certified commitment, but because the terroir demanded it: sunny and windy, with self-regulating soil requiring no intervention. They produced the estate"s first wine as a Pecorino. From the best plots of the vineyard, hand-harvested in early September with particular attention to acidity, on deep, clay-sandy limestone soil with alluvial skeleton. Fermented in steel, then 12 months in concrete tanks, followed by 5 months in bottle.

Inspired by Provence, born in Tuscany. When the Rivetti family decided to create a rosé, they chose their Casanova vineyard in Terricciola as the source – and Sangiovese and Prugnolo Gentile as the grape varieties. The latter is a local Sangiovese clone which, when combined with its 'big brother', produces a rosé with a surprising character. The grapes come from twenty-year-old vines growing on sandy soils of marine origin, cultivated organically. After destemming, there is a brief maceration of just one hour before the must is gently pressed. Fermentation lasts ten days, after which the wine rests on its fine lees in stainless steel for three months.

The secret of this exceptional Rosso lies hidden in the blossoming fields amongst the organically farmed rows of vines at Poliziano. Fiori Rossi – — a name that hints, like a promise, at the fragrance and poetry of this landscape, where Federico Carletti is pushing the boundaries of authenticity. This latest creation from the estate is made from ancient Prugnolo Gentile clones, selections of which gave Montepulciano wines national renown as far back as the Middle Ages. From the historic vineyards dating back to the 1960s – now replanted at altitudes of 300 to 400 metres with meticulous attention to the microclimate – emerges a ‘Super-Rosso’ of unrivalled character.

A top-quality Italian rosé made from selected Montepulciano grapes grown on 45-year-old vines: Spelt Cerasuolo is a rosé with provenance and character – crafted from organically grown Montepulciano grapes from medium-altitude vineyards near Spoltore. In the glass, it is a luminous cherry pink. Aromas of redcurrants, sour cherries, pink grapefruit and a hint of almond blossom. On the palate, it is juicy, powerful and elegant all at once, with a fine texture, well-integrated acidity and a spicy finish. A sophisticated Cerasuolo with depth and style – far more than just a summer wine. SUPERIORE.DE

Rosso di Montalcino exists because a count wanted it. When the Marone Cinzano family took over the estate in 1973, almost exclusively Brunello was bottled in Montalcino – the rest went into bulk. Count Alberto saw this "second wine" as more than a by-product and campaigned for the creation of an independent DOC. Rosso di Montalcino has had his name since 1983 – and Col d'Orcia played a decisive role in this. It comes from the south-facing vineyards of the estate at 250 metres, overlooking the Orcia River, which gave the estate its name. Biodynamically cultivated, calcareous soils, Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, then 10 to 12 months in large Slavonian oak barrels and cement tanks.

The Eloro DOC in south-east Sicily stands for Rosati with character, structure and regional typicity. Soft salmon pink with copper reflections. The nose has a complex aroma of wild strawberries, blood orange and Mediterranean herbs. On the palate, the 2024 is precise, fresh and delicately flavoured with delicate fruit, lively acidity and salty minerality. The Rosato is made exclusively from Nero d'Avola from the San Lorenzo vineyard, fermented spontaneously in stainless steel and matured on the fine lees – in the spirit of Gulfi: natural, purist and with a clear terroir expression. An elegant, authentic wine with a Mediterranean soul and energising freshness. Ideal with antipasti, grilled fish or on its own. SUPERIORE.DE