Organic

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

Biancospino shines in the glass with a light straw yellow colour and a subtle greenish tinge. The nose already reveals delicate aromas of mandarin, lime and geranium blossom, livened up by salty minerality and white flowers. On the palate, a finely sparkling mousse, lively freshness, a delicate spicy note and aromatic support form a finish full of character. The ageing in stainless steel emphasises the clarity of the fruit and the typical Moscato notes – a finesse-rich, natural aperitif with plenty of vigour and elegance. SUPERIORE.DE

When a princess decided in 1958 to start bottling wine, she didn't do it just any old way, but with a high standard of quality. Eleonora Ruspoli Berlingieri, who brought the historic Lilliano estate near Castellina in Chianti into the family's ownership as early as 1920, was the first to recognise the oenological potential of this site. At her side was Giulio Gambelli, the legendary Sangiovese guru and one of the great interpreters of Tuscan wines. Today, brothers Giulio and Pietro Ruspoli carry on the legacy – the family still resides in the historic Palazzo Ruspoli in the heart of Rome. The Chianti Classico named after them comes from around 40 hectares of vineyards on limestone-rich, stony Alberese soils, which, at an altitude of around 300 metres, delay the ripening of the grapes and thus preserve both acidity and aromatic freshness. The organically farmed vineyards produce a cuvée comprising 90% Sangiovese, complemented by five% each of Colorino and Merlot – a classic blend that complies with DOCG regulations and highlights the typical character of the region.

A name that doubles as a programme: the de Corato family and the Coratina olive variety not only share the same syllables, but also their homeland – the hills near Andria, where the Murgia slopes gently down to the Adriatic Sea. Here, in the shadow of Frederick II's legendary Castel del Monte, the family has been cultivating centuries-old olive groves since the 19th century. The Coratina is considered one of the most powerful varieties in Italy: rich in phenols, intense, with that distinctive bitter note that connoisseurs are looking for. Harvested by hand, cold-pressed on the day of harvest and matured for three months in glazed concrete tanks.

Rosso Mosso means: a red wine that's on the move. The play on words is intentional. "Mosso" sounds like "mosto", the young wine that is fermenting and alive. Helena and Alois Clemens Lageder, representing the new generation, created this wine because they wanted to ask a question: what happens when you transform red wine into a fresher, more accessible, effervescent form without losing its character? The answer comes from a network. For over twenty years, Alois Lageder has been working with organic winegrowers from various South Tyrolean vineyards. For the Rosso Mosso, grapes from these partner vineyards come together; different vintages and grape varieties are blended and reimagined. No specific vintage, no boundaries. Volcanic and limestone soils; alcoholic fermentation and malolactic fermentation in stainless steel. The attractive label was designed by the Finnish artist Klaus Haapaniemi.

In the Tuscan dialect, "Botro" means a ditch, a natural channel that carries water away. "Dei Fichi" refers to the fig trees. The Botro dei Fichi is already mentioned in the cadastral records of the 18th-century Leopoldine Land Survey – a small depression on the estate that gave its name to a wine long before Vermentino was grown here. The vineyard lies at an altitude of 50 metres, facing west, on volcanic soil with a high proportion of scree. No sand dunes, no alluvial deposits – volcanic rock that lends the grape variety structure and minerality. Fermentation for 30 days in unglazed, raw concrete vats at a controlled temperature of 18°C, using indigenous yeasts. At least three months sur lies. No oak.

Thirty Angels. That was the name the shepherds gave to that old resting place on the Bocca di Lupo estate, where they would stop on their long journeys through the Apulian Murgia before driving the migratory herds onward. Under the protection of these thirty angels, a name was born that today belongs to one of Apulia's most remarkable Aglianico wines. Tenuta Bocca di Lupo is situated in Minervino Murge at an altitude of 380 to 400 metres, on the high plateau of the Murgia, the limestone massif at the heart of northern Apulia. This is unusually high for Aglianico – and this is precisely why Trentangeli sounds so different from its heavier counterparts from the flatter Salento region.

Lezér means "light", and that's exactly what it is – in the most delicate sense of the word. A pale ruby red in colour, with red berries and an interesting hint of violet on the nose. On the palate, smoky notes, freshly cut wood and a subtle creaminess. A thoroughly fresh red wine right through to the finish, which is perfect when served slightly chilled during the warmer months and pairs beautifully with simple Mediterranean cuisine. Maturation in a variety of vessels, such as amphorae, concrete tanks and wooden barrels, lends it an extra charm and an unmistakable character. SUPERIORE.DE

The Lupo line from COS bears an animal in its name that in Sicily symbolises wildness, independence and the unspoilt nature of the island. The Nero di Lupo is the "black of the wolf". The Rosa di Lupo is its lighter, lighter counterpart – a rosato made from 100% Nero d'Avola, from the same terroir: Vittoria, south-eastern Sicily, 230 metres, sandy soil with limestone subsoil and silicon veins, biodynamically cultivated. 15-year-old vines, Guyot, 5,000 vines per hectare, hand-picked in September. Vinification follows the consistent COS philosophy: spontaneous fermentation on the skins in the press, a few hours of skin contact for colour and depth of aroma without tannin weight. Then seven months in concrete vats. Natural yeasts, no added sulphur.

A real hidden gem for lovers of elegant white wines: this Trebbiano demonstrates just how versatile the grape variety can be beyond the usual conventions. It comes from biodynamic vineyards in a coastal location near Scansano, shaped by the influence of the Tyrrhenian Sea. Pale gold in colour with delicate green highlights. On the nose, notes of white flowers, green apple, lemon zest and a hint of almond tart unfold. The texture is silky, with a rich creaminess meeting lively acidity and a subtle salty minerality. The finish is of medium length, with a hint of herbal spice and a clean, easy-drinking quality. Maurizio Castelli's rare Trebbiano impresses with its lightness and finesse, without losing its substance – a Trebbiano interpretation with character, freshness and surprising depth. In short: a long-lasting white wine made from Trebbiano Toscano, the sort that wasn't just enjoyed by winemakers in days gone by. SUPERIORE.DE

Vino nero – is what the Tuscans once called their red wines. With this name, the Rivetti family takes up an old tradition and makes it the flagship of their Casanova estate in Terricciola. Twenty-year-old Sangiovese vines are rooted in sandy soils of marine origin, whose oceanic sediments give the wine its characteristic minerality. After two weeks of maceration, it matures for twelve months in French barriques that have already been filled – subtle enough not to mask the fruit.

Chardonnay only arrived in Piedmont in the 19th century – late for a region with such a deep winemaking tradition. But in the municipalities of Fontanile and Castel Boglione, north of Nizza Monferrato, the grape variety found a soil that took it seriously: Marne di Sant'Agata Fossili, an alternation of fossilised marl and sandstone with a good proportion of limestone. The Bertolino family discovered this potential in the 1950s and 60s – at a time when the region's sparkling wine production demanded a Chardonnay of exceptional quality. Today, Tenuta Olim Bauda only produces a few thousand bottles from these vineyards. The grapes are harvest in the first week of September. Gentle pressing, only pre-fermentation must. 36 hours of contact with the fine lees at 5°C with bâtonnage for aromatic extraction, followed by static clarification. Fermentation in large 50-hectolitre wooden vats for around 15 days. Maturation in tonneaux, 10% of which are new, for around one year.

In May, when the iris – known as "giaggiolo" in Tuscan – bathes the vineyards of Lamole in a violet glow, the soul of this wine is revealed. The name Maggiolo was born from the fusion of 'flower' and 'month': a Chianti Classico that captures the sunny generosity of the high-altitude vineyards, situated between 420 and 655 metres, in liquid form. Unlike the purist Duelame, the Maggiolo relies on a blend of 80% Sangiovese with 10% each of Cabernet Sauvignon and Merlot. Following visual selection of the grapes, they are fermented separately in stainless steel. The Sangiovese matures for 18 months in large oak casks, whilst the international varieties are aged in barriques; a marriage of structure and suppleness.

With the 2024 vintage, Tolaini is revamping its Chianti Classico range: the previous Vallenuova Annata has been promoted to Riserva, and this entry-level wine – named after the estate itself – takes its place. The grapes come from the vineyards surrounding the estate in Castelnuovo Berardenga, the southernmost corner of the Chianti Classico region, where silty-clay soils mixed with limestone and stones shape the character of the Sangiovese.

Shells in a vineyard? Not an uncommon sight in the Valdarno di Sopra. Where Chardonnay vines now take root at the foot of the Pratomagno, a lake once stretched out millions of years ago – the metamorphic soils are riddled with fossilised remnants of that era. The name "Lamelle" pays homage to these grooves in the fossilised shells, which lend the wine its unmistakable minerality. After being hand-harvested, the grapes are left to rest overnight at 5°C before being gently pressed. Vinification takes place exclusively in stainless steel at 16°C, followed by two months on the fine lees – that is all it takes to capture the freshness of this terroir.

Nero di Lupo is COS’s elegant take on Nero d’Avola – , interpreted as light, fruity and mineral. The vines are rooted in red, calcareous loam soils, interspersed with sandy deposits and layers of silicate that have shaped the character of Vittoria over thousands of years. At an altitude of around 230–300 metres, these soils bring freshness and vibrancy to the wine – a clearly defined reflection of the terroir.

Pian di Nova embodies a carefully crafted blend of 75% Syrah and 25% Sangiovese, combining the international vigour of the Syrah grape with the lively fruitiness of Tuscan Sangiovese. It represents a new generation of Tuscan red wines that strike a harmonious balance between tradition and innovation. The hand-picked grapes come from organically farmed vineyards at the foot of Monte Pratomagno, where loamy-sandy soils at an altitude of 200 metres provide optimal drainage. After being cooled to 5°C overnight, the grape varieties are vinified separately: two days' cold maceration, ten days' controlled fermentation at 25–28°C, followed by a further 20 days' skin maceration. Six months' ageing in Allier oak barriques, one month in steel tanks and a further six months' bottle ageing complete this elegant blend.

A Zinfandel with an Italian soul: Terra Nera Primitivo comes from organically farmed plots around Manduria, where old vines are rooted in red soil with veins of limestone – a terroir that allows the Primitivo (known internationally as Zinfandel) to reach its full potential. In the glass, it is a deep purple with a garnet-red core. The bouquet is dark, dense and complex: blackcurrant, dried figs and dark chocolate, accompanied by tobacco leaf, clove and a hint of graphite. On the palate, it is full-bodied but not overpowering, with ripe fruit, balanced acidity and finely polished tannins. The oak influence remains subtle, the structure firm and the finish remarkably clean. An expressive, organically produced Primitivo from 60- to 70-year-old vines, skilfully combining power and precision! SUPERIORE.DE

The Rivetti family, who have long since achieved fame with La Spinetta in Piedmont, found their Tuscan terroir for Vermentino in Terricciola. Sandy soils of marine origin, interspersed with oceanic sediments, characterise this white wine with its unmistakable minerality and salty freshness. The vines grow at an altitude of 250 metres on a south-easterly exposure and are cultivated organically. After manual harvesting, the must ferments spontaneously with natural yeasts, after which the wine rests for three to four months on the fine lees in stainless steel.

Rosso di Montalcino exists because a count wanted it to. When the Marone Cinzano family took over the estate in 1973, almost all the wine produced in Montalcino was bottled as Brunello – the rest was sold in bulk. Count Alberto saw this "second wine" as more than just a by-product and championed the creation of a separate DOC. Rosso di Montalcino has borne its name since 1983 – and Col d'Orcia played a key role in this. It comes from the estate's south-facing vineyards at an altitude of 250 metres, overlooking the River Orcia, which gave the estate its name. Cultivated biodynamically, on limestone-rich soils, with Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, followed by 10 to 12 months in large Slavonian oak barrels and concrete tanks.

Goldmuskateller is one of South Tyrol's oldest grape varieties, which until a few years ago was still regarded as temperamental and demanding. Manincor demonstrates what this "diva" is capable of when given the right sites: Mareit Leiten at 350 metres, with an extremely steep south-facing slope featuring warm gravelly soils and moraine deposits. Added to this are Vogelleiten and Panholzer, with loamy limestone gravel soils – sites where the Muscat's exuberant growth is tamed and perfect ripeness is achieved. The destemmed berries macerate for twelve hours in the press to extract aroma and structure from the skins. Fermentation takes place in wooden barrels and steel tanks, largely spontaneously with wild yeasts. During the five-month ageing on the fine lees, the aroma and flavour become more refined – and the wine develops that balance between fruit and minerality which characterises dry Muscat wines.