Organic

Barbara Widmer's Chianti Classico has for years been characterised by clarity and terroir: 100% Sangiovese from plots in Castellina and Radda (230–400 m), on limestone- and clay-rich soils with a south to south-west aspect. Fermented in stainless steel tanks, then aged for around twelve months on the fine lees in stainless steel and cement tanks – deliberately without the use of wood, to allow the grape variety to express itself purely and precisely.

An exceptionally characterful and powerful Cerasuolo di Vittoria made from equal parts Frappato and Nero d'Avola. On the nose, it displays a pure bouquet of sweet violets, black cherries and hints of wet stone. It impresses with its silky texture, enveloping the palate with bright red and blue fruits, along with a refreshing wave of juicy acidity. Hints of spiced orange and inner flowers linger long into the well-structured, long final. Perfect at the table. SUPERIORE.DE

Luigi Maffini's Kràtos is an organic wine produced in the foothills of the ancient ruins of Paestum. It spends only a short time in stainless steel tanks and is smoky yet fruit-forward, with musky notes of dried apricots, lime zest, crushed stones and sea spray forming its captivating bouquet. On the palate, it is energetic, soft in texture and packed with zesty citrus and mineral notes, balanced by a core of lively, ripe yellow apples. It finishes fresh and vigorous with notes of lemon oil and peach. For an 'entry-level Fiano', this is absolutely brilliant! SUPERIORE.DE

The Trebbiano and Malvasia Bianca grapes used to make this exceptional white wine come from the Casanova dell'Aia in Radda in Chianti, the first 0.2 ha plot with calcareous and loamy soil that the family purchased and planted in the 1980s, before replanting it in 2014. It matures on the fine lees, mostly in terracotta amphorae, with only a small proportion remaining in stainless steel tanks. Total production per vintage: 2,500 bottles.

The name evokes the fields of ancient grains that once covered the hills of Spoltore before vines took root here. Since 2017, this Trebbiano has borne the name "Oro" on its label – a claim it certainly lives up to. To produce it, the Di Properzio brothers select just three hectares of old vines growing on compact limestone-loam soils near the coast. What sets Spelt Oro apart from conventional Trebbiano is the radical patience involved: After fermentation, the wine rests sur lie for four months in stainless-steel tanks, which are deliberately located outside the winery – exposed to natural temperature fluctuations. It then spends a further year in concrete. It is bottled after fifteen months, unfiltered, unclarified and without any stabilisation.

The Trebbiano and Malvasia Bianca grapes used to make this exceptional white wine come from the Casanova dell'Aia in Radda in Chianti, the first 0.2 ha plot with calcareous and clay-rich soil that the family purchased and planted in the 1980s, before replanting it in 2014. It matures on the fine lees, mostly in terracotta amphorae, with only a small proportion remaining in stainless steel tanks. Total production per vintage: approx. 2,500 bottles.

The name Da-Di is derived from the Chinese and means earth/soil. It not only emphasises the organic cultivation of the vines, but also the subsequent ageing in 13 Tuscan terracotta amphorae. The result is a fascinatingly fresh wine that is a joy to drink from the very first sip.

"This wine was born as a challenge. In 2004, when we started making it, ageing it in steel was against the general trend of ageing complex Soave wines in barrique. Today, we are glad that we took this risk." Graziano Prà

While the whole world was talking about the extinction of Trebbiano di Soave, the three Tessari sisters set out on a mission: to save an almost forgotten grape variety. In collaboration with Professor Attilio Scienza from the University of Milan, they selected the best clones of old Trebbiano vines and planted the Massifitti vineyard in 2006 – named after the "dense rocks", the large, compact basalt boulders that characterise the south-facing slope. Only two hectares at an altitude of 300 metres, where the volcanic minerality shows itself in its purest form. What is produced here is unique: probably the only single-varietal Trebbiano di Soave in the world. It matures for 15 months in stainless steel on the fine lees, then a further 12 months in the bottle before the sisters release it.

According to tradition, the River Dirillo, near the Dorilli estate, is said to be the legendary landing place of Aeneas on his odyssey from Troy. Whether this is true cannot be proven. What can be proven, however, is that this area, situated between the southern coast and the Iblean Mountains, has an extraordinary history of wine-growing. Dorilli is the quintessence of Cerasuolo di Vittoria Classico – the highest tier of this unique Sicilian DOCG. Planeta produces it from carefully selected vines at the estate of the same name in Acate: 70% Nero d'Avola, 30% Frappato di Vittoria, grown on the characteristic loose red sand with a layer of tuff that defines the terroir of Vittoria from within. Organically farmed according to the SOStain protocol.

"Kleos" is a Greek word denoting the kind of fame that heroes acquire through great deeds – a term taken directly from the Homeric narrative tradition. The name suits this stretch of coastline like no other: Cilento was part of Magna Graecia, and the temples of Paestum and ancient Elea – home to the Eleatic school of philosophy – lie very close by. Luigi Maffini chose this name for his Aglianico as a tribute to this Greek heritage. Four hectares, facing west-south-west, trained using the Guyot method with 4,800 vines per hectare, and a deliberately low yield of 1.5 kilograms per vine. harvest takes place late, in the third ten-day period of September, when the Aglianico has reached full phenolic ripeness. After destemming and crushing, the grapes macerate for six days in stainless steel tanks at 25°C. The wine is aged in second- and third-use barriques – no new oak, which would overpower the fruit.

Lively ruby red colour. Dried cherry, small red berries, fresh eucalyptus, pepper and terracotta on the complex nose. Dry on the palate, very straightforward, pretty elegance on the mid-palate, beautiful herbaceous fruit, then some tangy acidity and well-proportioned tannins, leaving a crisp and very interesting overall impression. SUPERIORE.DE

On the edge of Alba, where the hills of the Langhe begin gently, lies the Rossana vineyard – a parcel of the Tenuta Monsordo Bernardina, has always been known as one of the best sites for Dolcetto in the region. Calcareous and marly soil, around 300 metres above sea level, organic farming. 100% Dolcetto, harvested by hand. The vinification follows a clear philosophy: exclusively steel, deliberately short maceration. Dolcetto naturally has a lively, sometimes stubborn tannin – the short maceration period tames this without compromising the fruit.

Volpaia – the foxhole. High above Radda in Chianti, at 450 to 650 metres above sea level, the vineyards of Castello di Volpaia are located on the highest slopes of the appellation. The medieval borgo, first mentioned in a document in 1172, has belonged to the Mascheroni-Stianti family since 1966, who consistently farm organically here. The altitude shapes the character: sandstone soils, cool nights and long ripening periods give the Sangiovese (supplemented by 10% Merlot) a freshness and elegance that would be hard to achieve in warmer locations. Fermented with indigenous yeasts, matured for twelve months in large oak barrels.

This is one of the most interesting and expressive wines to come out of the Vittoria area of Sicily. The Frappato is tangy and sharp, linear and direct. And it reveals more depth and nuances than you would expect in this price range. Normally, a good Frappato always has an authentic and transparent expression. This unmasked openness is also present here, but there is also an almost accidental hint of balsamic herbs and bitter almonds, which lend it further tension and personality. It's a good thing that Titta Cilia and Giusto Occhipinti leave nothing to chance, and so this finesse-rich Frappato is rightly one of the region's most distinctive wines every year. SUPERIORE.DE

Rami is an attractive and at the same time very individual blend of Grecanico and Inzolia. Bright golden yellow in colour with a slight, typical cloudiness of an orange wine and an initially restrained, reductive bouquet, with some aeration then sweetly scented with apricots, dried flowers and orange peel. This intellectual white needs time and a certain amount of experience with natural wines - with the necessary amount of oxygen, it is highly appetising and elegant on the palate. SUPERIORE.DE

Saia is the pride and joy of Feudo Maccari – a Nero d'Avola made from old bush vines rooted in the barren, limestone-rich soils around Noto. The name refers to the ancient Arabic irrigation channels of Sicily – a symbol of lifelines in a sun-scorched landscape. This wine, too, is an expression of terroir, patience and resilience: a Nero d'Avola that could scarcely be more purist or powerful. The vines are on average 35 to 45 years old and are trained using the Alberello method, which reduces yields but maximises concentration and depth. Following selective hand-harvesting, fermentation takes place in temperature-controlled stainless steel tanks, after which the wine matures for twelve months in French barriques. This gentle vinification preserves the balance between structure, ripeness and freshness.

In 1890, Monica Raspi's great-grandfather bought the Riccieri kiln and turned it into a farm. Her parents, Enzo and Inge – a German woman with a Tuscan accent – restored two old vineyards in 1982. In 2007, Monica Raspi, a vet, closed her practice and took over the estate. Six hectares of vines lie opposite the farm; the two plots used for this wine face east, growing on calcareous marl at an altitude of up to 360 metres. The vines are cultivated organically, with grass, clover and barley growing between the rows. The grapes – 98% Sangiovese and 2% Colorino – are harvested by hand and ferment on the skins for 15 days. This is followed by eight months in large Slavonian oak barrels and six to eight months in concrete tanks.

Ca' di Pian is a modern classic among Barbera d'Asti wines – spirited, fruity and at the same time deeply rooted in the terroir of Monferrato. The grapes come from old vineyards in Castagnole and Costigliole d'Asti, where the Barbera finds optimal conditions on calcareous marl soils in a sunny south and south-west exposure. The wine is vinified in the classic way: temperature-controlled fermentation in stainless steel, followed by around 12 months of ageing in used French barriques.

The dark and, at first, somewhat brooding Sceg shimmers in the glass with a rich and earthy blend of plum sauce, brown spices and crushed autumn leaves. The wine is silky smooth and balanced by a lively acidity, whilst a contrasting wave of black fruits with citrus aromas washes over the senses. Smoky nuances and hints of ash resonate throughout. Nevertheless, it finishes remarkably fresh, leaving behind a subtle hint of mineral tannins that remind connoisseurs of Basilicata that this is a young Aglianico in its purest form. The grapes for Sceg come from several small plots of old vines in Barile. SUPERIORE.DE

South of Margreid lies the "15er" vineyard, which is characterised by deposits from the Fenner stream and the Adige river and has been planted largely with Merlot vines since 1957. Its location enjoys particularly good aeration thanks to the warm wind from Lake Garda, the Ora, which gives the wine a delicate structure and great finesse. Cherry red in colour with a ruby red sheen. Impressive bouquet of concentrated fruit, pepper and vegetal notes. The body is pleasantly medium-bodied, precise and balanced, with a fine bittersweet flavour and convincing freshness. SUPERIORE.DE

In the Ligurian dialect, bansigu means vigour, verve and could not describe the character of this lively, typically Mediterranean red better. It is primarily made from Granaccia, an autochthonous grape that, together with Rossese, Barbera and Cinsault, ensures great juiciness and freshness.