Organic

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

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, there is a vibrant freshness that is very balanced and perfectly balanced by a lingering, intense finish. SUPERIORE.DE

2021 was a year with an ideal vegetation balance in Abruzzo: cool springs, a sunny but not overheated summer and healthy, late-picked grapes. This organic Riserva is traditionally vinified and matures for around 18 months in large wooden barrels and barriques. Deep ruby colour with a light purple hue in the glass. Juicy black cherry, blackcurrant, dried herbs, liquorice and a hint of dark chocolate on the nose. On the palate, it is denser and more structured than the previous vintage - with fine tannins, fresh acidity and a long, spicy finish. A Riserva with a clear line and great inner balance. SUPERIORE.DE

The Vernatsch from Manincor comes from the monopoly position "der Keil" on Lake Kaltern – one of the warmest vineyards in South Tyrol. At an altitude of 250 metres, old vines are rooted in traditional pergola training on calcareous, sandy loam soils. The south-facing aspect with a direct view of the lake ensures optimum heat accumulation and perfect ripening conditions. After a wet spring in 2024 and a hot summer, the golden autumn brought physiologically ripe grapes with moderate alcohol and a cool character. The grapes were harvested by hand in mid-September at an ideal degree of ripeness and a yield of 60 hectolitres per hectare. The destemmed grapes ferment spontaneously with wild yeasts in open wooden vats. During the one-week mash fermentation at a moderate 24°C, the cap is gently punctured only once a day – minimal intervention for maximum fruit clarity. The wine then matures for five months on the fine lees in large wooden barrels, where the flavours are refined and the natural elegance of the Vernatsch comes to full fruition.

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.

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

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

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.

The name already reveals the philosophy: DA-DI means "great earth" in Chinese – virginie Saverys' homage to the yin-yang principle that characterises her biodynamic work at Avignonesi. This experimental white wine from Cortona combines four indigenous grape varieties in just as many vinifications: Orpicchio matures in amphorae and used barriques, Vermentino exclusively in amphorae, Grechetto undergoes a six-day carbonic maceration, while Trebbiano macerates for 48 hours. After ageing on the fine lees, the components are assembled in the summer.

Ruby red in colour with a violet hue. Ripe cherry, blackberry and violet on the nose, with a hint of herbal spice. Juicy, fresh and precise on the palate, carried by fine tannins and lively, pure-toned fruit. The pure stainless steel maturation reinforces the varietal character. Winemaker Chiara Boschis is regarded as a pioneer of organic winegrowing in Piedmont – her tireless, quality-driven work and likeable personality characterise each of her wines. SUPERIORE.DE

Chiara Boschis is no stranger to the world of Barolo. Her wines from Castiglione Falletto – including the legendary MGAs Via Nuova, Mosconi and Cannubi – are among the finest in the entire wine-growing region. But the Dolcetto tells its own, more modest story: not a wine with ambition, but with a clear attitude. The grapes come from three of our own vineyards in Monforte d'Alba – ravera, Le Coste and Mosconi – at an altitude of around 400 metres. The soils consist of calcareous clay in pale grey and pink layers, interspersed with pebbles, calcium carbonate and iron. Typical of these older geological formations is a natural minerality that gives the Dolcetto depth and backbone, which is not always expected. Organic cultivation. Vinification exclusively in steel.