Organic

The Trebbiano and Malvasia Bianca grapes for this exceptional white wine come from the Casanova dell'Aia vineyard in Radda in Chianti, the first 0.2-hectare, calcareous and clayey plot that the family bought and planted in the 1980s and then renewed in 2014. It matures on the fine lees mostly in terracotta amphorae and only a small part remains in stainless steel tanks. Total production per vintage: 2,500 bottles.

The name evokes the fields of ancient cereals 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 for four months sur lie 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 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 legend, the River Dirillo, near the Dorilli estate, is said to be the site where Aeneas landed on his odyssey from Troy. Whether this is true cannot be proven. What can be proven, however, is that this area, nestled between the southern coast and the Iblean Mountains, has an extraordinary history of winegrowing. Dorilli is the quintessence of Cerasuolo di Vittoria Classico – the highest tier of this unique Sicilian DOCG. Planeta vinifies 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.

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

Salcheto's garnet-red sparkling Vino Nobile delights us with a classic blend of dusty black cherries, cedar shavings, worn leather and sour citrus notes. On the palate, there is plenty of present fruit, a soft texture and a cool note, with savoury red fruits and cedar spice accompanied by lively acidity. Fine, sweet mellowness on the long finish. An authentic and pleasantly elegant organic wine from the heart of the Montepulciano region that is ready to drink when young. 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.