Organic Red Wine

Many people today forget what Petresco historically represents: Luca Orsini's response to the Super Tuscan craze of the 1990s. Whilst half of Panzano was ageing Cabernet and Merlot in new French Allier oak to please American critics, Orsini remained steadfast. He created a pure Sangiovese, deliberately classifying it as an IGT to free himself from rigid doctrines, and proved to the world that Panzano needs no Bordeaux-style crutches. In the exceptional 2021 vintage, this single-varietal Sangiovese achieves a stature that can, without hesitation, be ranked amongst the great Tuscan terroir monuments.

Coste di Rose, covering one and a half hectares, is the smallest of Vajra's single-vineyard plots, named after the wild roses that once lined the steep slope in Vergne. Situated at an altitude of 310 to 350 metres, this narrow plot lies on sandy, well-drained soil – significantly lighter than the heavier marl of the neighbouring Bricco delle Viole – and brings out the most fragrant and delicate qualities of the Nebbiolo grown here. The steep slope and small area allow only a limited, almost experimental production within the Vajra range. Produced as a single-varietal wine, it matures for around 36 months in large casks – a shorter period than most other crus in the cellar – a deliberate compromise in favour of freshness and aroma rather than power and tannic richness.

Katia and Luigi's Brunello di Montalcino opens with dark fruits, cherries, forest herbs and dried plums. This is accompanied by a fine fruity sweetness, framed by notes of tar, smoke and exotic spices. The dark and ripe intensity of the fruit is closely interwoven with the flavours of oak and the stately proportions of the wine. The long and well-structured finish is characterised by liquorice and mint, flanked by a layer of fine tannins. What we particularly like about this Brunello is that it is already full of finesse and class and is already showing its beauty at a young age. SUPERIORE.DE

The latest addition to Vajra's Barolo line-up comes from a 1.5-hectare plot in Coste di Rose, a small MGA (Menzioni Geografiche Aggiuntive) in the Barolo region. This is a steep slope at 310 metres above sea level with a high proportion of sandy soils with good drainage, whose vines and soils are cultivated close to nature. This very accessible Barolo is straightforward, forward and impresses even at a young age with its refreshing candour. A very precise bouquet of cherry, plum, liquorice, spices and menthol, followed by a broad and multi-layered fruity palate with plenty of juice and power, supportive tannins and a full, long, mineral and minty finish. SUPERIORE.DE

The bouquet shows a phenomenal blend of pure fruit with wild berries and herbs, before further depths of floral undergrowth and smoky nuances are added. The palate is full, silky smooth, with polished red and black fruits, then savoury spices and hints of sour citrus as it progresses. A hint of liquorice and mint lingers together with a layer of ultra-fine tannins on the long and lightly structured finish. For us, the San Polino Brunello is a prime example of finesse and elegance every year and a beauty on all levels. SUPERIORE.DE

There are wines that change a grape variety forever. Granato is one of them. The legendary Teroldego that has been convincing the wine world since 1987 that Italy's Alpine heights can produce red wines of international calibre. Its name is both programme and poetry: Granato – the pomegranate, the ancient Mediterranean fruit that, like the vine, came to Italy thousands of years ago and whose ruby-coloured seeds remind Elisabetta Foradori of the essence of perfect grapes. In the historic Noval, Regin and Pedot vineyards of Campo Rotaliano, where Teroldego vines over seventy years old sink their roots deep into the Dolomite soil, a wine of monumental proportions is created. Here, on the alluvial sediments of prehistoric times, these ancient vines have grown in complexity decade after decade. Elisabetta's biodynamic philosophy reaches its purest form with these Methuselah vines: Not to intervene, but to guide nature to its peak.

Gulfi's top Pinò is a pure expression of Pinot Nero from Etna. When the Etna appellation began its rise about ten years ago, many producers committed themselves to growing the Burgundian grape variety on the charred slopes of this mighty volcano. Significant plantings of Pinot Nero never occurred, however, as many winemakers opted instead for the autochthonous Nerello Mascalese grape variety. Gulfi remains faithful to Pinot Nero on Etna, the grapes for Pinò come from 800 metres above sea level on the northern slope of the volcano.

Pettineo is more than just a contrada, it is a place of remembrance. Old Frappato vines, some of which are over 60 years old, take root here on sandy, slightly ferrous soil with a limestone base. The vines grow like bushes as Alberello, densely planted, deeply rooted – they yield little, but the essentials. For Arianna Occhipinti, this location is a key to the soul of Frappato: a wine that does not shine in its fruit, but in its quiet, almost floating intensity. The harvest by hand and fermented spontaneously with natural yeasts in cement tanks for around 30 days on the skins – gently, without mechanical intervention. The wine is matured traditionally and with restraint for around 20 months in cement tanks.

Fossa di Lupo is one of the most impressive contrade in the Vittoria region – an old hillside vineyard with sandy-clay soil over a deep limestone vein. Its north-easterly exposure and the cool downdraughts at night create a microclimate that is conducive to ripening. For Arianna Occhipinti, it is a real place that has accompanied her life as a winemaker since the very beginning. In this historic contrada north-west of Vittoria, her oldest Frappato vines are rooted in sandy soil interspersed with calcareous subsoil. A site with a history that Arianna has always considered to be the centrepiece of her work – powerful and delicate, quiet and expressive at the same time. The wine comes from 100% Frappato, harvested from vines over 60 years old. Fermentation with the vineyard's own yeasts, around 35 days on the skins, no fining, no filtration. Maturation takes place over 22 months in cement – a deliberate decision not to use wood in order to reveal the pure texture and vibrant character of Frappato.

In 1991, Luigi Fabbro and Katia Nussbaum discovered an abandoned hilltop south-east of Montalcino: no water, no electricity – but 600-year-old olive trees and soil that had not seen any chemicals for decades. That was exactly what they were looking for. Gigi, a Friulian with experience in mapping biodiversity in the Amazon, and Katia, a London-based anthropologist, became pioneers of the biodynamic movement in Montalcino. All vintages have been certified organic since 2001. Of the 35 hectares, only four and a half are planted with vines. The rest: woodland, wilderness, corridors for animals and insects. "I see every bottle as a work of performance art," says Katia. "Our entire philosophy of life is embodied in the wine." The entry-level Brunello comes from the northern slopes, on loamy-marly soils. Spontaneous fermentation with wild yeasts, followed by three-and-a-half years' ageing in large Slavonian oak barrels.

Cellole Gran Selezione impresses with its usual elegance and sophistication. Its masterfully balanced flavour profile of wild berry and blackberry with cassis, blueberry and candied rose is fantastic. On closer inspection, the wine reveals orange peel, rosemary and iron ore. It is a silky and elegant wine with some firm tannin, lots of bright fruit and a hint of crisp acidity. Undoubtedly a great wine with great potential! SUPERIORE.DE

When Virginie Saverys and Max De Zarobe realised that Montepulciano could only regain its historic reputation by working together, they founded Alleanza Vinum. Six prestigious estates – Salcheto, Poliziano, La Braccesca, Dei, Boscarelli and Avignonesi – joined forces in 2017 with a shared mission: Each would create its own 100% Sangiovese cru every year, embodying the rediscovery of Vino Nobile. Avignonesi's contribution comes from the legendary Caprile vineyard, planted in 1978 at an altitude of 300 metres. The soil tells a story spanning millions of years: marine sediments from the Pliocene, interlaced with deep veins of blue sodium clay, rich in silt and limestone – a terroir that lends the Sangiovese exceptional depth. After 28 days of controlled maceration with natural yeasts selected from the 'pied-de-cuve', the wine matures for 24 months in large oak casks.

There are wines that change a grape variety forever. Granato is one of them. The legendary Teroldego that has been convincing the wine world since 1987 that Italy's Alpine heights can produce red wines of international calibre. Its name is both programme and poetry: Granato – the pomegranate, the ancient Mediterranean fruit that, like the vine, came to Italy thousands of years ago and whose ruby-coloured seeds remind Elisabetta Foradori of the essence of perfect grapes. In the historic Noval, Regin and Pedot vineyards of Campo Rotaliano, where Teroldego vines over seventy years old sink their roots deep into the Dolomite soil, a wine of monumental proportions is created. Here, on the alluvial sediments of prehistoric times, these ancient vines have grown in complexity decade after decade. Elisabetta's biodynamic philosophy reaches its purest form with these Methuselah vines: Not to intervene, but to guide nature to its peak.

Bombolieri lies high up on a limestone plateau north of Vittoria. It is the place where the sand becomes flatter and the white rocks of the Iblei emerge to the surface. It is a barren, light-coloured landscape, swept by the wind, which has always fascinated Arianna Occhipinti. Her plot in Contrada Bombolieri lies exactly where three geological zones meet – a place of tension, depth and distinctive character. And from this site comes a Frappato that uncompromisingly expresses its origins. Spontaneously fermented, spending around 30 days on the skins. It is aged for 22 months in concrete tanks – a deliberate choice to ensure purity, texture and authenticity. Like all wines in this range, the BB remains unfiltered and unclarified.

Maestro di Cava is a Bolgheri Rosso Superiore and a great example of Cabernet Franc, an expression of the volcanic soils and ageing in large barrels. Intense ruby red colour. The nose is clean, elegant and typical of the variety, characterised by a very intense bouquet of aromas with hints of red fruit, tobacco and leather. The palate is savoury, with great freshness. Excellent tannins, natural and perfectly integrated with the body of the wine. Persistent finish with mineral notes. SUPERIORE.DE

Gentle balsamic notes with rosemary and lavender scents on the nose. When it opens in the glass, you can get a clear picture of the dark fruit at its centre and the delicate particles of chalk dust that frame the bouquet. The fruit for this wine comes from a five-hectare plot with alkaline soils that are rich in numerous mineral components. The complexity of the soils is reflected in the attractive bouquet, and this outstanding Riserva vintage offers a rich structure, velvety tannins and persistent intensity. SUPERIORE.DE

Ceretto's 2019 Barolo combines the power of the vintage with the subtle signature of the house. The grapes come from various organically farmed cru sites in La Morra, Castiglione Falletto and Serralunga d'Alba – a composition that emphasises diversity and balance. On the nose, a precise, deep bouquet of dark cherry, ripe raspberry, dried rose and subtle hints of tobacco, liquorice and spicy undergrowth.

What begins with a seductive bouquet of delicate plums and a hint of mint gains volume and depth as grilled sage and rum-soaked blackcurrants mingle with sweet tobacco and allspice. Its texture is silky and fleshy, accompanied by a nervous acidity, while ripe black cherries and a hint of cranberry sauce create a sweet and sour tension on the palate. The concentration is astonishing, yet the energy remains incredibly high, even if the grippy tannins increase towards the end. Notes of sour citrus fruits, savoury herbs and tart wild berries linger incredibly long in the structured yet remarkably fresh final. Only around 3,000 bottles of this cru are produced and it is a real must-have for all Aglianico lovers! SUPERIORE.DE

Nastagio (also known as Nastasio) is the name of an ancient farmhouse of the Fattoria di Sant'Angelo, which was already recorded in the maps of Grand Duke Leopold. Brunello Nastagio is released on the market five years after the harvest, as if it were a Riserva, and is the result of the many years of experience that Col d'Orcia has gained in the development and cultivation of the Sangiovese vineyard. It is also the result of the many research chapters that Col d'Orcia has been carrying out with the University of Florence for more than twenty years. The ageing in tonneaux (500 Liters) oak barrels and then in the traditional large "botti" represent an ideal combination between tradition and modernity, while maintaining the essential aspect of longevity.

Grotte Alte is more than just a wine, it is a very serene and precise tribute to its homeland. Arianna Occhipinti names it after the white limestone caves above Vittoria, where her oldest vineyards are situated: broodingred soils over limestone, permeated by Mediterranean herbs and the wind. It is here that the grapes from which she crafts her most personal wine are grown – a Cerasuolo di Vittoria Classico that impressively expresses the identity of this landscape. The cuvée, made from Frappato di Vittoria and Nero d'Avola, is vinified separately. Following spontaneous fermentation with long maceration periods, both batches mature for around 48 months in large oak casks before being blended and bottled. No fining, no filtration – just time, patience and respect for the terroir.

Pomegranates and vines both originate from the same Mediterranean region and often grow side by side, so the name is fitting for a Teroldego of exceptional depth. Its home is the Campo Rotaliano, a 400-hectare triangle where the Noce flows into the Adige, surrounded by rock faces that reflect the sun's heat. The soil is flat and barren, allowing water to drain away quickly. In 1984, Elisabetta Foradori ventured to produce her first vintage; the estate had been in the family since 1939, and today her children Emilio, Theo and Myrtha work alongside her. The estate has been using biodynamic preparations since 2002 and has been Demeter-certified since 2009. Granato is grown on four hectares, spread across three plots with old pergola vines growing on gravel and stones. It ferments in large open vats and matures for 15 months in tonneaux. At the estate, the 2023 harvest runs from 26 August to 2 October.

This exceptional Sangiovese comes exclusively from the historic "Palmina" vineyard – the oldest vines that John Dunkley and Palmina Abbagnano found back in 1971 when they acquired the small estate from the neighbouring Badia a Coltibuono monastery. A hillside vineyard with a low yield, as the purchase contract noted at the time. Since 2010, the grapes from this unique hectare at an altitude of 480 metres have been vinified separately. Today, the 60-year-old Sangiovese vines with their extremely low density of just 3x1 metres yield barely more than one kilogram of grapes per vine, but they are of incomparable concentration and purity.

Santa Cecilia is Planeta's Nero d'Avola icon – born in the barren, sun-baked cultural landscape of Noto, on white limestone soils that give the variety depth, elegance and saltiness. A dense ruby red colour with a purple core in the glass. The bouquet opens with ripe black cherry, plum and mulberry, flanked by balsamic herbs, black tea, some liquorice and a fine graphite note. Powerful on the palate, but never overpowering: dense, ripe fruit meets a firm tannin structure that is well integrated and lends length. The acidity is precisely set, the finish is long and carried by a salty nuance that reflects the terroir of Contrada Buonivini. An expressive, high-class Nero d'Avola with a profile of origin, character and an ageing process that enhances rather than masks the variety. For Planeta, it has been a reference and expression of a new, confident Sicily for years. SUPERIORE.DE