Organic Red Wine

Intense and pure fruit bouquet. Lively on the palate with beautiful blackberry components and hints of the origin of clay and limestone soils. Well-knit tannins guide this refined and full-bodied cuvée into a thoroughly respectable finish. SUPERIORE.DE

Borrigiano – named after the inhabitants of the medieval village of Il Borro – marks a special chapter in the history of the Ferragamo family. As the estate's first wine under the prestigious Valdarno di Sopra DOC, it combines the tradition of an appellation that was recognised as one of the first four Tuscan wine regions by Cosimo III de' Medici back in 1716. This elegant cuvée of 70% Sangiovese and 30% Cabernet Sauvignon comes from organically cultivated vineyards between 300 and 500 metres above sea level in the Valdarno Valley. The unique soil composition – characterised by sandstone, clay and fossilised marine deposits from a prehistoric lake – gives the wine its characteristic minerality. Ten months of ageing in large wooden barrels preserves the lively fruit and creates a harmonious interplay between tradition and innovation.

Salcheto is not just an organic winery – it is a manifesto. Since 2011, the winery has been completely self-sufficient, detached from the regional electricity grid and powered by photovoltaics, geothermal energy and biomass. Gambero Rosso named Salcheto "Sustainable Winery of the Year" in 2014, and Michele Manelli, who has managed the estate since 1997, is Vice President of Equalitas, the organisation that sets standards for sustainable wine production in Italy. The lightest bottles in the industry, certified CO₂ balances, energy-independent winery – at Salcheto, sustainability is not a claim, but a reality.

The name is a tongue-in-cheek reference to the Sardinian word for ladybird – and yet this wine is far more than just a charming gimmick. Mamaioa is an organically produced Cannonau in its purest form, spontaneously fermented, with short maturation in cement and stainless steel – undisguised, straightforward and characterised by the terroir of the Sinis region west of Oristano. A modern Cannonau with a natural signature, deliberately unadorned in the best sense of the word – honest, typical of the region and pleasingly versatile.

The namesake of the winery – and the wine. Pandolfo Malatesta, the bold 15th century general whose portrait by Piero della Francesca now hangs in the Louvre, once lived on this estate. The Sangiovese vines stand at an altitude of 150 to 250 metres, characterised by brown limestone soils, planted in 1999 with 4,500 vines per hectare. After 14 days of maceration, 70% of the wine is matured in stainless steel and 30% in large Slavonian oak barrels – one step more complex than the Federico, but not yet the Riserva.

Brilliant ruby red colour. Intense bouquet of small red berries, cherries and a violet-spice component. Warm and full flavours of forest fruits and cherries on the palate, flanked by a solid tannin structure. The finish is soft and long, medium-bodied and very elegant. SUPERIORE.DE

100% Sangiovese Grosso from the argilloso-sandy soils of the estate, interspersed with fossils, marl and limestone – the foundation on which the Brunello vines of Camigliano also stand. After 10 to 15 days of maceration and temperature-controlled fermentation in stainless steel, the wine matures for six months in large French and Slavonian oak barrels, followed by six months of rest in the bottle. The 2024 vintage benefited from a cool, rainy September, which gave the Sangiovese the necessary time for slow, complete phenolic maturation after a hot summer – the result is wines of unusual freshness and fine contours.

The name tells a story: Barco Reale means "royal enclosure" and refers to the historic Medici hunting reserve, which was established in 1626 – a ring of walls over 50 kilometres long surrounded the area where Sangiovese, Cabernet and Canaiolo thrive today. Barco Reale Rosso is the younger, more accessible version of Carmignano DOCG, was awarded its own DOC status in 1994 and epitomises the elegance of this small but important Tuscan appellation. Tenuta di Capezzana has been run by the Contini Bonacossi family for five generations and represents over seventy per cent of the entire Carmignano production. The first documented mention of Capezzana dates back to 804, and as early as the 16th century, Caterina de' Medici had Cabernet cuttings brought to Carmignano from Bordeaux – centuries before the Super Tuscans discovered this idea for themselves. The winery has been certified organic since 2009.

Swiss precision meets Tuscan elegance in this characterful Supertuscan, which has embodied the Widmer family's DNA for over four decades. The name has a double meaning: three grape varieties and three terroirs, which Barbara Widmer combines with inimitable finesse to create a harmonious cuvée. This 70% Sangiovese composition comes from the vineyards of Castellina in Chianti, Radda in Chianti and Maremma, refined with 15% each of Merlot and Cabernet Sauvignon. The continental Chianti vineyards at an altitude of 230-400 metres with their clay and galestro-interspersed soils meet the Mediterranean Maremma terroir with its sandy clay soils, which give the wine its characteristic depth.

Giravolta – a name with a history. This was the name of the racehorse that once galloped across the Pozzopalo stud farm and always turned round abruptly in front of the old tuff quarry. This "U-turn" gave the wine its name, but it is the terra bianca, the white earth, that characterises it. While the basic Primitivo comes from the Terra Rossa, the Giravolta grows on calcareous, white soil, created by the breaking up of limestone. The tuffy, stony composition ensures rapid water drainage, but the porous stones also store moisture for the roots.

For decades, Margreid has been considered the Merlot Eldorado of South Tyrol – and Alois Lageder as its master. On the gentle slopes between 230 and 320 metres above sea level, where the first international vines were planted back in 1934, Merlots of impressive clarity are produced. The bouquet reveals intense notes of wild berries and plums, interspersed with fine spices and a hint of graphite. On the palate, the wine is medium-bodied and velvety, with a lively freshness and a lingering fruity final. SUPERIORE.DE

Nocera - this noble vine is only grown on a few hectares in the province of Messina, on a spectacular vineyard surrounded by the sea. Bright garnet red in colour, with an original aroma of white pepper, cherries, geranium and summer fruits. The typical fresh, fruity flavour of this old Sicilian grape is convincing. A fine salty vein in the spicy final. An unforgettable experience from Planeta's Capo Milazzo branch on the coast north of Mount Etna. SUPERIORE.DE

Dolcetto d'Alba Bricco Bastia comes from high-altitude, organically farmed plots on the Bastia hills in Monforte d'Alba. The exposed location at an altitude of around 500 metres and calcareous marl soils give the grapes freshness, fine minerality and aromatic clarity. Bright purple-red colour with violet reflections. Juicy black cherry, ripe plum and a hint of blueberry on the nose, accompanied by delicate almond notes and a hint of violet. Dry, supple and harmonious on the palate, with ripe fruit, moderate acidity and soft, well-integrated tannins. A Dolcetto full of character that shows its origins from the heart of the Langhe with confidence and a charming drinking flow. SUPERIORE.DE

Virginie Saverys is a lawyer, not a winemaker. When she took over Avignonesi in 2009, it came as a surprise to many – and for her the beginning of a radical conviction. No herbicides, no pesticides, no additives in the cellar, no compromises. Today, Avignonesi is the largest biodynamically certified winery in Italy – over 170 hectares on the hills around Montepulciano, organic since 2016, biodynamic since 2019. What began in 1974 as a traditional Tuscan winery has become one of the most consistent sustainability projects in Italian viticulture under its leadership.

Only one wine ever bears the name of the estate – and there is a reason for this. The Montecucco Rosso Riserva is the centrepiece of production: the wine that most directly expresses the philosophy of the estate. Italian passion meets Swiss precision – is how the Tipa Bertarelli family itself describes its approach. In the glass, this is convincing every year anew. 80% Sangiovese, 10% Ciliegiolo, 10% Cabernet Sauvignon – grapes from vineyards on sandstone, marl and clay at 300 metres. Spontaneous fermentation on natural yeast in temperature-controlled steel tanks, followed by 16 months of ageing: the Sangiovese in 40-hectolitre oak barrels, Ciliegiolo and Cabernet in 500-litre French oak Liters.

Intense ruby red, complex bouquet with notes of black cherry, blueberry and plum, followed by coffee, liquorice and leather. Powerful and full-bodied on the palate, sweet in its tannic texture, infused with a lively freshness and with a beautiful fruit centre. Persistent on the palate with notes of liquorice and cocoa, giving the Rosso an elegant and full-bodied finish. SUPERIORE.DE

The name says it all: Due lame – two terraces – refers to the extreme altitude range of the vineyards between 420 and 655 metres. These are the highest Sangiovese vineyards in the whole of Tuscany, arroccati on the mineral-rich steps that gave the village of Lamole its name. The ochre-coloured "Macigno Toscano" soils, interspersed with Galestro and Alberese, give the wine its characteristic sharpness and elegance. The winery in the heart of Chianti Classico has been part of the Santa Margherita Group (Herita Wines) since 1993 and vinifies in the historic cellars of a Castello dating back to 1350. The grapes undergo optical selection, ferment in stainless steel with 7-10 days of maceration and mature on the lees until late winter. A short maturation in large oak barrels rounds off the process.

The single vineyard Monteprandone is the centrepiece of the winery – a south-west facing, organically cultivated plot on calcareous clay soil, which produces the most structured grapes on the estate year after year. Montepulciano and Sangiovese are selected here with great care and matured classically in large wooden barrels and barriques. The result is a Rosso Piceno Superiore with depth, nobility and a clear signature of origin.

Radda in Chianti is one of the coolest municipalities in the appellation. Here, at an altitude of 400 metres, where dense forests surround the vineyards and stone-walled country lanes run through the hills, Sangiovese thrives in ideal conditions. The strong day-night temperature fluctuations give the grapes the freshness and aromatic clarity that make Radda wines unmistakable. Castello di Radda has been cultivating its vineyards in a fully certified organic way since 2020, with each parcel vinified separately and only brought together at the time of blending. The cuvée of 95% Sangiovese and 5% Canaiolo is destemmed after manual harvesting and fermented in temperature-controlled stainless steel tanks. Maceration on the skins lasts two to three weeks – this is made possible by the perfect physiological ripeness of the grapes. Malolactic fermentation takes place in both steel and wood before the wine matures partly in 500-litre Liters and partly in 20-hectolitre French and Slavonian oak barrels. Several months of bottle ageing round off the harmonious development.

As an introduction to the world of Gulfi, Rossojbleo is a restrained Nero d'Avola full of character. The grapes come from organic farming in the heart of southern Sicily – very close to Noto and Ragusa, on ancient hills characterised by limestone and clay soils. Here, deep origin and precise acidity combine to create a charming red wine full of transparency. Ruby in colour with delicate violet reflections. The aromatic freshness attracts the nose with red sour and wild berries, subtle herbal notes and a mineral flavour. Convincing on the palate with its balanced proportions: Juicy fruit, lively acidity, light spice and delicate, soft tannins – everything seems light as a feather, but the flavour is clear and harmonious. The finish is delicately savoury, elegant and immediately prepares you for the next sip. SUPERIORE.DE

In 2010, Marco Cirese, grandson of Noelia Ricci, started a project within Tenuta Pandolfa: nine hectares of the best plots, a radical focus on Sangiovese, back to the origins. The label is adorned with a wasp – the insect that lives in the vineyard like no other. The vines are planted at an altitude of 250 to 300 metres, on ochre-coloured clay soils with limestone marl, in 2002. Spontaneous fermentation, 18 days of maceration, then six months in stainless steel – without clarification, without filtration. Purism as a principle.

Vino Nobile is Montepulciano's answer to Tuscany's big question: What can Sangiovese do if you give it time? At Gracciano, the answer has been the same since the 19th century – and it has not changed. The Tenuta della Seta Ferrari Corbelli Greco family is one of the oldest addresses in the appellation, its vineyards on the Rovisci, Maramai and Toraia crus lie at 300 to 350 metres in south to south-easterly exposure, on clay soils that allow the Prugnolo Gentile to ripen slowly and fully, which is exactly what it needs. 90 per cent Prugnolo Gentile, ten per cent Merlot – a classic Gracciano assemblage. Fermentation with indigenous yeasts, 20 to 25 days of maceration in steel, then 18 months of ageing: 40 per cent in French tonneaux of 3.5 and 5 hectolitres, 60 per cent in large oak barrels from France and Slavonia.