Organic Red Wine

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.

Poggio Landis Rosso di Montalcino is a fruit-forward, delightfully enjoyable red wine that is perfectly suited to pairing with food. It offers juicy freshness and spicy floral aromas with a hint of sage, followed on the palate by balanced, invigorating acidity and mild tannins. A delicious and vibrant red offering excellent value for this prestigious region. 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.

In the 16th century, Ludovico Ariosto had the knights of the House of Mongrana ride through fantastical landscapes in Orlando Furioso – adventurous, freedom-loving, always ready to set off. The hippogriff, the winged hybrid creature that carries one beyond all boundaries, is the symbol of this epic. Querciabella has featured both on the label of its Maremma project: the name, the creature, the spirit. Since 1997, Querciabella has been cultivating vines in Banditella near Alberese – right on the Tuscan coast, where sea breezes, salty air and sandy soils shape the Mediterranean character of the wine. Mongrana Rosso 2024 is made from seven grape varieties, including Merlot, Sangiovese, Cabernet Sauvignon, Cabernet Franc, Syrah, Mourvèdre and Petit Verdot – all grown separately, harvested separately, fermented separately, then blended to best express this vintage. No set formula, no fixed pattern. Just the decision of the year. 2024 in the Maremma: a wet spring nourished the soils, a warm, dry summer brought ripeness. Optimal phenolic and aromatic ripeness, balanced, fresh fruit. Fermentation in small cement and steel tanks.

At the Löwenpass, tradition and lightness meet in a red wine of enchanting informality. Produced biodynamically according to Demeter guidelines, this cuvée combines Cabernet Sauvignon and Merlot with Petit Verdot and the autochthonous Vernatsch to create a harmonious quartet of different characters. Grapes with a natural freshness come from the calcareous gravel soils of Margreid between 230 and 320 metres above sea level. Careful vinification with mash fermentation at controlled temperatures and twelve months of ageing in large barrels preserves the lively fruitiness.

The spectacular steep slope of Römigberg rises high above Lake Kaltern – a location that comes particularly close to the ideal of a closed farm organisation. Here, oxen graze between the vines and the traditional pergola training protects the thin-skinned Vernatsch grapes from intense sunlight. On gravel-rich dolomite limestone between 250 and 330 metres, a Vernatsch of exceptional finesse is produced under biodynamic Demeter cultivation. The spontaneous mash fermentation in wooden barrels and stainless steel tanks, partly on whole bunches, gives this autochthonous South Tyrolean classic a special complexity.

A Chianti Classico born of the fusion of centuries-old tradition and modern winemaking techniques: Organically farmed since the 1980s, the vineyards of Monti-in-Chianti and Vitignano (situated slightly below) – with their clay-loam and limestone soils – strive for character and balance. The vines (90% Sangiovese, complemented by a little Colorino, Canaiolo and Ciliegiolo) are planted at altitudes of between 250 m and 330 m above sea level.

The highest parcels of the estate, between 200 and 275 metres, ochre-coloured limestone soils, reduced yields of just 5,000 kilos per hectare – this is where the Riserva is created. While the normal Pandolfo remains on the skins for 14 days, here it is 22 days. Then 18 months in large Slavonian oak barrels, followed by at least eight months of ageing in the bottle. Deep ruby red in colour with violet reflections, which will mature to garnet over the years. The nose is layered: dark berry fruits, stewed plums, tobacco and leather, with fine herbs and sweet spices on top. The palate is dense and full-bodied, with tannins that are present but never intrusive. The complexity unfolds over several levels, the final is long and reminiscent of everything the nose has promised. A Sangiovese that shows what Romagna can be if you give it time – and proves that Riserva level does not necessarily mean Riserva prices. SUPERIORE.DE

In the divine valley – the translation of Dievole – has been cultivating vines since 1090, twelve kilometres north of Siena. Since the takeover by Alejandro Bulgheroni in 2013 and organic certification in 2017, the traditional estate has experienced an impressive renaissance. The classic blend of Sangiovese, Canaiolo and Colorino matures for 13 months in large, unroasted French oak barrels, which gives the wine its characteristic elegance.

Maurizio Castelli does not like fancy names. That's why he took a simple but original approach to naming the estate and its top wine: 414 – which is the number of the vineyard in the region's land register. His Morellino has become a true Italian classic with a modern interpretation. The grapes come from biodynamically farmed hills around Scansano with deep-rooted Sangiovese. The 2023 vintage was characterised by warm, sunny weather and moderate ripeness, ideal for aromatic clarity and balance. Temperature control during maceration and a subsequent maturation phase of around 12 months in large wooden barrels characterise this wine.

Rosso di Montalcino exists because a count wanted it. When the Marone Cinzano family took over the estate in 1973, almost exclusively Brunello was bottled in Montalcino – the rest went into bulk. Count Alberto saw this "second wine" as more than a by-product and campaigned for the creation of an independent DOC. Rosso di Montalcino has had his name since 1983 – and Col d'Orcia played a decisive role in this. It comes from the south-facing vineyards of the estate at 250 metres, overlooking the Orcia River, which gave the estate its name. Biodynamically cultivated, calcareous soils, Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, then 10 to 12 months in large Slavonian oak barrels and cement tanks.

When a princess decided in 1958 to start bottling wine, she didn't do it just any old way, but with a high standard of quality. Eleonora Ruspoli Berlingieri, who brought the historic Lilliano estate near Castellina in Chianti into the family's ownership as early as 1920, was the first to recognise the oenological potential of this site. At her side was Giulio Gambelli, the legendary Sangiovese guru and one of the great interpreters of Tuscan wines. Today, brothers Giulio and Pietro Ruspoli carry on the legacy – the family still resides in the historic Palazzo Ruspoli in the heart of Rome. The Chianti Classico named after them comes from around 40 hectares of vineyards on limestone-rich, stony Alberese soils, which, at an altitude of around 300 metres, delay the ripening of the grapes and thus preserve both acidity and aromatic freshness. The organically farmed vineyards produce a cuvée comprising 90% Sangiovese, complemented by five% each of Colorino and Merlot – a classic blend that complies with DOCG regulations and highlights the typical character of the region.

Thirty Angels. That was the name the shepherds gave to that old resting place on the Bocca di Lupo estate, where they would stop on their long journeys through the Apulian Murgia before driving the migratory herds onward. Under the protection of these thirty angels, a name was born that today belongs to one of Apulia's most remarkable Aglianico wines. Tenuta Bocca di Lupo is situated in Minervino Murge at an altitude of 380 to 400 metres, on the high plateau of the Murgia, the limestone massif at the heart of northern Apulia. This is unusually high for Aglianico – and this is precisely why Trentangeli sounds so different from its heavier counterparts from the flatter Salento region.

Lezér means "light", and that's exactly what it is – in the most delicate sense of the word. A pale ruby red in colour, with red berries and an interesting hint of violet on the nose. On the palate, smoky notes, freshly cut wood and a subtle creaminess. A thoroughly fresh red wine right through to the finish, which is perfect when served slightly chilled during the warmer months and pairs beautifully with simple Mediterranean cuisine. Maturation in a variety of vessels, such as amphorae, concrete tanks and wooden barrels, lends it an extra charm and an unmistakable character. SUPERIORE.DE

Tolaini is reorganising its Chianti Classico line with the 2024 vintage: The previous Vallenuova Annata will be promoted to Riserva, to be replaced by this entry into the house – named after the winery itself. The grapes come from the vineyards around the estate in Castelnuovo Berardenga, the southernmost corner of Chianti Classico, where silty-clayey soils with limestone and stones characterise the Sangiovese.

Nero di Lupo is COS’s elegant take on Nero d’Avola – , interpreted as light, fruity and mineral. The vines are rooted in red, calcareous loam soils, interspersed with sandy deposits and layers of silicate that have shaped the character of Vittoria over thousands of years. At an altitude of around 230–300 metres, these soils bring freshness and vibrancy to the wine – a clearly defined reflection of the terroir.

A Zinfandel with an Italian soul: Terra Nera Primitivo comes from organically farmed plots around Manduria, where old vines are rooted in red soil with veins of limestone – a terroir that allows the Primitivo (known internationally as Zinfandel) to reach its full potential. In the glass, it is a deep purple with a garnet-red core. The bouquet is dark, dense and complex: blackcurrant, dried figs and dark chocolate, accompanied by tobacco leaf, clove and a hint of graphite. On the palate, it is full-bodied but not overpowering, with ripe fruit, balanced acidity and finely polished tannins. The oak influence remains subtle, the structure firm and the finish remarkably clean. An expressive, organically produced Primitivo from 60- to 70-year-old vines, skilfully combining power and precision! SUPERIORE.DE