Organic Red Wine

Owner Leonardo Pinzolo cultivates 52 hectares of biodynamically certified vineyards on his family farms in Popoli and Capestrano. The soils here differ from those in the rest of Abruzzo. Combined with the higher altitude of the vineyards and the proximity to the Gran Sasso mountains, these wines have a decidedly cooler expression than is usually found in Abruzzo. In the winery, fermentations are spontaneous and without temperature control. With the exception of a few single-vineyard wines, most of the wines are matured in stainless steel.

The 2024 vintage marks a turning point: Piancornello's Rosso bears the organic label for the first time. Not that much has changed in the vineyard – claudio Monaci and Silvia Batazzi have been farming organically for years, and now it's official. A silent confirmation of what has long been common practice here in the southern tip of Montalcino. The location near Sant'Angelo in Colle is one of the warmest in the appellation. The Orcia Valley channels the sea breeze from the Tyrrhenian Sea into the vineyards and enables an early harvest before the autumn rains. Twenty-eight days of maceration on the skins, spontaneous fermentation with the vineyard's own yeasts, followed by ten months of ageing – partly in tonneaux, partly in concrete.

The Lageder family has only been cultivating Lagrein on the geologically fascinating Margreider Schuttkegel for around ten years – thus opening up a completely new terroir for this indigenous grape variety. Conus, Latin for cone, refers to this unusual formation of dolomite limestone and gravelly sand between 230 and 320 metres. The biodynamic Demeter cultivation of the site promotes vines of particular stability and depth. After spontaneous fermentation, the Lagrein matures for twelve months, partly in stainless steel and partly in small wooden barrels.

A volcanic masterpiece from Sicily's latest wine revolution: since 2023, Etna winegrowers have been allowed to state their specific contrada on the label for the first time – a historic innovation that honours the region's centuries-old understanding of terroir. Planeta's flagship wine from the Contrada Feudo di Mezzo epitomises this new era with impressive clarity. The Planeta family, Sicilian wine pioneers since 1694, reached the northern slopes of Etna in 2008 and immediately recognised the extraordinary potential of the volcanic soils. In Feudo di Mezzo, at an altitude of 610 metres, wines of unique expressiveness are produced on black lava sands and mineral-rich sediments. The winery was built in 2012 on a lava flow dating back to 1566. A symbol of the connection between modern vinification and geological history.

Between the legendary Bricco Boschis and Monprivato crus lies a small parcel of just 2.25 hectares that epitomises Cavallotto's answer to the question: What does Barolo excellence taste like in Dolcetto format? The Vigna Scot, with its east-north-east exposure, benefits from the same chalky, clayey geology that gives the great Baroli their structure. The grapes undergo traditional vinification with indigenous yeasts and short 3-4 day maceration, followed by six months in 50-hectolitre Slavonian oak barrels and a further six months in concrete tanks. This double maturation creates the characteristic texture: structured but smooth.

In the southernmost tip of the Bolgheri appellation, where the vines almost touch the sea and rows of pine trees stand guard over the landscape, lies Tenuta Le Colonne – the winery with the vineyards closest to the sea in the entire denomination. Under the leadership of Alejandro Bulgheroni, organically certified wines of impressive clarity have been produced here since 2016. Originating from vineyards at an altitude of 50 metres with a south-westerly exposure, the vines are rooted in sandy alluvial soils with skeleton-rich inclusions. Spontaneous fermentation in truncated cone-shaped cement tanks with indigenous yeasts for 13 days, followed by twelve months of ageing in large, untoasted barrels, gives this wine its characteristic elegance.

In 1991, Luca and Valeria Orsini gave up their work in Milan to produce wine in Tuscany. Their winery comprises 10 hectares of south-east facing vineyards in Panzano and the wines have been certified organic since 2000. This outstanding Annata opens discreetly on the nose with subtle scents of cherry blossom, heather and roses. On the palate, it is decidedly red-fruited with redcurrants and raspberries, embraced by finely structured, powdery and persistent tannins. It has a lovely energy and above all lets the true charm of Sangiovese shine through. A real high-flyer in terms of authenticity every year! SUPERIORE.DE

Delicate, elegant Nerello Mascalese with fine aromas of red fruits and raspberries, enveloped in a pleasant citrus freshness. As the wine progresses, it develops a smoky note associated with the strong lava rock component that characterises the volcanic soil of Etna. Lively, harmonious and full of flavour on the palate – a resolutely versatile wine that goes perfectly with a variety of fish dishes, shellfish and white meat. SUPERIORE.DE

This red classic from Montepulciano already bears its claim in its name: nobile. No other wine in Italy has this adjective written into its specifications – and hardly any other producer has honoured it as consistently in recent decades as Federico Carletti and his Poliziano winery. Founded in 1961 by father Dino, today under Federico's leadership and long since anchored in the next generation – with Francesco and Maria Stella, who have been helping to shape the future since 2019 and 2021. Poliziano has been certified organic since the 2021 harvest – not a marketing decision, but the logical conclusion of decades of work without chemical weedkillers and insecticides. Prugnolo Gentile, the local variety of Sangiovese, grows on clay and limestone soils between 300 and 450 metres above sea level. Hand-picked, careful selection in the vineyard and in the cellar, fermentation with indigenous yeasts in conical concrete vats – minimum intervention, maximum expression. Maturation in large barrels and tonneaux: the wood frames, it does not dominate.

Riserva does not simply mean more time in Gracciano. It means different soil. The Maramai and Podere Rovisci crus provide the grape material for this wine – and Rovisci is the core of the whole: heavy clay content, brooding, water-retaining, with a ripening dynamic that elicits the densest, most concentrated side of the Prugnolo Gentile. Vines, some of which have been planted since 1970. 300 to 350 metres, south to south-east exposure, 30 hectolitres per hectare – consistently limited yields. Only in the best vintages does the della Seta Ferrari Corbelli Greco family decide to bottle a Riserva. 2021 was such a year. Prugnolo Gentile 90%, Merlot 10%. Fermentation with indigenous yeasts, 20 to 25 days of maceration in steel. Then aged for 24 months: the first twelve in French tonneaux of 3.5 and 5 hectolitres, the second twelve in large Slavonian oak barrels. Subsequent maturation in the bottle for at least six months.

In Campo Rotaliano, this geological treasure chest between the peaks of the Dolomites, Elisabetta Foradori has been rewriting Teroldego history for four decades. What began as a family wine in 1960 is now the epitome of autochthonous excellence. The grapes come from twelve hand-picked plots on nine hectares, with their roots in alluvial sand and dolomite limestone. Fifteen different Teroldego biotypes, developed through years of mass selection, reflect the diversity of this unique terroir. Biodynamic Demeter cultivation since 2002 allows the indigenous grape variety to develop its original identity. Spontaneous fermentation in cement tanks, partly with whole grapes, preserves the lively fruitiness. Twelve months of ageing in a combination of cement and oak give the wine structure without dominance.

Dievole's new Chianti Classico Casanova, just released with the debut 2020 vintage, is the result of a quest to highlight the identity characteristics of particularly suitable vineyards, leading to ever more precise expressions of Sangiovese. The Casanova grapes come from a vineyard at an altitude of about 400 metres, with an ideal south-west to south-east exposure and composed mainly of sandstone rocks Macigno del Chianti. The result is a Chianti Classico that is very immediate and direct, with a beautiful acidity to boot. It has the elegance and freshness and the bright, radiant fruit of Chianti Classico "as it used to be".

The grapes come from organically cultivated vineyards with calcareous marl soils around Alba, whose terroir gives the wine freshness and structure. Deep ruby red in colour with violet hues. On the nose, a pure, inviting aroma of ripe cherry, blackberry, plum and a hint of violet, with subtle hints of spice. On the palate, Piana presents itself in typical Barbera style: juicy, dense fruit, present, well-integrated acidity and a supple texture that ensures drinking flow. An authentic, straightforward Barbera that brings its origins into the glass with clarity and unadulterated elegance. SUPERIORE.DE

Dievoles Chianti Classico Petrignano is the result of the endeavour to highlight the identity characteristics of particularly suitable vineyards, leading to ever more precise expressions of Sangiovese. Petrignano is the name of a characteristic area with a soil rich in minerals and stones. At an altitude of around 330 metres, rocks protrude from the ground that are typical of the geological formation of Monte Morello. The abundance of stones, the depth of the roots and the low growth of the vines result in an expressive and lush wine from this characteristic and authentic cru site.

Dievoles Chianti Classico Catignano is the result of the endeavour to highlight the identity characteristics of particularly suitable vineyards, leading to ever more precise expressions of Sangiovese. Catignano is a plateau at 370 metres above sea level, with vineyards of different ages and a large proportion of Alberese. The exposure is westerly and south-easterly, which means plenty of sun during the day, but also cold temperatures at night, with a good temperature range that favours the aromatic development of the grapes.

Ampeleias Alicante Nero epitomises their mission like no other wine. When Marco Tait and his team re-cultivated this almost forgotten autochthonous grape variety from the Alta Maremma in 2003, they set an example against the monoculture of international varieties. What was once suppressed to make room for fuller-bodied grape varieties is now proving to be one of the most authentic expressions of the Mediterranean terroir. The grapes come exclusively from the single vineyard "Vigna della Pieve" at an altitude of 250 metres, where sandy soils are interspersed with pebbles and conglomerates. This special soil composition gives the Alicante Nero its characteristic lightness and harmonious balance. As part of the "Monovarietali" project, this wine is vinified with the utmost care according to biodynamic principles.

When a woman who brought Valpolicella wines to the world as "Lady Amarone" acquires a vineyard in Montalcino in 2007, it is not to repeat the tried and tested, but to break new ground – but to break new ground. Marilisa Allegrini, the first Italian woman on the cover of Wine Spectator and named "Cavaliere del Lavoro" in 2020, now runs San Polo together with her daughters Carlotta and Caterina. The estate is located on the south-eastern flank of the hill, in Podernovi, at an altitude of around 450 metres – where the extinct volcano Monte Amiata protects the vineyards from hot winds and has left behind pyroclastic soils that give the Sangiovese an unmistakable mineral signature.

The structure of Cabernet Sauvignon, the spiciness of Cabernet Franc, the power of Syrah and the softness of Merlot combine here to create a red wine full of character, Mediterranean aromas and elegance. Dark red with a violet edge, fresh fruit bouquet of pomegranate and red currant with balanced hints of thyme, bay leaf and cedar. Initially very fresh and powerful on the palate with memories of raspberry and redcurrant, then round and harmonious, well structured and with soft tannin. SUPERIORE.DE

This single-varietal Nebbiolo comes from organically farmed plots in Neive and Castagnole Lanze (including Starderi), whose vines are rooted in calcareous marl soils. The cooler spring of 2023 and the sunny autumn yielded perfectly ripe, aromatic grapes. Medium ruby red in the glass with bright reflections. Fragrant notes of sour cherry, ripe raspberries and a hint of violet on the nose, complemented by fine spice and hints of liquorice. Clear and precise on the palate, with fresh acidity, fine-grained tannins and elegant, juicy fruit that carries through to the medium-long final. An authentic, accessible Nebbiolo that shows La Spinetta's signature as well as the typical finesse of the grape variety. SUPERIORE.DE

The grapes for Vignota come from five selected vineyards in Monforte d'Alba, whose calcareous marl soils with loamy and sandy inclusions give the Barbera grapes expression and depth. Bright ruby red colour with a purple hue. Aromas of ripe cherry, blackberry and plum, underpinned by violets, herbs and a hint of liquorice. Juicy and balanced on the palate, with present, well-integrated acidity and soft, fine-grained tannins. After fermentation, the wine matures for several months in used French barriques, which gives it additional harmony and fine spicy notes. An exciting and very serious Barbera with a regional profile and good structure. SUPERIORE.DE

The name "Mimuèt" (to my taste) comes from Ladin. Convinced that South Tyrol offers the best conditions for the Pinot Noir grape variety, Alois Lageder paid particular attention to it at a very early stage. His goal is to produce wines with precision, lightness and filigree structure. Garnet red with ruby reflexes. Pinot Noir Mimuèt smells of ripe black cherries, flowers and spices. On the palate, elegant, almost light on its feet, with a multi-layered, soft finish. SUPERIORE.DE

Avignonesi's aromatic classic has a lean to medium body, seamless tannins and a delicious flavour profile. Intense ruby red with garnet-coloured reflections. On the nose, aromas of red berries, cherry, eucalyptus and pomegranate and the unmistakable scent of violets so typical of the Sangiovese grape, with a hint of vanilla and Mediterranean herbal spice in the background. Well-balanced on the palate, with beautiful primary notes of ripe cherry and plum. The warm, ethereal body is embedded in a dense tannin structure and leads into a long, persistent finish. SUPERIORE.DE