Organic Red Wine

A Nero d'Avola with juice and vigour: Nerojbleo comes from the high altitudes of the Iblei mountains around Chiaramonte Gulfi. The vines are rooted there in calcareous clay soils at an altitude of around 450 metres. The temperate microclimate and careful organic cultivation characterise a wine with structure, freshness and a distinct identity. The wine is matured for around 12 months in used barriques and tonneaux. Dark ruby colour with a purple core in the glass. Black cherry, ripe plum, liquorice and a hint of Mediterranean scrub on the nose. On the palate, the Nerojbleo is juicy and harmonious, with well-integrated acidity, fine-grained tannins and supple fruit. The subtle hint of wood adds depth without masking the varietal character. A multi-layered and complex Nero d'Avola with both power and elegance – ideal with grilled meat, savoury pasta dishes or mature cheese. SUPERIORE.DE

The owner, Leonardo Pinzolo, cultivates 52 hectares of biodynamically certified vineyards, spread across his family estates in Popoli and Capestrano. The soils here differ from those in the rest of Abruzzo. Combined with the vineyards' higher altitude and proximity to the Gran Sasso mountains, these wines have a decidedly cooler character than is usually found in Abruzzo. In the winery, fermentation takes place spontaneously and without temperature control. With the exception of a few single-vineyard wines, most wines are aged in stainless steel.

Here the name becomes the programme: Michael Graf Goëss-Enzenberg gave this wine its title because it tastes like Manincor itself. The essence of the hills that surround the estate, the view over Lake Kaltern, the strength and warmth of the warmest vineyards in South Tyrol – all come together in this glass. Grapes from Manincor and Panholzerhof, both at 250 metres, south-eastern slopes with sandy clay soils full of limestone gravel and glacial deposits.

Swiss precision meets Tuscan passion: Monika and Thomas Bär-Bettschart have been realising their dream at the Antico Podere Gagliole in Castellina in Chianti since 1990. Rubiolo is the certified organic homage to over three decades of winegrowing in one of the most beautiful terroirs in Tuscany. Made from pure Sangiovese grapes from both the historic terraces around Castellina and the famous Conca d'Oro in Panzano, this wine epitomises the synthesis of two exceptional vineyards.

"The little boar". The name of this red speaks for itself: not a tame animal, not a wine that seeks approval. And yet it is the most approachable red of the house – the family resemblance to its big siblings Monteverro and Terra di Monteverro is clear, the demands are somewhat lighter and the pleasure is immediate. 40% Merlot provides the softness, 25% Cabernet Franc the spice, 25% Cabernet Sauvignon the structure and 10% Syrah the Mediterranean vigour. Clay-limestone with eroded stones, 7,575 vines per hectare in north-south orientation, organic cultivation, hand-picked. Fermentation in stainless steel tanks, exclusively gravity in the cellar – 100% gravity, no pumping, no pressure. 12 months in French barriques and steel tanks.

A volcanic masterpiece from Sicily’s latest wine revolution: since 2023, Etna winemakers have been permitted for the first time to indicate their specific Contrada on the label – a historic innovation that pays tribute to the region’s centuries-old understanding of terroir. Planeta’s flagship wine from the Contrada Feudo di Mezzo embodies 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, situated 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 from 1566. A symbol of the connection between modern winemaking and geological history.

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.

In Campo Rotaliano, this geological treasure trove nestled amongst the peaks of the Dolomites, Elisabetta Foradori has been rewriting the history of Teroldego for four decades. What began in 1960 as a family wine is now the epitome of indigenous excellence. The grapes come from twelve hand-selected plots spanning nine hectares, their roots reaching deep into 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, practised since 2002, allows the indigenous grape variety to unfold its original identity. Spontaneous fermentation in concrete tanks, partly using whole bunches, preserves the lively fruitiness. Twelve months' ageing in a combination of concrete and oak gives the wine structure without being overpowering.

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.

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.

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.

Multi-layered aroma, lots of dark cherry fruit, delicate herbal spice and cedar flavours. Juicy dark wild cherries on the palate, ripe, perfectly integrated tannins, elegant and delicate, fine mineral spice, surprisingly full-bodied and animating. A representative of the appellation that opens up beautifully and hits the right notes, like something out of a picture book! SUPERIORE.DE

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.

San Giusto a Rentennano – the name is of Etruscan origin and carries the centuries within it. The medieval estate is located in the southernmost tip of the Chianti Classico, where the area meets the upper reaches of the Arbia and the hills become wider, quieter and rougher. A Cistercian monastery once stood here – san Giusto alle Monache. In 1204, the Florentines fortified the area as a border post to Siena. The underground vaults from that time are now the storage cellars of the Martini di Cigala. The family has owned the estate since 1914 and Luca, Francesco and Elisabetta now run it with the conviction that has defined the house since the early 1980s: Sangiovese needs no shortcuts. It needs low yields, ripe harvestand time. Organically farmed since 2006, green pruning in July and August by 30 to 50 per cent. 95% Sangiovese, 5% Canaiolo harvested by hand.

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".

A wine with history, personality and depth of character: Centovie is the centrepiece of a long-term project at the organically farmed Tenuta Centovie near Roseto degli Abruzzi. The 35 hectares of vineyards on the southern slope near Montipagano, with a view of the Gran Sasso, produce elegant Montepulciano, among other things – equipped with traditional training systems (pergola in long tendone and short cordon training) and an optimal microclimate.

Dievoles Chianti Classico Petrignano is the result of a commitment to highlighting the distinctive characteristics of particularly well-suited vineyards, leading to ever more precise expressions of the Sangiovese grape. Petrignano is the name given to a distinctive area characterised by mineral- and stone-rich soil. At an altitude of approximately 330 metres, rocks protrude from the ground, typical of the geological formation of Monte Morello. The abundance of stones, the depth of the roots and the compact growth of the vines result in an expressive and opulent wine from this distinctive and authentic cru site.

Centovie is coming together. After the Pecorino kicked things off, the Rosato followed – and finally, in 2015, the Montepulciano. The Bernetti family describes it as "a wine that did not exist before and which seeks no imitation". A personal, bespoke interpretation of a grape variety and a landscape. The estate lies 200 metres above Roseto degli Abruzzi, facing south-east, between the Gran Sasso and the Adriatic Sea. Clay-sandy limestone soil with an alluvial skeleton, organically farmed from day one. The Montepulciano is grown using two training systems: "Tendone" with long pruning and "Filare" with short spurs, at a density of 1,600 to 5,000 vines per hectare.

In 2009, the Belgian entrepreneur Virginie Saverys took over Tenuta Avignonesi – and transformed it into one of Tuscany’s most ambitious biodynamic estates. Biodyvin-certified, organic, vegan, B Corp: at Avignonesi, wine is understood as an expression of living soils – and Montepulciano as a place that reflects this with exceptional clarity. The Vino Nobile comes from vineyards on sedimentary soils of marine origin – calcareous, with varying proportions of clay and sand from the Pleistocene and Pliocene periods, planted between 1995 and 2017 at altitudes of 270 to 375 metres. Fermentation takes place using yeasts from the estate’s own ‘pied de cuve’: the first batch of grapes is harvested in advance to select the naturally occurring yeasts on the skins. A process that deepens the connection between the wine and the vineyard and anchors the sense of place. 20 to 25 days’ maceration, followed by 18 months in large casks and tonneaux.

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.