Organic Red Wine

Named after Cassian, the son of Count Michael Goëss-Enzenberg, who was born in 1996, the same year that Manincor opened its own winery. A name that stands for new beginnings, for the future, for the next generation. The cuvée combines six international grape varieties from the estate's best red wine sites: Manincor, Seehof and Panholzerhof, between 250 and 280 metres above sea level. Exposed to the south-east with a view of the lake, the vines are rooted in strong sandy loam soils interspersed with limestone gravel and glacial rock deposits – these plots are among the warmest sites in South Tyrol. Each grape variety is vinified separately. Mash fermentation takes place spontaneously in wooden vats with wild yeasts. Maceration lasts between 10 and 20 days – depending on the variety and the desired tannin structure. Finesse and elegance are the top priorities, not strength for strength's sake. The 16-month maturation in barriques (one third new wood) refines the structure without dominating the fruit. Blending only takes place shortly before bottling – the art of composition, in which character and individuality merge with solemnity and elegance.

In a privileged plot south of the legendary Bricco Boschis lies the Cavallottos' insider tip: Vigna Cuculo. Here, where normally only Nebbiolo should grow, the brothers Giuseppe and Alfio have achieved an oenological miracle – a Barbera cru that combines its Piedmontese soul with the aristocratic elegance of its great Barolo neighbours. The name "Cuculo" – the cuckoo – could not be more poetic for this wine, which asserts itself like a stranger in royal territory while developing its very own identity. The plot benefits from the unique microclimate of Bricco Boschis, that geological treasure where different soils meet in a symphony of limestone, marl and sand layers. This soil complexity gives the Barbera grape a minerality and structure that goes far beyond what is normally expected from this grape variety. West-south-west exposure and the chalky-clayey soils create ideal conditions for a wine of exceptional depth.

Rubatsch is a vineyard in Terlan at 250 metres, on a south-western slope with sandy soil on weathered porphyry rock. Two thirds of the Lagrein vines for this wine are rooted here, while the remaining third comes from the Seehof vineyard in Caldaro, where the soil is loamier and heavier. Two soils, two characters, one indigenous grape variety that belongs to South Tyrol like the Dolomites belong to the horizon.

Siccagno is Arianna Occhipinti's personal monologue about Nero d'Avola – not a loud one, but a concentrated, quiet and deep-breathing one. The name comes from the Sicilian term for dry farming (sicco) and aptly describes the origin of this wine: deep-rooted vines in calcareous soils near Vittoria, not irrigated, consciously entrusted to nature. 2021 was a year with clear light, good aeration and a vegetative cycle without extreme heat or stress – perfect conditions for a subtly structured vintage. The grapes are harvested by hand, fermented spontaneously with natural yeasts and macerated on the skins for around 30 days. The wine is matured for 24 months in large Slavonian oak barrels – no haste, no fining, no filtering. Just patience and trust in what the soil tells us.

A secret that only true connoisseurs can appreciate: Cavallatto's Langhe Nebbiolo is the most democratic aristocrat in the Piedmontese wine aristocracy. Here, young vines from the legendary Bricco Boschis are combined with "declassified" grapes from other prestigious crus from Castiglione Falletto. The Cavallottos do not vinify Baroli from vines less than 12-15 years old – but these "young savages" find their perfect stage in Langhe Nebbiolo. The terroir speaks for itself: the unique geology of the Bricco Boschis, where ancient sea beds have formed a mosaic of calcareous marl and veins of sand. This "lingua di terra" – tongue of land – gives Nebbiolo the mineral signature that makes Cavallatto's wines unmistakable.

"Querciabella" – beautiful oak. The name says it all for a winery that has been one of the style-defining houses of Chianti Classico since 1974. Sebastiano Cossia Castiglioni was one of the first to switch to organic farming here – back in 1988, when the word "organic" still raised eyebrows in the winegrowing world. Querciabella has been working biodynamically since 2000 and today cultivates the largest biodynamically certified vineyard area in Italy. The fact that Daniele Cernilli (Dr Wine) named the estate "Cantina dell'Anno" in 2024 came as no surprise to anyone who knows these wines. The Riserva combines Sangiovese from three of the best sites in Chianti Classico: Greve brings vibrancy and bright fruit, Radda taut tannins and dark berry notes, Gaiole riper fruit and distinctive limestone minerality. The altitude of between 350 and 550 metres ensures cool nights and slow ripening. Each parcel is vinified and matured individually in the cellar – micro-vinification, which preserves the terroir of each vineyard and only combines it into a multi-layered whole in the final blend. 16 months in French barriques and tonneaux lend structure without dominance.

Elena Fucci's exceptional Titolo wine is built for the long haul. It will continue its steady development for at least the next 20 years, which is why it is particularly enjoyable when aged in magnum format. Dark ruby red in colour, the bouquet has aromas of ripe red fruit and a fine woody spice. The wine is assembled with enormous precision, offering a balanced intensity and a beautiful degree of fruit purity that speaks both in favour of the Aglianico grape and the extreme region that produces it. Titolo impresses with its fine texture and elegantly integrated tannins. This is the kind of masterful Aglianico performance we love. SUPERIORE.DE

1172 – the year in which Volpaia is first mentioned in documents. A small, fortified borgo on a hill north of Radda in Chianti, built as a border fortress between Florence and Siena. Today it is a jewel of peace and beauty and one of the most historic wine villages in Tuscany. Here, where soldiers once stood guard, the Stianti-Mascheroni families now press their grapes within the medieval walls. The bottles mature in the vaults of old churches and almost every cellar contains a tank of organic wine. An entire village dedicated to viticulture. So complete that it becomes poetic again. The Riserva is made from 100% Sangiovese from vineyards between 400 and 600 metres above sea level. One of the highest wineries in the region. Up here, where the air is thin and the nights are cool, Sangiovese develops the elegance and minerality that makes Volpaia so distinctive. Sandstone, clay and sandy-loamy soils with a high proportion of skeleton. Manual harvest in the second half of September, temperature-controlled vinification, then 24 months in French and Slovenian oak barrels.

Neromàccarj is the broodingwine from Gulfi's high-quality Nero d'Avola range. The vines are rooted in the single vineyard Màccari, a barren hilly landscape near Pachino, where calcareous clay, volcanic rock and sea breezes create a powerful, yet always balanced microclimate. The vines are ungrafted, some are over 50 years old and yields are low. The harvest by hand and the wine is matured in the traditional way: a long maceration period followed by two years of ageing in used barriques and large wooden barrels. All this with organic care – and a firm determination to bring the best of the variety into the glass.

Montebello is a sophisticated blend of Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo, Fogliatonda and Sangiovese. Each grape variety is harvested and fermented separately in open Liters barrels with indigenous yeasts and manual racking. A captivating bouquet of dark cherries and earth, with notes of cinnamon, tar and grilled herbs. The defined tannins are accompanied by a beautiful acid wire. A wine with great character and beautiful structure that changes with every sip. SUPERIORE.DE

The combination of two such different personalities as Sangiovese and Cabernet Sauvignon blend brilliantly in Grifi, giving this wine a unique character. The Cabernet gives the wine an extra kick of depth in the mid-palate as well as a tannic backbone that gives the wine plenty of persistence and energy.

Intense ruby red, persistent, fruity bouquet with notes of wild berries, violets, cloves and cinnamon as well as sweet tobacco flavours. Rich and velvety on the palate, with an abundance of ripe red fruit and tactile mineral tones, complemented by a hint of sage. The lively acidity provides balance. On the finish, the spicy tones merge with a pleasant fruity flavour. An unbeatable wine every year at a very attractive price! SUPERIORE.DE

Monica Raspi remembers: "I took my first steps as a winemaker in the Omino vineyard. The grapes grown here produce the wine that is the absolute benchmark for my very personal interpretation of the Sangiovese grape."

There are words that tell more than entire stories. Sgarzon: In the ancient dialect of Campo Rotaliano, it means "young shoot", "sapling" and embodies the essence of youthful vitality and the impetuous vigour of new beginnings. This name is the programme for a Teroldego that revolutionises conventional ideas of this powerful grape variety. Just one kilometre from the famous Morei vineyard as the crow flies, but completely different in character, is the 2.5-hectare Sgarzon vineyard. Here, the Noce River has deposited sandy sediments over thousands of years, creating a cooler, more open microzone. While other Teroldego vineyards are already harvesting their grapes, the Sgarzon berries ripen a week longer – a decisive difference that gives this wine its exceptional finesse.

For some years now, Matteo Catania has been holding back a few hundred bottles of his wines in the best vintages in order to offer them to his most loyal importers after a few years. From this "private reserve" comes Neromaccarj 2011, which is now - in spring 2023 - offered in small quantities with 8 years of further bottle ageing quasi in Riserva quality.

Between light and shade, between strength and elegance, sometimes only a few hundred metres decide the character of a wine. Less than ten minutes' walk from Sgarzon, but geologically in a different world, lies Morei, "the dark one" in the old Trentino dialect. Here, on the warmer, rockier terrain of Campo Rotaliano, Elisabetta Foradori has been writing another exciting chapter in the Teroldego story since 1984. The name says it all: where Sgarzon embodies youthful freshness, Morei reveals the deep, mineral soul of this extraordinary grape variety. The 2.5-hectare plot rests on the ancient riverbed of the Noce, where thousands of years of erosion have left behind a mosaic of pebbles, sand and dolomite rock. This stony matrix stores the heat of the dolomite sun and releases it to the vines at night – a natural heat reservoir that gives Teroldego its characteristic depth and concentration.

Sangioveto, which consists of 100% organic Sangiovese, is grown in cool locations at an altitude of 260 to 370 metres with a south-westerly exposure. In the past, Sangiovese was called "Sangioveto" or "San Zoveto". It represents a refined expression from this particular part of the appellation and a very faithful interpretation of the Tuscan grape.

This Riserva is only made available each year in very small quantities to hand-picked specialist retailers and top restaurants. Brilliant ruby red colour. Fine raspberry and floral notes dominate the spicy nose. Very juicy on the palate, tannins and acidity are well integrated. Riecines Riserva has length and suppleness right through to the long fruity finish. The elegance and fine melting texture are impressive. Once again, this is Sangiovese at the top level that Riecine is known for! SUPERIORE.DE

In the hallowed halls of Casòn Hirschprunn, where history and innovation meet in the vaults of the 13th century, a red wine is created that epitomises the future of South Tyrolean viticulture. Here, in the middle of the 30 hectares of biodynamic vineyards between 230 and 360 metres above sea level, Alois Lageder ventured a visionary experiment in the 1980s: the cultivation of Tannat, an exotic grape variety from south-west France that proved to be exceptionally suitable for the Alpine future in the face of climate change. "Negli ultimi anni, ci siamo appassionati sempre di più al Tannat" – the Lageder family confesses their growing passion for this exceptional variety, which is immediately recognisable in the vineyard thanks to its characteristic red leaf stalks. What began as an experimental curiosity developed into a philosophy: not to celebrate the typicality of individual grape varieties, but to let the unique terroir of a vineyard speak for itself – a guiding principle based on the great châteaux of the Bordelais.

A summer that Europe remembers as hot – and Montalcino as surprising. The vines of Col d'Orcia, deeply rooted in the calcareous, clay-poor soils of the Orcia hill, showed in 2020 what biodynamic cultivation means in years of stress: resilience. Early bud burst after a mild winter, followed by a balanced spring with well-distributed rainfall. The summer remained warm, but without extreme heat phases – sporadic downpours at the end of August cooled the soil at the last moment and allowed the grapes to develop aromatic compounds instead of simply ripening. In addition, there were pronounced day-night temperature differences in September. Harvest from mid-September, clean and structured. The result has a character that Montalcino connoisseurs describe as "captivante": simultaneously accessible and enigmatic. Maceration for 18 to 20 days, shallow 150-hl steel tanks, gentle extraction. Three years in large barrels, twelve months in the bottle: Col d'Orcia's traditional vinification process – unchanged for decades because it works.

Sometimes a great vintage needs a little scare first. In April 2021, the thermometer dropped to minus seven degrees in parts of Montalcino – late frost, which hit the more sensitive sites and reduced the harvest to around 15 per cent below the previous year. What was a loss for some farms proved to be a gift for quality. Fewer grapes, more concentration. The surviving vines seemed to know what was at stake. The rest of the year followed the textbook pattern of classic Brunello meteorology: regular spring, hot and dry summer – then two decisive rain events in the second half of August, which gave the vineyards water and the grapes their final aromatic complexity. The September nights cooled the Sant'Angelo vineyard in Colle to temperatures that distinguish phenolic ripeness from genuine elegance. Harvest did not start until mid to late September – patiently waited, fully redeemed.

The name Pin honours Giuseppe "Pin" Rivetti, the paternal driving force behind this family and founder of La Spinetta. His Rosso Monferrato is more than just a cuvée – it is a personal legacy made from 65% Nebbiolo (from aged vines from Castagnole Lanze/Neive) and 35% Barbera d'Asti (Bionzo parcel). Each grape variety was vinified separately – fermentation on the skins for around 7-8 days in rotary fermenters at a controlled temperature, followed by malolactic fermentation in French wood. Ageing took place for 16-18 months in used, medium-toasted barriques before the two components matured in stainless steel tanks for a further two months, followed by 15 months of bottle ageing without filtration.

The 2019 vintage leaves no doubt about its origin from a top vintage in Montalcino. The fruit for Poggio Landis Brunello is harvested at altitudes of 200 to 300 metres above sea level. Interesting aromas of wild cherry, plum and crushed flowers. Taut, polished yet traditional character on the palate. It fits perfectly into the house style, which favours an elegant and less extract-rich approach. A highly sophisticated charmer across the board. SUPERIORE.DE

In the history of the Campolungo vineyard, thousands of years of Tuscan viticultural culture merge with visionary dedication to perfection. These historic terraces between 420 and 580 metres above sea level were already recognised as exceptional by the Romans and have been considered one of the cradles of fine Chianti since the 19th century. The 2018 tells the story of a special climatic favour: after a hot, dry summer, the extreme altitude of Lamole preserved the crystalline freshness that makes Campolungo one of the most exceptional single vineyards in Tuscany. Pure Sangiovese from hand-picked grapes of exceptional aromatic intensity. After careful hand-picking and visual selection of the best grapes, a two-week fermentation with skin contact takes place in traditional wooden vats. Thirty months of ageing in oak barrels, supplemented by a small proportion in French barriques, create a wine of multi-layered complexity and elegance.