1/1 Bottle | 0.75 Liters

La Grola is the historic vineyard that gave its name to Corvina, the autochthonous grape of Valpolicella, which is probably its origin. The replanting of the vineyard by Giovanni Allegrini sparked an agronomic revolution and laid the foundations for the success of this wine-growing area, which today is home to great red wines from north-eastern Italy.

So it is not surprising that La Grola receives a special honour from its magnificent location. Since 2010, Allegrini has been collaborating with internationally renowned artists, publishing year after year a unique, limited artist edition. The edition opened with a work by Milo Manara, continued in 2011 with a label designed by Arthur Duff and continued in 2012 with a painting by Athos Faccincani. The composition VI by Wassily Kandinsky was selected for La Grola in 2013, and in 2014 the artistic journey went to Brazil and to Nazareno Rodrigues Alves, before returning to Italy with the 2015 edition to Leonardo Ulian.

The 2016 vintage was interpreted by a great Japanese artist: Hiroyuki Masuyama. In a highly innovative process, La Grola's Limited Edition ennobles the fascinating synthesis of overlapping shots. A total of 288 photographs are incorporated into this work, showing one of the legendary vineyards of Valpolicella from an exciting and completely new perspective. Time and space are the fundamental elements of Hiroyuki Masuyama's overall creativity: everything revolves around these two concepts, which have been formalised differently over the years and have become the hallmark of his work. Masuyama combines and overlaps the result of hundreds of photographs taken of his subject from a fixed angle. The result of this superimposition is another image of the same place.

We are pleased to be able to offer you some copies of the special edition, which is strictly limited every year!

Dense, dark ruby red, in the nose very full-bodied and strong with tones of forest and overripe berries. The rich fullness from coffee to black cherries is accompanied by present, pleasant tannins. SUPERIORE.DE

"Lovely balance, as always, to this super Veronese red with juicy dark fruit and hints of black chocolate. Medium to full body, succulent tannins and a fresh finish." James Suckling

"Very inky and toasty nose. On the palate the wine is elegant, fresh and poised with classy, well-integrated oak, flavours of plums and cherries and tight tannins, which will soften in time." Decanter

From the very beginning, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, strictly following a family recipe handed down from his grandfather. At the beginning of the 1950s, however, production was discontinued as tastes and preferences changed.

In recent years, it has been noticed that Piedmont lovers are increasingly longing for traditional character, strong personality and great individuality in aromatic wines and wine-based aperitifs. As a result, the decision was taken to produce small quantities of Barolo Chinato and Vermouth again, again strictly according to a secret family recipe, kept under lock and key for many years under the careful supervision of the grandmother, granddaughter of the founder.

In addition to absinthe, which is essential for the production of a good wormwood, it is refined with a mixture of 26 aromatic herbs such as marjoram leaves, gentian roots, orange zest and others, which are dosed together strictly according to the family recipe that has been handed down. Various white wines from the winery are added, including Moscato d'Asti. After 15 days of maceration, the wormwood obtained is aged in oak barrels for at least 4 months. Finally, the recipe is rounded off with the addition of caramelized sugar, which gives this vermouth its bright colour and unmistakable aroma and taste.

Connoisseurs enjoy it in the old "Piedmontese style": no ice, just a small slice of lemon peel. SUPERIORE.DE

"Thanks to its funky retro packaging, this is one of the most exciting projects to come out of downtown Alba in a very long time. The Pio Cesare NV Vermouth di Torino sees a base of Chardonnay enhanced with Moscato. (Like the estate's other fortified wine, the Barolo Chinato, only 1,000 bottles are released per year.) The Vermouth pours forth from the bottle with an orange or copper color. It is thick and viscous, taking its time as it swirls around the bowl of my glass. The bouquet reveals mountain herb and medicinal tones, with lots of mint and spearmint. There is some blood orange, citrus, licorice, camphor ash, vanilla and spice. This Vermouth is all fun and charm." Robert Parker

The A in the name of the Boggina stands for the natural wine aged for about 6 months in terracotta amphorae of 400-600 Liters each, which is bottled in an edition of just 1,200 bottles without further addition of sulphites. Bright, luminous garnet red. The bouquet is ethereal, very delicate and nuanced, with a very precise fragrance interpretation of the Sangiovese grape. Medium-bodied, with a beautiful structure and authentic Sangiovese fruit. The finish is highly drinkable, with silky tannins and beguiling length. A masterpiece of beauty and elegance. SUPERIORE.DE

"Sparkling ruby with a slight garnet sheen. Opens with notes of herbs and anchovies, then lots of fresh plum. Shows lots of juicy fruit on the palate, grippy, savoury tannin, good assets, but needs additional maturity." Falstaff

"The 2018 Bòggina A (Bògginanfora) offers a striking expression of Sangiovese. Sweet red cherry, mint, orange peel and cinnamon all grace this silky, mid-weight wine from Petrolo and proprietor Luca Sanjust. The translucent beauty of Sangiovese comes through loud and clear. The Bòggina A (Bògginanfora) is 100% Sangiovese fermented and aged in amphora. What a gorgeous wine." Vinous

"The Petrolo 2018 Val d'Arno di Sopra Bòggina A is Sangiovese that has been aged in amphorae. The Bòggina A is pure and punchy in its fruit intensity, with chiseled aromas of wild cherry and dried rose potpourri. The wine offers very soft and subdued tannins, with the natural structure and staying power coming from the crunchy healthiness of the fruit." Robert Parker

"The purity of fruit here is impressive with cherries, plums and highlights of grilled meat and wet earth. Some tile, too. Full-bodied with chewy tannins that are pure and polished. Lots of fruit at the end, but not overdone. From organically grown grapes. Fermented and aged in amphora." James Suckling

The A in the name of the Boggina stands for the natural wine aged in terracotta amphoras of 400-600 Liters each for approx. 6 months, which is bottled in a quantity of just 1,200 bottles without any further addition of sulphites. SUPERIORE.DE

"Bright, bright garnet red. Opened with a pronounced earthy note, followed by cranberries and raspberries. On the palate a lot of fine-meshed tannin, interwoven with fine enamel, very clear and juicy." Falstaff

"The 2016 Bòggina A is 100% Sangiovese done in amphora. Crushed flowers, dried rose petals, mint, sweet tobacco and savory herbs give the wine much of its distinctive, pungent personality. Time in the glass helps soften some of the more angular contours that are present initially, while also allowing the aromatics to fully emerge." VINOUS

"This is elegant, offering cherry, plum, tobacco, leather and earth flavors, backed by lively acidity. Harmonious and long, echoing the leather and tobacco elements, with a hint of mineral." Wine Spectator

"Extremely refined and beautiful with tight density of fruit and polished, linear tannins. Full to medium body and a bright, beautiful finish. Iron and stones, too. Made in amphora." James Suckling

"Aged in amphorae, the 2016 Val d'Arno di Sopra Bòggina A is a pure expression of Sangiovese. The wine is beautifully ethereal, delicate and fragile, showing focused purity and intensity at the same time. In a nutshell, this wine embraces all the best characteristic of this iconic vintage, especially in terms of the crystalline authenticity of its varietal aromas. Luca Sanjust experimented with Spanish clay vessels and then went back to Tuscan terracotta amphorae made with clay from Impruneta (not far from Florence). This wine is light and luminous with mid-weight texture but a very long and silky finish. It is a true beauty." Robert Parker

The A in the name of the Boggina stands for the natural wine aged in terracotta amphoras of 400-600 litres each for approx. 6 months, which is bottled in a quantity of just 1,200 bottles without any further addition of sulphites. SUPERIORE.DE

"Very perfumed aromas of plum, dried berry, cedar, and flower. Full body, with velvety tannins and a juicy finish. Love the texture and richness to this wine. Fascinating smoky undertone. Amphora gives it a life and energy of its own. No wood." James Suckling

"Bright ruby of pale to medium intensity. Warm, fragrant, almost burnt aromas and real texture and tension. The wine really does taste as though it had little bits of clay dissolved in it – but rather agreeably. Long and vibrant." Jancis Robinson

"Bòggina A originated in 2011, when Sanjust decided to ferment and age a portion of the wine in amphorae. The 2015 Bòggina A is a delicious rendering of unadorned sangiovese, its fresh red-cherry flavors brimming with vibrant acidity. Lean and taut at first, the wine fleshes out with exposure to air, evolving into darker fruit tones tinged with anise and fennel." Wine&Spirits

120 years after the foundation of the winery, a new edition of a classic with special equipment (including a bound history booklet) is launched on the market. This high quality Nebbiolo comes from about 50 years old vines in the vineyards Sassorosso and Sassina, where the soils are very barren and stony. Clear ruby red, rich on the palate, powerful and complex with a wonderful elegance. The finesse and precision of the Nebbiolo grape are captivating from the first sip, and with increasing ventilation this rare drop reveals its complexity and structure. An anniversary wine, as it is written in the book! SUPERIORE.DE

"This is a gorgeous and beautifully aged expression of Nebbiolo from the high mountains in the far north of Italy. The 2009 Valtellina Superiore Riserva Castel Chiuro absolutely blossoms in the glass with rose petal, violets, wild blueberry and more tangy forest fruit. The wine shows a long and pleasurable succession of small red berry aromas such as cassis and raspberry. Those polished and elegant primary tones are followed by light brushstrokes of smoke, licorice and tar. This wine is an absolute beauty." Robert Parker

"M" stands for Mario Schiopetto. This is the wine the children have dedicated to their father for years and it is the undisputed white flagship of the winery. This exceptional Friulano with a dash of Riesling seduces with elegant aromas of white flowers and spirited fruit. Ingeniously balanced, fresh and of considerable length and great ageing potential. SUPERIORE.DE

"This is a phenomenal new wine in memory of the late legendary winemaker of Friuli. Aromas of stones and chalk with hints of dried white peaches. Full body and incredible texture and length. Layered, superb and captivating." James Suckling

"M" stands for Mario Schiopetto. This is the wine the children have dedicated to their father for years and it is the undisputed white flagship of the winery. This exceptional Friulano with a dash of Riesling seduces with elegant aromas of white flowers and spirited fruit. Ingeniously balanced, fresh and of considerable length and great ageing potential. SUPERIORE.DE

"This is a phenomenal new wine in memory of the late legendary winemaker of Friuli. Aromas of stones and chalk with hints of dried white peaches. Full body and incredible texture and length. Layered, superb and captivating." James Suckling

Didacus is the youngest growth from Planeta and comes from the first vines planted in 1985 on the shores of Lake Ulm. It is dedicated to Diego Planeta, the founder of the winery, and on the one hand, it represents the history of the winery, on the other hand, it stands for elegance, tradition, family, and future. At the same time, it embodies Planeta's vision of Sicilian viticulture at the highest level.

This Chardonnay comes from the best grapes of just 4 hectares of Chardonnay, all hand selected, pressed and fermented in barriques. With just 6,996 bottles, this drop is hand-picked for distribution to the best importers and restaurants worldwide.

straw yellow with golden reflexes. Fine fragrance of herbs, white pome fruit, lychee and a hint of vanilla. Very complexly built, still needs further bottle maturity until it unfolds all its elegance and minerality in a terrific long finish. SUPERIORE.DE

"The Planeta 2018 Sicilia Menfi Chardonnay Didacus is a crowning achievement for a landmark Sicilian winery that has already proved its mettle with a long and illustrious library collection of Chardonnay, Fiano and Carricante-based whites, among others. All the knowledge and experience amassed over the decades has resulted in this latest project, Didacus, dedicated to the family patriarch Diego Planeta who sadly left us last year. This stunning wine certainly puts Planeta in the running for one of the best Chardonnays made in Italy. It is tirelessly creamy and rich, with an abundant bouquet expressed with apricot, honey, star jasmine, crushed rock and sweet Sicilian almond. From a cool vintage, the aromas are fine and pinpoint in their intensity, unfolding like a long story told chapter by chapter. The big takeaway here is the Mediterranean, purely Sicilian character of this wine. It is generous, embracing, noble and strong. I enthusiastically recommend this bottle to lovers of age-worthy Chardonnay." Robert Parker

From the very beginning, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, strictly following a family recipe handed down from his grandfather. At the beginning of the 1950s, however, production was discontinued as tastes and preferences changed.

In recent years, it has been noticed that Piedmont lovers are increasingly longing for traditional character, strong personality and great individuality in aromatic wines and wine-based aperitifs. As a result, the decision was taken to produce small quantities of Barolo Chinato and Vermouth again, again strictly according to a secret family recipe, kept under lock and key for many years under the careful supervision of the grandmother, granddaughter of the founder.

An infusion of chinchona (China Calissaja and Succirubra bark) is macerated for 21 days in a small quantity of classic Barolo. Then a mixture of aromatic herbs such as gentian root, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and other spices are added, which together make up the special family recipe. After a few weeks of ageing, a certain amount of classic Barolo is added. SUPERIORE.DE

"Only 1,000 bottles per year are released of the Pio Cesare NV Barolo Chinato, a fortified digestif that pours from the bottle with a dark garnet color and faint hints of copper and amber. This bottle takes you on a terrific journey into a favorite local tradition. Made with a base of Barolo wine, the nose offers layers of dried cherry and fruit, but perhaps the biggest aromatic influence here are those dusty mineral notes that subtract from the natural sweetness of the wine. That 16% alcohol content also serves to align your palate away from the fruit. Instead, you get medical herb, dried ginger and camphor ash." Robert Parker

White wines from Etna are always special and due to the usually very old vines, the extreme altitude and the mostly minimal yield per hectare, they are in a league of their own. If the origin of the Carricante grapes is still the small parcel (Contrada) Caselle with mostly 100-year-old rootless bush vines (Alberelli), even connoisseurs can be excited. The soil, the result of centuries of volcanic activity, has numerous layers of minerals and salts, pumice, lapilli, fine and light ash. This extremely rare terroir is particularly fertile and produces grapes that ripen late, healthy, fresh and very rich in aromas, despite the usually great thermal excesses during the summer season. Silvia Maestrelli produces as few as 650 bottles of this exceptional drop in good years, so you can imagine that we consider ourselves lucky to be able to offer some boxes of this rare crescence.

Il Musmeci Contrada Caselle delights on the nose with fresh citrus notes, refined by hints of candied fruit and delicate notes of smoke and toast. On the palate it refreshes with a dense and vertical acid structure, in the extremely complex taste we find the characteristic minerality and freshness and a breath of almonds and iodine beside a racy sugar-acid play. Tip: Be sure to aerate before drinking and ideally serve in Burgundy glasses! SUPERIORE.DE

Troy is not a regular chardonnay. He is rather the archetype of a Chardonnay, as Wolfgang Klotz, managing director of the probably most successful winegrowers' cooperative in South Tyrol, sees it. The grapes come from two selected vineyards in Söll, near Tramin. Not only does a Mediterranean climate prevail there, but the vegetation is also determined by rather cold down winds at night. Both factors which guarantee an optimal development of the plants and fruits. The berries are hand-picked piece by piece and therefore every wine connoisseur knows that this is an absolute prestige project of the cooperative. It is therefore not surprising that only 3,000 bottles of this crescendo are sold in selected specialist shops and top restaurants.

Intense straw to golden yellow. In the bouquet tropical fruit, a touch of camomile and mint, then fine toasted notes and a subtle nutty touch. On the palate you can almost taste the proximity of the mountains, its clarity, freshness and intensity: exotic notes of yellow ripe fruit, then again some nut and in addition again a beguiling liveliness and minerality, which ends in an identical long final. Chardonnay can be like this, chapeau! SUPERIORE.DE

When you hear the story of the effort that went into the Colonia vineyard, you have to wonder if the fine people of Fèlsina are absolutely crazy. It took them two years to remove the imposing rock that had forced previous generations of the Poggiali family to virtually abandon this noble site. But it is thanks to the ambitious Giovanni Poggiali that this spectacular vineyard (Vigneto Colonia) became what it is today. It has reddish-brown soils, is rich in magnesium and iron, and is thus quite different from all other Fèlsina sites.

Chianti Classico Gran Selezione Colonia is a wine of enormous beauty and depth. Dark ruby in the glass, it smells expressively mineral and pure, with aromas of dark cherry and blackcurrant. Mineral and graphite aromas and the simply terrific focus on the Sangiovese grape make it an incomparable masterpiece. On the palate, it is extremely well-balanced and elegant with optimally integrated wood - it is immediately clear that another top wine of the house has been created that is more than a match for the Fontalloro. Fortunately for those who can taste it, there are only 3,000 bottles per vintage. SUPERIORE.DE

"Shiny ruby with garnet glints. The nose shows emphatic earthy components of tobacco and red beet, then lots of raspberry. Full-bodied and hearty in the attack and course, shows lots of grippy tannin, also earthy notes on the palate." Falstaff

"Lots of cherry and vanilla aromas and flavors with a full body, dense and structured center palate and a long, flavorful finish. Shows blue fruit and dried flowers at the end." James Suckling

"Tasted young, the Fèlsina 2017 Chianti Classico Gran Selezione Colonia shows a darker color of fruit (compared to the lither and more delicate 2016 vintage that I tasted at the same time). Sangiovese grapes were naturally concentrated by the heat and dryness of the vintage, and the oak signature is more prominent here. I'd definitely suggest putting this wine aside in your cellar to allow for better integration. I kept my open bottle at 55 degrees Fahrenheit and tasted it again two days later. The wine opened beautifully to show rich and profound fruit with some of those earthy and dusty limestone aromas that are so specific to this labor-intensive farming site on a remote hilltop. The score you see here was adjusted higher after that second tasting. A mere 6,000 bottles were made." Robert Parker

With the 2015 vintage, the St. Michael-Eppan Winery began crowning select varietal wines for the first time. Only 3,000 bottles of these top selections enter the global market each year.

Also in 2016, the choice fell on a single-varietal Sauvignon Bianco from the best grapes of selected micro-locations. Gentle pressing with 3 days of skin contact, followed by 12 months of fermentation in tonneau and, in addition, another 15 months on the fine yeast in stainless steel tanks give it a unique depth and finesse. After another 9 months in the bottle, it is only released for sale. SUPERIORE.DE

"Another new release from this flagship winery. Only 3,000 bottles of this top selection reach the market every year. A single-varietal Sauvignon Blanc from the best grapes of selected micro-locations. Gentle pressing with 3 days of skin contact, then 12 months of fermentation in tonneau, 15 months on the fine lees in stainless steel tanks, 9 months in bottle. 100% barrique. Multi-layered bouquet with notes of gooseberries, herbs and ethereal notes like sage. Supple and polished, dense and generous fruit well embedded in the creamy melt with delicate toasted notes, beguilingly long final." Weinwisser

"Wide spectrum of aromas, passion fruit, sage. At the palate slim, creamy texture, aromatic power. Fine smoky notes, no lightweight, but still prancing. Enormous density, unusually high maturity potential." Vinum

"Sparkling yellow-green. Present, intense nose with notes of sage, elderflower and ripe dark currant, a little smoky in the background. Shows very good tension on the palate, notes of gooseberries, currant jelly and elderflowers, very long finish, creamy melt." Falstaff

"Luminous straw-green. Pungent wild herbs, orange peel, green fruits and spices on the nose. Round and broad on entry, then more linear and reserved in the middle, with enough saline edge to buffer the glyceral sweetness. Finishes long with flinty and stony notes." Vinous

"The 2016 Alto Adige Sauvignon The Wine Collection opens to bright aromas of passion fruit, papaya and wild sage. This is a lean-bodied white wine with smooth richness, a creamy texture and very pretty aromatic intensity. There is a modern or contemporary streak to this wine that takes it a step closer to a so-called international palate, but no matter—the wine is just terrific all the same. The Wine Collection series was created to showcase the estate's most prestigious and age-worthy wines." Robert Parker

Felsina's Chianti Classico Gran Selezione from Vigneto Colonia is a project of the Poggiali family that has been going on for three generations. The vineyard has reddish-brown soils, rich in magnesium and iron on boulders of limestone and calcareous marl, quite different from all the other sites of Fèlsina. The wine is impressively dark ruby, expressively mineral and pure, with aromas of dark cherry and blackcurrant. Pure elegance, refinement and harmony in just 3,000 numbered bottles for true lovers of Sangiovese! SUPERIORE.DE

"Beguiling scent of red berries, liquorice and herbs; pithy on the palate, the tannins bulky, in balance with the fresh acidity, fine-tangy final with notes of red forest fruits, leather and bitter almonds. Very successful." Vinum

"Intense, sparkling ruby with a garnet shimmer. Opened with surprisingly ripe notes, after liquorice, then lots of plum, some raspberry. On the palate then very fresh, like cherry, opens with present, pithy tannin in many layers, salty and deep." Falstaff

"The Colonia parcel sits at the top of Fèlsina's Poggio a Rancia vineyard on an extremely rocky outcrop. South facing and reaching upwards of 400 metres above sea level, it is enclosed by forest. Aged exclusively in new fine-grain, medium toast French oak barriques, this has the power and depth to effortlessly absorb the wood. It exudes the untamed generosity of Tuscany's countryside with baked earth, dried thyme plum, and succulent dark cherry punctuated by savoury spice and incense. While immediately seductive in its charms, structurally this could use some more time in the bottle as those vigorous chalky tannins build artfully across the palate." Decanter

"The 2016 Chianti Classico Gran Selezione Colonia possesses off the charts richness and intensity in a bold, racy style that captures all the best this site has to offer. Striking inner perfume, bright red Sangiovese fruit and soft contours add to the wine's compelling balance. Much more open today than Rancia, Colonia is positively stunning in 2016. In fact, it is the finest Colonia yet." Vinous

"Notes of dried berries, cedar, meat and truffles with some mushrooms. Full body. Chewy and very rich. A lot of wood now, but shows wonderful intensity and power. Give it two or three years to soften." James Suckling

"The Fèlsina 2016 Chianti Classico Gran Selezione Colonia is true, elegant and bright. This wine is teaming with inner energy and beautiful fruit resonance that comes forward with forest berry, tilled earth, cassis and pressed violet. These aromas are held in tension, creating a crest or halo that radiates from deep inside. It remains mid-weight in approach, but don't underestimate the length and polished mouthfeel that drives a long and very elegant finish. I came back to my sample 24 hours later and appreciated the perfectly aligned and integrated character of the tannins. Give this wine plenty of time to evolve and flesh out in your cellar." Robert Parker

Taffetà is one of the richest, most opulent and most interesting wines of Chianti Classico. A pure Colorino - rare and ingenious. SUPERIORE.DE

"The 2011 Colorino Taffe Ta', Poggiopiano's 100% Colorino, is a real stunner. Inky blue/purplish fruit, smoke, tar, graphite, licorice and menthol saturate the palate as this dramatic, ripe wine shows off its unmistakable personality. Colorino is most often seen as a blender with Sangiovese in Chianti Classico, rarely on its own. Poggiopiano's version is a real turn-on and one of the most unique, riveting wines being made in Tuscany today. The style is unctuous and opulent, yet all the elements fall into place effortlessly." Antonio Galloni

With the 2015 vintage, the St. Michael-Eppan Winery began crowning select varietal wines for the first time. Only 3,000 bottles of these top selections enter the global market each year.

Also in 2017, the choice fell on a single-varietal Sauvignon Bianco from the best grapes of selected micro-locations. Gentle pressing with 3 days of skin contact, followed by 12 months of fermentation in tonneau and, in addition, a further 15 months on the fine lees in stainless steel tanks give it a unique depth and finesse. After another 9 months in the bottle, it is only released for sale. SUPERIORE.DE

"Here I’m finding a refined and perfumed display with candied lemon peel, yellow flowers, sage, white smoke minerality and hints of vanilla bean. There’s significant textural depth, silky in feel over a weighty frame yet contrasted by stimulating acids, showing balanced inner sweetness with an almost-ambrosia feel to its notes of ripe pear and subtle citrus. There’s a density of primary fruit that can be felt more than tasted, as the 2017 Sauvignon seems to slowly melt away. Only 3,300 bottles were produced." Vinous

"A release of 3,300 bottles, the San Michele Appiano 2017 Alto Adige Sauvignon The Wine Collection opens to a luminous golden color with bright fragrances of white rose, jasmine, passion fruit and peach. This is a mid-weight expression of Sauvignon Blanc that reveals a beautifully smooth and silky mouthfeel. You could pair this generous white with dishes that incorporate Indian or Moroccan spice." Robert Parker

The elegant, very aromatic cuvée of the white varieties Sauvignon, Chardonnay and Pinot Gris is the winery's flagship. On the nose, a multi-layered scent of tropical fruits and floral notes, the taste soft, expansive and long. A dreamy white wine. SUPERIORE.DE

"Plenty of toasty and vanilla oak, but this simultaneously rich and lively chardonnay has so much candied lemon, melon and sliced apple that it's no problem. Subtle, walnut and almond character. Long, intense finish, in which the fruit, mineral and oak notes are beautifully intertwined." James Suckling

Vigna d'Alceo '09 is a Cabernet Sauvignon with a low proportion of Petit Verdot of the extra class. The bouquet is rich, clean and fruity. Impressive its harmony, powerful and yet with a lot of elegance. A perfectly shaped drop with the potential to increase in value! SUPERIORE.DE

"A super generous red with spices, meat and berry character. Full body with round and velvety tannins. Rich and generous. Gorgeous wine. A blend of cabernet sauvignon and petite verdot." James Suckling

"Bright, rich ruby violet. Opened in the nose with smoky-mineral notes, then plenty of plump fruit, inviting for elderberries and blackberries. It shows itself polished on the palate, opens with a lot of finely woven, rich tannin, builds up for a long time, a lot of juicy fruit, rich pressure in the finale." Falstaff

"The 2009 D'Alceo is quite a bit firmer and more structured than the Sammarco. An exotic melange of dark cherries, plums, grilled herbs, cassis and new leather emerges from the glass, backed up by tons of structure. Over the last few months, the 2009 d'Alceo has softened a bit, releasing expressive, floral aromatics and brighter shades of fruit. This is a wonderfully deep, resonant d'Alceo. The 2009 will drink well with minimum cellaring within the context of prior vintages. According to Luca di Napoli, the trick to 2009 was harvesting on the early side. Judging by this effort, I would say Rampolla nailed the vintage." Antonio Galloni

The elegant, very aromatic cuvée from the white varieties Sauvignon, Chardonnay and Pinot Gris is the flagship of the winery. In the nose a multilayered fragrance of tropical fruits and floral notes, the taste soft, expansive and long. A dreamlike white wine. SUPERIORE.DE

"Bright straw yellow with slight green nuances. Multilayered and very intense nose, to lie in, first after flint, then a lot of mango, some apricot, in the background after bergamot. Spreads out richly on the palate, ripe, tropical fruit, has rich pressure." Falstaff

"The wine imparts a brilliant, golden color with bright rays of sunshine that shine from the inside. There was a point of flinty reduction at the beginning, but it blew off quickly. Once the wine gets going, it shows peach, Golden Delicious apple, toasted almond and spicy saffron. This is a mid to full-bodied white with the creaminess and inner structure to pair with buttered New England lobster when the right occasion presents itself." Robert Parker

"Fantastically complex aromas of subtle cooked apples, minerals, toasted oak, croissant, and pralines with hints of nougat. Full-bodied with serious density of fruit, yet it remains vivid and energetic. A blend of mostly chardonnay with pinot grigio, pinot bianco and sauvignon. A white for the cellar. Super depth and power. Great to taste now, but much better in two or three years. Try after 2023." James Suckling

Villa dei Misteri - a wine with historical roots and a taste for the future: this Pompeiano Rosso is made from the limited Piedirosso grapes that today grow in the ruins of the Pompeii archaeological site. Generous, bright and fruity aromas of raspberries, with spices, a little peppery. Concentrated and persistent in taste with fine tannin. SUPERIORE.DE

Graci's new growth Sopra il Pozzo is a "selection from selection" and comes from the vineyard of Arcurìa. It is the red archetype of an Etna Rosso, a Nerello Cru with the unique DNA of the volcanic-stony terroir. Light ruby with orange reflexes, in the nose candied fruits, cooling firewood, some anise and herbs. On the palate it is silky without being smooth, its subtle wood and delicate acid wire harmonize perfectly with the flanking tannin to an unforgettable mineral and salty finish. SUPERIORE.DE

"Medium-bright, warm red; mature-peppery, arouses curiosity; peppery-maturing, certain fullness, fine astringency." Merum

"Bright garnet red with a fine shimmer. Emphasizes fragrant nose, of rhubarb, pomegranate and raspberry. Bright on the palate, it shows a lot of present fruit, especially pomegranate and raspberry, then opens up with dense, pithy tannin, firm pressure and long final, in the final accentuated salty notes". Falstaff

"Pale ruby-garnet. Ripe, scented maraschino cherry, with hazelnut and subtle smoky complexity. Sweet-savoury, flinty cherry palate fruit, with sandy, firm tannic structure and quite bright acidity. Long, smoky-spicy finish. Power over elegance." Jancis Robinson

"This was the first vintage of an outstanding parcel within Arcuria that henceforth is bottled separately. For all the excellence of the regular 2015, this is different, with richer raspberry aromas and greater aromatic weight. It's very elegant and silky, highly concentrated with fine acidity. It's more skeletal now than the regular wine: taut, lingering and very long." Decanter

"This is a new wine from Alberto Graci with fruit sourced from the part of his vineyard holding located "above the well" in the Contrada Arcuria not too far from the Graci winery. The beautiful 2015 Etna Rosso Arcurìa Sopra il Pozzo pours from the bottle with medium intensity and mild ruby intensity. You might mistake this wine for a Pinot Noir or Nebbiolo if you were to judge by appearance alone. However, the bouquet shows that strong volcanic character that is unmistakable in the red wines from Etna; wild berries, blue flowers, red currant, licorice, mountain herbs and crushed stone all play leading roles on the bouquet." Robert Parker

This dry Gewürztraminer from the Pirchschrait vineyard near Kolbenhof is intended as a homage to Konrad Oberhofer, who was the first to vinify the grapes of individual vineyards separately in the 1930s. The grandfather of Martin Foradori Hofstätter was a pioneer of thinking in plots. His aim was to make it possible to experience the special character of each location in the wine.

After ten years of maturation on the fine yeast in 500 litre barrels, the Gewürztraminer develops a dense texture without losing freshness. The fine yeast also gives it a charming aroma of toasted bread, medlars, blossom honey and dried fruits. On the other hand, the fruit sweetness, which is already low, declines discreetly in the years of ripening, while the minerality gains expression. In the glass, the top-growing Pirchschrait captivates with a subtle play of flavours. SUPERIORE.DE

NA as in Nals, MA as in Margreid. A tribute to two outstanding sites, where something special can be felt, seen and felt, and which have inspired cellarmaster Harald Schraffl to create something equally special from their grapes. A wine and essence that expresses the essence of the small plots in its purest form, whose typicity tells the South Tyrol of tomorrow, a timeless wine with recognition value in an international context. In 2016, this special marriage of Chardonnay and Sauvignon grapes finds its way into the bottle for the first time. NAMA is born - a cuvée of 85% Chardonnay, married with Pinot Bianco and Sauvignon.

Harald Schraffl describes the wine like this: "The Chardonnay brings the power, the timelessness and the international length to the wine, the Pinot Blanc the regionality, the rootedness with our soil and our home, the Sauvignon the spice."

The vines for the Cuvée NAMA are between 30 and 40 years old. The grapes are harvested and selected by hand. After the gentle whole cluster pressing, the must is pre-clarified by natural, static sedimentation, fermentation and aging in small oak barrels for 18 months on the lees. The grapes are then assembled and aged together on the lees in stainless steel tanks for a further year. Afterwards the Cuvée NAMA is filled into the bottle, where it matures for another year.