Italian red wine

Mozart knew what he was doing. In the second act of Don Giovanni, his hero calls for wine – and it is the Marzemino that he desires: "Eccellente Marzemino!" It was to be his last indulgence before his just punishment. The variety, which is related to Refosco and Teroldego, has lost little of its seductive power since then. Maculan cultivates it in Fara Vicentino, on a vineyard called Cornorotto – volcanic tuff hills, mineral-rich soil. The grapes are lightly dried for a week before being placed in steel tanks – a quiet trick that brings concentration and depth without heaviness.

A wine that shows at first sip: Sardinia not only has sunshine, but also depth. Iselis is a tribute to the indigenous Monica grape variety from a carefully selected vineyard near Serdiana. The vines are rooted in calcareous clay soils, warm winds and Mediterranean sunshine. After controlled mash fermentation, the wine matures for around a year in barriques before being bottled, powerful and elegant at the same time.

Where the first rays of sunlight wander over Gallura's granite hills and the ancient tomb of Coddu 'Ecchju has looked eastwards for thousands of years, the young vines for Capicheras Lianti grow. The name itself tells of this mystical connection – liànti means "Levant", the East, where light is born every day. Just as the Nuragic builders once orientated their sacred sites towards this heavenly gate, this wine also turns its face towards the rising sun. From the youngest vineyards of the estate, where five to ten-year-old Carignano and Syrah vines thrive on weathered granite soils, an authentic Sardinian red wine is produced in its most original form. The hand-picked grapes macerate for three weeks in stainless steel tanks before the wine then matures for around six months in steel and cement.

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.

"We want this land to say: Barbera. We've always thought that, ever since the first vineyards that grandfather Giuseppe left to his father Giacomo, where grapes were grown for La Monella. Then the ones between Rocchetta and Belveglio (the vineyards of Bricco dell'Uccellone), which mother Anna brought as a dowry, and the vineyards of Montebruna, which we bought and merged - and which we still look at with great pride." Familie Bologna

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 vineyards of Eppan and Kaltern, between 350 and 500 metres above sea level, Pinot Noir finds the alpine conditions that allow it to mature into an elegant interpretation of the Burgundian grape variety. The grapes thrive on moraine debris with limestone and gravel in a temperate climate with cooling winds, which give the variety its characteristic freshness and aromatic clarity. The St. Michael-Eppan winery, one of the leading cooperatives in South Tyrol since 1907, cultivates its vineyards with respect for the grape and favours environmentally friendly cultivation with targeted yield regulation. After temperature-controlled fermentation in stainless steel tanks, the wine matures for six months in large Slavonian oak barrels. This ageing method preserves the fruitiness and varietal elegance, while the wood adds subtle spice and structural depth without masking the fine varietal aromas.

The grapes for Chiarlo's classic come from various vineyards in southern Asti, in particular from the Podere La Court and Montemareto vineyards in Castelnuovo Calcea, La Serra in Montaldo Scarampi and Costa delle Monache in Agliano. Le Orme is the prototype of a young, fresh red with a clean fruit flavour of plum and blackberry. On the palate, the wine is flavoured with high-toned red cherries and raspberries, framed by elegant and fine tannins with perfect acidity on the finish. A Barbera full of character that offers great drinking pleasure. SUPERIORE.DE

Merlot from Friuli - this is not a copy of Bordeaux, but rather, like Refosco, an independent style between ripe fruit, freshness and firmness. With the 2023, Tunella has succeeded in creating an exceptionally charming wine full of character. The vines grow on the barren Ponca soils of the Colli Orientali, which give the wine structure and depth. Black cherry, ripe plum, fine spice and a hint of tobacco on the nose. Juicy, balanced and lively on the palate, with a good tannin structure and moderate alcohol. The warm vintage brings ripe fruit, but the ageing in stainless steel preserves the freshness and straightforwardness. A classic yet modern Merlot with authentic origins and plenty of charm and depth. SUPERIORE.DE

2023 was a year of contrasts in Friuli: Warm days, cooler nights and occasionally challenging weather conditions demanded sensitivity in the vineyard - but Cabernet Franc in particular benefited from this. The vines from the higher-lying plots in the Colli Orientali yielded perfectly healthy harvestwith lively acidity and clear flavours. The wine shows nuanced freshness on the nose: blackcurrant, green peppercorns, laurel and a fine balsamic note. Juicy and cool on the palate, with youthful tension, a slender body and a precise final. Not a loud performance, but a finely crafted red wine that impressively demonstrates the potential of this rare grape variety in north-east Italy. SUPERIORE.DE

A Cabernet Sauvignon with a Friulian character: powerful, but never rustic. The vines are rooted in the calcareous flysch soils of the Colli Orientali, where they find ideal conditions under the influence of Alpine winds and Adriatic breezes. Dark berries, cassis, some paprika and a hint of graphite on the nose. Maturation in stainless steel tanks preserves the freshness and clarity typical of the variety. On the palate, the 2023 is juicy, structured and animating, with fine-grained tannins and good grip. The periods of summer heat were well buffered by night-time cooling, which is reflected in the balance of fruit, flavour and freshness. A Cabernet from the north-east full of character - powerful, honest and with a touch of noblesse. SUPERIORE.DE

Mario Schiopetto was born in 1930, he grew up in the family-owned Osteria ai Pompieri and had his first professional experiences as a fireman and later as a truck driver. In 1963, guided only by his taste and love of wine, he began to devote himself to wine production in his parents' farm and produced the first pure Tocai in 1965. The historic label at the time included the drawing of his fire engine, which he also used to deliver the wine to customers. With the 2019 vintage, the winery recalled these historical roots and resumed the cute drawing on part of its wine labels.

Pinot Nero is a rarity in the Colli Orientali - and a challenge that Tunella masters with sensitivity. The vines are planted on well-ventilated slopes with calcareous flysch soils, which give the delicate Pinot structure and freshness. A transparent ruby red colour in the glass. The nose is fine and complex: red cherry, wild strawberry, a hint of rose and subtle earthy tones. Elegant and silky on the palate with fine acidity, delicate tannins and a surprisingly long, spicy-mineral finish. The 2023 vintage is particularly clear and focussed - with cool fruit, good inner tension and an almost Burgundian noblesse. A Pinot Nero with a regional accent that perfectly reveals the delicate side of Friuli. SUPERIORE.DE

Val di Suga is the only winery in the whole of Montalcino that has vineyards on all three important slopes of the denomination – north-west, south-east, south-west. Three exposures, three soil types, three microclimates. The basic Rosso is the direct expression of this diversity: a cuvée from young vines from all three sites, which unites the breadth of the territory in an accessible, lively wine. Bright ruby red in the glass. The nose reveals fresh red fruit, Morello cherry and a hint of orange peel – lively and precise. Fresh and round on the palate, with light tannins and a juicy, animating finish. A wine for everyday drinking – but with the origin you can taste. SUPERIORE.DE

Fiulot – simply "the boy" in the Piedmontese dialect. A name that says it all: no heaviness, no complexity at any price, but the undisguised energy of a wine that is allowed to remain entirely with its fruit. 100% Barbera from the Astigiano – hills with clayier, moister soil than the sites around Alba, ideal for this lively, aromatically open style. Maceration of five to seven days at 28°C, malolactic fermentation before winter, then stainless steel until bottling in spring.

La Morra, calcareous sandy soils, north-eastern slopes – this is where the 20 to 40-year-old Dolcetto vines for Elio Altareclassic grow. The Barolo revolutionary, who shook up the Langhe with Burgundian vinification methods in the 1970s, remains true to his Dolcetto: a wine for every day, as the farmers have been drinking it with pasta for generations. Maceration takes just two to three days in rotary fermenters at a controlled temperature, after which the grapes mature for ten months in stainless steel tanks – puristic, without the influence of wood.

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 grapes, gives this autochthonous South Tyrolean classic a special complexity. Ruby red in colour with purple reflections, it has subtle aromas of red berries and violets. Elegant and balanced on the palate, with silky tannins and lively freshness – a versatile classic for every occasion. SUPERIORE.DE

Trentanni was first produced for Falesco's 30th anniversary and combines equal parts Merlot and Sangiovese from the high altitudes around Montecchio and Orvieto. The mild climate and chalky soils give the cuvée elegance and structure. Intense ruby red colour in the glass. Ripe plum, dark cherry and blackcurrant on the nose, accompanied by Mediterranean herbs and a hint of vanilla from the six months of ageing in barriques. Balanced and juicy on the palate, with a fine tannin structure, lively acidity and clear fruit. The finish is long, savoury and subtly mineral. A wine with character and harmony that convincingly combines tradition and modern drinking pleasure. SUPERIORE.DE

Merus – latin for "pure, unmixed". Tiefenbrunner's entry-level line stands for varietal character and natural elegance, bottled young and immediately accessible. This classic Bordeaux assemblage of 50% Cabernet Sauvignon and 50% Merlot comes from the vineyards of the South Tyrolean lowlands, the southernmost part of the province. The Brenntal and Frauenriegel vineyards near Kurtatsch, at an altitude of 210 to 380 metres, yield grapes from calcareous moraine soils. Vinification in stainless steel and concrete, followed by brief ageing in large wooden barrels – the result: freshness without heaviness.

The grapes for this Ripasso come from the Marne Bianche vineyard at Tenuta Maternigo – a vineyard that has been run by the Tedeschi family for generations. Corvina and Corvinone (35% each), Rondinella (20%) and 10% indigenous varieties such as Rossignola, Oseleta, Negrara and Dindarella grow here on moraine clay and limestone with a density of 5,500 vines per hectare. Vinification follows the classic Ripasso method: After 15 days of maceration at 28°C, the young Valpolicella is fermented on the marc of Amarone and Recioto – eight to ten days at a cool 18°C. This "second passage" gives the wine fullness and depth without stifling its freshness. It then matures for 15 months in Slavonian oak and a further six months in the bottle.