Italian red wine

"Mazér" is a dialect word from Valtellina and means "noble", an apt description of the character of this wine. It is a Valtellina Superiore and the quintessence of the experience that Nino Negri has gained since 1897 in the production of the Chiavennasca grape (Nebbiolo). A small part of the Nebbiolo grapes is dried for a few days - concentrating the grape juice - and then mixed with the rest of the grape mass.

Ornello is an open wine with beautiful, inviting aromas of ripe, dark fruit, cedar wood, dried herbs, tobacco and incense. All of this has a pleasant depth. Medium to full-bodied with supple tannins and a juicy, ripe finish. Very good value. SUPERIORE.DE

Floramundi combines the sensual power of Nero d'Avola with the elegance of Frappato – a classic Cerasuolo di Vittoria that charmingly harmonises the DOCG origin, freshness and finesse. The vines grow in south-east Sicily on red sand and limestone soils around Vittoria. Maturation in stainless steel tanks followed by ageing in the bottle preserves the freshness and aromatic expressiveness of this traditional appellation.

"Le Tense" is made from grapes that come exclusively from the Sassella DOCG subzone. During Swiss rule (1512 - 1797), the best vineyards were "secured" by armed guards, which is how it got its name. They became the most famous vineyards in the appellation. The selection of vines produces a wine that expresses the character of the soil: old stones and rocks that represent the terroir of Sassella. Nebbiolo from Sassella produces elegant aromas and delicate, harmonious flavours that are typical of the alpine reds of Valtellina.

Bright ruby colour with a violet rim. Juicy red cherry and blackberry on the nose, with violets and a fine hint of bitter almond – open, inviting and typically Dolcetto. Fresh and straightforward on the palate: juicy fruit, fine, ripe tannins and an invigorating, well-integrated acidity make for a lively and enjoyable wine. The final is clear, with a delicate almond note and a cool, mineral accent. A classic Dolcetto full of character from Pio Cesare, uncomplicated in the very best sense of the word, with style, precision and a beautiful drinking flow. SUPERIORE.DE

Roberto Anselmi and red wine? That doesn't really go together. While his colleagues in the Soave region have long since jumped on the lucrative Amarone bandwagon or, like Inama in the Colli Berici, produce exceptional red wines, the white wine purist has basically remained true to his line for decades. With one exception: at the foot of Monte Zoppega, hidden among his beloved Garganega vines, a little secret has been thriving for years: Realda, named after a historic church estate. Only 7,000 bottles of this single red wine in the Anselmi portfolio are produced each year – a little gimmick, as Roberto himself says, but a damn good one, in our opinion. 100 per cent Cabernet Sauvignon, matured for 18 months in French Troncais barriques, with a further six months of bottle ageing.

Lagrein – the "local hero" of South Tyrol, as cellar master Rudi Kofler calls it. Originally native to Bolzano, this indigenous grape variety has long since found a home in the Terlan area. Founded in 1893, the winery, the first co-operative in the village and today one of the most prestigious addresses for South Tyrolean white wines, also cultivates this traditional red variety with its own meticulousness. Harvested by hand, destemmed and fermented at a controlled temperature in stainless steel, the wine then matures for 7–10 months in large wooden barrels. This ageing process gives the Lagrein its velvety structure without overpowering the fruit.

An exceptionally characterful and powerful Cerasuolo di Vittoria made from equal parts Frappato and Nero d'Avola. On the nose, it displays a pure bouquet of sweet violets, black cherries and hints of wet stone. It impresses with its silky texture, enveloping the palate with bright red and blue fruits, along with a refreshing wave of juicy acidity. Hints of spiced orange and inner flowers linger long into the well-structured, long final. Perfect at the table. SUPERIORE.DE

The name reveals the concept: Cinquanta – fifty – stands for the fifty-fifty split between Primitivo and Negroamaro, the two leading grape varieties of Salento. With this cuvée, Cantine San Marzano, founded in 1962 as a winegrowers' cooperative and now one of the largest producers in Apulia with over 1,200 members, has created a wine with an immediate impact. The grapes come from vines of different ages on the iron oxide-rich terra rossa soils of the province of Taranto. After the harvest, maceration takes place at a controlled temperature, followed by twelve months of ageing in wooden barrels.

Vietti captures the soul of Dolcetto in all its unpretentiousness – trevìe (formerly TreVigne) is like a playlist hit that is instantly catchy but lingers in the memory. The grapes come from plots in Monforte, Serralunga and Castiglione Falletto and are fermented spontaneously in stainless steel tanks. Extracted with gentle pumpovers, the wine matures on the fine lees – without wood, without make-up, simply pure purity.

Nero d'Avola and Nocera in a classic cuvée, matured for 12 months in 25hl tonneaux – planetas Mamertino comes from the clay and limestone hills of Baronia in the province of Messina. The traditional DOC area goes back to a Roman designation and was already recognised as a wine of distinction by Pliny the Elder. A dense ruby red colour with a violet hue in the glass. The bouquet is full of character and brooding: dark cherries, blackberries and preserved plums meet herbs, balsamic notes, leather and a hint of tobacco. Powerful on the palate, with ripe tannins, dark fruit and a spicy, mineral backbone. The Nocera grape brings freshness and structure, while the Nero d'Avola provides fullness and density. The long, balanced finish clearly reveals the origin and ageing process. An independent red wine from the north-east of the island that combines history and modern elegance in a very exciting way. SUPERIORE.DE

Rocca Rubia is an archetypal Carignano del Sulcis – powerful, Mediterranean and at the same time of astonishing elegance. The grapes come from old, partly ungrafted vines in the sandy, coastal vineyards of the lower Sulcis region in south-west Sardinia. Fermentation took place at a controlled temperature in stainless steel tanks and the wine was matured for around 10 months in French oak barriques with a successful balance of wood character and fruit expression.

Il Falcone is a famous Riserva from the heart of the DOCG Castel del Monte, named after the famous hunting falcon of Emperor Frederick II. The Nero di Troia and Montepulciano grape varieties come from the best hillside vineyards at an altitude of 250 to 300 metres. After around 14 months of ageing in large wooden barrels and barriques, it presents a dark ruby colour with garnet-red reflections in the glass. Ripe blackberry, black cherry, tobacco leaf, some leather and balsamic herbs on the nose. Powerful yet finely balanced on the palate, with robust tannins, mineral tension and a spicy, long final. A serious, historic wine with elegance, structure and clear provenance. SUPERIORE.DE

South Tyrol's now second most important red grape variety finds its perfect stage on the sun-drenched slopes of Andriano between 300 and 450 metres above sea level. Here, where calcareous clay soils meet dolomite rock, the Burgundian aristocrat unfolds its full alpine finesse. The unique microclimate of this altitude gives the thin-skinned berries their characteristic elegance and aromatic depth. The hand-picked grapes are gently destemmed and fermented at a controlled temperature to preserve the delicate flavours. A six-month refinement in stainless steel tanks on the fine lees gives this Pinot Nero additional texture and complexity.

Barbera is the heart of everyday life in Piedmont – but anyone who knows it knows that everyday life can be demanding. Prunotto harvests it from clay and sandy soils around Alba, lets several vineyards grow together in spring and consistently does without wood. The variety should speak, not be moulded. 2024 was a wet, labour-intensive vintage. Consistent thinning out in the vineyard ensured the concentration – and the freshness that makes this Barbera so lively. Harvest at the end of September to the beginning of October, five to seven days of maceration at 28–30°C, malolactic fermentation until mid-December, then stainless steel.

Pèppoli is an entertaining, very relaxed red wine with a firm fan base. A sparkling, intense ruby colour with a slight garnet hue. The Pèppoli expresses its strong personality through its bouquet of ripe fruit with light mineral accents. The juicy flavour with lively tannins spreads gently yet powerfully across the palate and lingers for a long time. Very easy to drink, very classic and, incidentally, excellent value! SUPERIORE.DE

The grapes come from young Nebbiolo plots in Treiso, Neive and Barbaresco (200-400 metres, south to west exposure) – deliberately harvested for freshness and precision. Clear ruby colour with lively reflections. Fragrant notes of raspberry, cherry and strawberry on the nose, along with violets, a hint of orange zest and subtle spice. Straightforward and juicy on the palate: fine, ripe tannins, lively acidity and a cool, mineral vein that gives the clear fruit contour. An elegant, easy-drinking Langhe Nebbiolo with very good balance and a fine attack – immediately accessible, with reserves for the coming years. SUPERIORE.DE

Don't be surprised: This expressive, fresh red could also be a rosé. This serious fun-maker is a wonderfully refreshing yet extremely flavoursome Nebbiolo with an expressive bouquet of crushed raspberries and strawberries, making it an ideal food companion or "just" spring or summer wine that can easily be enjoyed on its own. Very electrifying and a real pleasure to drink! SUPERIORE.DE

Made from 100% Sangiovese grapes sourced from various vineyards in the south-east/south-west of the municipality of Montalcino, from altitudes between 250 and 400 metres above sea level. The soils are south-east facing and have a sandy texture with limestone slabs and abundant skeleton. Aged for several months in French and Slavonian oak, followed by bottle ageing. Intense ruby red colour with violet reflections. Intense, fresh and fruity aroma, with characteristic notes of cherry, plum and sour cherry. The flavour is soft and mineral, with a good structure, well-balanced tannins and impressive length. SUPERIORE.DE

At some point in the past, a small metal plate on the roof of the Castagnedi farmstead in the Monti Garbi moved in the wind – like a flag, a "bandina". A landmark for all those who knew these hills. Today, it is the name of the single vineyard that lies at the heart of the Tenuta. Colognola ai Colli, eastern Valpolicella: calcareous sandy soils at around 300 metres. This is the terroir that has belonged to the four Castagnedi brothers since 1995 and which characterises their wines with a characteristic balsamic: liquorice, white mint, graphite, China. Corvina and Corvinone form the backbone with 70%, Rondinella brings freshness, Croatina and Oseleta the flavour. Hand-picked in October, fermentation at a controlled temperature with certified organic yeasts, natural malo. Then aged for 24 months in 25-hectolitre French oak tonneaux – medium roasted, integrated, never dominant.

A dedication to the daughter, a commitment to tradition: Colorino is one of Tuscany's almost forgotten grape varieties. For centuries, the thick-skinned grape served as a source of colour and structure for Chianti – rarely stood alone in the limelight. Piancornello dares to experiment. The Colorino del Valdarno, as it grows here, is considered the most prestigious clone of this indigenous variety. Its small berries produce deep pigments and strong tannins, while the flavour is rather restrained. A wine for explorers, not for showmanship.

A wonderful and completely "unplanned" wine: Paolo actually wanted to plant more Moscato vines in this small 1.5-hectare, sustainably cultivated vineyard when he recognised the quality of the Barbera grapes ripening there in 2016. Without further ado, he decided to vinify a Barbera, which he then aptly named Per Sbaglio - which means "by mistake". We congratulate him on this decision, as just 3,000 bottles are released onto the market every year.