Italian red wine

Calliano, Basso Monferrato. Three hundred metres above the gentle hills of Monferrato lies the single vineyard that gives this wine its name – and its character. Calcareous, clayey soils with veins of sand, an assemblage that is not a matter of course in Piedmont: 60% Barbera, 40% Syrah. Two grape varieties that could hardly be more different – one indigenous and acidic, the other a Rhône traveller with tannin structure and spice. Prunotto ferments the two separately, only allowing them to grow together after malolactic fermentation.

Le Rocchette is a powerful, driving Barbera d'Asti Superiore. Dried rose petals, crushed rock, iron, incense and red-coloured fruit impart a remarkable mineral and savoury intensity. This deceptively medium-bodied Barbera has enormous power. It is a great example of Asti at its best. Floral accents lift the balsamic and savoury finish. SUPERIORE.DE

Nebbiolo beyond Barolo: Tovasacco comes from the estate's own vineyards around Canale, Priocca and Alba, where the sandy soils of the Roero give the great Piedmontese wine its very own character – less austere, more accessible, but by no means superficial. Manual harvesting leads to a complex selection process: First, the grapes are sorted on a vibrating table and cooled with carbonic acid snow, followed by a second selection of the individual berries after destemming. Mash fermentation takes place over 20 days with délestage and submerged cap, followed by maturation in oak barrels for twelve months.

Bell'Assai is a fragrant, elegant Frappato from the chalky and sandy soils around Vittoria in south-east Sicily. The grape variety shows itself here in its most delicate form – with a delicate structure, fine fruit and excellent freshness. A clear ruby red colour with a purple hue in the glass. Bell'Assai is aromatic and delicate on the nose: red cherries, raspberries, floral hints of rose and violets and a hint of white spices. Juicy and silky on the palate with a moderate structure, lively acidity and elegant, almost dancing freshness. The tannins are discreet, the finish is fruit-orientated and subtly spicy. A delicate, charming red wine that is ideal with antipasti, grilled fish or light pasta dishes – and is also a real pleasure when slightly chilled. A frappato full of style and joie de vivre. SUPERIORE.DE

Lake Garda is white wine territory – lugana, Custoza and Soave dominate the perception. Zenato's Cabernet from the single vineyard Santa Cristina proves that serious red wines can also be produced here. The cuvée of 85% Cabernet Sauvignon and 15% Cabernet Franc combines Bordeaux noblesse with the mild microclimate of the lake. Three weeks of maceration in stainless steel with frequent pumping over extracts colour and structure. The wine then matures for 15–18 months in new and used French oak barriques before being left to rest for a further month in the bottle.

Diego and Alberto Cusumano had a dream that took many years to realise. The family, the third generation of one of Sicily's most important wine houses, searched for years for the right piece of Etna – and found it in Castiglione di Sicilia in 2013. On the northern slope of the volcano, in districts such as Verzella, Feudo di Mezzo, Guardiola and Solicchiata, at an altitude of 800 metres, in black, mineral-rich lava soils. Alta Mora – high and black – is not just a name. It is a description of the place. 100% Nerello Mascalese, hand-picked in October. Mash fermentation lasts twelve days in steel, followed by six months in large 25 hectolitre oak barrels. An accessible entry into the Alta Mora portfolio – and a clear statement: the Nerello Mascalese at these altitudes needs no staging.

The world-famous Valpolicella Superiore from Zenato, produced using the Ripasso method, is a rich wine with the best value. It is peppery, with earthy tones and gravel giving way to black cherries and savoury herbs. It reveals deep, silky textures balanced by vibrant acids, while ripe red and black fruits resonate under a hint of lavender. Zenato's Ripassa is concentrated and intense, but at the same time conveys elegance and leaves a fresh note of violet candy on the palate that lingers for a long time. SUPERIORE.DE

The name Da-Di is derived from the Chinese and means earth/soil. It not only emphasises the organic cultivation of the vines, but also the subsequent ageing in 13 Tuscan terracotta amphorae. The result is a fascinatingly fresh wine that is a joy to drink from the very first sip.

In the heart of Chianti Classico, where the hills of Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti meet, lies the historic Castello di Fonterutoli estate. Owned by the Marchesi Mazzei family since 1435, this Chianti Classico represents the epitome of a centuries-old winemaking tradition. The grapes come from 114 individually cultivated plots between 220 and 570 metres above sea level, each with its own microclimate and terroir. Composed mainly of Sangiovese, supplemented by small proportions of Malvasia Nera and Colorino, each parcel is vinified and matured separately in order to preserve the extraordinary diversity of flavours and complexity.

A modern Maremma-Rosso with a maritime influence: "Tirrenico" combines Cabernet Sauvignon with Merlot, Cabernet Franc and Petit Verdot – all internationally influenced grape varieties that find their very own expression here on the Tuscan coast. Despite the warm vintage, the 2022 is balanced and clearly structured. Dark ruby in the glass with violet reflections. Ripe blackcurrant, plum, some graphite, herbal spice and a hint of eucalyptus on the nose. Juicy on the palate, with present, ripe fruit, fine-grained tannins and a fresh, mineral finish. The ageing in barriques adds depth without dominating. A powerful yet elegant red with a Tuscan soul and international stature. SUPERIORE.DE

Since 1977, a different bird has adorned every Castellare label – a tribute to the biodiversity of the Tuscan vineyards and a symbol of Paolo Panerai's vision of preserving the authentic Chianti Classico. The estate consistently eschews international grape varieties in favour of Tuscan tradition: 95% Sangioveto, the noble local Sangiovese clone, and 5% Canaiolo form the classic formula of Italy's most famous red wine. The grapes grow on chalky soils between 350 and 400 metres above sea level in Castellina in Chianti, where they develop their typical elegance. After vinification, the wine matures for seven months in French barriques.

In the western heart of Chianti Classico, between Florence and Siena, lie the four historic vineyards of Castello di Monsanto: Il Poggio, Scanni, Il Mulino and Il Salcio. On 72 hectares between 280 and 320 metres above sea level, surrounded by a Mediterranean biotope of cypresses, junipers, brooms and strawberry trees, predominantly Sangiovese vines thrive on the characteristic Galestro soils – the slate-like rock that gives the wines depth and powerful characteristics. The Bianchi family has consistently favoured the quality of Sangiovese for over 60 years and created the first Chianti Classico cru in 1962 with Il Poggio. The Annata is made from a selection of grapes from the younger vineyards, which are particularly suitable for ageing in large Slavonian oak barrels. 90% Sangiovese is complemented by 10% Canaiolo and Colorino – a classic blend that combines freshness and accessibility with the characteristic depth of the Monsanto terroir.

The great estates in Bordeaux have shown the way: a so-called "second wine" is not the wine that didn't make it. It is another argument. Younger vines, different plots, shorter ageing periods – and thus a wine that is drunk earlier, appears fresher and shows a different side of the same terroir. Tenuta San Leonardo brought this concept to the Dolomites in 2005.

In the hills between Macerata and Ancona, Bisci's red wines are made from the modest 1.5 hectares of Sangiovese and Merlot that have complemented the portfolio of the legendary Verdicchio specialists since the very beginning. The Villa Castiglioni 2019 combines 80% Sangiovese with 20% Merlot in a sophisticated cuvée that expresses the warm terroir of the Marche region. After manual harvesting, the wine is macerated for 15 days in stainless steel tanks at a controlled temperature with daily pumping over, followed by twelve months of ageing partly in oak barrels and partly in steel.

70% Nero d'Avola and 30% Frappato from organic cultivation around the historic Dorilli estate between Vittoria and Acate. The vines are rooted in red sandy soils over limestone and the microclimate is characterised by a maritime climate. After careful manual harvesting and maceration, the wine matures for 12 months in large wooden barrels – a deliberately traditional interpretation of Sicily's only DOCG wine. Bright ruby red in the glass with a delicate cherry-coloured shimmer. The nose opens with notes of wild strawberries, ripe cherries, violets and a hint of clove. Fine balsamic nuances and a hint of liquorice add depth. Harmonious and supple on the palate, with ripe fruit, elegant structure and fine-grained tannins. The Frappato component provides freshness and floral elegance, while the Nero d'Avola contributes backbone and substance. The finish is long and balanced, carried by a subtle minerality.

Valgiano should be experienced if you want to know your way around the world of biodynamic viticulture. Now Mazzapink has been added! Already the design distinguishes it from the other wines of the estate: the Piazza dell'Anfiteatro in Lucca's centre can be found on the label as well as the Valgian-(h)orn, a work of art at the entrance of the winery. The artist Sara Di Giovanni translated the specifications into the form of a comic strip, as Lucca is considered one of the centres of European comic art.

"Il Repertorio" - "The Register". The names of Gerardo Giuratrabocchetti's wines are reminiscent of his father's world as a notary.

Saia is the pride and joy of Feudo Maccari – a Nero d'Avola from old bush vines rooted in the barren, chalky soils around Noto. The name refers to the ancient Arab irrigation channels of Sicily – a symbol of lifelines in a sun-scorched landscape. This wine is also an expression of origin, patience and resilience: a Nero d'Avola that could hardly be more purist and powerful. The vines are on average 35 to 45 years old and are trained in Alberello, which reduces yields but maximises concentration and depth. After selective manual harvesting, fermentation takes place at a controlled temperature in steel, after which the wine matures for twelve months in French barriques. This careful vinification preserves the balance between structure, maturity and freshness.

Felsina's single-varietal Sangiovese wines have been produced on the south-eastern edge of the Chianti Classico since 1967. The vineyards face south-west on ventilated slopes between 320 and 420 metres above sea level on geologically heterogeneous soils of quartz-rich sandstone, calcareous Alberese and clay. After hand-picking in the first three weeks of October, temperature-controlled fermentation takes place between 28-30°C with intensive maceration in stainless steel tanks for 12-15 days. Ageing lasts twelve months, mainly in traditional Slavonian oak barrels of medium size, supplemented by a small proportion of used barriques.