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Filippo Fanti has been producing white wine since the 1980s using Trebbiano Toscano and Malvasia Toscana, which are also used for Vin Santo. At the beginning of 2000, Filippo decided to also plant Viognier and Vermentino in order to blend them with the local grape varieties. The composition of the four varieties varies each year depending on the climatic conditions of the vintage. The name Soralisa recalls the name of Filippo's aunt Elisa, whom he adores. Light yellow in colour, clean, tropical fruit aroma, delicately spicy. Yellow peach flavour, juicy, subtle extract sweetness, well structured. A fresh delight! SUPERIORE.DE

Dark salmon pink colour. Strong berry nose, fresh on the palate, with authentic Sangiovese fruit and the unmistakable character of this exceptional wine. A highly respectable, stylish rosato that tastes of pure Tuscany with its bright acidity and is an excellent accompaniment to Mediterranean dishes. SUPERIORE.DE

The hill. A solitary, 50-metre-high ridge south of Margreid, which gives the Pinot Grigio its name and character. The soil is unusual: grey, loamy sand with a high clay content – —no porphyry, no limestone gravel—but a soft, nutrient-rich deposit that gives the Pinot Grigio a richness and freshness that poorer soils simply cannot provide. Margreid’s Mediterranean climate – — warm summers, mild winters, and the afternoon ‘Ora’ breeze from Lake Garda – ensures the grapes ripen evenly and develop their aromas. Hand-harvested, clarified must, three weeks’ fermentation in stainless steel, five months on the fine lees.

Salmon-coloured, crisp rosato with lots of charm, fruity and flattering in aroma and taste. Enjoy this straightforward rosé with light Mediterranean cuisine, as an aperitif or on the terrace. Its tension between mildness and substance will tempt you to take another glass. SUPERIORE.DE

Sardinian sun meets Mediterranean breeze – samas feels like a glass of holiday under olive trees by the sea. The fruit is grown on sandy, chalky soils in the sunny south-west of Sardinia and was harvested in the cool morning hours to preserve freshness and flavour. The grape variety blend of 80% Vermentino and 20% Chardonnay is perfectly selected. After cool fermentation and around 40 days on the fine lees in the tank, the wine matures for a few months in stainless steel tanks – elegant, clear and yet complex. Sunny yellow in the glass, almost like a ray of light caught in the glass. The nose offers aromas of grapefruit and lime, exotic fruits such as pineapple, Mediterranean herbs – especially sage – and a delicate, fresh minerality. On the palate, it is velvety, yet clearly contoured and full of energy: juicy, slightly salty and with a vibrant freshness that immediately whets the appetite for the next sip. SUPERIORE.DE

Mastroberardino's Fiano di Avellino is a characterful white wine from high-altitude vineyards around Lapio, Montefalcione and Summonte – classic areas of origin for this noble grape variety. The volcanic soils and continental climate give the wine its typical tension and depth. Straw yellow in the glass with golden reflections. White flowers, hazelnut, ripe citrus fruit, yellow apple and a hint of honey on the nose. Dense and clear on the palate, with lively acidity, salty minerality and a fine melt. Balanced and precise, with an elegant structure and good development potential. A Fiano with an expression of origin, backbone and refinement – typical of Mastroberardino. SUPERIORE.DE

The oldest red wine variety in South Tyrol finds ideal conditions at the Ebnerhof in a wind-protected, warm south-east location. On the terraced vineyards, which the Unterthiner family has been cultivating for generations, Vernatsch thrives on Pergel vines that are up to 18 years old – the traditional form of cultivation that is part of the South Tyrolean landscape. After gentle processing, the wine ferments in stainless steel tanks before maturing in large wooden barrels – just the right balance between freshness and structure.

Dolcetto d'Alba Bricco Bastia comes from high-altitude, organically farmed plots on the Bastia hills in Monforte d'Alba. The exposed location at an altitude of around 500 metres and calcareous marl soils give the grapes freshness, fine minerality and aromatic clarity. Bright purple-red colour with violet reflections. Juicy black cherry, ripe plum and a hint of blueberry on the nose, accompanied by delicate almond notes and a hint of violet. Dry, supple and harmonious on the palate, with ripe fruit, moderate acidity and soft, well-integrated tannins. A Dolcetto full of character that shows its origins from the heart of the Langhe with confidence and a charming drinking flow. SUPERIORE.DE

It was Celestino's first wife who made him do it. He made Amarone, Oseleta, Kairós – wines for collectors, lovers, connoisseurs. She said: make a wine for everyone else. For the person who simply wants a good red for dinner without thinking twice. The Rêverie was born – and Gaspari was serious about it. In a house known for its complexity, this wine is an attitude: simplicity as a quality goal. Corvina, Rondinella, Corvinone, Molinara and a touch of Oseleta – all from calcareous-argillaceous soils in Marcellise and Lavagno, hand-picked at the end of September. No appassimento, no wood. Cryo-maceration on the skins, fermentation with indigenous yeasts, ageing exclusively in steel. What remains is the purity of the grape varieties – and the 2023 vintage, which impressed in Valpolicella with its fresh acidity and aromatic clarity.

Light yellow in colour. The nose reveals an elegant richness of yellow apple, peach, almond and fine floral aromas. On the palate, invigorating freshness meets recognisable origin: citric acidity, delicate finesse and a salty, mineral final that underlines the special character of this vineyard. A pure Cortese, matured for three months in stainless steel tanks – precise, clear and with stylistic lightness. Gavi del Comune di Gavi is not a mainstream white wine, but a charming and authentic short dialogue with the core area of the famous Gavi region. SUPERIORE.DE

Sand. The name says it all – both geologically and in terms of what it stands for. The Lagrein vineyards are situated in Gries, a district of Bolzano, at an altitude of 250 metres in that enclosed valley basin, which is one of the warmest sites in the whole of South Tyrol. Sandy alluvial soils from the Talfer river, interspersed with porphyry – a subsoil that stores heat, releases it slowly and gives Lagrein the depth it needs to reach its full potential. Mediterranean, hot, with an intensity not found in the cooler, higher altitudes of the mountains. Lagrein is South Tyrol's most distinctive indigenous red wine variety: dark and fruity, rich in tannins, with a characteristic bitter almond note on final that makes it unmistakable. Hand-harvested, carefully destemmed, fermented in stainless steel with gentle pumping-over, followed by malolactic fermentation, then aged for seven months in 40-hectolitre wooden barrels.

"I spent a long time looking for the area in Valpolicella that would best suit my style. Valpolicella Morandina is the freshest and sharpest interpretation of my red wines." Graziano Prà

Il Colombaio di Santa Chiara is not only clearly ahead of the game with the famous Vernaccia di San Gimignano, the family winery also proves this with its Rosato Cremisi. A tantalising and captivating nose of dried orange peel, flowers, ginger and nectarine. Soft and supple on the palate, yet very dynamic and full of energy with citrus fruit, peppery herbs and green melon. The drinking flow is enormous, the salty tension combined with a subtle tangerine note provides plenty of fun, excitement and freshness. SUPERIORE.DE