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Between the lava flows of Rovittello, a wine is created that reveals the delicate side of the volcano. Erse Rosato, made predominantly from Nerello Cappuccio and a smaller proportion of Nerello Mascalese from the only hectare of vineyards exposed to the north-east at an altitude of 700 metres. Here, where the morning breeze blows up from the Alcantara Valley and the afternoon heat is kept at bay by the ancient sciare, a rosato of exceptional personality develops. The two Nerello varieties are vinified separately with a cold maceration of 12 hours at 12-14°C to gently extract colour and aromas before being combined for alcoholic fermentation and subsequent refinement in stainless steel tanks.

The Trebbiano and Malvasia Bianca grapes for this exceptional white wine come from the Casanova dell'Aia vineyard in Radda in Chianti, the first 0.2-hectare, calcareous and clayey plot that the family bought and planted in the 1980s and then renewed in 2014. It matures on the fine lees mostly in terracotta amphorae and only a small part remains in stainless steel tanks. Total production per vintage: 2,500 bottles.

The Goldmuskateller (moscato giallo) is one of South Tyrol's aromatic rarities. At Tiefenbrunner, it thrives at altitudes between 220 and 650 metres, with the best lots coming from the Penon, Hofstatt and Rain vineyards: 400 to 650 metres high, on calcareous dolomite soils that give the wine its fine mineral structure. Vinification takes place exclusively in concrete tanks – a deliberate decision to preserve the varietal flavours unadulterated.

Goldmuskateller is one of South Tyrol's oldest grape varieties, which until a few years ago was still regarded as temperamental and demanding. Manincor demonstrates what this diva is capable of when given the right sites: Mareit Leiten at 350 metres, extremely steep and south-facing with warm gravelly soils and moraine deposits. Added to this are Vogelleiten and Panholzer, with loamy limestone gravel soil – sites where the Muskateller's exuberant growth is tamed and it reaches perfect ripeness. The destemmed berries macerate for twelve hours in the press to extract aroma and structure from the skins. Fermentation takes place in wooden barrels and steel tanks, largely spontaneously with wild yeasts. During the five-month ageing on the fine lees, the aroma and flavour refine – the wine develops that balance between fruit and minerality which characterises dry Muskateller.

Chiara Boschis' characterful Dolcetto comes from the organically farmed vineyards of Barolo and Monforte d'Alba, whose old, calcareous and clayey marl soils with siliceous sandstone, calcium carbonate and iron give the grapes structure and finesse. In the glass, it is ruby red in colour with a violet hue. The bouquet opens with juicy cherry, small forest fruits and delicate notes of violet. Dry and straightforward on the palate, with lively freshness, fine tannins and harmonious, juicy fruit, characterised by pure stainless steel ageing. An authentic Dolcetto that combines the classic Piedmont tradition with the precision of meticulous vineyard work. SUPERIORE.DE

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.

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.

Scalabrone presents itself generously every year, but also incredibly fresh. It shows ripe strawberries with a hint of sweet cream, tropical kiwi and lime. It washes over the palate with lightness, carrying ripe red fruit, a hint of melon and a savoury minerality. The finish is long and flanked by lively acidity and salty minerals. This blend of Cabernet Sauvignon, Merlot and Syrah is perfectly balanced, making this flavoursome rosato one of the most vibrant in the appellation every year. SUPERIORE.DE

I Giganti Bianco combines Vernaccia and Vermentino, carefully composed and matured in stainless steel and for seven months in tonneaux on the fine lees. A technical decision that lends substance to the structure without masking the vibrant freshness. Brilliant straw yellow with a delicate golden shimmer – even the light has a differentiated and lively effect. A complex bouquet unfolds on the nose: white spices, camomile and macchia flavours emerge, resting on a base of freshness and elegance. The palate follows with a clear, delicate texture: taut fruit, salty minerality and a lively acidity – all kept in balance. The finish is lingering, finely flavoured and with finesse.

A highly vigorous rosato from Etna that combines lightness and depth. The Nerello Mascalese vines grow at an altitude of around 700 metres in lava soils on the north side of the volcano. The cool microclimate and volcanic minerality lend tension and finesse. The nose has floral notes of wild roses, pink grapefruit, wild strawberries and a hint of salty herbs. Fresh and precise on the palate, with animating acidity, subtle fruit and a fine texture. The ageing in stainless steel tanks maintains freshness and purity, while the character remains cool and elegant. An authentic rosato from the volcano that combines Mediterranean flavours with Alpine clarity – ideal with seafood, vegetarian dishes or light starters. SUPERIORE.DE

Bright purple-red colour with a violet hue. A fresh, clear aroma of black cherry, violets, redcurrants and a hint of almonds on the nose – typical of Dolcetto, but with the pure signature of Ceretto. Dry and juicy on the palate, the ripe fruit is supported by present, well-integrated acidity and fine-grained tannins. The grapes come from the Rossana vineyard near Alba, whose chalky soils and mild altitude give the wine freshness and structure. Maturation in stainless steel tanks preserves the varietal typicity and precise flavour. An authentic, harmonious Dolcetto with youthful energy that effortlessly combines uncomplicated enjoyment and fine elegance. SUPERIORE.DE

Noble Prosecco with a lot of finesse and racy charisma, which is both light and has a sophisticated texture. Delicate, appetising colour and fine bubbles. Lively and juicy on the palate with the unmistakable apple flavour of the Glera grape. SUPERIORE.DE

A labour of love in more ways than one: Core (Italian for "heart") is an elegant blend of 50% Greco Bianco and 50% Fiano, whose contrast and harmony subtly reflect the essence of Campania. The grapes come from limestone-rich, mid- to high-altitude vineyards in the Sannio region – ripened during cool nights with great aromatic precision. In the glass, it is a pale golden-yellow with a silvery sheen. The bouquet enchants with fresh aromas of white peach, yellow pear, citrus zest and a hint of elderflower, underpinned by subtle herbal notes and a mineral finish. On the palate, the wine is lively and elegant: a precise balance between juicy fruit, invigorating acidity and a subtle salty note. Fermentation in stainless steel, with batonnage on the fine lees, lends depth without adding excessive weight. Core is a fresh, harmonious white wine that speaks volumes of its terroir, elegantly conveying its origin, grape variety and style.  SUPERIORE.DE

Fine Sauvignon Blanc from grapes grown on limestone gravel soils in Kurtatsch and loamy sandy soils in Völser Aicha. Rich flavours of elderflower, gooseberry, green pepper, sage and mint. An elegant wine, pleasantly mineral, fresh and juicy with well-balanced acidity. SUPERIORE.DE

What makes Alberto Passeri's Rosso di Montalcino so special? He is a stranger to compromise. The grapes come from the same plots as the great Brunello, from the historic vineyards of Canalicchio in the cooler north and the warmer slopes of Castelnuovo dell'Abate in the south. This dual origin is the secret: the elegance and finesse of the north merges with the strength and maturity of the south. Where other producers bottle their Rosso after just a few months, La Gerla allows it to mature for a full two years: six months in steel tanks, twelve months in large Slavonian barrels and a further six months in the bottle. This patience pays off.

Markus Prackwieser’s Sauvignon vines grow on calcareous moraines with solid quartz porphyry at the foot of the Schlern massif, at an altitude of approximately 400–480 metres above sea level. A sparkling, pale straw-yellow colour. A very intense, appealing nose, with notes of tomato leaves, sage, a hint of thyme and white asparagus. Salty and vibrantly fresh on the palate, densely structured, it also displays pronounced aromatic notes, delicate gooseberry, juicy and full of tension. SUPERIORE.DE

A red wine full of character from the southern shore of Lake Garda, made from Marzemino, Sangiovese and a hint of Cabernet Sauvignon. The vines grow on clayey and calcareous moraine soil, which gives the wine structure and minerality. Deep ruby red colour with a purple core in the glass. The bouquet opens with ripe wild berries, sour cherry and plum, as well as notes of violet, black pepper and a hint of liquorice. Powerful yet supple on the palate, with juicy fruit, well-integrated tannins and fine spice. A fresh, supporting acidity provides balance and flow. An expressive red wine with a regional accent that shines with both strong meat dishes and mature cheese. SUPERIORE.DE

Kirchegg – the corner by the church. Field names like this are as old in South Tyrol as the vineyards themselves: precise descriptions of the land before there were maps, before there were appellations, before anyone had the idea of marketing vineyards. This patch of earth near Tramin – in the heart of the South Tyrolean Wine Route – is one of the warmest sites in the Adige Valley: naturally good for grape varieties that need warmth, structure and ripeness. 80% Merlot and 20% Cabernet Sauvignon on heavy clay soils: Merlot brings the warm, dark fruit and the fullness, Cabernet the structure, the tannic persistence and the slightly vegetal tone that gives the wine its unmistakable character. After the harvest, a short maceration followed by 10 days of fermentation with the skins permanently submerged, with a deliberate increase in temperature towards the end for maximum extraction of colour and aromas. International in the origin of the grape varieties – pure South Tyrol in the result.

A real rarity: Ebnerhof is home to the southernmost Grüner-Veltliner vineyards in South Tyrol. What is mainstream in Austria is exclusive in the Isarco Valley – the grape variety has felt at home here for generations, but only a few winegrowers dare to try their hand at it. The Unterthiner family cultivates this Austrian legend on mineral-rich, gravelly soils at an altitude of 500 to 550 metres, where the special soil conditions give the wine its unmistakable signature. After gentle processing, the must ferments at a controlled temperature in stainless steel tanks, after which the wine matures on the fine lees – partly in small wooden barrels –which gives it additional depth.