SALE

Pale copper colour with amber and salmon hues, the result of prolonged maceration on the skins of the Pinot Grigio grapes (Ramato). Straightforward, precise nose of white stone fruit, sweet spices and vanilla. Clearly structured and forward on the palate with tart berry fruit, light cherries, wild mint and a hint of bitter almond. A salty nuance on the finish, light-footed, almost weightless and very animating. SUPERIORE.DE

The first 1,850 Pinot Noir vines were brought to Italy from Burgundy by Count Vistarino back in 1865. Since then, the vinification of this demanding grape variety has been continuously refined over the generations. Today, the Pinot Noirs from the winegrowing dynasty can even outshine much more expensive Pinot Noirs from Burgundy at international tastings.

Named after Cassian, the son of Count Michael Goëss-Enzenberg, who was born in 1996, the same year that Manincor opened its own winery. A name that stands for new beginnings, for the future, for the next generation. The cuvée combines six international grape varieties from the estate's best red wine sites: Manincor, Seehof and Panholzerhof, between 250 and 280 metres above sea level. Exposed to the south-east with a view of the lake, the vines are rooted in strong sandy loam soils interspersed with limestone gravel and glacial rock deposits – these plots are among the warmest sites in South Tyrol. Each grape variety is vinified separately. Mash fermentation takes place spontaneously in wooden vats with wild yeasts. Maceration lasts between 10 and 20 days – depending on the variety and the desired tannin structure. Finesse and elegance are the top priorities, not strength for strength's sake. The 16-month maturation in barriques (one third new wood) refines the structure without dominating the fruit. Blending only takes place shortly before bottling – the art of composition, in which character and individuality merge with solemnity and elegance.

Strong ruby red. Pinot Nero Case Via exudes a varietal bouquet of wild berries and pipe tobacco, which combines harmoniously with the barrel spice. The soft, characterful taste is based on the strength of the tannin and the excellent aroma structure of the Pinot Pinot Noir. SUPERIORE.DE

A wine that embraces place and grape variety with excellence: Barrile represents the essence of the ancient Sardinian Nieddera grape – precise, darkly fruity and with structured substance. Grown in the Tirso valley and on the wild Sinis peninsula, the grapes ripen on sandy, clayey soil, blown by the salty south-westerly wind. A powerful statement follows the manual harvest: 12 months of ageing in new and used barriques form a monumental Riserva that, despite all its concentration, always remains down to earth.

Pinot Nero has always been a challenge for every winemaker. It is a grape variety that places the highest demands on soil, climate and winemaking expertise. The Burgundian noble grape has been cultivated in South Tyrol since 1850, where it has become the region's most important red wine under the name Blauburgunder. Only the best and oldest vineyards in Eppan and the surrounding area are selected for the Sanct Valentin Pinot Nero, which has been part of the winery's prestige line since 1995 – sites between 400 and 550 metres on moraine debris and calcareous gravel. Minimal yields and meticulous care in the vineyard form the basis for a wine of exceptional finesse. The grapes are harvested by hand from the end of September to the beginning of October. After three days of cold maceration, fermentation begins in stainless steel tanks, followed by gentle pressing. Malolactic fermentation and subsequent maturation take place in barriques and tonneaux. After around twelve months, the wine is blended before maturing for a further six months in large wooden barrels – a combination that combines structure with Burgundian class.

Now available again in small quantities after a break of many years: Dario Raccaro's Merlot is a deep, expressive wine that presents opulent tones of blackberry jam and blackcurrants. In other circumstances, such a fruit-driven wine would taste heavy and one-dimensional. However, thanks to the unique buffer of cool Collio air and the heavier clay soils, the wine shows a fascinating personality and, despite its concentration, a great elegance that increases with further aeration. A dense vein of minerals and spices is woven into the long finish. A true showpiece for this grape variety, which is also rarely found in the Collio. SUPERIORE.DE

Sommet means peak, i.e. the view of the mountains behind the vineyards. The Nebbiolo biotype, which is found in the southern alluvial valley of glacial origin, brings the winery back to the origins of viticulture in the Aosta Valley. Sommet was born from the desire to vinify and enhance a traditional grape variety. The result is a wine of great character and cool sophistication, a precise interpretation of the grape variety under the strong influence of the pre-alpine terroir.

Intense garnet red colour with black-violet hues. Open, very complex aroma of blackcurrant, raspberry, blackberry, cherry and plum, accompanied by a hint of pepper and cinnamon. On the palate, it is an elegant, dry wine that leads into the remarkable Riserva-level finish with its extract sweetness, tannins and a fine liquorice note. SUPERIORE.DE

Not the Classico, not Novare: Valpantena is the real cradle of Bertani. It was here, in Grezzana at the foot of the Lessini, that Giovan Battista and Gaetano Bertani founded their winery in 1857. What Gaetano brought with him from his exile in France – he had learnt from Jules Guyot, the pioneer of modern viticulture –revolutionised viticulture throughout Valpolicella. Today, Valpantena is the only sub-zone in the entire region to be officially recognised as a cru: a pre-alpine valley with ferruginous marl and clay-limestone marl soils which, thanks to its direct connection to the Lessini chain, ensures marked temperature fluctuations between day and night. Corvina Veronese and Rondinella are hand-picked and left to dry for 120 days in single-layer boxes in the historic Fruttai. Fermentation begins at just 4–5°C and slowly rises to 22°C – a gentle process that preserves fruit and builds depth.

At the Wangger farm in Leitach, where moraine debris and sandy alluvial soil characterise the south-eastern slopes between 260 and 300 metres, Lagrein grows on the kind of soil that turns strength into stability. Here, in the classic growing area near Bolzano, where the indigenous variety has found its deepest expression for generations, Hans Terzer hand-selects the grapes that have the potential to age for more than a decade. Twelve months in barriques, then the assemblage – only when the true architecture of the wine is revealed. A further six months in large oak barrels to complete the harmony.

The name "retus" comes from "Rhaetia" or "Raetia", the name of the Roman province. In Celtic, "reit" refers to a mountain village.

The name "retus" comes from "Rhaetia" or "Raetia", the name of the Roman province. In Celtic, "reit" refers to a mountain village.

Here, where Ornellaia once sourced its grapes before Marilisa Allegrini acquired this blessed land in 2002, a vision has been thriving since 2008 that only found its perfect form in 2019: the Sondraia Bianco - a pure Viognier of such exceptional character that it effortlessly transcends the borders between the Rhône and Tuscany. From just 4.5 hectares, planted in 2008 with a density of 7,936 vines per hectare, a few thousand bottles of a wine are produced each year that epitomises the philosophy of three worlds: Stainless steel for purity of fruit, terracotta amphorae for the verticality of antiquity and French oak barrels for structural depth. The result of this composition is a wine of golden-yellow splendour that already tells its story in the glass.

Deep, dark ruby violet colour. Pugnitello impresses with intense notes of elderberry and blackberry, interspersed with subtle smoky notes, slightly peppery in the background. Juicy attack with a well-structured body, dense, gripping tannins, long and persistent with a salty component. SUPERIORE.DE

Just like its equally famous neighbour Fattoria Petrolo (with its Boggina A), Il Borro can also convince us with a red wine aged in amphorae. Petruna is a single-varietal Sangiovese that is fermented with 12 months of skin contact in hermetically sealed amphorae. The result is surprising, not in the sense of an "interesting" experimental wine, but because the typical character of Sangiovese is fully expressed in freshness, fruit and energy. The bouquet is dominated by cherry and small red berries, plus some orange zest. Its body is of medium weight, which makes it an excellent food companion. Its fresh acidity and a tangle of fine tannins increase the drinking pleasure enormously. We can say that the experiment was successful in an elegant way. SUPERIORE.DE

The Sangiovese, Canaiolo and Ciliegiolo grapes for Montecalvi's flagship Vigne Vecchie come from one of the oldest vineyards in Tuscany. And since each of the old vines only produces a handful of grapes, only a limited number of bottles are produced per vintage. Bright, luminous ruby red with a brick-red rim, the bouquet is beguilingly deep and fruity of raspberry, crisp cherry and juicy strawberry. With all the fullness and concentration that the old vines produce, it is nevertheless elegant and fine, velvety and well-proportioned in its impression. SUPERIORE.DE

Around the historic vineyards of Montevertine, at an altitude of 380 to 420 metres between north-east and south, there are around a thousand olive trees – no more, no less. From their fruit, an extremely limited quantity of olive oil is produced, which is consistently one of the best in Tuscany: the same philosophy as with the wines, the same perfectionism, the same uncompromising approach. The Correggiolo, Moraiolo and Leccino varieties are harvested by hand and cold-pressed using the traditional Tuscan method – "Reventina" style, as has been done for generations in these hills. Extraction is carried out continuously by centrifugation and filtration through cotton filters.

The grapes for the Chardonnay Corrado di Manzano come from a small parcel of the Manzano vineyard. This delicious white is rich, atmospheric and full of character. It blossoms with baked apple, floral notes, hints of brown spices and vanilla pods. A sense of opulence sets in as its seamless, velvety texture slowly reveals ripe fruit trees and hints of custard. However, the vibrant acids keep the balance and slowly build up a tension that continues through to the final, framing everything beautifully. A hint of citrus and minerals lingers for a long time. SUPERIORE.DE