The Wine Advocate

A wine of origin and rarity value – ferentano is a pure white wine made from the old Roscetto vine, cultivated around Montefiascone on Lake Bolsena. The very thick berry skins store intense flavours, while the controlled ageing (including barrique) combines purity and depth. Medium straw yellow in the glass with golden reflections. Exotic notes of banana, pineapple and ripe peach on the nose, combined with vegetal accents and a hint of vanilla. Rich and soft on the palate, with plenty of substance, balancing acidity and a long, red fruit finish – perfectly animating and without sweetness. An inimitable white wine with a surprising fullness and elegant structure – a Roscetto that is authentic through and through! SUPERIORE.DE

The eruption of 1614 is legendary in the history of Etna, as it lasted ten years, making it the longest recorded eruption of the active volcano to date. A very impressive and fitting name for Planeta's Etna series of equally impressive wines. It could hardly be more autochthonous: this excellent wine from the Nerello Mascalese grape comes from the hotspot on the east coast of Sicily, from the slopes of Mount Etna. Bright cherry red in colour, a fine aroma of raspberry and blood orange, gripping, taut acidity, silky tannins and a lively elegance with beautiful minerality. Great, long and unique! SUPERIORE.DE

Alberto Graci worked as an investment banker in Milan until the death of his grandfather – who made his own wine in central Sicily – led him back to the island in 2004. His first vineyard was on the northern slope of Mount Etna, in Passopisciaro, where he subsequently devoted himself exclusively to the volcano's indigenous grape varieties. The grapes for his Etna Bianco grow at 600 metres above sea level, on dark brown, volcanic soil that is well-drained and rich in iron. Carricante and Catarratto are gently pressed and fermented in concrete tanks without contact with the skins, then aged for eight months on the fine lees, entirely without oak. The yield is deliberately kept low at around 40 hectolitres per hectare.

In the early 2000s, Marco de Grazia, an American wine merchant with Tuscan roots, began systematically buying land on Mount Etna. Not because the volcano was the talk of the town at the time – it wasn't. But because de Grazia, who had been importing Sicilian wines into the US since the 1990s, recognised something that many locals had not yet seen: that these soils, these Alberello vines, these altitudes between 600 and 900 metres possessed something that could not be found anywhere else on the island.

This visionary wine hails from the legendary Conca d'Oro in Panzano and embodies Giampaolo Motta's radical break with the traditions of Chianti Classico. The Neapolitan, who lost his heart to the Tuscan countryside, took the bold step of declassifying his wine in 2002 – driven by a burning desire for absolute oenological freedom. The cuvée blends Sangiovese, Merlot and Cabernet Sauvignon into a Burgundian-Bordeaux dialogue that captures the mineral vigour of the Galestro and Alberese soils on south-west-facing slopes. Careful vinification in French barriques takes place for ten months "sur lie" with regular bâtonnage, allowing the wine to develop a wonderfully silky texture.

In 1970, Siro Pacenti planted his first vines on the Pelagrilli slope north of Montalcino – on sandy-loamy soils, rich in minerals and favoured by the cooling westerly winds of the hills. Since 1988, his son Giancarlo has managed the estate with a precision that he learnt in Bordeaux and has applied to the Sangiovese Grosso of Montalcino ever since: harvest to the exact parcel, gentle extraction, ageing in small French barriques – not for flavour, but for purity. The Rosso comes from vines between 15 and 25 years old, twelve months in the barrel, unfiltered in the bottle – with the express recommendation to decant.

Wonderful, deep aroma of dark wild cherries, crushed raspberries, pomegranate, roses and peppery herbs. Dense but not heavy on the palate, long and pure with multi-layered subtle fruit flavours. Salty minerals and violet blossom emerge on the finish, along with nuanced tannins that create a classically dry feel on the elegant finish. This wine is already an absolute pleasure to drink, and although it tastes great now, it will continue to refine in the bottle for several years. A sensual and enjoyable wine, 60 per cent Nero d'Avola from oak barrels and 40 per cent Frappato matured in a vitrified cement vat. SUPERIORE.DE

Classic Etna Rosso from Nerello Mascalese with a small proportion of Nerello Cappuccio – grown at an altitude of over 700 metres in various contrade on the northern flank of the volcano, where ash, lava rock and the alpine microclimate form an unmistakable style. Medium ruby red in colour with a garnet-red rim. On the nose, fragrant sour cherry, redcurrant, humming berry, a metallic hint, floral notes and subtle spice. Precise on the palate, with cool fruit, lively acidity and fine-grained tannins. The ageing in used wooden barrels and cement tanks maintains the balance and expression of origin. An authentic, elegant Etna Rosso with good drinkability. SUPERIORE.DE

Fine traditional brut from the Lunelli family, who work tirelessly on the authenticity of their Trentino classics. A wide range of aromas and an elegant flavour with a good structure offer first-class enjoyment on many occasions. On the nose, crisp green apple, tangy lemon and a hint of toasted brioche. On the palate, citrus fruits harmonise with white peaches with a subtle hint of minerality. The bubbles are fine and persistent, the finish refreshing and clean. SUPERIORE.DE

Cladrecis is an ancient hamlet at an altitude of 314 metres, in the municipality of Prepotto, where brothers Pierpaolo and Luca Sirch embarked on a project to restore old vineyards. The hamlet lies on the very edge of the Friuli Colli Orientali DOC, in the Judrio Valley, right on the Slovenian border – hence the name "Terre di confine" on the label: a wine produced at the intersection of three boundaries – the appellation, the region and the country. The blend of Merlot, Pignolo and Cabernet, a so-called "taglio bordolese", is not a modern invention. As early as 1891, when this area still belonged to Austria, this concept of blending was being explored in Friuli.

Marc de Grazia made Etna history when he rediscovered the forgotten volcanic slopes over two decades ago. His Etna Rosso – the estate's 'calling card' – now blends grapes from various vineyards at altitudes between 600 and 900 metres, where Nerello Mascalese grows on ancient volcanic soils. The vines are situated on the cool northern slopes of Mount Etna, surrounded by black pumice and lava rock – a terroir that lends every sip its unmistakable mineral character.

The cellar at Tenuta Meraviglia is situated in a former quarry. This is not a metaphor, but an architectural choice: the architectural practice Studio Tori has created a winery here that is carved into the rock, thereby restoring the landscape rather than detracting from it. Form follows function follows conviction. This philosophy is carried through into the vineyard: 34 hectares in Bolgheri, planted almost exclusively with Cabernet Franc, on volcanic soils.

Crognolo is a wonderfully balanced wine that offers the tangy freshness and acidity of Sangiovese, which is balanced and softened by the small proportion of Merlot. The wine smells of cherry, blackberry and plum. Its primary intensity is bright and cheerful. The juicy finish shows a nice density, extraction and well-integrated tannins. SUPERIORE.DE

Before purchasing his first plot of land on Mount Etna in 2004, Alberto Graci worked as an investment banker in Milan – a life he left behind following the death of his grandfather, who made wine in central Sicily. Since then, his work has been entirely devoted to the volcano's indigenous grape varieties, foremost among them Nerello Mascalese. The grapes come from the Contrada Feudo di Mezzo, situated at an altitude of between 600 and 700 metres on dark brown volcanic soil, rich in iron and well-drained. After ten days' maceration in vertical wooden vats, the wine matures for 18 months in large wooden barrels and concrete tanks, undergoing spontaneous malolactic fermentation.

Named after the "Seggio" stream, the largest watercourse in the municipality of Castagneto Carducci, this elegant Bordeaux blend embodies the approachability and finesse of the Bolgheri DOC. The historic watercourse rises in the Etruscan Colline Metallifere near Sassetta and flows through the entire Bolgheri region, its alluvial deposits enriching the characteristic clay soils with valuable pebbles. This harmonious cuvée comes from the prime vineyards of Le Sondraie and Via Bolgherese. The vines, which are around 19 years old, thrive on well-drained, stony soils with a layer of clay and high magnesium and iron content – ideal conditions for this international blend of grape varieties.

In a plot right in the heart of the legendary Bricco Boschis grows one of Piedmont's most enigmatic grape varieties: Freisa – Nebbiolo's wild relative and, according to DNA studies, possibly even its genetic mother. Its name is derived from the Latin "fresia", meaning strawberry, which already hints at its aromatic profile. Native to the Piedmontese hills since the Middle Ages, it was long considered too rustic – until producers such as Cavallotto discovered its true elegance. The 2023 vintage undergoes traditional vinification using indigenous yeasts and 3–5 days' skin maceration, followed by 12–15 months' ageing in Slavonian oak barrels and six months' bottle ageing.

Bucine, Valdarno di Sopra – where the Arno meanders through rolling hills between Arezzo and Florence, the Fattoria Petrolo lies at an altitude of between 250 and 500 metres. In 1988, Lucia Bazzocchi Sanjust wanted a wine that would convey the true identity of this terroir: Petrolo's "Château", a tribute to the centuries-old Tuscan tradition of blending French grape varieties with Sangiovese. As early as 1834, Giorgio Perrin, an agronomist of Swiss origin and owner of Petrolo, reported in the *Giornale Agrario Toscano* as early as 1834 that it was common practice in Chianti to blend "uve francesi" with Sangiovese, not to alter the quality, but because the terroir takes precedence over the grape varieties.

A renowned, single-varietal Fiano from limestone-rich, loamy-sandy soils in the Contrada Dispensa near Menfi. A bright straw-yellow colour with greenish highlights. The bouquet is complex and full of finesse: white flowers, Williams pear, ripe citrus fruit and a hint of exotic notes such as passion fruit and guava, underpinned by a salty, almost chalky nuance. On the palate, it is silky and expansive, with refined fruit, lively acidity and a cool, mineral edge. The texture is creamy yet remains clearly defined, convincingly expressing its terroir.

1968 – three years before Sassicaia changed the world – san Felice created Vigorello: the first Chianti Classico wine produced without the white grape varieties that were mandatory at the time, made exclusively from red varieties. A quiet revolution that instilled in the estate a sense of what was possible, which continues to shape its identity to this day. An expression of this identity is the Vitiarium, a research project spanning over twenty years dedicated to the rediscovery and preservation of indigenous Tuscan grape varieties. One of these is the Pugnitello: its name means ‘little fist’, referring to the compact, fist-shaped bunches. Almost extinct, preserved by San Felice, it is now an integral part of the Borgo. Sangiovese and Pugnitello, grown on medium-heavy calcareous-marly soils near the medieval Borgo, are vinified separately in stainless steel and only come together during ageing: twelve months in large Slavonian oak barrels.

In 1966, when the Italian wine industry was at a crossroads, Domenico Poggiali took a bold step and acquired the then-neglected estates of Castelnuovo Berardenga. Subsequently, and right up to the present day, this adventure has been turned into a legend by his son-in-law, Giuseppe Mazzocolin, a professor of humanities and friend of Luigi Veronelli. Together with the young OenologistFranco Bernabei, they created the first Berardenga in 1967 – a Sangiovese that embodies the true essence of south-eastern Chianti Classico. The vineyards stretch across the geologically diverse terraces at altitudes between 320 and 420 metres, where quartz-rich sandstone and calcareous Alberese in the higher elevations meet sandstone and loam as one descends towards the Crete Senesi. This "Terra di Confine" – the borderland between Chianti Classico and the Colli Senesi – shapes its unmistakable character.

Trebianco is a golden yellow "natural/orange wine" made from Chardonnay, Traminer, Sauvignon Blanc and Trebbiano and matured in clay barrels. The initially reductive bouquet has hints of sweet tobacco, nutmeg, leather, honey, orange peel and spicy herbs. Fresh on the palate with vibrant acidity. Note: The wine is unsulphurised, unfiltered and fascinatingly special. An oxidative note and lees in the wine do not represent a lack of quality. SUPERIORE.DE

When Luciano Sandrone bought his first vineyard in Cannubi Boschis in 1977 – financed with all his savings – and vinified the first bottle in his parents' garage a year later, nobody could have guessed that this humble beginning would grow into one of Barolo's most iconic wineries. After his death in 2024, daughter Barbara, brother Luca as Oenologist and wife Mariuccia continue the legacy today: 27 hectares between Langa and Roero, six wines of uncompromising quality that combine tradition and modernity in equal measure. The Barbera d'Alba, vinified from grapes from various plots in Monforte d'Alba and Novello, is more than just an accompanying wine – it is a statement that Sandrone devotes the same attention to each grape variety as he does to his legendary Barolo.

When a winery uses the same label for its Riserva for over sixty years, it is not a lack of imagination – it is a stance. Castello di Monsanto's Riserva is considered one of Italy's oldest labels still in continuous production. The label was around even before Chianti Classico became an appellation. It has survived decades and changing fashions – and it encapsulates what Monsanto stands for: a deep-rooted commitment to Sangiovese. The estate is situated in San Donato in Poggio, the westernmost sub-region of Chianti Classico, at an altitude of 280 to 320 metres. Galestro – a slate-rich, barren and mineral-laden soil – is the ground in which the Sangiovese vines from four vineyards take root.

The delicious Salealto consists of Insolia, Zibibbo and Grillo and was matured for approx. 10 months on the fine lees in stainless steel. Deep golden yellow in colour with green reflections. Open nose with hints of beeswax, yellow flowers, acacia, red apple and green pepper. Very refreshing on the palate, low acidity, a fine saline note and wonderful fruit flavours. Herbal spice and expansive fruit with beautiful freshness on the deep finish - be sure to aerate. SUPERIORE.DE