Veronelli

Feudo di Mezzo 2021 is an Etna Rosso that acts as a silent mirror of the altitude – luminous but restrained, characterised by the elegance of traditional grape varieties and a touch of irresistible beauty. The 2021 vintage did not produce extreme ripeness on the flanks of Mount Etna, but rather a multi-faceted interplay of red cherries, rose petals and delicately bitter grapefruit – a lively dance between freshness and depth. Early frosts were offset by gentle summer sunshine, allowing for perfect balance and aromatic finesse. The cuvée consists of 85% Nerello Mascalese and 15% Nerello Cappuccio, grown on mineral-rich, volcanic gravel and lava soil in the Contrada Feudo di Mezzo, around 650 to 700 metres above sea level. After selective hand-picking, the wine undergoes traditional fermentation with a long maceration period, followed by 24 months of ageing in large wooden barrels.

The star from Tenuta Sant'Antonio: A rich dark ruby red, its bouquet of wild fruits, black pepper, tobacco and spices is a delight for the nose. Fruity and full-bodied, yet velvety and very sophisticated in its character - an austere, characterful and elegant Amarone, whose terrificfinish is accompanied by noble tannins. SUPERIORE.DE

It was Domizio Cavazza, director of the Royal School of Viticulture in Alba, who gave Barbaresco its name and its claim to fame in 1894. A wine that was to stand up to the more powerful Barolo – finer, accessible earlier, but no less complex. More than a century later, the roles are clearly divided: Barbaresco stands for the elegant side of Nebbiolo, for finesse instead of power, for fragrance instead of darkness. Prunotto has found his answer to this appellation in a single vineyard: Bric Turot. Five hectares at around 200 metres, with an exposure from south-west to south-east, which gives the hill the shape of a natural amphitheatre. The soil – tortonian limestone and marl with veins of sand, rich in magnesium and manganese – is the same foundation on which Gajas Sorì Tildin stands just a few metres away. Not bad terrain then.

The forest literally begins at the vineyard fence: the "Vinea nel Bosco" plot, planted in 2001, lies at an altitude of around 530 metres on the edge of a deciduous forest, which brings mist and coolness in the mornings, whilst the afternoon sun provides sufficient warmth as it filters through the treetops. The soil, composed of Alberese, limestone and clay marl, yields little but what it does produce is highly concentrated. Spontaneous fermentation of the Sangiovese grapes begins in stainless steel, before the young wine matures for 26 months in large, 20-hectolitre wooden casks and is then left to rest in the bottle for at least another year. With an alcohol content of 14.5 per cent, it is full-bodied without feeling heavy – the 2020 vintage yielded a total of 2,412 bottles and 108 magnums.

The name says it all: '61 commemorates the birth year of the very first Franciacorta and the first rosé Metodo Classico in Italy, which also came from Berlucchi. This line embodies the legacy of the pioneers Guido Berlucchi and Franco Ziliani in its purist form: Millesimato, Dosaggio Zero, without any compromise. The 2018 rosé comes from 100% Pinot Nero from the company's own vineyards Ragnoli, Quindicipiò and Gaspa in Corte Franca – all with a high planting density of 10,000 vines per hectare. The strict selection results in only 6,000 kg of grapes per hectare with a must yield of only 33%, which corresponds to 2,640 bottles. To achieve the characteristic rosé colour, some of the grapes are cold macerated for around 24 hours, while the rest is vinified as Blanc de Noirs. After fermentation in stainless steel, the base wines mature for six months on the lees, partly in barriques. This is followed by a second fermentation in the bottle and maturation on the lees for at least 60 months – five years, during which the wine develops its remarkable depth.

Vinea Vecchia truly lives up to its name: the vineyard plot between Panzano and Montefioralle was planted in 1981, back in the days when Chianti was still produced using old, unselected Sangiovese clonal selections. With the 2020 vintage, it is being given its own label for the first time, as its character has become too distinctive to be part of any blend. At an altitude of 500 to 540 metres, Alberese rock alternates with schistose clay-marl – a soil that demands little yield from the old vines, but all the more concentration in return. Following spontaneous fermentation, the Sangiovese matures for 26 months in ten-hectolitre wooden casks, large enough to allow the fruit and terroir to express themselves fully. A total of 2,572 bottles and 46 magnums were produced, each numbered by hand.

The grapes for this Supertuscan come from the San Giovanni vineyard near San Giovanni a Cerreto. In the church next to the vineyard there is a painting by Rutilo Manetti depicting St John the Baptist (San Giovanni). Deep ruby red, youthful, rich, dark fruit, berry and cassis flavours meld with French oak. On the palate with deep, subtle fruit flavours and an excellent balance of fruit and tannin, plus some smoke, liquorice and tar. A rich but not too heavy red with excellent structure and great ageing potential. SUPERIORE.DE

Historically, the vineyards of Castello di Fonterutoli are located in the areas of three neighbouring municipalities of Chianti Classico: Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti. With the 2017 vintage, the Mazzei family vinified all three large vineyards separately as Chianti Classico Gran Selezione for the first time in order to recognise the diversity of the terroir: Castello di Fonterutoli, Vicoregio 36 and Badiòla.

The fruit for this Brunello comes from a 14.4 hectare south-facing vineyard with loamy soils and lots of boulders. Complex, dark and earthy bouquet of ripe black cherries, enriched with notes of dried flowers, spices, crushed stones and a hint of animal musk. The palate reveals silky textures and pure Sangiovese fruit, underpinned by earthy tones supported by a network of minerals and tannins. The mouthfeel is always lean, tangy and soft, although you can feel the wine's full body and great appeal at all times. The final is polished and refined and lasts for several minutes. SUPERIORE.DE

Guidalberto bears the name of a man who shaped the Bolgheri landscape forever in the early 19th century: Guidalberto della Gherardesca, the visionary agricultural pioneer who created the famous cypress avenue – the Viale dei Cipressi – was created. What was initially intended as a practical demarcation between different areas of cultivation became the iconic silhouette of an entire region. 2023 marks a turning point for this exceptional wine. For the first time, Tenuta San Guido is positioning its Guidalberto separately from the legendary Sassicaia – a deliberate move to demonstrate that this is not a "second wine", but an independent interpretation of the Bolgheri terroir. As Priscilla Incisa della Rocchetta puts it: "You can't compare them. They are completely different worlds." The 2023 vintage is a synthesis of 55 per cent Cabernet Sauvignon and 45 per cent Merlot. While the Cabernet Sauvignon provides structure and depth, the Merlot brings the silky texture and accessible sweetness that makes Guidalberto so distinctive. Fifteen months in French and American barriques give the wine its characteristic balance between strength and elegance.

Etna is one of Italy's most fascinating wine regions and Andrea Franchetti is probably the most fanatical producer in this area. Added to this are eighty-year-old indigenous Nerello Mascalese vines. The single vineyard Contrada Porcaria has a thoroughly masculine personality. Darkly scented with ripe fruit and menthol, the palate is predominantly spice and mineral with many other facets. The course and the final are rich, dense and very convincing. SUPERIORE.DE

Fragore by Donnafugata from the Etna region of Montelaguardia in Randazzo joins the collection of iconic wines Mille e una Notte and Ben Ryè. With only 15,000 bottles, Donnafugata has produced a limited edition treasure. Fragore means thunder in Italian and refers to the volcanic thunder of Mount Etna, Europe's highest and most active volcano. Grapes of the autochthonous Nerello Mascalese grape variety from selected vineyards were used.

A Barbera with a mysterious appearance – as if one were gazing into a dark, purplish-red abyss from which concentrated essences rise. Scarrone Vigna Vecchia comes from vines that are decades old – some planted around 1918 – in the Scarrone vineyard near Castiglione Falletto. In the cellar, spontaneous fermentation takes place in stainless steel, followed by around 16 months' ageing in predominantly French barriques, where the judicious use of oak subtly enhances the terroir.

With its 2020 Brunello di Montalcino, Tenuta Argiano shows once again why this historic winery is one of the leading voices in Montalcino. The Sangiovese Grosso grapes come from 60 hectares of vineyards around the 16th century villa, whose soils are characterised by clay, limestone and galestro. The year 2020 began with a mild winter and a consistently warm spring. A stable summer without extreme heat peaks and cool nights in September allowed the grapes to ripen evenly and completely. The grapes were harvest by hand in several stages, followed by careful vinification in cement and steel tanks. The wine then matured for 24 months in large Slavonian oak barrels and tonneaux to harmoniously combine structure and elegance.

In 1886, Carlo Campagnola founded his winery in the Marano Valley, in the heart of Valpolicella Classico. In 1907, he won the first gold medal for the best Recioto at the Verona Wine Fair – since then, the family, now in its fifth generation, has continued what began as a small farm. The vineyards for this Amarone are located on calcareous slopes between 200 and 350 metres above sea level, where Corvina, Corvinone and Rondinella are harvested by hand at the end of September. The traditional appassimento drying process takes around 100 days until the grapes have lost 35–40% of their weight. Gentle pressing in December, 30 days of maceration, then ageing: 60% matures for 24 months in large Slavonian oak barrels, 40% for 18 months in new Allier oak barriques.

Historically, the vineyards of Castello di Fonterutoli are located in the areas of three neighbouring municipalities of Chianti Classico: Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti. With the 2017 vintage, the Mazzei family vinified all three large vineyards separately as Chianti Classico Gran Selezione for the first time in order to recognise the diversity of the terroir: Castello di Fonterutoli, Vicoregio 36 and Badiòla.

Mastrojanni's 2020 vintage has a juicy, fleshy feel that adds to the overall intensity of the wine. In the glass, rich fruit, baking spices and a hint of rum cake. The wine is dark and velvety in appearance, the mouthfeel is balanced, smooth and lingering. It is quickly accessible with its full-bodied appeal and you can enjoy this wine over the next few years without having to wait long. SUPERIORE.DE

Ruby garnet colour, fine violet note and many spices in the bouquet. Dense and compact with taut tannin and sweet fruit melt. Given time, this already very elegant red (age of the vines: 100 years, production: 4,000 bottles) is at the beginning of a long, promising development. SUPERIORE.DE

The latest addition to Vajra's Barolo line-up comes from a 1.5-hectare plot in Coste di Rose, a small MGA (Menzioni Geografiche Aggiuntive) in the Barolo region. This is a steep slope at 310 metres above sea level with a high proportion of sandy soils with good drainage, whose vines and soils are cultivated close to nature. This very accessible Barolo is straightforward, forward and impresses even at a young age with its refreshing candour. A very precise bouquet of cherry, plum, liquorice, spices and menthol, followed by a broad and multi-layered fruity palate with plenty of juice and power, supportive tannins and a full, long, mineral and minty finish. SUPERIORE.DE

Contrada Rampante grows on the highest vineyard of Passopisciaro. The soils have a higher sand content and the harvest takes place later here. On the nose, dark red cherries, flowers, mint and liquorice. Rampante is an elegant, energetic and dynamic red with clear fruit and silky tannins. SUPERIORE.DE

Passopisciaro's Contrada C is an exquisite red with a dark sensual fruit bouquet. Stylistically like a great Pinot Noir or Nebbiolo, of remarkable intensity on the palate until the lingering final. A muscular and weightless wine at the same time. SUPERIORE.DE

In Valdarno di Sopra, where Tuscan hills meet the foothills of the Apennines and time itself seems to pause, one of the most fascinating love stories in wine is born. Carnasciale is more than just a wine – it is the legacy of a vision that began in Berlin in 1963, when Bettina Schnabel and Wolf Rogosky met. Their love led them via New York to Mercatale Valdarno, where they bought an abandoned estate in 1972 and realised a dream: to create the most unique wine in the world. The secret lies in Caberlot, an enigmatic grape variety that agronomist Remigio Bordini discovered in the late 1960s in an overgrown vineyard near Padua – a natural cross between Cabernet Franc and Merlot that is not cultivated anywhere else in the world. When a devastating frost destroyed the olive trees in 1985, Wolf Rogosky saw his chance: in their place, he planted the first Caberlot vineyard with a revolutionary 10,000 vines per hectare. Superstitiously, he buried a bottle of Sassicaia under the first vine – a ritual that was to point the way to future success.

Ruby garnet colour, fine violet and rose notes and many spices in the bouquet. Dense and compact with taut tannin and sweet fruit melt. Given time, this captivating red is at the beginning of a long, promising development. SUPERIORE.DE

The name Manna evokes biblical associations, but the true story is even more beautiful: Franz Haas dedicated this extraordinary wine to his wife Maria Luisa Manna in 1995 – a token of love in bottle form that unites the philosophy of the winery in a single cuvée. What began as an assemblage of Riesling, Chardonnay, Gewürztraminer and Sauvignon Blanc was expanded to include Kerner from 2013 onwards – five grape varieties, five personalities that merge into a harmonious symbiosis. The vineyards are located between 350 and 800 metres above sea level in a south-westerly direction on geologically highly diverse soils: dolomite, porphyry, sand and marl give each plot its own character. The grapes ripen at different times and are harvested and vinified separately – chardonnay and Sauvignon Blanc ferment in barriques, while Riesling, Gewürztraminer and Kerner ferment in stainless steel tanks. After fermentation, the young wines are blended and left to rest on the fine lees for around ten months, followed by further months of bottle ageing. This patient approach results in a wine of exceptional complexity.