Veronelli

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.

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

High above the Tyrrhenian coast, where the dawn of the Mediterranean awakens and the scent of the Mediterranean scrub permeates the salty breeze, lies one of the most mysterious hills of the Alta Maremma: Poggio ai Ginepri – the hill of junipers. Here, where the red aeolian sands of Donoratico mingle with the ancient flysch sediments of the Lower Cretaceous period, one of Bolgheri's most legendary wines has been produced since 2002. It was the very first wine to see the light of day at Tenuta Argentiera – born from the vision of revealing the unspoilt beauty of this privileged terroir. A name that has since become one of the most recognised brands in the entire denomination. The juniper bushes that give this magical hill its name stand like silent sentinels between the rows of Cabernet Sauvignon (40%), Merlot (30%), Cabernet Franc (20%) and Petit Verdot (10%) vines. At an altitude of 80-100 metres, between the remains of prehistoric sediments and the sandy deposits of millennia of sea influence, these international varieties develop an authentic Tuscan character.

In Montepulciano, they have called it that for centuries – the "noble plum". Prugnolo Gentile, an old Sangiovese biotype that does not develop this finesse anywhere else. When the Rivetti family came to Tuscany from Piedmont, they recognised immediately that this grape variety deserves to be called a pure variety. Thirty-year-old vines are rooted at an altitude of 250 metres in sandy soils whose marine sediments tell of the former ocean. What ends up in the glass surprises even connoisseurs: the tannin structure is reminiscent of Nebbiolo – a bridge between the two worlds of the Rivettis. 24 months in French oak give the wine time to explore this relationship. Plum and violets on the nose, then that silky delicacy on the palate that explains the name. Not a loud wine, but one that whispers – and therefore makes itself heard. Only 6,000 bottles, each one a document of Tuscan vineyard history. SUPERIORE.DE

The vineyards in Gaiole and Greve form the core of the blend, with a hint of fruit from Radda. On the nose, floral aromas and red fruits in the super-classic, medium-bodied style that is so typical of the Querciabella style today. Rose petals, lavender, mint and sweet raspberry fruit take centre stage. Brilliant medium ruby red colour. Enormous density on the palate, firm fruit body, with great youthful, fresh temperament, paired with a certain finesse and elegance. Finishes long with notes of juicy red berries, great! SUPERIORE.DE

In 1987, there were still 0.5 hectares of Timorasso in the whole of Piedmont. The grape variety, once widespread in the hills south-east of Turin, had almost disappeared due to phylloxera, structural change and lack of interest. Walter Massa rescued it – and brought it back into the dialogue. Giorgio Rivetti from La Spinetta, whose eye for exceptional terroirs has made his company great, recognised the potential and planted in Montemarzino, Montegioco and Monleale. Derthona – the ancient Roman name for Tortona, the capital of these hills – became the name of the wine. 100% Timorasso, south-west and south-east facing vineyards, organic cultivation. Destemming, gentle pressing, fermentation in temperature-controlled small stainless steel tanks. Then seven months on the fine lees – no malolactic fermentation, the acidity remains naturally lively. Four months in the bottle before release.

"A quei tempi era sempre festa" – back then there was always a party. Thus begins Cesare Pavese's novel "La bella estate", written in 1940 and awarded the Premio Strega in 1950, a tale about those fleeting summers of youth when anything seems possible. It is no coincidence that Vite Colte named its Moscato Passito after this work: the Barolo cooperative has dedicated several of its wines to Piedmontese Liters– "La Luna e i Falò", also a Pavese title, adorns their award-winning Barbera d'Asti. It is a nod to their homeland, to the landscape of hills and mist that Pavese described so unmistakably.

Gravello is the great red classic of the Librandi house – and has been a pioneering wine for the region since the 1980s. The cuvée of Gaglioppo and Cabernet Sauvignon is a symbol of modern Calabria: powerful, structured and of international calibre, without denying its origins. The 2022 vintage was characterised by a warm, dry summer with cool nights, resulting in ripe, healthy grapes with dense fruit and good freshness. The wine is aged for twelve months in French barriques, giving it depth and elegance.

Deep, rich ruby colour. Impressive nose of ripe berries, ripe cherries and delicate graphite nuances. Aromatic and extremely flavoursome on the palate, with a spicy, animating arc. Fine tannins. Well-balanced with a gentle structure that frames the palate until the lively finish. A true Tuscan insider tip with a great value. SUPERIORE.DE

Delicate, elegant Nerello Mascalese with fine aromas of red fruits and raspberries, enveloped in a pleasant citrus freshness. As the wine progresses, it develops a smoky note associated with the strong lava rock component that characterises the volcanic soil of Etna. Lively, harmonious and full of flavour on the palate – a resolutely versatile wine that goes perfectly with a variety of fish dishes, shellfish and white meat. SUPERIORE.DE

Palazzotto is the name of the two hectares of vineyard where only Cabernet Sauvignon is grown. Fausto Maculan vinifies a fine wine from these grapes. A spicy start in the glass: cedar wood and ground ginger give way to dusty roses and redcurrants. It's elegant yet refined, with creamy textures lifted by vibrant acidity, while a wave of mineral-tinged wild berries lightly wash over the palate. Leaves a tart note of citrus and raspberry and subtle, grippy tannins that frame the wine without slowing its momentum. Although already showing very well now, this beautifully balanced version of Palazzotto should improve even more with medium-term cellaring. SUPERIORE.DE

Tasting the Riserva from Fattoria del Cerro takes you stylistically to those higher vineyard sites where fossil-rich soils full of pebbles and ancient shell remains lend the Prugnolo Gentile a special mineral depth. The crowning glory of the Montepulciano hierarchy is created from these favoured plots – a wine that requires time and patience to reveal its multi-layered nature. After careful selection, the wine undergoes 18 months of refinement, combining tradition and innovation: Eight months in French barriques and tonneaux, followed by a further twelve to sixteen months in large wooden barrels. This combination creates a character of remarkable elegance and the wood integrates seamlessly without overshadowing the varietal fruit. A final twelve months of maturation in the bottle completes the harmonious development.

Il Bacialé – in dialect "matchmaker" – brings together grape varieties that normally rarely meet: Barbera, Merlot, Cabernet Sauvignon and Cabernet Franc. The grapes come from selected plots in the heart of Monferrato, whose gentle hills give the vines warmth and depth. After fermentation, the wine matures in wood, which gives it structure, finesse and good ageing potential. A successful liaison that marries tradition and international class in a pleasing way.

Multi-layered aroma, lots of dark cherry fruit, delicate herbal spice and cedar flavours. Juicy dark wild cherries on the palate, ripe, perfectly integrated tannins, elegant and delicate, fine mineral spice, surprisingly full-bodied and animating. A representative of the appellation that opens up beautifully and hits the right notes, like something out of a picture book! SUPERIORE.DE

Donnafugata's impressive declaration of love to Etna, currently the hottest wine hotspot, began with the Sul Vulcano line. Light ruby red in colour, with a bouquet of wild strawberry and delicate hints of black cherry, cinnamon and nutmeg. The corresponding, fresh flavour and subtle elegance lead to a harmonious and energetic finish. SUPERIORE.DE

A multi-faceted introduction to the world of Benanti wines – this Etna Rosso reflects the polyphony of the volcano. The grapes come from altitudes between 450 and 900 metres, distributed on all sides of Mount Etna. The soil is barren and volcanic-sandy, rich in minerals and perfectly aerated – conditions that enable finesse, freshness and crystalline structure. 80% Nerello Mascalese/20% Nerello Cappuccio. The Nerello Mascalese matures predominantly in stainless steel, with only around 20% in used oak barrels, while the Nerello Cappuccio remains entirely in stainless steel tanks. Both varieties ferment with Benanti's experimental, indigenous yeasts for several weeks at a controlled temperature, followed by blending and further ageing in the bottle.

Bastonaca. This is not just any plot of land in Vittoria. This is the starting point. When Giambattista Cilia, Giusto Occhipinti and Cirino Strano brought in their first harvest on 5 October 1980 and filled 1,470 bottles, they were standing right here. Bastonaca is the place of origin of COS – and the 25-year-old Nero d'Avola vines from this vineyard are the basis of Pithos Rosso. When Occhipinti visited Georgia in 1999 and learnt about the Qvevri tradition of terracotta vinification, the first amphorae arrived from Spain in 2000. The wooden barrel disappeared from the cellar. The amphora took over. 150 clay jugs, one of the largest collections of its kind. The Pithos Rosso is the red soul of this project: Nero d'Avola on Pliocene sandy soil, 230 metres, spontaneous fermentation on the skins with natural yeasts in the amphora, maturation in clay jars and in the bottle.

Delicately shimmering ruby red colour. Ripe plums, red cherries, lemon peel, dried flowers and earth on the nose. Medium-bodied with fine tannins and bright acidity. Darker fruits, spices and minerals come into play on the flavourful finish. Very floral and pretty on the nose with sliced strawberries and citrus. Medium body, very fine tannins and a fresh, supple finish. SUPERIORE.DE