Vinibuoni

The Latin Merus stands for pure or genuine. All Merus wines have this claim and are characterised by varietal character and natural elegance. The grapes come from vineyards in the lowlands and are pressed in steel and concrete barrels. The result is wines that are open, fresh and accessible at an early stage. Bright golden yellow in colour. Distinctive bouquet of ripe grapes and candied fruit, accompanied by fine notes of honey, oriental spices, sage and rose petals. A full-bodied and harmonious wine with a respectable finish. SUPERIORE.DE

An askos was a small Greek clay vessel dating from the 1st century BC – an ancient Decanter, designed for pouring wine. Masseria Li Veli has made this name the symbol of an entire project: the rescue, research and promotion of Apulian grape varieties that had almost vanished from the region’s collective memory. Susumaniello is one of them. For the Askos, Li Veli uses exclusively grapes from plots with particular suitability, cultivated according to the rules of an ancient tradition. Vines over 20 years old – partly trained in the traditional Alberello style, partly as Cordone speronato. Clay-sand soils with limestone deposits, hand-harvested at the end of September. Fermentation in French oak vats at controlled temperatures. Maturation in barriques and large French oak barrels.

Flaminia Maremmana. The name evokes paths that are older than Rome itself. Century after century, shepherds and their flocks travelled along an ancient branch of the Via Flaminia – the consular road that had linked Rome with the Adriatic since 220 BC – From the green Umbrian hills down into the Maremma, for the transumanza – that seasonal transhumance which shaped life in this landscape right up until the 20th century. Here, where sheep and shepherds once rested, where history is etched into the earth, the vines for this special Montefalco Rosso now grow. First produced in 2007, it embodies the soul of this historic terroir. The cuvée, comprising seventy% Sangiovese, fifteen% Sagrantino and fifteen% Canaiolo, thrives on south-east-facing limestone-loam soils.

An Aglianico from the south of Apulia – unusual in its origin, convincing in its expression. Dark wild berries, black cherry, a little dark chocolate and a hint of tar on the nose, accompanied by spicy nuances and Mediterranean herbs. Structured and powerful on the palate, with firm tannins, well-integrated acidity and a fine mineral vein. The ageing in barriques rounds off the texture without smoothing out the originality. Terra shows how much character Aglianico can also develop outside of its classic homeland: an independent, exciting wine with depth and regional character. SUPERIORE.DE

Named after the Moar farm of the same name, which can look back on over 600 years of winegrowing tradition, this Classico embodies the soul of the St. Magdalener region. The vines grow on the south-facing slopes above Bolzano between 200 and 300 metres above sea level, where gravelly porphyry soils give the wine its unmistakable character. The classic cuvée of 85% Vernatsch and 15% Lagrein combines the best of two indigenous worlds: the floral lightness of Vernatsch with the structure-giving depth of Lagrein. After traditional fermentation, the wine matures in large oak barrels.

A Zinfandel with an Italian soul: Terra Nera Primitivo comes from organically farmed plots around Manduria, where old vines are rooted in red soil with veins of limestone – a terroir that allows the Primitivo (known internationally as Zinfandel) to reach its full potential. In the glass, it is a deep purple with a garnet-red core. The bouquet is dark, dense and complex: blackcurrant, dried figs and dark chocolate, accompanied by tobacco leaf, clove and a hint of graphite. On the palate, it is full-bodied but not overpowering, with ripe fruit, balanced acidity and finely polished tannins. The oak influence remains subtle, the structure firm and the finish remarkably clean. An expressive, organically produced Primitivo from 60- to 70-year-old vines, skilfully combining power and precision! SUPERIORE.DE

Calabria showed its sunniest side in the warm, dry year of 2023. The single-varietal Magliocco from the "Megonio" vineyard benefited from this constellation with deeply ripe grapes, concentrated fruit and healthy berry skins. The vinification process was classic: temperature-controlled mash fermentation, followed by ageing in barriques for around a year – enough to create structure without masking the authenticity of the variety.

For decades, Radici has been synonymous with Mastroberardino's uncompromising dedication to Campania's great indigenous grape varieties. The grapes for this iconic Fiano come from high-altitude plots near Lapio, where the volcanic soils and cool, continental microclimate lend the grape variety exceptional vibrancy, aromatic depth and ageing potential.

Back in the 1980s, Antonio Mastroberardino was one of the first to experiment with something that was almost considered a provocation at the time: he vinified Aglianico, the large, tannin-rich red wine variety from southern Italy, as a white wine. He called the result "Plinius". The experiment lay dormant until the family revived it under a new name: Neroametà – "half black" – a tribute to the grape's origins and the courage to think differently. 100% Aglianico, grown in Mirabella Eclano at 400 metres, in deep, sandy-loamy soils with a volcanic matrix and clay at depth – the same terroir that produces the Taurasi DOCG. Hand-picked in mid-October. Then the decisive step: Vinification without any contact with the skins, in steel tanks at a controlled temperature, followed by ten months on the lees and at least 18 months of ageing in the bottle. The colour stays outside – elegance and minerality are allowed inside.

At some point in the past, a small metal plate on the roof of the Castagnedi farmstead in the Monti Garbi moved in the wind – like a flag, a "bandina". A landmark for all those who knew these hills. Today, it is the name of the single vineyard that lies at the heart of the Tenuta. Colognola ai Colli, eastern Valpolicella: calcareous sandy soils at around 300 metres. This is the terroir that has belonged to the four Castagnedi brothers since 1995 and which characterises their wines with a characteristic balsamic: liquorice, white mint, graphite, China. Corvina and Corvinone form the backbone with 70%, Rondinella brings freshness, Croatina and Oseleta the flavour. Hand-picked in October, fermentation at a controlled temperature with certified organic yeasts, natural malo. Then aged for 24 months in 25-hectolitre French oak tonneaux – medium roasted, integrated, never dominant.

While the whole world was talking about the extinction of Trebbiano di Soave, the three Tessari sisters set out on a mission: to save an almost forgotten grape variety. In collaboration with Professor Attilio Scienza from the University of Milan, they selected the best clones of old Trebbiano vines and planted the Massifitti vineyard in 2006 – named after the "dense rocks", the large, compact basalt boulders that characterise the south-facing slope. Only two hectares at an altitude of 300 metres, where the volcanic minerality shows itself in its purest form. What is produced here is unique: probably the only single-varietal Trebbiano di Soave in the world. It matures for 15 months in stainless steel on the fine lees, then a further 12 months in the bottle before the sisters release it.

According to tradition, the River Dirillo, near the Dorilli estate, is said to be the legendary landing place of Aeneas on his odyssey from Troy. Whether this is true cannot be proven. What can be proven, however, is that this area, situated between the southern coast and the Iblean Mountains, has an extraordinary history of wine-growing. Dorilli is the quintessence of Cerasuolo di Vittoria Classico – the highest tier of this unique Sicilian DOCG. Planeta produces it from carefully selected vines at the estate of the same name in Acate: 70% Nero d'Avola, 30% Frappato di Vittoria, grown on the characteristic loose red sand with a layer of tuff that defines the terroir of Vittoria from within. Organically farmed according to the SOStain protocol.

Efeso is probably the most elegant white wine produced by Librandi – a single-varietal Mantonico, an old Calabrian grape variety with a long history and great potential. The grapes come from high-altitude, well-ventilated vineyards around Strongoli, where the warmth of the south meets the freshness of the night and ripening is slow and controlled. The wine is matured in barriques with regular bâtonnage – a deliberately Burgundian approach for an indigenous wine.

Felsina's single-varietal Sangiovese wines have been produced on the south-eastern edge of the Chianti Classico region since 1967. The vineyards, facing south-west, stretch across well-ventilated slopes at altitudes of between 320 and 420 metres on geologically diverse soils comprising quartz-rich sandstone, calcareous Alberese and clay. Following hand-picking in the first three weeks of October, temperature-controlled fermentation takes place at 28–30°C with intensive maceration in stainless steel tanks for 12–15 days. Ageing lasts twelve months, predominantly in traditional medium-sized Slavonian oak barrels, supplemented by a small proportion of used barriques. 

A Carignano that stays – in the glass, in the memory and in the terroir. Is Solinas is the creamy, smoky expression of one of the southernmost wines in Europe, precisely moulded from 100% Carignano del Sulcis. Smooth extraction, controlled fermentation and around one year of ageing in French barriques – this creates a dense texture without losing its freshness. Deep ruby colour with a violet sheen in the glass. The nose opens with intense, ripe aromas: blackcurrant, ripe plum and fine jam notes, accompanied by balsamic herbs, liquorice and a hint of aromatic spice. The wine remains warm and juicy on the palate, with velvety tannins and a harmonious flow. The fruit is dense, the acidity provides balance – and the mineral note carries the long, spicy finish into the memory. Is Solinas is powerful, but never loud. A Riserva with a strong character that carries time and the island within it – it has a large profile, an elegant demeanour and a sensual and clear expression. SUPERIORE.DE

This rare Riserva comes from the Garofoli family's historic vineyards in Montecarotto – a selection of the purest Verdicchio grapes from the classic hills of the Castelli di Jesi. For five generations, the family has been cultivating the noble Verdicchio grape on these medium-textured loamy soils with sandy and calcareous inclusions. The lowest yields per hectare and the latest possible hand-harvesting guarantee the highest concentration for this top-quality wine.

In 1872, Bettino Ricasoli wrote down his famous formula – the blueprint of what Chianti Classico should be: Sangiovese as the heart, structure as the backbone, terroir as the argument. The fact that his descendants have named this wine after him is not nostalgia. It is a commitment. Brolio Bettino is a single-varietal Sangiovese – and that is intentional. No blending, no corrective. The grapes grow on five geological formations: Sandstone, Galestro, Alberese, marine sediments and old river terraces – a terroir mosaic that combines depth and complexity in one glass. Fermentation in small stainless steel tanks, 18 months of ageing in large barrels: classic, without compromise. The 2022 vintage was capricious – mild winter, dry spring, a hailstorm in July, but it ended on a mild note.

Since the 2017 vintage, the word ‘Prosecco’ has no longer appeared on any bottle of Col Vetoraz. A deliberate decision – and a political one. According to the winery, the word is being misused, with the real risk of trivialising and erasing the centuries-old history and distinct character of the hills of Valdobbiadene and Conegliano. Since then, only “Valdobbiadene DOCG” – the sole, true territorial identity. The winery is situated at an altitude of just under 400 metres, at the highest point of the famous Cartizze hill in Santo Stefano di Valdobbiadene. The Miotto family has had roots here since 1838; Francesco Miotto, together with agronomist Paolo De Bortoli and Oenologist Loris Dall’Acqua, founded the current Col Vetoraz in 1993.

The name comes from the Middle Ages: the "grosso agontano" was one of the most important silver coins in Italy, minted by the Maritime Republic of Ancona in the 13th century. A coin for trade routes, for trust, for value. Garofoli did not choose this name by chance – it sets the standard for their most important red wine. It only appears in the best years. Then, when the harvest in the Piancarda vineyard – within the Monte Conero nature reserve, on calcareous clay soil – the quality that justifies the DOCG classification. 100% Montepulciano, hand-picked, 10 to 15 days of maceration for maximum depth of colour and tannin structure, followed by malolactic fermentation. Maturation: 18 months in barriques, then more than 12 months in the bottle.

Bright, sparkling silver-grey with a persistent perlage. The nose is fragrant with white roses, juicy pears and white peach. Juicy on the palate, radiant and with a great fruity sweetness, it opens up with presence and balance, pleasantly dosed in all its facets. SUPERIORE.DE

The dark and, at first, somewhat brooding Sceg shimmers in the glass with a rich and earthy blend of plum sauce, brown spices and crushed autumn leaves. The wine is silky smooth and balanced by a lively acidity, whilst a contrasting wave of black fruits with citrus aromas washes over the senses. Smoky nuances and hints of ash resonate throughout. Nevertheless, it finishes remarkably fresh, leaving behind a subtle hint of mineral tannins that remind connoisseurs of Basilicata that this is a young Aglianico in its purest form. The grapes for Sceg come from several small plots of old vines in Barile. SUPERIORE.DE

LARISERVA is a white-vinified Lambrusco di Sorbara Spumante, aged for 12 months on its fine lees in a pressure tank using the Martinotti method (Charmat process). A delicate powder-pink colour. The delicate bouquet offers lovely floral notes and hints of grapefruit and rhubarb. On the palate, it is soft, drinky and exceptionally fresh, developing into a very elegant wine with a subtle spiciness in the background. An exciting aperitif, the sort we greatly appreciate. SUPERIORE.DE

Lagrein is South Tyrol's great indigenous red grape variety – and at Tiefenbrunner it finds ideal conditions. The grapes come from the slopes of Entiklar and Margreider Leiten, at altitudes of 220 to 350 metres, where limestone gravel soils formed from moraine deposits provide mineral depth. Some of the vines were planted as far back as 1967 – experience you can really taste. Following maceration in stainless steel, malolactic fermentation takes place, after which the wine matures for eight months in large and small wooden barrels. The result: a Lagrein that combines power with elegance.