Vinibuoni

Cuvée Real epitomises the elegant signature of Antica Fratta and shows just how fine Franciacorta can be. It is based on Chardonnay and a small proportion of Pinot Nero from the gentle moraine hills of Lombardy. After gentle whole-cluster pressing, the first fermentation takes place partly in stainless steel and partly in small wooden barrels before the wine matures for at least 24 months on the fine lees in the bottle. Delicate straw yellow in the glass with a fine, persistent perlage. The bouquet opens with notes of fresh lemon, yellow apple, some white peach and a hint of roasted hazelnut. The palate is fresh and precise, with an elegant creaminess, fine citrus flavour and balanced structure. The finish is clear, mineral-accentuated and persistent. A stylish, versatile Franciacorta that shines both as an aperitif and as an accompaniment to fine cuisine – classic, precise and charming. SUPERIORE.DE

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.

Puer Apuliae (son of Apulia) is what the De Coratos call their elegant and outstanding quality wine made from 100% Nero di Troia. The flagship in the cellar delights with its balsamic aroma, in which there is room for spices, plums, pickled nuts and black sultanas. The flavour is very concentrated yet juicy, full-bodied and dense, with a long finish and a lovely hint of cranberries and tobacco. SUPERIORE.DE

Cristina Geminiani is one of the leading figures behind the revitalisation of Romagna DOC. In 1985, she began making wine on her grandfather's estate, Fattoria Zerbina. Her wines have personality and technical precision. The vineyards are planted as bush vines in the Marzeno subzone. The Pietramora has an elegant, restrained nose of dark plums, black cherries, dried roses, cocoa and tobacco. On the palate, it displays rich and intense fruit with grippy tannins balanced by zesty acidity, with a lingering, savoury finish. SUPERIORE.DE

This mature Refosco dal Peduncolo Rosso comes from the single vineyard "Zuc di Volpe" – a prime example of the ripening potential and aristocratic depth of this autochthonous variety. 2013 was a classic vintage: a cool spring, a moderate summer and a dry autumn allowed a late harvest of perfectly ripe grapes with a distinctive tannic structure and lively freshness. The wine was matured in large wooden barrels and barriques and then allowed to rest in the bottle for many years. Today it displays a multi-layered bouquet of dark cherry, blackberry, graphite, undergrowth and liquorice. Powerful and focused on the palate, with ripe tannins, savoury spice and a characteristic balsamic freshness that characterises the long finish. A hint of dark chocolate and a touch of iron add depth.

The name Plenio (derived from the Latin plenus) stands for fullness and expression, and this is precisely what characterises every facet of this Riserva. The grapes come from higher-lying plots near Cupramontana, in the historic centre of the appellation. Calcareous clay soils, cool nights and selective hand-picking create the basis for a Verdicchio with depth and Storage potential. Fermentation is followed by partly reductive, partly oxidative ageing in stainless steel and large wood, followed by extended storage on fine lees and final maturation in the bottle.

An amazingly drinkyOttavianello that captures the wild character of Salento in a subtle way. The grapes come from old vines, selectively harvested and matured in barriques for twelve months. The colour in the glass is a light ruby with a transparent shimmer - light, yet full of expression. The nose is characterised by sour cherry, rosehip and delicate violet blossom, accompanied by spicy notes such as cinnamon and clove. Clear and fresh on the palate, with present but delicate acidity and silky tannins. The finish remains elegant, with spicy echoes and Mediterranean minerality. A bold representative of an almost forgotten grape variety - stylish, unusual, independent. For all those who are looking for the real thing and want to enjoy something beyond the usual. SUPERIORE.DE

The grapes for this elegant Metodo Classico come from loose limestone soils with a clay content from the Überetsch and Unterland regions. The three grape varieties are vinified separately, gently pressed and fermented at a controlled temperature of 14°-16°C. The wine is matured in stainless steel on the lees of the first fermentation until spring. The wine is matured in stainless steel on the lees from the first fermentation until spring. Bright straw yellow in colour, fine and persistent perlage, fruity aroma with a subtle hint of yeast and flint. Fresh, dry and very persistent on the palate, with a pleasant aftertaste of dried fruit and a saline touch. SUPERIORE.DE

Santa Cecilia is Planeta's Nero d'Avola icon – born in the barren, sun-baked cultural landscape of Noto, on white limestone soils that give the variety depth, elegance and saltiness. A dense ruby red colour with a purple core in the glass. The bouquet opens with ripe black cherry, plum and mulberry, flanked by balsamic herbs, black tea, some liquorice and a fine graphite note. Powerful on the palate, but never overpowering: dense, ripe fruit meets a firm tannin structure that is well integrated and lends length. The acidity is precisely set, the finish is long and carried by a salty nuance that reflects the terroir of Contrada Buonivini. An expressive, high-class Nero d'Avola with a profile of origin, character and an ageing process that enhances rather than masks the variety. For Planeta, it has been a reference and expression of a new, confident Sicily for years. SUPERIORE.DE

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

Gaio Valerio Catullo came from Verona. He wrote in Latin, with passion and precision, about love and loss, about the transience and intensity of the moment. Bertani has dedicated this Ripasso to him – not by chance, but because the wine strives to embody the same character: intense, authentic, born of the deepest regional conviction. Catullo follows the historic Ripasso method in its most rigorous form. After the Amarone Classico has been produced, the pomace is put to use once more: the Valpolicella is passed over these residues, ferments a second time, and absorbs colour, tannins and complexity. The ratio is strict: for every bottle of Bertani Amarone Classico, exactly one bottle of Catullo is produced. No more is possible. The Ripasso is therefore inextricably linked to the Amarone.

"La Procura" - "The Public Prosecutor's Office". The names of Gerardo Giuratrabocchetti's wines are reminiscent of his father's world as a notary. The climate in Basilicata is characterised by hot, sunny days and cool nights thanks to altitudes of up to 600 m above sea level. This large day/night temperature difference promotes slow phenolic ripening and preserves the freshness of the fruit. The limestone and clay soils store heat during the day and release it at night, resulting in a balance of concentration and elegance. Notaio's new La Procura Primitivo comes from hand-picked Primitivo grapes in the province of Potenza. Harvested at the end of October, the grapes macerated for 20 days, followed by 12 months of ageing in French barriques and 12 months of bottle ageing.

Zanna comes from old vineyards in the best locations around Controguerra. Temperature-controlled fermentation is followed by around two years of ageing in large oak barrels and barriques. Deep ruby red colour in the glass. Black cherry, dried plums, liquorice, leather, tobacco and spices on the nose. Dense on the palate, with ripe fruit, grippy tannins and a long, slightly balsamic finish. A Riserva with a classic style and great development potential. SUPERIORE.DE

Don Luigi Riserva is the distinctive flagship of Di Majo Norante – named after the patriarch of the winery and an expression of deep respect for origin, tradition and passion. Only the ripest Montepulciano grapes are selected from the Contrada Camarda near Ramitello, around 100 - 150 metres above sea level on soils rich in limestone and clay. The wine is produced after a long maceration period and then matures for 12–18 months in French barriques, followed by several months of rest in the bottle – a process that produces both concentration and this impressive harmony.

Pale pink with orange reflections. Elegant, fine aroma of flowers and roses, small red berries and herbs and the typical bread and yeast flavour. Very supple on the palate, fresh and forward, the acidity is agile and the mousse is soft and fine. A mouthful of red berries and a very broad range of herb and spice flavours are wonderfully enveloped by a fresh acidity that finishes this very long wine with a fruity, tart and salty note. SUPERIORE.DE

The Donna Lisa vineyard is located in the heart of Salice Salentino. The Negroamaro vines are planted in the Pugliese Alberello – the old bush vine training style, which forces each vine to stand on its own. Around 7,000 vines per hectare, on average fifty years old. Those who have been standing in the Salento soil for so long have learnt to make a lot out of a little. Hand-picked at the end of September, maceration at a controlled temperature for at least 13 days, malolactic fermentation, then transferred to French barriques in spring – maturation for around 18 months, followed by at least six months in the bottle.

From the white earth of Noto, between stone walls, olive trees and orange blossom, rises Doppiozeta, a wine that doesn't illustrate south-eastern Sicily, but condenses it. It is one of the two flagships of the Mazzei family's Zisola project - a deep, finely constructed red that gives Nero d'Avola a voice that is rarely heard: concentrated, serious, supple. The vines grow on calcareous soil on a gentle slope just a few kilometres from the sea. Nero d'Avola is clearly in the foreground here, complemented by Syrah and Cabernet Franc - a precisely placed tension between fruit, flavour and structure. The grapes are harvested by hand with the utmost care, fermented in conical stainless steel tanks, after which the wine matures for around 16 months in French oak, with a small proportion in new wood.

There are grape varieties that wait in the shade for centuries until their time has come. The Bovale Sardo – called "Muristellu" in the Sardinian dialect – was one such forgotten variety, which was once brought to Sardinia by the Iberians around 1300 and for centuries only served as a blending partner to lend colour and strength to other wines. But sometimes it only takes the courage of a visionary to realise that a treasure lies dormant in a neglected grape. Today, Korem is one of Cantina Argiolas' most important wines and a true pride of Sardinian oenology – a liquid testament to the fact that greatness is often hidden where you least expect it. In the vineyards of Tenuta Sa Tanca, where the Sardinian sun beats down on chalky-clay soils between 250 and 300 metres above sea level, the ancient Bovale vines have found their true destiny. Here, where some vines are still trained using the traditional Alberello system – the Sardinian training system that allows the vines to grow like small trees –produces grapes of exceptional concentration. The Argiolas family even allows them to overripen slightly in order to maximise the aroma density and sugar content before hand-picking begins in the early hours of the morning, when the coolness of the night still preserves the precious aromas.

Vigna Andrea is the centrepiece of Clelia Romano's work – a single-vineyard Taurasi, grown at an altitude of 500 metres on limestone and clay-rich soils near Lapio. Not a 'monumental' Taurasi, but a wine of profound intensity, dignity and ageing potential – a unique wine that rewards patience and interprets Aglianico in its finest form. A great southern Italian wine, far removed from any exaggeration, yet full of depth and substance.

Collepiano (gentle hills) is what Marco Caprai calls the vineyards where his vision took shape at the end of the 1980s: to restore the Sagrantino, this ancient Umbrian vine with the highest tannin content in the wine world, to its lost greatness. Not as a sweet passito behind monastery walls, but as a dry red wine of international calibre. What followed was a revolution: collaboration with the University of Milan, clone selection, high-density plantings – and, in 1996, the legendary "25 Anni", the Sagrantino that Michael Douglas and Catherine Zeta-Jones chose for their wedding. Collepiano comes from pure Sagrantino from the Val di Maggio vineyards. After the harvest, the must underwent temperature-controlled fermentation, followed by gentle extraction over ten to fourteen days. The cuvée matured for twenty-two months in French barriques and a further six months in the bottle – time that gave this tannin-rich wine structure and soul.

Fumin epitomises the soul of alpine wine with a peppery palette of sage, rosemary and mint giving way to rose petals and a hint of camphor. It is refined yet full of life, with red berries reminiscent of citrus and a core of minerals and vibrant acidity. Finishes remarkably clean yet perfumed, with a lingering tension of sour berries. SUPERIORE.DE