Vinibuoni

Poggio Lombrone is a selection of Sangiovese vines that are over fifty years old. The 2018 vintage is stunningly beautiful and absolutely classic with a bouquet that opens with crushed black cherries, cooling sweet herbal notes and dusty cedar. After some time in the glass, flavours of plums, cranberries and undergrowth unfold. Velvety and rich on the palate, harmonious, with ripe wild berries pouring over a core of savoury acids balanced by a hint of sour citrus. All framed by fine tannins that slowly rise towards the end. In the delightful final, rosy flowers, ferruginous mineral notes and savoury spices, great! SUPERIORE.DE

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

Dunico – unique in the dunes. The name already reveals what distinguishes this wine from all other Primitivo: It comes from vineyards right on the coast, where sandy soils turn into dunes and the vines still grow on their original rootstock, ungrafted, ungrafted, like before the phylloxera catastrophe. It is an absolute rarity today, as most of these coastal vineyards fell victim to the "holiday home building frenzy". What remains are a few plots with ancient bush vines and extremely low yields, which produce a Primitivo of exceptional intensity and concentration. Sandy soil protects against phylloxera – and gives the wine a unique minerality and elegance that is rarely found in Primitivo. The grapes are harvest at the end of August, earlier than all other crus, as the grapes ripen more quickly here due to the proximity to the sea and the warmth of the sand.

The first vines were planted in 1952 on the ridge that today gives the wine its name. Poggio Lombrone – the hill overlooking the Ombrone Valley. Seventy years later, some of these vines are still standing. Their yield is low, their concentration exceptional. Whoever says cru means exactly that. The vineyard lies at 300 metres, the soils are tufaceous clays and calcareous marl slate – maremma terroir in its wildest and most concentrated form. Long fermentation in open wooden conical fermenters with manual punching down, complete malolactic fermentation, then 18 months in 30-hectolitre oak barrels, followed by at least 24 months in the bottle.

Brilliant golden yellow colour. Complex notes of light peach, fresh pineapple and poached apricot on the nose. Rich and creamy on the palate with accents of smoke and toasted almonds. The finish is long-lasting, mineral and herb-accentuated. This very focussed and complex white paints a beautiful portrait of the refined side of the Trebbiano di Lugana grape, which is becoming increasingly popular. SUPERIORE.DE

There are grape varieties that have to wait decades for a visionary to recognise their true potential. Trebbiano d'Abruzzo was one such forgotten variety until Gianni Masciarelli started a revolution in 1981 that changed the face of Abruzzo viticulture forever. He was the first producer in the region to introduce the Guyot training system and French barriques, driven by a philosophy he called "innovazione continua" – continuous innovation in the service of tradition. Today, the vineyards surrounding the historic Castello di Semivicoli combine the fruits of this vision with the poetry of a place that has itself experienced a rebirth. Here, between Gran Sasso and Majella at an altitude of 380 metres, two very special Trebbiano vineyards take root: one with vines over forty years old that still embody the original vigour of the variety, and a younger one that Gianni planted at the end of the 1990s using the modern Guyot system – a symbiosis of grown wisdom and innovative spirit.

Don Antonio is not only a great and powerful wine, it is also a monument. Dedicated to the father of the Morgante family, this Nero d'Avola embodies the quintessence of the passion with which vines have been cultivated in the hills of Grotte for generations. The grapes come from old vines and the best altitudes of up to 500 metres, where day-night temperature fluctuations, limestone soils and the sea breeze favour a Mediterranean but wonderfully developed profile. After temperature-controlled fermentation, the wine is aged for twelve months in French barriques, followed by a further maturation phase in the bottle.

Stylistically balanced, very finesse-rich Chianti Classico Gran Selezione from a small single vineyard (vineyard no. 7) in the Castelnuovo-Berardenga area, where the temperatures are always somewhat higher than in the rest of Chianti Classico. Dark, bright ruby colour. Elegant bouquet of pure Sangiovese of red berries with a very delicate hint of tobacco. Salty on the palate, shows a lot of pressure, very clear, compact fruit, builds up racy with tightly woven tannins; very intense and long finish. SUPERIORE.DE

Amarone Selezione Antonio Castagnedi delivers high quality at a fantastic price every year. If you've ever had the opportunity to stand in old, hand-fired brick drying sheds, three storeys high, filled with hot steam, leaves tied in bundles, stacked up and up and up, you'll know what this wine smells like. It is an extraordinary odour. It smells of steam-soaked red clay bricks, of tobacco leaves, green, yellow, gold, copper-coloured, brown and of earth, spices, dust and oven smoke. It is the smell of a good Amarone.

Essence Millesimato brut shows the noble signature of Antica Fratta: 90% Chardonnay, 10% Pinot Nero, grown on the moraine hills of Franciacorta. The first fermentation in stainless steel is followed by a long maturation period of at least 36 months on the lees, which adds depth and texture. Pale golden yellow in the glass with a fine, persistent perlage. Ripe apple, white flowers, citrus zest and a hint of toasted almond on the nose. Elegant and precise on the palate, with fresh acidity, creamy fullness and subtle spice. The finish is long, clear and mineral-accentuated. A Franciacorta with substance and fine balance – perfect for special occasions or as an accompaniment to fine seafood cuisine. SUPERIORE.DE

Don Antonio is not only a great and powerful wine, it is also a monument. Dedicated to the father of the Morgante family, this Nero d'Avola embodies the quintessence of the passion with which vines have been cultivated in the hills of Grotte for generations. The grapes come from old vines and the best altitudes of up to 500 metres, where day-night temperature fluctuations, limestone soils and the sea breeze favour a Mediterranean but wonderfully developed profile. After temperature-controlled fermentation, the wine is aged for twelve months in French barriques, followed by a further maturation phase in the bottle.

La Fabriseria comes across as an elegant, medium-bodied Amarone. Its intensity, tannin structure and density are hard to beat in this price range. Very juicy on the palate, full-bodied and soft, with notes of cherries, cardamom and cloves. And always with the elegant seriousness of the Tedeschi family's great flagship of the same name. SUPERIORE.DE

Bright silver-grey with a persistent, finesse-rich perlage. A wonderful nose of white flowers and light-coloured fruit. Full, broad and creamy elegance on the palate, supported by a delicate interplay of sweetness and acidity. A very expressive and sensual Prosecco Superiore from the top Cartizze vineyard. SUPERIORE.DE

The world-famous Gewürztraminer Nussbaumer has been a real benchmark for years and is also a convincing wine in terms of longevity. Bright yellow in colour with greenish reflections. Typically perfect, complex and deep, but also agile and fresh with beautiful nuances. A broad bouquet of rose petals, smoke and oriental spices. On the palate it flows silky smooth, velvety and spicy, lingers for a long time, great! SUPERIORE.DE

Sàgana – a resounding name that describes far more than just a wine. It stands for the essence of Cusumano's work in the heart of Sicily, where the Nero d'Avola grape meets the barren expanse of the Monreale hills. The vines grow on calcareous clay soils in the single vineyard Tenuta San Giacomo, whose high-altitude plots are characterised by hot days and cool nights. This microclimate gives the wine density, freshness and remarkable depth. 2020 was a year of balance in Sicily: a warm spring, a dry but not overheated summer and ideal harvest conditions in September. The grapes were harvested when fully ripe, rigorously selected and matured in barriques for around twelve months after temperature-controlled maceration. A further year of bottle ageing completes the structure and gives the wine its polished nobility.

Vigna Spuntali is located in the south-west of Montalcino, at 300 metres, less than 30 kilometres from the sea. This is no small matter. Where other locations are characterised by continental influences, the Mediterranean reigns here: dry heat, constant ventilation, salty breeze. Olive trees, myrtle, rosemary, sea lilacs – the Mediterranean maquis begins just behind the vines. The soil consists of sandy soils of weathered Pietraforte rock, well drained, rich in minerals, warm. Sangiovese Grosso thrives here unlike anywhere else in Montalcino – riper, more voluminous, with an iodised sea breeze on the finish that is unmistakable. The Rosso Vigna Spuntali is a new chapter in the Val di Suga portfolio: a single-vineyard Rosso that expresses the character of this exceptional terroir directly and without detours. Hand-picked in the morning, fermentation lasts twelve days, followed by a ten-day post-fermentation phase. Ageing: six months in 40-hectolitre Slavonian oak barrels, then twelve months in concrete vats – an ageing process that preserves freshness and develops depth at the same time. Twelve months of bottle ageing complete the circle.

Fleur is the family winery's second top white wine and a single-varietal Petite Arvine from the Vigna Devin Ros vineyard: bright light yellow in colour with an elegant, floral-mineral bouquet and notes of ripe apples and apricots. Clear, balanced flavour, refined body and harmonious finish. SUPERIORE.DE

Nubiola is a Barbaresco with inner tension: differentiated, unagitated, but with a clear character. The name refers to historical roots: Vitis Nubiola was the name given to Nebbiolo in the 13th century. Pelissero has revived this term – not out of sentimentality, but because it suits the style of the wine: Complexity instead of posturing, depth instead of effect. The grapes come from various plots around Treiso, on soils of calcareous marl with a fine clay content. The sites complement each other – altitude, exposure, microclimate – to create a complex but harmonious overall picture. The wine is fermented with natural yeast and matured for 18 months in large barrels and tonneaux, all with deliberate restraint so that the structure and origin remain visible.

This smooth and exceptionally polished Valtellina Superiore comes from Sassella, one of the most famous villages in the Valtellina appellation on the north bank of the River Adda. Bright ruby red in colour. Camphor, wild roses, wild berries and hints of graphite and vanilla are the main characters in this fragrant red wine. Straightforward and elegantly structured, it reveals red cherry, pomegranate and liquorice on the palate, accompanied by present but fine tannins. The lively acidity provides the necessary drive, including further ageing potential. SUPERIORE.DE

In the annals of Sardinian wine history, Angialis marks a turning point – the moment when Antonio Argiolas realised that the island could not only produce great dry wines, but also sweet wines of exceptional complexity. The name Angialis, derived from the mystical angelic figures of Sardinian folklore, refers to the almost supernatural quality of this wine, which is made from late harvested grapes of the autochthonous Nasco and Malvasia di Sardegna grape varieties. The vineyards of Serdiana offer ideal conditions for this delicate vinification: the warm autumn days and cool nights promote the natural concentration of the grapes, while the proximity to the sea provides the necessary humidity that favours the controlled development of botrytis. The grapes ripen here until November, developing the unique balance between sweetness and acidity that characterises Sardinian sweet wines. Vinification is carried out with the utmost care: hand-picked grapes are gently pressed and the must ferments slowly at controlled temperatures. The wine then matures for over two years in small oak barrels, where it develops its characteristic golden colour and complex aromatic structure. This long maturation gives Angialis the depth and elegance that distinguishes it from simple dessert wines.