VINOUS

This exceptionally delicious classic rosé from Lake Garda: Chiaretto Bardolino presents itself in the glass as floral, sweet and nuanced, with notes of wild strawberries and candied citrus fruits. It is soft and supple, with brilliant acidity that maintains balance, and crisp red fruits that resonate beneath the rosy floral notes. It has an impressively long finish whilst remaining thoroughly refreshing. A subtle hint of minerality lingers. It is ideal as an aperitif and with light dishes, as well as a summery afternoon drink. SUPERIORE.DE

Cirò is one of Italy's oldest wine-growing regions. Even the Greeks, who settled on the Calabrian coast in ancient times, called this place Krimisa and honoured the victors of the Olympic Games with its wine. Today, Cirò is Calabria's most important DOC – and Gaglioppo is its very soul. Librandi, which has had its roots in Cirò Marina since 1950, produces a Gaglioppo rosé here. Alberello and cordon training, on clay-limestone soil, harvested from the last week of September to the first week of October. Saignée with a short maceration period, aged in stainless steel, followed by a few months in bottle. The winery itself sums it up in a single sentence: "Vibrant like the waves of the sea." That's spot on.

Campirosa Cerasuolo gradually reveals its fresh notes of strawberry and cherry, accented with sweet floral aromas. On the palate, it is silky-smooth and thoroughly compelling, with ripe red fruit and juicy acidity. A hint of liquorice, exotic spices and nuanced tannins emerges on the finish and seems to linger for almost a minute. Campirosa is a charming favourite even when young, but can also be left to mature in the cellar for another year. SUPERIORE.DE

Illuminati's Montepulciano d'Abruzzo Riparosso has a sweet aroma of violets and lavender, followed by crushed blackberries and chalk dust. It coats the palate with soft textures and ripe wild berries, which are contrasted by tart citrus fruits towards the finish. It finishes with a perfumed character and admirable length, leaving behind a layer of dusty tannins that tug at the cheeks. Very Italian – very well made. SUPERIORE.DE

Bright ruby red with a violet rim. Ripe cherry, redcurrant and a hint of violet – inviting and typically Sangiovese, but with a southern Italian accent. Juicy fruit, lively freshness and pleasantly soft tannins on the palate. What makes it special is its origin: Molise – remote, underestimated, but ideal for red wines with a strong character and a special flavour. Maturation in stainless steel tanks preserves the freshness and purity, while the sun of the Osci hills ensures fullness. A purist, organically produced Sangiovese with an exciting Mediterranean profile – and not from Tuscany, but from Molise. SUPERIORE.DE

Damascene roses bloom on the label – the "painters' roses", one of the oldest varieties of rose in the world, renowned for their exceptional quality and their enchanting fragrance. Planeta did not choose them by chance: the Damask rose describes the wine better than any technical term ever could. Nero d'Avola and Syrah – complemented by a small proportion of Sauvignon Blanc – from the vineyards of the family estate in Menfi, in south-western Sicily, on clay soils bathed in the Mediterranean breeze and Sicilian sunshine. Organically farmed.

The Sallier de la Tour winery has been owned by the Counts Tasca since 2009, making it the fifth company that complements and characterises the diversity and professionalism of what is probably Sicily's most famous winery. Aromatic bouquet of sweet cherries and wild berries. Clear on the palate with a beautiful fruit centre and a radiant freshness, appealing finish. A beautiful Syrah that impressively demonstrates Sicily's potential for international grape varieties. SUPERIORE.DE

Pinot Grigio from Abruzzo? Yes, and how! What often degenerates into a bland, mass-produced wine in Veneto or Friuli gains real character in the hills of Chieti. The clayey soils and the interplay of the Adriatic breeze and the cool of the Apennines lend this international grape variety a freshness and aromatic profile that you'd search for in vain elsewhere. The grapes are harvested early in the first half of August to preserve acidity and aroma. After gentle vacuum pressing, only the free-run juice is fermented at a low temperature. A brief period of ageing on the lees lends the wine additional texture and depth before it is matured in stainless steel.

A smoky blend of raspberry jam, sage and freshly ground pepper flows from the glass. Silky in texture on the palate and extremely flavoursome with the pepper notes from the bouquet, which mingle with salty minerals and lively acidity. Hardly any tannin. The finish is long and fruity with a hint of liquorice. A delicious accompaniment to food. SUPERIORE.DE

Brigaldara's Valpolicella is mainly made from Corvina and Corvinone grapes. The timing of the harvest is very important for this wine, so that its flavours are very delicate and its sensory balance is influenced by the precisely measured acidity. It expresses the characteristic flavours of the valley: from cherries to spicy notes, which are more or less pronounced depending on the vintage. Its beautiful and radiant balance is achieved by a short maturation in steel, which perfectly enhances its sensory characteristics. SUPERIORE.DE

This Montepulciano from the hills of Abruzzo has a classic style and is aged in large oak barrels. Deep ruby red colour with a purple rim. Dark cherries, stewed plums, dried herbs, a hint of leather and fine spice on the nose. Round on the palate, with ripe fruit, polished tannins, well-integrated acidity and a harmonious, spicy finish. A wine full of character and at the same time accessible with a beautiful regional expression – down-to-earth, honest and wonderfully compatible. SUPERIORE.DE

The dense, well-articulated Rigoleto made predominantly from organically grown Sangiovese grapes is extremely drinkable. The bouquet beguiles with beautiful aromas of dried plums and dark cherries. Opens with a lively bouquet of wild strawberries, rhubarb, violets and crushed stones. Silky to the touch, Rigoleto has impressive weight yet wonderful energy as a wave of ripe red and blue fruit swirls under the scent of lavender and spice. SUPERIORE.DE

Monte Conero drops steeply down to the Adriatic Sea. This striking limestone cliff marks the northernmost boundary where Montepulciano still thrives, as it shields the hills behind it from the cold north-easterly winds that sweep along the coast. The result is a microclimate in which Montepulciano develops an elegance rarely found in the warmer south. Since 1982, the first vintage of San Lorenzo, Umani Ronchi has made this wine the hallmark of this area. Vineyards in Osimo and Ancona, clay-limestone soils, hand-harvested from late September to early October. Ten to twelve days maceration in stainless steel, followed by 18 months in a combination of large wooden casks and used barriques.

Munfrina – that's what they called the woman from Monferrato who once farmed this plot with a strict hand. Her Piedmontese nickname stuck to the location long after she herself had disappeared. Today, at 300 to 400 metres in the Sottozona Ferrere of Treiso, Dolcetto vines have been planted here in Guyot since 1980 – on soils that are actually famous for Nebbiolo and Barbaresco. This is precisely what makes this Dolcetto special: the chalky soils with their red sand veins give it a tannin structure that is sweet and smooth rather than angular. Giorgio Pelissero favours short maceration of just four to five days and pure stainless steel ageing for six months – all in the service of the fruit.

Roccaleoni is made from old Falanghina vines growing on volcanic soils of ash and black pumice in the Rocca dei Leoni area near Benevento. The vineyards are situated at an altitude of around 400 metres and benefit from good air circulation and cool nights – perfect conditions for aromatic precision and freshness. In the glass, it is a pale straw yellow with greenish highlights. On the nose, ripe apple, yellow peach, tropical fruits, elderflower and delicate herbal notes. On the palate, it is juicy and crisp, with lively acidity, ripe fruit and a subtle mineral undertone. Ageing in stainless steel tanks preserves the varietal character and carefree elegance. A characterful, harmonious Falanghina that perfectly combines freshness and regional identity. SUPERIORE.DE

Roccamonfina is an extinct volcano in northern Campania – situated between Caserta and the border with Lazio, just a few kilometres from the Tyrrhenian Sea. Its slopes are volcanic, rich in phosphorus, potassium and trace elements, and have for decades been home to the indigenous grape varieties that have shaped this coastal landscape. Piedirosso – "red foot", named after the plant's characteristic red stems – is one of them: fresh, aromatic, with a mineral lightness that no other red wine from Campania displays quite like it. Villa Matilde Avallone, renowned for its classic Falerno del Massico wines, has created Stregamora – the dark witch – a wine that showcases the character of this volcano in its most approachable form. Hand-harvested in early October, cold maceration, fermentation at 24°C for around 15 days, malolactic fermentation, three months' ageing in stainless steel.

This powerful blend of Nero d'Avola and Syrah comes from Tenuta Presti e Pegni in Monreale and impressively demonstrates the versatility of Sicilian winemaking. The vineyards thrive at an altitude of 250 metres in the hills behind Palermo, where loamy soils and the Mediterranean microclimate create ideal conditions for international grape varieties. Just ten kilometres from the coast, the vines benefit from the cooling sea breeze, which tempers the heat of the day and ensures balanced ripening. The name Benuara is derived from a small flower that grows near Syracuse – a poetic reference to the southernmost regions of Sicily.

Rubrato is the youthful expression of Aglianico – powerful yet not overpowering, typical yet approachable. The grapes come from the higher-altitude plots of Irpinia, with volcanic soils. Ageing in stainless steel tanks preserves the wine's freshness and varietal purity. In the glass, it is a deep ruby red. The nose opens with ripe cherries, dark wild berries, a hint of violets and a touch of graphite. On the palate, the wine is lively, with juicy fruit, fine acidity and moderate tannins – clearly structured, yet very easy to drink. Rubrato displays elegance and balance in every vintage; it is a stylish introduction to the world of Aglianico, pairing perfectly with pasta with sugo, grilled meat or mature cheeses. SUPERIORE.DE

Felsina's entry-level wine, made from 100% Sangiovese from the border between Chianti Classico and the Colli Senesi. The estate, acquired by Domenico Poggiali in 1966, is situated in Castelnuovo Berardenga on diverse soils comprising sandstone, marl and limestone. Following temperature-controlled fermentation in stainless steel, the wine is aged for twelve months in medium-sized Slovenian oak barrels. Ruby red with violet hues in the glass. On the nose, fruity aromas of wild berries and blackcurrant, complemented by pleasant spicy notes. On the palate, it is round and supple, with well-structured tannins and a delicate final of red fruits and vanilla. A classic Chianti from the Colli Senesi, perfect for everyday enjoyment with meat dishes. SUPERIORE.DE

Garofoli has been known for decades for its excellent sparkling wines. Here comes the new Rosé Frizzante made from 100% Montepulciano using the classic pet-nat method (Metodo Ancestrale), which is harvested in the last half of August and whose carbon dioxide is created almost unplanned by the almost complete fermentation of the sugar in the bottle. Bright salmon pink, floral, red berry notes, beautiful freshness, delicate mousseux and a fine yeast note on the final. Unfiltered. SUPERIORE.DE

Between Bolgheri and Scansano, on the hills of Gavorrano in the central Maremma, two worlds came together: Paolo Panerai of Castellare di Castellina and Baron Eric de Rothschild of Domaines Barons de Rothschild-Lafite. The first Italian-French joint venture in viticulture was born – and with it, on the estate's highest hill, a cellar designed by Renzo Piano. The only one of its kind. Beneath it, carved 50 metres into the rock, lie up to 2,000 barriques. On the hill: Etruscan artefacts proving that wine has been made here for 3,000 years.

Rosé di Morgante is made exclusively from Nero d'Avola grapes and comes from the higher-altitude vineyards around Grotte, near Agrigento. The sparse, limestone-rich soils lend it freshness and structure, whilst the sunny yet well-ventilated microclimate ensures optimal aroma development. Ageing in stainless steel preserves the fruit and precision. In the glass, it displays a delicate salmon-pink colour with coppery glints. On the nose, redcurrant, rosehip, a hint of blood orange and delicate floral notes. On the palate, it is lively, with vibrant acidity, elegant fruit and a salty, mineral undertone. Dry, crisp and very well-balanced, with a fine finish.