VINOUS

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 Vigna del Rolat vineyard – barely two hectares in size – lies on the south-eastern slopes of Monte Quarin. There, where the view extends over the gentle waves of the Collio as far as Slovenia. Here, on the fossilised marl soils of the Ponca, Friulano has been growing for generations. The grape variety that defines the Collio like no other. Dario Raccaro is not a man of big words. His family has been cultivating these slopes since 1928, and nothing has changed in his philosophy over the decades: The vineyard speaks, the winemaker translates. The Vigna del Rolat is considered by connoisseurs to be one of the most important single vineyards in the Collio, and the Friulano produced from it has the class that recently led Daniele Cernilli from Doctor Wine to name it the best white wine in Italy. It is a wine that lingers.

Villa di Capezzana has been the Tenuta's flagship since 1925 and is a living testimony to Tuscan wine culture. This Carmignano DOCG epitomises the vision of the Contini Bonacossi family, who for five generations have been cultivating the heritage of a wine estate whose first documented mention dates back to 804. In 1975, Carmignano was the first Tuscan DOC zone ever to officially include Cabernet Sauvignon in the assemblage – centuries before the Super Tuscans discovered this idea for themselves. The tradition goes back to the 16th century, when Caterina de' Medici had Cabernet cuttings brought to Carmignano from Bordeaux.

The grapes for this exceptional dessert wine are harvested at the end of November at the earliest, when the night temperatures fall below zero degrees and a late harvest of the noble rotten fruit is possible in correspondingly high quality. Straw yellow in colour with golden reflections. Opulent bouquet of peach, melon, redcurrant and tropical fruit with the elegance that comes from the noble rot of the very late harvested grapes. The flavour is fresh, full-bodied, highly aromatic and with a well-balanced sweetness. An excellent meditation wine or also ideal with spicy blue cheese, foie gras terrine or dry desserts. SUPERIORE.DE

Capezzana's Trebbiano blossoms in the glass with a sweet floral bouquet of crushed yellow apples, peaches, aniseed, sweet sage and dusty stone. It is round and supple, with a depth of ripe white stone fruit perfectly contrasted by salty minerals and a hint of spice. The fresh acidity provides a nice balance. The finish is long, classically dry and youthfully tense. Already wonderful today, but still needs further bottle ageing to fully develop. SUPERIORE.DE

Canalicchio di Sopras Rosso di Montalcino comes mainly from the vineyards of the Cru Canalicchio with soils that have a pronounced clay component and are very rich in intermediate elements such as magnesium, iron and manganese. Depending on the vintage and climate, a small proportion may also come from the Cru Montosoli, where the presence of marl ensures juiciness and minerality.

Arnaldo Caprais Montefalco Rosso Riserva shows how much depth and complexity can be achieved with this combination of local varieties. The wine is intense and particularly concentrated thanks to ripe fruit and careful oak ageing. You can feel the power of the Sagrantino tannins, but this power is well measured and under control. With its dark and crunchy fruit, this is a wine that initially makes you bite your teeth out, but which becomes increasingly elegant as it matures in the bottle. SUPERIORE.DE

In 1971, Giovanni Neri bought Podere Casanova, east of Montalcino – a grain merchant from Montevarchi, fascinated by the austerity of the Sangiovese grape, these hills and their unpredictability. What he could not have known was that his son Giacomo, his grandson Gianlorenzo and his family would go on to establish one of the most distinctive estates in the entire appellation from these slopes. The Rosso di Montalcino is their first expression. 100% Sangiovese, a massale selection from their own vines – not a clone, but a genetic fingerprint of the estate. Spontaneous fermentation, 18 days' maceration, 12 months' ageing in wood. 2024 was a fresh, structured vintage in Montalcino, with good acidity and clear fruit – the Rosso carries it off with ease.

Between the hills of Gaiole and Radda in Chianti, at an altitude of 460 to 525 metres, lies one of the most extraordinary wine estates in Tuscany. Since 1982, Marco Pallanti and Lorenza Sebasti have shaped the fortunes of Castello di Ama – a winemaking couple who have helped Chianti Classico achieve worldwide recognition. "Ama" was created in 2010 with the introduction of the Gran Selezione as an independent line and represents the essence of the estate's younger Sangiovese clones. Made from 96% Sangiovese and 4% Merlot, the wine comes from densely planted vineyards on chalky, clayey soils. The grapes are harvested exclusively by hand, fermented spontaneously with natural yeasts and matured for twelve months in second-use barriques.

"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.

The Via Francigena was the great pilgrimage route of the Middle Ages, running from Canterbury to Rome. It passed through San Gimignano, and those travelling along it would also stop to rest at the small Romanesque Pieve di San Donato – a church around which a medieval village had once gathered, before time and history caused it to disperse. The church remained. And at some point, the brothers Giampiero and Stefano, together with their father Mario, bought this Pieve and the surrounding land. They set up their first cellar in the old sacristy.

This is where Ampeleia's true masterclass is revealed: the Cabernet Franc from the single vineyard "Vigna dell'Asina" is the centrepiece of the "Monovarietali" project and shows why this grape variety has become the flagship of the winery. What began as a vision in 2003 has developed into one of the most precise expressions of the Tuscan terroir. The vineyard lies at an altitude of 500 metres and combines ideal conditions: Clay-rich soils interspersed with characteristic Galestro limestone rocks and Palombini formations create a unique microclimate. Contrary to the expectation that clay soils produce heavy wines, wines of surprising elegance and purity are produced here – a phenomenon that can only be observed in Roccatederighi. Vinification follows Ampeleia's purist approach: 20% of the grapes undergo carbonic maceration as whole bunches, the rest are destemmed. After two weeks of maceration, the wine matures for nine months in cement tanks – for nine months in cement tanks without the use of wood in order to preserve the varietal characteristics unadulterated.

Subtle but tantalising aromas of yellow pear, smoke, citrus and hazelnut lift from the glass, along with a hint of cedar. The flavours continue on the elegantly structured palate, along with citrus peel and a hint of acacia honey. It shows the ageing potential of Fiano di Avellino and Greco di Tufo and is a serious white wine that is suitable not only as an aperitif but also as an accompaniment to an entire meal. Piquant and impressive. SUPERIORE.DE

Fine traditional brut from the Lunelli family, who work tirelessly on the authenticity of their Trentino classics. A wide range of aromas and an elegant flavour with a good structure offer first-class enjoyment on many occasions. On the nose, crisp green apple, tangy lemon and a hint of toasted brioche. On the palate, citrus fruits harmonise with white peaches with a subtle hint of minerality. The bubbles are fine and persistent, the finish refreshing and clean. SUPERIORE.DE

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

Gauggiole comes from a single vineyard in the north-east of the Castiglion del Bosco estate and is vinified exclusively in concrete barrels. Bright, lively red. On the nose, fresh red berry fruits with delicate herbal notes. Well structured in the mouth with cool red fruit flavours like cherry, floral nuances of violet and peppery notes on the finish. Well balanced on the palate with fine tannins and good ageing 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.

Oudeis – nobody. When the cunning Odysseus outwitted the Cyclops Polyphemus, he gave it this name. Enrico Serafino's Alta Langa bears this name out of humility: no one is responsible for the complexity of this wine – only the terroir. A philosophical bow to the high altitudes of the Alta Langa, the Piedmontese plateau that Enrico Serafino has pioneered the Metodo Classico since 1991. The grapes – 85% Pinot Nero, 15% Chardonnay – come from vineyards between 300 and 550 metres above sea level in the municipalities of Mango, Trezza Tinella, Loazzolo, San Giorgio and Bubbio. After manual harvesting and gentle whole-cluster pressing, the must ferments in stainless steel, followed by six months of bâtonnage. The second fermentation and ageing on the lees takes place over 36 months in the historic underground cellars – protected from light, temperature-controlled, timeless.

The Pecorari family's passion for single-varietal wines is best represented by the Pinot Grigio Gris, which is matured for 11 months on the fine lees with bâtonnage. This Pinot Grigio fermented in oak offers an exciting and complex bouquet of white peach, citrus, flint, crushed oyster shells, white rose petals and notes of acacia honey. The well-proportioned acidity, the fresh flavour and the wonderful depth and tension make it easy to see that the Pinot Grigio at Lis Neris occupies an absolutely special position every year. SUPERIORE.DE"Firm, somewhat nutty, planty to herbaceous and hints of mushroomy aromas of yellow fruit with slightly smoky and vanilla wood notes and nuances reminiscent of mussel shells. Polished, firm fruit with melting and some light wood notes, fine acidity, has a grip of ripe tannin, good substance and persistence, certain depth, salty minerality, tobacco, butter and hints of crab meat in the background, very good, animating finish with bite." Wein-Plus"Bright straw yellow colour. Fine reduction on the nose, subtle flint, precious wood and stone fruit. Full-bodied and radiant on the palate, with great juiciness and salinity, powerful, savoury, lingers for a long time, great Pinot Grigio!" Falstaff"It is fresh and mineral with notes of white peaches, flowers and stones. Crisp and juicy with a medium body and a polished, mineral backbone. Tasty finish." James Suckling"The 2021 Pinot Grigio Gris tantalises the senses with an opulent blend of vanilla pods, sweet spices and whole butter complementing ripe apples and pears. It is pleasantly round and silky in flavour, with a core of juicy acidity that balances it out and ripe fruit that plays around it. The balance on the inside is fantastic. The 2021 rejuvenates with a saline mineral note and sour citrus, leaving a youthful inner tension. The oak will need to be integrated a little over the coming years, but I expect that with a little patience an absolutely stunning interpretation will develop." Vinous

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.

A white rarity from the heart of Chianti Classico: Il Bianco 30 anni by Gagliole is a remarkable exception in a terroir dominated by red wine. The white grape varieties of this exceptional cuvée have thrived for over 45 years on the historic dry-stone terraces of Castellina in Chianti, which were declared a UNESCO World Heritage Site in 2019. The blend of 60 per cent Procanico (a local Trebbiano clone), 30 per cent Viognier and 10 per cent Malvasia Bianca embodies the visionary signature of the Swiss Bär-Bettschart family. These grapes ripen particularly slowly on the Galestro-rich soils at an altitude of 420 metres, between fragrant roses and centuries-old olive trees – they are among the last to be harvested and develop exceptionally thick skins, which give the wine its intense flavour. Vinification is carried out separately for each grape variety: Procanico and Malvasia mature for seven months sur lies in French oak barrels, while the Viognier retains its fresh fruitiness in steel tanks. After blending, a further three months of ageing in the bottle follows in a climate-controlled cellar.