VINOUS

Dark ruby red in colour. The bouquet is a furious indication of what this opulent long-distance runner is capable of: full-flavoured heart cherry fruit, blue flowers, damp forest soil, elegant spice and a well-dosed use of wood alternate impressively. The attack is just as complex and multi-layered, followed by beguiling wild berries, precisely polished tannins and an extraordinarily elegant long final. Wow, this is pure fruit! SUPERIORE.DE

Milo is the only municipality on the entire slopes of Mount Etna whose white wines are permitted to bear the suffix "superiore". This distinction was enshrined in the DOC regulations in 1968 – and reflects the microclimate of this eastern flank: twice the rainfall compared to the north-facing slopes, an easterly aspect towards the Ionian Sea, cooling sea breezes, and volcanic soils composed of ash and Ripiddu lapilli. In the mists of the summer nights that Marco de Grazia describes in his writings on Milo, the Carricante ripens here to a level of precision it achieves nowhere else on the volcano.

Castello di Ama thinks in concentric circles. The Chianti Classico Ama is the outermost – approachable, direct, meant to be enjoyed straight away. The San Lorenzo Gran Selezione is the innermost – dense, expressive, meant to be laid down for decades. In between, with the release of the 2018 vintage, came the Montebuoni: a Chianti Classico Riserva that aspires to the depth of the San Lorenzo whilst retaining the drinking pleasure of the Ama. Castello di Ama itself calls it the most honest expression of the Sangiovese grape's elegance in this terroir – and that is saying a lot, coming from a winery that has helped set the benchmark for this elegance. Montebuoni comes from the valley of the same name – the south-westernmost and, at the same time, climatically most diverse of the four Ama vineyard sites, situated between 420 and 508 metres above sea level. The soils vary: heavy clay at the bottom, limestone and scree at the top. Both give the Sangiovese something different – structure and body from below, freshness and minerality from the higher elevations. This interplay is the secret of the wine.

The name alone reveals the poetry of this vintage sparkling wine. For decades, Perlé has been considered the essence of Ferrari's art, born from a meticulous selection of the best Chardonnay grapes from the Trentino mountains. The grapes for this Millesimato come from altitudes between 300 and 600 metres. Here, where the vines are bathed in mountain sunshine throughout the day but rest at night in the cool mountain air, the Chardonnay develops the mineral depth and aromatic complexity that makes Perlé so unmistakable. The Lunelli family only selects the very best batches – the grapes that most purely reflect the terroir. Perlé matures for almost five years on the fine yeasts – an exceptionally patient maturation period that gives the sparkling wine its characteristic creaminess and delicate yeast notes that harmonise perfectly with the fruity elegance of the Chardonnay.

Here is a big, rich Rosso that is harmonious and impressive in all its components. The bouquet alternates between dried cherries and a fine tobacco note. The palate is taut and precise, in the style of the house, its body is supported by powerful tannins that make it an ideal and refined accompaniment to Tuscan cuisine. SUPERIORE.DE

The grapes for the Cortazo are grown in the hot Brenntal vineyard in Kurtatsch, which is ideal for ensuring the Cabernet Sauvignon reaches the required level of ripeness. A deep ruby red colour. A harmonious bouquet of violets and wild berries. On the palate, it is full-bodied and complex, with a lovely core of fruit and subtle extract sweetness, velvety tannins and a long finish. Excellent Storage potential. SUPERIORE.DE

Exultet – the Latin imperative that has resounded in the churches of Campania for centuries: "Rejoice!" This name encapsulates the entire philosophy of Luigi Moio, who, as one of Italy's most renowned Oenologist, has recognised that great wines require not only technical perfection, but above all a soul that inspires jubilation. When the professor transforms his science into poetry, Exultet is the most shining example of this alchemy. In the volcanic hills of Mirabella Eclano, where the Via Appia once led Roman legions through the heart of Irpinia, the Fiano grape thrives on soils that owe their formation to the eruptions of Vesuvius. This ancient connection between fire and earth shapes every drop of this extraordinary white wine.

Between stone and altitude. The name already reveals where this wine gets its soul from: from the highest parcels of the Tenuta Costalunga in Sant'Ambrogio di Valpolicella, where the ground gives way to bare rock at 300 to 350 metres. Cresasso – a word that describes precisely this encounter in the local dialect: where earth meets stone, where the Corvina must put down its deepest roots in the barren, calcareous moraine soil with its high proportion of skeleton and chalky white inclusions. Sergio Zenato's vision was to create a wine that celebrates Corvina Veronese in its purest form – without the accompaniment of Rondinella or Corvinone, without the appassimento technique of Amarone. Instead, a slight over-ripening on the vine, hand-picked in the second half of October, when the grapes have reached their maximum concentration. Vinification follows the rhythm of the fruit: 15 days of maceration at 25-26°C, then 24 months of ageing in French tonneaux, followed by at least a further year of bottle ageing. Time as an ally, not an adversary.

Moscato Rosa is one of the aromatic treasures of South Tyrol – an autochthonous grape variety of beguiling elegance and extreme sensitivity. The vines grow at an altitude of 250 to 300 metres in locations exposed to the wind, where constant air movement disperses the moisture. This wind is essential for survival: even the slightest botrytis infestation would destroy the diverse aromatic components and weaken the colour intensity. The soils of porphyry, sand, clay and limestone facing south-south-west provide the perfect foundation for this rarity. Vinification follows the principles of red wine production, but with a shorter maceration period to avoid aggressive tannins. As soon as the desired characteristics are achieved, fermentation is interrupted by cooling – a precise moment that requires a sure instinct. The young wine remains in stainless steel until bottling, where it retains its aromatic freshness.

Under Luigi Moio, Falanghina is experiencing a true renaissance. What was long regarded as a "simple" regional grape variety is, in the hands of the professor of oenology, evolving into a white wine of surprising complexity and finesse. Via del Campo – named after the characteristic country lanes of Irpinia – embodies Moio's vision of a modern interpretation of this indigenous variety. In the vineyards of Lapio, the Falanghina vines grow on calcareous soils with volcanic inclusions, which lend the region its mineral character. The vines, which are over forty years old, have adapted perfectly to the terroir and produce concentrated grapes with pronounced aromatic intensity. The altitude of 450 metres ensures the necessary temperature fluctuations that give the Falanghina its characteristic balance between power and elegance.

This single-vineyard Carricante comes from the small Montalto vineyard, situated on the southern slope of Mount Etna at an altitude of approximately 950 metres. In terms of its overall character and aromatics, it is the most balanced and, at the same time, the most exciting of all Terre Nere's Etna Bianco wines; here, the full Etna profile is present in just the right measure: minerality, salinity, fruitiness and a perfect hint of orange peel and flint on the nose. On the palate, it is vibrant and refined, with an almost Burgundian character, full of finesse and length. SUPERIORE.DE

Sometimes a great vintage needs a little scare first. In April 2021, the thermometer dropped to minus seven degrees in parts of Montalcino – late frost, which hit the more sensitive sites and reduced the harvest to around 15 per cent below the previous year. What was a loss for some farms proved to be a gift for quality. Fewer grapes, more concentration. The surviving vines seemed to know what was at stake. The rest of the year followed the textbook pattern of classic Brunello meteorology: regular spring, hot and dry summer – then two decisive rain events in the second half of August, which gave the vineyards water and the grapes their final aromatic complexity. The September nights cooled the Sant'Angelo vineyard in Colle to temperatures that distinguish phenolic ripeness from genuine elegance. Harvest did not start until mid to late September – patiently waited, fully redeemed.

Anyone looking for the hardest terroir in the Barolo zone will inevitably end up in Serralunga d'Alba. The whitish limestone marl soils of the Helvetian formation – compacted, rich in minerals, barren – give the Nebbiolo here a rigour that is not found elsewhere in the Langhe. No flattery, no quick opening. Instead: structure, depth, staying power. The Rosso family has been cultivating these soils for over a century. For the Barolo del Comune, Davide Rosso draws from four parcels that cover the entire breadth of the municipality: Costa Bella in the northern part, south-facing; Broglio, sandy and east-facing in the heart of Serralunga; Sorano, clay-rich, also east-facing; and Meriame, limestone-rich, a more recent acquisition. No single site dominates, the goal is a wine that represents Serralunga as a whole, not just one facet. Hand-picked in mid-October, spontaneous fermentation in concrete tanks for 25 days with daily pumping over and a délestage at half-time. Maturation in 50-hectolitre French oak barrels for 18 to 36 months, depending on the origin of the grapes. Bottled without filtration.

Smells intensely of redcurrants and black cherries, leather, spices and liquorice. Lush and flowing on the palate, all elements merge into a great, striking wine. Great potential! SUPERIORE.DE

Giallo d'Arles tells one of the most fascinating stories of Campania's wine culture. The "Yellow of Arles" refers to the golden colour that Greco di Tufo takes on when fully mature, but behind it lies Luigi Moio's deep connection to classical education and his vision of a wine that translates the ancient grandeur of Greco into modern perfection. Here, where the Greeks recognised as long as two and a half millennia ago that this grape variety reaches its highest potential on the tuff soils of Campania, Moio is writing a new chapter in an age-old success story. The vineyards of Lapio, situated in the heart of the Greco di Tufo region, offer ideal conditions for this demanding grape variety. Here, at an altitude of 400 to 500 metres, the roots of the old Greco vines penetrate the characteristic tuff layers – those volcanic deposits that gave the appellation its name and lend the wine its unmistakable mineral character. The extreme temperature fluctuations between day and night, amplified by the altitude, create a beautiful balance between power and elegance.

Sotto Casa – in the truest sense of the word: the single vineyard of the same name lies directly next to the winery, on stony alluvial soil – the most intimate vineyard on the entire estate and the only one from which Boscarelli combines international grape varieties with Prugnolo Gentile. Cabernet Sauvignon provides structure and a tannic frame, a small proportion of Merlot gives fullness and softness – sangiovese remains the soul. The three varieties are harvested separately, fermented separately – in oak vats with natural yeasts for around 10 days at controlled temperatures. Each cuvée then matures separately in Slavonia and Allier oak between 3 and 30 hectolitres, depending on the varietal character. Blending only takes place at the end of the 28 to 32 months of maturation.

Fresh, vibrant and full of energy, Geremia 2019 is highly entertaining and lively. Its flavours are remarkably intense, yet it also has a certain lightness that keeps it balanced and brilliant with every sip. Crushed stones, menthol, liquorice, sage and gravel envelop its core of blue and violet fruits, the tannins are well-built and it convinces not least with its beautiful length. Geremia always has something magical about it and its special personality makes it one of the most remarkable red wines from the Chianti Classico region for us every year. SUPERIORE.DE

Geremia founded the Ricasoli family in the 7th or 8th century – at a time when Chianti was not yet the name of a wine, but a battleground between rival noble families. His descendant, Marco Ricasoli-Firidolfi, now runs the same estate, on the same land, in Gaiole in Chianti. And he named this wine after his ancestor. This is particularly intriguing given that the Geremia is not a Sangiovese. In 1997, Marco planted Merlot and Cabernet Sauvignon across 2.5 hectares of his hillside – deliberately, out of curiosity, and with a clear question in mind: what does this terroir express in a different language? The calcareous-clay soils at altitudes of between 340 and 510 metres, the south-southeast exposure, the microclimate between Florence and Siena – everything that shapes Sangiovese is also available here to the Bordeaux varieties. Hand-harvested in baskets, fermented in temperature-controlled tanks, aged for 24 months in medium-toasted Allier barriques, bottled unfiltered, and aged in bottle for 18 months. Certified organic.

In 1398, Ser Lapo Mazzei wrote a letter in which the word "Chianti" is used in the modern sense of wine for the first time. The oldest document of its kind. The family that wrote this letter is still making wine today – for more than 600 years, now in its seventeenth generation. When a family dynasty of this depth comes to the Maremma in 1997 and decides to grow its most important wine on the sandy soils between Grosseto and Montiano, it is a vote of confidence in a terroir. The philosophy is clearly formulated: Tenuta Belguardo only releases in the best vintages. No compromises. Since the first vintage in 2000, this attitude has defined the positioning of the cru: not quantity, but statement. 85% Cabernet Sauvignon from parcels with the highest proportion of sandstone and skeleton, which demand from the Cabernet a balance between natural power and elegance that would not be achieved on heavier soil. 15% Cabernet Franc is the perfect counterpart: structured, herbal, characterised by freshness even in hot vintages.

Phileo is the Greek word for love, for affection, for sincerity in a relationship. Franz Pratzner did not choose this name by chance. He derived it from Filomena – his mother, the woman who shaped, moulded and lived the Falkenstein estate for decades. A wine as homage – it could hardly be more personal. The Phileo vines are planted on the Falkenstein vineyard itself, at 650 metres, south-facing, on a soil of gneiss, granite and slate – one of the most mineral-rich soils in the entire Vinschgau Sonnenberg. 9,000 vines per hectare, Guyot training, one kilogramme per vine. Maximum density, minimum quantity. What the vines achieve in this barren landscape is brought to the glass through malolactic fermentation and the targeted, restrained use of wood – creamy, structured, with a long ageing potential.

Bionzo is a hamlet near Costigliole d'Asti, around 15 kilometres south-east of Alba – not a famous name, not a long headline. But here, on five hectares of calcareous clay and marl soils with a southern exposure, 250 metres above sea level, are Barbera vines that have been rooting through the same soil for more than six decades. La Spinetta has been vinifying one of the most characterful representatives of this denomination since 1998. Giorgio Rivetta's conviction that 90 per cent of the quality comes from the vineyard is evident here: no herbicides, no artificial fertilisers, horses instead of tractors to keep the soil alive. Fermentation takes place in temperature-controlled tanks for 14 to 15 days, malolactic fermentation and subsequent ageing take place in French oak barrels – 20 per cent new, the rest second fermentation. Then bottle ageing. Certified organic.

Amarone Classico is made from grapes grown in the vineyards of the classic Valpolicella area at the entrance to the Marano Valley. The drying process of the carefully selected grapes takes around 120 days. After fermentation, the wine matures for at least 3 years in wooden barrels.

Whilst Santo Spirito unfolds its floral elegance at an airy altitude of 700 to 800 metres, Calderara Sottana is rooted in a completely different world. Just a few kilometres away, yet geologically distinct, this Contrada lies at an altitude of 620 to 670 metres, right next to the vineyard; and it is here that the extraordinary complexity of the Etna terroir reveals itself. In Calderara Sottana, Marc de Grazia discovered one of Sicily's rarest treasures: a pure, elliptical terroir, formed 60,000 years ago by volcanic eruptions. Of the hundreds of contrade on Mount Etna, only three possess this unique geological fingerprint, and Calderara is one of them. Whilst the Santo Spirito captivates with its crystalline minerality and maritime freshness, the Calderara Sottana is more opulent, creamier and warmer.

In 1971, a successful textile merchant from Umbria bought an estate. Arnaldo Caprai wanted to make wine – no more, no less. What he didn't know was that the estate was called Val di Maggio, and the grape variety that grew on its hills would one day carry the name Montefalco into the world. It was Marco Caprai, the son, who recognised this potential. From 1988, he devoted himself to Sagrantino with a rigour that bordered on obsession – research partnership with the University of Milan, clone selection, new plantings, recalibration of the entire viticulture. Sagrantino, for centuries a monk's wine from Sicilian cellars, became an international great under his hands. And Valdimaggio, since 2012, is Caprai's most personal statement: named after the original estate, planted on 6,000 to 7,000 vines per hectare, on calcareous-clayey soils between 220 and 472 metres above sea level – the heart of the DOCG.