VINOUS

The secret of this exceptional Rosso lies hidden in the blossoming fields amongst the organically farmed rows of vines at Poliziano. Fiori Rossi – — a name that hints, like a promise, at the fragrance and poetry of this landscape, where Federico Carletti is pushing the boundaries of authenticity. This latest creation from the estate is made from ancient Prugnolo Gentile clones, selections of which gave Montepulciano wines national renown as far back as the Middle Ages. From the historic vineyards dating back to the 1960s – now replanted at altitudes of 300 to 400 metres with meticulous attention to the microclimate – emerges a ‘Super-Rosso’ of unrivalled character.

A brilliant ruby red characterises this Chianti Classico from Tenuta Perano near Gaiole, the Frescobaldi family's first estate in the appellation's historic heartland. The vines grow at an altitude of 500 metres in a natural, south-west-facing amphitheatre that exposes the grapes to the sun evenly. Following fermentation in temperature-controlled stainless steel tanks with carefully managed pumping-over, the Sangiovese – blended with other grape varieties – matures for twelve months in barriques and stainless steel tanks.

Irpinia is not Campania in the tourist sense – no sea, no Vesuvius, no Amalfi Coast. It is the inland region behind Avellino, a world of Apennine hills, chestnut woods and tranquillity, where viticulture has been deeply rooted since ancient times. Columella and Pliny mentioned Fiano as early as their time – then known as "Vitis Apicia", due to its ability to attract swarms of bees to the vineyards. Feudi di San Gregorio has been dedicated to this tradition in Sorbo Serpico since 1986. Pietracalda is their most precise expression of Fiano: a single vineyard of ten hectares, nestled between chestnut woods and old fruit trees at an altitude of 400 to 600 metres – a terroir that imbues the Fiano with freshness. Hand-harvested, fermented in temperature-controlled stainless steel tanks, then aged sur lie for twelve months – longer than the standard Fiano, and it is precisely this difference that defines the Riserva: more texture, more depth, more substance.

Rosso di Montalcino exists because a count wanted it. When the Marone Cinzano family took over the estate in 1973, almost exclusively Brunello was bottled in Montalcino – the rest went into bulk. Count Alberto saw this "second wine" as more than a by-product and campaigned for the creation of an independent DOC. Rosso di Montalcino has had his name since 1983 – and Col d'Orcia played a decisive role in this. It comes from the south-facing vineyards of the estate at 250 metres, overlooking the Orcia River, which gave the estate its name. Biodynamically cultivated, calcareous soils, Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, then 10 to 12 months in large Slavonian oak barrels and cement tanks.

Valpolicella Superiore Case Vecie is made mainly from Corvina and Corvinone grapes. It takes its name from the vineyard of the same name in Grezzana, where the ripening of the grapes is subject to strong temperature fluctuations between day and night: a climatic peculiarity that gives the wine a special spiciness on the nose and a completely unique polyphenol profile. Bright ruby red in colour with notes of cherries, vanilla and spices. Beautiful fruit and acidity on the palate, wonderfully balanced body. Juicy and long. SUPERIORE.DE

One of southern Italy's most distinctive white wines comes from the high-altitude vineyards around Tufo – in the Cutizzi Riserva, the Greco di Tufo reveals itself to be particularly elegant and brooding. The mineral-rich volcanic soils, the cool nights at an altitude of 500 to 600 metres above sea level and the selective harvest all contribute to the distinctive profile of this exceptional white wine. In the glass, it is a pale golden-yellow with silvery highlights. The bouquet reveals a dense yet focused bouquet: ripe yellow citrus, nectarine, green fennel and a hint of wet chalk. On the palate, it is crisp and structured, with a salty freshness and a creamy texture imparted by ageing on the fine lees. The finish features a subtle hint of almond and a delicate, almost austere mineral edge.

One hectare, bordered by two semi-circular lava flows: this wine has no more space than this, and 5,000 bottles are produced from it. The location is Rovittello; the vineyard lies at an altitude of 700 metres, facing north-east, and the soil is fine and deep, consisting of pumice and weathered clay. Silvia Maestrelli arrived on Mount Etna in 2006; following lengthy negotiations with the previous owners, Tenuta di Fessina was established in 2007, and in the same year the vines for this hectare were planted – Nerello Cappuccio and Nerello Mascalese, predominantly trained as bush vines. After destemming and gentle crushing between rollers, the grapes are left to macerate on their skins for twelve hours at a cool temperature; fermentation takes place in stainless-steel tanks.

On Mount Etna, red and white grape varieties often ripened in the same vineyard and were brought to the cellar together, and this wine is a reminder of that: Nerello Mascalese forms the core of the blend, complemented by Nerello Cappuccio and a small proportion of Minnella and Carricante. The bush-trained vines have been growing in Rovittello since 1950, at an altitude of 700 metres and facing north-east. The estate regards this Rosso as a 'morning wine', as the vineyard catches the morning sun whilst remaining sheltered from the afternoon heat: fruit-forward, fresh and ready to drink straight away. The soil is brooding, consisting of pumice and fine clay.

When an artist founds a winery, the spirit of this artist wafts right into the last cellar room. The Brio label shows a detail from a fresco by Sandro Chia: chessboard, violin, clock. Existence, soul, time. An unusually serious statement for an entry-level wine. The wine behind it lives up to it. Sangiovese from the Scansano vineyards of Tenuta Ghiaccio Forte – young vines on volcanic soils, close to the sea, cool nights. A few months in wooden barrels, then bottle ageing.

Carménère was once one of the six great Bordeaux grape varieties. Following the phylloxera crisis, it was thought to have been lost – until it was rediscovered in Chile in the 1990s, where it had been marketed as Merlot for a century. And in the Colli Berici region of Veneto, it had survived quietly and unnoticed until Inama became the first winery in Italy to launch a serious project centred on it. Carménère and Merlot, from the hills south-west of Vicenza, aged for 12 months in used barriques. A red wine that is unrivalled in Europe – because no one else in the Colli Berici produces a Carménère apart from Inama. A real statement wine and excellent value for money.

Il Poggiones Rosso di Montalcino is dark and youthful, with nuances of blackcurrant and liquorice balanced by ashy rock. Silky and enveloping on the palate with a savoury core of minerality and bright acids, followed by tart red berries. The wine finishes long and lightly structured, but is always fresh and asks for a short stay in the cellar before it can unfold its full charm. A truly straightforward and captivating Rosso in the style of the house. SUPERIORE.DE

Feudi's Premium Rosato San Greg bursts from the glass with a lovely blend of sweet melon and white flowers. It offers a captivating balance between ripe stone fruits, candied citrus and a refreshing acidity. The finish is of medium length, leaving a tangy hint of lime and steely mineral notes. San Greg, made from 100% Aglianico, is a very sophisticated rosé and an absolute delight. SUPERIORE.DE

With the 2024 vintage, Tolaini is revamping its Chianti Classico range: the previous Vallenuova Annata has been promoted to Riserva, and this entry-level wine – named after the estate itself – takes its place. The grapes come from the vineyards surrounding the estate in Castelnuovo Berardenga, the southernmost corner of the Chianti Classico region, where silty-clay soils mixed with limestone and stones shape the character of the Sangiovese.

Where the Lombards once built their fortress and Frederick II held court, Marco Ricasoli Firidolfi now cultivates his vines – a descendant of Bettino Ricasoli, who invented the Chianti formula in the 19th century. Monti in Chianti, situated at an altitude of 340 to 510 metres, is considered one of the best vineyards in the entire region. Limestone soils, organic farming and three-phase manual harvesting form the basis for this classic Chianti: 90% Sangiovese, supplemented by Canaiolo from our own selection. Matured for twelve months in Allier oak, bottled unfiltered.

A circular forest sits enthroned on the highest point of the vineyard, and inside it rests an Etruscan tomb – over 2,500 years old. Al Passo, "at the passage", is what they call this place, from where the view extends as far as the Torre del Mangia in Siena. Here, where past and present meet, the estate's most popular cuvée is created: equal parts Sangiovese, Merlot and Cabernet Sauvignon, grown on the silty-clayey limestone soils of Castelnuovo Berardenga. Double selection, 20 days on the skins, then 14 months in French oak – six of which on the fine lees, which gives the wine its silky texture.

Ten days before the main harvest for Redigaffi and Giusto di Notri, the pre-harvest selection begins at Tua Rita – a selection from the younger vineyards, whose grapes are not intended to achieve the extreme concentration of the great crus, but rather to offer freshness and approachability. This deliberate choice gives rise to the Rosso dei Notri, which has been the estate's flagship wine since 2000. Merlot and Cabernet Sauvignon form the foundation in equal parts, whilst Syrah and Cabernet Franc add spice and structure. The vineyards are situated on the metal-rich hills near Suvereto, where loamy soils with a high proportion of coarse particles lend the wines that mineral precision which characterises Tua Rita. Vinification takes place in temperature-controlled stainless-steel tanks, followed by ageing in concrete – no woody notes are allowed to mask the pure fruit.

The name pays tribute to the Butteri, those legendary horsemen of the Maremma who have been the symbol of this region for generations – powerful yet elegant. It refers to the long, tapered ash-wood herding staff with which the Butteri still guide their herds across the plains of the Maremma to this day. Sangiovese, Cabernet Sauvignon, Merlot and Syrah blend here to create a full-bodied, rich red wine – the Syrah component lends it particular depth without sacrificing the elegance and freshness typical of Rocca di Frassinello.

For decades, Radici has been synonymous with Mastroberardino's uncompromising dedication to Campania's great indigenous grape varieties. The grapes for this iconic Fiano come from high-altitude plots near Lapio, where the volcanic soils and cool, continental microclimate lend the grape variety exceptional vibrancy, aromatic depth and ageing potential.

Nero d'Avola and Nocera in a classic cuvée, matured for 12 months in 25hl tonneaux – planetas Mamertino comes from the clay and limestone hills of Baronia in the province of Messina. The traditional DOC area goes back to a Roman designation and was already recognised as a wine of distinction by Pliny the Elder. A dense ruby red colour with a violet hue in the glass. The bouquet is full of character and brooding: dark cherries, blackberries and preserved plums meet herbs, balsamic notes, leather and a hint of tobacco. Powerful on the palate, with ripe tannins, dark fruit and a spicy, mineral backbone. The Nocera grape brings freshness and structure, while the Nero d'Avola provides fullness and density. The long, balanced finish clearly reveals the origin and ageing process. An independent red wine from the north-east of the island that combines history and modern elegance in a very exciting way. SUPERIORE.DE

Il Falcone is a famous Riserva from the heart of the DOCG Castel del Monte, named after the famous hunting falcon of Emperor Frederick II. The Nero di Troia and Montepulciano grape varieties come from the best hillside vineyards at an altitude of 250 to 300 metres. After around 14 months of ageing in large wooden barrels and barriques, it presents a dark ruby colour with garnet-red reflections in the glass. Ripe blackberry, black cherry, tobacco leaf, some leather and balsamic herbs on the nose. Powerful yet finely balanced on the palate, with robust tannins, mineral tension and a spicy, long final. A serious, historic wine with elegance, structure and clear provenance. SUPERIORE.DE

Back in the 1980s, Antonio Mastroberardino was one of the first to experiment with something that was almost considered a provocation at the time: he vinified Aglianico, the large, tannin-rich red wine variety from southern Italy, as a white wine. He called the result "Plinius". The experiment lay dormant until the family revived it under a new name: Neroametà – "half black" – a tribute to the grape's origins and the courage to think differently. 100% Aglianico, grown in Mirabella Eclano at 400 metres, in deep, sandy-loamy soils with a volcanic matrix and clay at depth – the same terroir that produces the Taurasi DOCG. Hand-picked in mid-October. Then the decisive step: Vinification without any contact with the skins, in steel tanks at a controlled temperature, followed by ten months on the lees and at least 18 months of ageing in the bottle. The colour stays outside – elegance and minerality are allowed inside.

Pèppoli is an entertaining, very relaxed red wine with a firm fan base. A sparkling, intense ruby colour with a slight garnet hue. The Pèppoli expresses its strong personality through its bouquet of ripe fruit with light mineral accents. The juicy flavour with lively tannins spreads gently yet powerfully across the palate and lingers for a long time. Very easy to drink, very classic and, incidentally, excellent value! SUPERIORE.DE

The Trebbiano and Malvasia Bianca grapes used to make this exceptional white wine come from the Casanova dell'Aia in Radda in Chianti, the first 0.2 ha plot with calcareous and loamy soil that the family purchased and planted in the 1980s, before replanting it in 2014. It matures on the fine lees, mostly in terracotta amphorae, with only a small proportion remaining in stainless steel tanks. Total production per vintage: 2,500 bottles.