Vintage 2024

The Tenuta Capofaro of Tasca is located on the Aeolian Islands off the north-eastern tip of Sicily. The name of this fresh and aromatic Malvasia is dedicated to the former owner Paola Lantieri, who cultivated the 4.5-hectare vineyard with great dedication. The vines grow on mineral soils of ash, fine brown sand, pumice and silicate.

The grapes come exclusively from the single vineyard San Pietro, and since the 2018 vintage, part of the wine has been aged in amphorae. Berries, liquorice and deep red fruit on the nose. Finely woven and very precise structure, a bright, open personality and class on the palate. Sheer elegance and Clerico enjoyment without waiting for further ageing. SUPERIORE.DE

Verdeluce – green light – is the name of this wine that the Famiglia Cotarella dedicates to the hills around Orvieto, the area on the border between Lazio and Umbria that has always been synonymous with quality white wines. Riccardo and Renzo Cotarella, two of Italy's most influential Oenologist, founded Falesco in 1979 with the aim of revitalising forgotten grape varieties. Today, cousins Dominga, Marta and Enrica continue the legacy – with a modern style and an international outlook, without losing their roots in the territory.

When Giuseppe Russo talks about his rosato, his eyes light up with the same intensity as the powder-pink glow that settles over the Contrada San Lorenzo in the early days of October. Here, where eighty-year-old Nerello Mascalese vines are rooted in volcanic soil at an altitude of 700 metres, one of Italy's most elegant rosés is created – born from the perfect balance between timing and technique. The magic begins with the early manual harvest, when the grapes have that crystalline freshness that only the cool Etna nights can give. Giuseppe uses a traditional vertical press in which the whole grapes are gently pressed for five hours – long enough to extract the delicate colour, short enough to preserve the mineral elegance. No maceration on the skins, no artificial intervention: just the natural connection between grape and volcanic terroir. After spontaneous fermentation with indigenous yeasts, the wine matures for six months in stainless steel, where it develops its characteristic finesse.

In the glass, Macrina glows with a clear straw-yellow colour and a subtle green sheen. The bouquet exudes enchanting notes of fresh white blossoms and green apple, underpinned by an elegant, lingering freshness. On the palate, the wine displays lively acidity, a juicy fruit structure and a distinctive mineral note that stylishly complements the floral and fruity accents. The transparent, clear ageing in stainless steel emphasises the pure expression of the grape variety and its terroir. A juicy Verdicchio with elegant finesse and a balance that makes it a pleasure to drink. SUPERIORE.DE

Brilliant purple red with a youthful glow. The 2024 is fresh and inviting on the nose: red cherry, crisp plum, a hint of redcurrant and floral hints of violets. Vinification in stainless steel preserves the primary fruit and crisp liveliness of the young vintage. Fruity on the palate, with a juicy texture, mild tannin structure and an animating freshness that favours the drinking flow. A Dolcetto with youthful charm and regional authenticity – uncomplicated, but with a precise Giacosa style. SUPERIORE.DE

Very rarely do even the traditionalists relax their strict rules. Fuligni, synonymous with classic Brunello di Montalcino for over a century, has taken a step with this rosato that surprises and enchants – and enchants. Only around a thousand bottles of this Sangiovese rosé are produced, which grows on the north-eastern slopes of Montalcino, where the family has cultivated its vineyards since the beginning of the 20th century. Maria Flora Fuligni, who has managed the estate with philosophical calm since 1971, was guided by the joy of experimentation. The vinification follows the classic Rosato method: short maceration, gentle pressing, temperature-controlled fermentation in stainless steel.

Bright ruby colour with purple reflections. The vintage reveals a fresh yet concentrated bouquet: juicy cherries, red plums, violet blossom and a hint of freshly crushed almonds. On the palate, it is firmer than the basic Dolcetto, with concise fruit, clear, present acidity and a dense, fine tannin that gives it exceptional balance. The Falletto di Serralunga d'Alba site is unmistakably characterised by its mineral backbone and noble texture – a serious Dolcetto that brings its terroir to the glass with aplomb and can develop over the years. SUPERIORE.DE

Orion here does not mean the constellation, but a border. The Greek "oros" means edge, dividing line – and that is exactly what this path once was: the ancient road that separated Byzantine lands from Lombard lands, today a quiet country lane right next to the Primitivo vineyards of Masseria Li Veli in Cellino San Marco. History you can feel under your feet. 100% Primitivo, harvested at the end of August, limestone-clay soils, 10 to 20 year old vines – partly Alberello, the ancient Apulian bush vine cultivation style. Fermentation in steel, six months in barrique. Roberto Cotarella holds the line.

Buried in the volcanic sandy soils of Passopisciaro lies a history that goes deeper than the roots of the centuries-old Nerello vines. À Rina – "Sand" in the Sicilian dialect – not only bears the name of this unique land, but also the longing of a son who wanted to create a monument to his father. When Giuseppe Russo founded the winery in 2005 and dedicated it to Girolamo, he did so with the painful knowledge: "My father was not lucky enough to experience this transformation and see his name on a wine." What followed was no ordinary wine story, but the metamorphosis of a pianist into the poet of the volcano. Giuseppe, who once studied Liters, returned to the vineyards of his childhood – not out of a sense of duty, but out of a deep realisation: these ancient Alberello vines between 650 and 780 metres above sea level carry the memory of his family. Here, where black lava slag and sand compose a symphony of minerality, he understood his true calling.

There is a poetic play on words behind this rare white wine: Pinner – born from PINot NERo, as if the name itself were a wink from the Cavallottos. On the north-eastern slopes of the Cru Vignolo, original Champagne clones of Pinot Nero have been rooted in chalky-clayey soils with veins of sand since 1972 – a geological rarity that gives this Blanc de Noirs its unmistakable minerality. The vinification is a balancing act between tradition and innovation: after the gentlest pneumatic pressing without skin contact, the must ferments for 45 days at a cool 16-18°C in stainless steel tanks. Nine months of sur lie ageing with daily bâtonnage create the creamy texture that distinguishes Pinner from simple white wines.

San Sebastiano. A small church south-west of Monforte d'Alba, surrounded by vineyards that flow gently down to the only natural lake in the Langhe. "Bricco Lago" – the hill by the lake. Here, on clay and limestone soils, in an area of unrivalled biodiversity, the Nebbiolo vines that produce Lucas and Elena's "Baby Barolo" take root. Plots planted in 1969 and 1995 – old vines that give depth and complexity. Monforte's ferrous character, its reddish colour, its spicy nose – can all be found here. However, Luca deliberately vinifies differently to his upcoming Barolos. Not whole-cluster fermentation, but whole berries – to avoid excessive vigour and preserve finesse. Five days of cold maceration, then 21 days of simple, traditional, non-invasive fermentation with minimal pumping over. After fermentation, the grape skins remain submerged in the wine for another five days to gently extract further flavours and silky tannins – an innovative technique for more complexity without bitterness. Spontaneous malolactic fermentation. Matured for one year in small barrels, then bottled in autumn.

Chardonnay Al Poggio benefits from high altitude vineyards (from around 500 metres above sea level) and the cool limestone soils of the Chianti Classico region to produce this fresh, crisp and delightfully approachable white wine. The unmistakable regional elements are reminiscent of apricot and peach, with light sprinklings of Italian herbs such as fresh oregano and sprigs of rosemary. Fine mineral notes and fresh hints of citrus fruit make this incredibly flavoursome and thoroughly complex Chardonnay an ideal accompaniment to Mediterranean summer dishes. SUPERIORE.DE

It is a story of transformation, written in the granite slopes of Gallura. Vign'Angena – the "foreign vineyard" in the Sardinian dialect – bears a name full of poetic irony. What once began as rented land, whose grapes Capichera used in the early years of her Vermentino revolution, became the quintessence of her own excellence. Since the first vinification in 1994, this DOCG wine has embodied the purest soul of the Gallurese terroir. Where the rows of vines between Olbia and Palau breathe the salty winds of the Tyrrhenian Sea, Vermentino thrives on the same soils that once harboured Nuragic giants. The nearby tomb of Coddu 'Ecchju silently tells of thousands of years of Sardinian history – here, where Fabrizio and Mario Ragnedda realised their vision of a new Vermentino era. No wood touches these grapes; only cool stainless steel preserves the crystalline purity of the harvest, which does not begin until mid-August each year.

Above Bolzano, where old gravel paths lead through sun-drenched vineyards, lies the legendary Huck am Bach farm, which gives its name to one of the most authentic red wines in South Tyrol. Between 250 and 500 metres above sea level, the Vernatsch and Lagrein vines that have been at the heart of the St. Magdalener tradition for generations thrive here on mineral-rich gravel soils. The harvest harvest produces grapes that mature in large oak barrels into a wine of enchanting elegance.

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

After 35 years at the helm of Vietti, Luca Currado and Elena Penna ventured a new beginning in 2023: Cascina Penna-Currado, an artisanal boutique winery in Serralunga d'Alba, founded together with their children Michele and Giulia. A cascina dating back to 1554, once owned by the Marchesi Falletti, with a 360° view over the Langhe – and a wine that epitomises Elena's long-standing passion: Timorasso. The almost extinct, indigenous white wine variety of Piedmont, revived in the Colli Tortonesi, where Sant'Agata fossilised marl – 20 million years old compacted limestone – provide the typical salinity and minerality. The 15-year-old vines grow in Berzano di Tortona on east-facing slopes. The vinification is ground-breaking: spontaneous fermentation with innovative "submerged cap maceration" – the skins remain submerged, which enables perfect extraction without oxidative notes. 40-45% skin maceration, then maturation on the fine lees in clayver ceramic vats, partial malolactic fermentation.

Innovation often means leaving the beaten track and exploring entirely new paths. Fuoripista – meaning "off-piste" – is Elisabetta Foradori's most radical response to conventional notions of Pinot Grigio. What began in 2016 as an experiment with the biodynamic winemaker Marco Devigili has evolved into a redefinition of what a white wine can be. Just two hectares on the Campo Rotaliano provide the grapes for this extraordinary project. Pergola-trained Pinot Grigio vines thrive on the typical alluvial soils of gravel and sand, and their fruit takes an unusual path. After being hand-harvested, the destemmed berries are transferred directly into Spanish tinajas – those egg-shaped clay amphorae that Elisabetta favours for her revolutionary winemaking process. Here, the impossible happens: for eight months, the grapes remain in contact with their skins, a process that gives the wine its amber-gold colour and structural complexity.

Dellago comes from Pinot Bianco plots personally selected by cellar master Stephan Filippi on characteristic porphyry and limestone soils, where Archduke Johann of Austria established Pinot Blanc in South Tyrol as early as 1850. The special terroir with its distinctive temperature fluctuations between warm days and cool nights gives the hand-picked grapes the mineral precision that characterises Dellago. After careful manual harvesting, the grapes are gently pressed and vinified in two parts: The majority matures traditionally in stainless steel tanks on the fine lees, while a small but decisive proportion undergoes alcoholic fermentation and malolactic fermentation in French barriques – a subtle use of wood gives the wine additional structure and complexity without overpowering its Burgundian elegance.

Falanghina is experiencing a true renaissance under Luigi Moio. What was long regarded as a "simple" regional grape variety is developing into a white wine of surprising complexity and finesse in the hands of the oenology professor. Via del Campo – named after the characteristic country lanes of Irpinia – represents 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 give the region its mineral character. The vines, which are over forty years old, have adapted perfectly to the terroir and produce concentrated grapes with a pronounced aromatic intensity. The altitude of 450 metres provides the necessary temperature fluctuations that give Falanghina its characteristic balance between strength and elegance.