Vintage 2025

The Maremma was Etruscan country before it became wine country – and on the hill of Gavorrano, where the cellar building designed by Renzo Piano is cut into the landscape, excavations have brought to light wine remains from a past almost three thousand years old. What began back then, Rocca di Frassinello continues today: as a joint venture between Castellare di Castellina and the Domaines Barons de Rothschild-Lafite, with the aim of uniting the best of two wine worlds on a single estate. The Vermentino grows at an altitude of 90 metres in a natural wind tunnel along the old Via Aurelia – a constant sea breeze blows over the hills from the coast near Castiglione della Pescaia, keeping humidity and heat at bay. Vinification in steel tanks, six months maturation on the lees.

South Tyrol's "regional red" par excellence thrives between 260 and 500 metres on calcareous clay-dolomite soils to authentic perfection. The autochthonous Vernatsch, mentioned in documents as early as 1370 as Vernatschia, has embodied the soul of South Tyrolean wine culture for centuries. The single-varietal Schiava is fermented at a controlled temperature in stainless steel and refined for six months in large wooden barrels, a vinification process that skilfully combines tradition and modernity and gives Bocado its characteristic structure.

The name "The Whale" refers to the Tyrrhenian Sea, which can be seen from the hills of Suvereto and whose breeze sweeps daily over the San Lorenzo vineyard in the single vineyard of the same name. What is produced here carries this sea within it. 50% Vermentino, 50% Viognier – a meeting of two Mediterranean characters on loamy-sandy, slightly chalky soil, 18-year-old vines, Guyot. Three months on the fine lees. What ends up in the bottle is one of those white wines that you don't analyse, but simply drink.

In the 1980s, Luigi Baudana planted Chardonnay and Sauvignon Blanc on his slopes in Serralunga d'Alba – at a time when white wine had no great tradition in the Langhe. That took courage. This is precisely why the wine is now called Dragon and bears the dragon by illustrator Gianni Gallo on the label: a symbol of courage that the Vajra family incorporated into its own history after taking over the Baudana estate. Today, the Dragon is no longer a simple Bianco. Nascetta – the most fascinating indigenous white wine variety of the Langhe, rescued and cultivated by Vajra – gives the blend its unmistakable character. A touch of Riesling: the signature of an estate that sees curiosity as an attitude. Fermentation and ageing in steel for approx. 6 months.

Contrada Catavatta, Barile. The slopes of the extinct Monte Vulture, at 600 metres above sea level – a terroir of compressed volcanic ash, tuff and pumice that gives each wine an unmistakable minerality. The vines of the Verha line lay fallow here for years until they were awakened by Elena Fucci to create a new small line. Not as an experiment, but as an attitude: good soil should be cultivated. 80% Aglianico, 20% Primitivo – a rare encounter in the Vulture. Short maceration, gentle pressing, steel.

As a rule, Aglianico is not a grape variety that gives pleasure immediately (and very young). Anyone who knows Titolo knows this: structure, tannin, concentration – wines for years, not for tonight. Verha Rosso is Elena Fucci's other answer to the same volcano. From young vines in Contrada Catavatta, harvested by hand in small crates at the end of September, spontaneously fermented in steel, twelve days of maceration – no more. Six months in steel, six months in bottle. No wood to make the Aglianico heavier than it wants to be at this moment. The result is an Aglianico that is rarely encountered: lean, fresh, easy to drink – with fine tannins and that volcanic character that clearly localises this wine.

Fiano is one of the noblest white wine varieties in southern Italy, and Feudi di San Gregorio is one of its most important interpreters. Bright straw yellow with greenish reflections. The fragrance is finely interwoven – white flowers, hazelnut, delicate honey notes and citrus fruit form an elegant spectrum of flavours. Structured and lively on the palate, with fine minerality, juicy fruit and a subtle creaminess. The volcanic soils of the Avellino hills are reflected in the clear texture and the long, slightly almondy final. An expressive Fiano that combines origin and grape variety in a stylish balance. A versatile food companion – from antipasti to seafood cuisine. SUPERIORE.DE

Sangiovese as rosato – in the Maremma, this is not an emergency solution, but a choice. The hills around Gavorrano, with their warm climate and constant sea breezes, give this grape variety a ripeness that is gentle rather than powerful. The short maceration period preserves exactly that: freshness, elegance and a colour as delicate as peach blossom. Vinified in steel tanks at a controlled temperature, two months in the bottle before release.

South Tyrol's most widespread white wine develops its classic elegance on calcareous clay-dolomite soils between 260 and 380 metres. These medium altitudes offer optimal conditions for this classic grape variety: Alpine freshness with sufficient Mediterranean warmth for the reddish-grey berries. As a white mutation of Pinot Noir, Pinot Grigio shows its southern Alpine facet here: controlled fermentation in stainless steel, followed by six months of ageing on the lees for additional texture and complexity.

Berg. The name gives away its origins. The higher elevations in the Adige Valley, on the right bank of the Adige, on soils of porphyry and limestone, which give the Pinot Bianco its mineral freshness and structure. The alpine climate, with mild summer months and cool autumns, slows down the ripening process – and the harvest takes place in mid-October, considerably later than for comparable white wines. This patience pays off. In 1932, the winegrowers of Nals and Margreid founded their cooperative on a simple principle: better together than alone. This principle still applies today – for 140 member estates, which supply their grapes with the same care as they did back then.

Margreid is situated in the southern Unterland, where the Adige widens and the climate becomes more Mediterranean. The Ora, the warm afternoon breeze from Lake Garda, sweeps through the vineyards every day, bringing with it the warmth that makes the Chardonnay from these vineyards so full-bodied and aromatic. The soil is the opposite of barren: brooding, white limestone gravel with a high humus content – nutrient-rich, water-retaining, and possessing a minerality that gives the wine its name. Limestone. No further description is needed. Nals Margreid cultivates the Kalk Chardonnay on gently sloping vineyards in Margreid at altitudes of 220 to 350 metres.

An elegant journey to Lake Garda: Rosa dei Frati blends the region’s typical grape varieties – Groppello, Marzemino, Sangiovese and Barbera – into a harmonious cuvée. In the glass, a delicate salmon pink with a subtle orange sheen. On the nose, a delicate interplay of summer berries, raspberry, redcurrant and elderflower, underpinned by a hint of almond blossom and green apple. Fresh and lively on the palate, supported by crisp acidity, juicy fruit and a subtle salty minerality. The dry, structured final is long and inviting. A stylish rosé that goes down a treat – ideal for light summer dishes, antipasti or simply as a lively aperitif. SUPERIORE.DE

In 1907, Josef Hofstätter founded his winery in the heart of Tramin – in an imposing 16th century building, which is still the centre of the estate today. Since then, the name Hofstätter has stood for what South Tyrol is capable of in its purest form: White wines of clear varietal typicity, elegant freshness and unobtrusive minerality. The Pinot Bianco comes from Cortaccia, one of the best sites along the South Tyrolean Wine Route, on light marl soils that give the grape variety precisely the delicate structure and aromatic purity for which Hofstätter is known. Gentle pressing, maturation on the fine lees in steel.

Pale straw yellow with golden highlights – a Chardonnay that derives its character not from oak, but from its terroir and freshness. In the Colli Orientali, this variety reveals a particularly refined character: the high altitudes around Prepotto bring coolness and precision, whilst the chalky soils provide structure. On the nose, hints of yellow apple, citrus, lime blossom and a touch of white almond. On the palate, it is juicy, balanced and crystal-clear, with lively acidity and mineral depth. A Chardonnay from north-eastern Italy that relies not on gimmicks, but on terroir – authentic, taut and wonderfully unpretentious. SUPERIORE.DE

Here comes cheerful and lively pleasure into the glass and heart: straw-yellow sparkle with a silvery shimmer and fine, persistent perlage. The nose is dancingly fruity and floral: peach, white flowers, rose petals, a hint of orange blossom and delicate musky notes – all fresh, playful and spicy. Sweet yet never heavy on the palate, with a refreshing lightness, delicate acidity and a gentle flavour that sweeps into a soft, aromatic final. The Moscato grapes grow in Mango d'Alba, are processed gently (including controlled fermentation in autoclaves) and mature briefly in the bottle - very typical of the variety and with a fine style. Vigna Senza Nome is not a classic dessert wine, but a charming, vibrant experience like a summery greeting from Piedmont. SUPERIORE.DE

The "Kretzer" is South Tyrol's most traditional rosé. It is produced on calcareous loam soils at altitudes of between 260 and 380 metres from the quintessential indigenous "Königsrebe" grape variety. The name "Kretzer" derives from medieval winemaking practices – the "Kretze", a woven wicker basket, was once used to separate the must from the grape skins. This historic rosé wine tradition is continued today using state-of-the-art winery technology: the Lagrein grapes undergo traditional rosé vinification at a controlled temperature in stainless steel tanks, with brief skin contact giving the wine its characteristic salmon-pink colour.

The Tenuta Sallier de la Tour is located in Monreale – a few kilometres from the sea, nestled in the gentle foothills of the Valle dello Jato. Coastal winds, pronounced temperature fluctuations between day and night, fresh sandy soils of medium texture: conditions that give the Syrah a naturalness and freshness that cannot be taken for granted in the Sicilian summer heat. 100% Syrah, harvested by hand, traditional white wine vinification, fermentation at 14 °C, three months on the fine lees in steel. No malolactic fermentation – the acidity remains lively, the fruit direct. Madamarosé is the antithesis of La Monaca Syrah from the same estate: the same grape variety, a completely different result.

A Catarratto that plays with lightness and clarity: Prio means "joy" in Sicilian – and that is exactly what this single-varietal Bianco conveys. The vines grow in Contessa Entellina on chalky soils, ventilated by warm winds and cool nights – ideal conditions for freshness and aromatic finesse. Straw yellow in colour with greenish reflections in the glass. The bouquet exudes aromas of white peach, citrus fruit, green apple and a hint of broom blossom. Dry, lively and pleasantly clear on the palate with a delicate melting finish. Maturation in stainless steel tanks preserves the freshness and fruitiness. An accessible, lively white wine with a regional profile – ideal for warm evenings, summer cuisine or simply: a moment full of joy! SUPERIORE.DE

Sur Sur is a fresh Grillo, named after the little cricket whose gentle chirping symbolises lightness and new beginnings – a loving reminder of the playful, unforced life of the Sibyllines that blossoms on Sicilian soil. The vines grow in the west of Sicily around Contessa Entellina, on clayey-loamy soils with a chalky structure, which lend the wine a lively freshness and aromatic purity.

Three grape varieties, three soils, one rosé. Nals Margreid summarises in this cuvée what makes up the South Tyrolean wine landscape between Nals and Magreid in miniature: Merlot from broodinglimestone gravel soil with a high humus content, Pinot Noir and Lagrein from porphyry, sandy river alluvial soils. 280 to 400 metres above sea level, a Mediterranean climate with warm summers, mild winters – and the Ora, the warm afternoon wind from Lake Garda, which sweeps over the slopes every day and shapes the flavour of the grapes. Hand-picked, short maceration, fermentation in steel for around three weeks, then five months of ageing on the fine lees before bottling.

The name says it all: Grillo means cricket – and in Sicilian folk tales, the cricket is the fairies' horse that carries them through the night on its back. "Cavallo delle Fate" therefore – the fairy horse. A wine that takes its name seriously: light at first glance, but with an energy that carries. Grillo is one of the oldest grape varieties in Sicily, a cross between Catarratto and Zibibbo, long known primarily for Marsala. In Regaleali, it grows on the hills of Sant'Anna and Piana Case Vecchie, 480 metres above sea level, facing south-east, in deep loamy, slightly calcareous soils. Tasca deliberately plays with two harvest times: Some of the grapes are harvested earlier – for freshness and minerality – the rest later, for body and structure. No wood, no malolactic fermentation, four months of maturation on the lees in steel tanks. Cool, precise, with respect for a grape variety that needs no disguise.

Il Bianco is Brancaia's fresh white wine made from 100% Sauvignon Blanc – grown on loamy soils around Castellina in Chianti, at an altitude of 230–400 metres above sea level with south to south-west exposure. The cool hill winds and the day/night temperature gradient keep the profile clear and fragrant. Pale straw yellow in colour with a greenish tinge. Juicy citrus fruit, green apple and white peach on the nose, with a hint of sage and wet stone. Lean and precise on the palate, with lively, well-integrated acidity, a fine yeasty texture and a salty, mineral finish. Organic-certified, very clear Toscana Bianco with character: ideal with seafood, vegetable tempura or simply as an elegant aperitif. SUPERIORE.DE

Rêverie means daydream. Gaspari deliberately chose the French word – for a wine that requires no concentration, no patience, no prior knowledge. You pour, you drink, you are happy. This is more difficult to create than it sounds. 2025 was a warm, generous vintage in Valpolicella – mediterranean fruit, ripe flavours, a natural balance between power and freshness. The fact that the Rêverie nevertheless remains light is due to the decision: early harvest, short skin contact, no intervention, no wood. Celestino Gaspari does not intervene in a wine that shines on its own – he leaves it.