Vintage 2025

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 clay soils between 260 and 380 metres above sea level from the autochthonous king grape variety par excellence. The name Kretzer comes from the medieval vinification process – the "Kretze", a woven wicker basket, was once used to separate must and berry skins. This historic rosé wine tradition is continued today using state-of-the-art cellar technology: The Lagrein grapes undergo traditional rosé vinification at a controlled temperature in stainless steel, where brief contact with the skins gives the wine its characteristic salmon red 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

Monti in Chianti, at the southern tip of the Chianti Classico, seven kilometres south of Gaiole. Marco Ricasoli-Firidolfi has been cultivating the same slopes here for generations – the family dates back to the Lombard era, and the winegrowing is no less ancient. The estate has been certified organic since 2010. The Rosato is made from the same Sangiovese vineyards that supply the fruit for the Chianti Classico and the Gran Selezione San Marcellino. Hand-picked, short maceration time of 40 to 50 minutes, must clarification at low temperature, around one month of fermentation in steel tanks, then three to four months sur lie. The result is not a light summer rosé, but a rosato with substance: lively acidity, salinity, fine minerality.

Probably the most famous Lugana from the southern shore of Lake Garda – i Frati is the flagship of the estate. Made from 100% Turbiana from calcareous moraine soils, it combines regional typicity with fine modern precision. Brilliant straw yellow in the glass with greenish reflections. Fresh citrus fruit, white peaches, pears and a hint of almond blossom on the nose, complemented by delicate herbal notes. Clear and juicy on the palate, with lively, well-integrated acidity, fine flavour and a subtle mineral vein that lends freshness and depth in equal measure. The final is long, elegant and characterised by citrus fruit. A timeless classic that brings the terroir of the Lugana region perfectly into the glass – stylish, stimulating to drink and with assured ageing potential. SUPERIORE.DE

A wine like an ecosystem: Misto Mare is no ordinary white wine, but a polyphonic ode to nature from the house of Alois Lageder. The blend combines grapes from over 14 white and red grape varieties grown in organically or biodynamically managed vineyards that are currently in the process of transitioning to organic certification. The grapes come from a wide variety of altitudes across South Tyrol – a reflection of the region’s diversity, captured in a single wine. The name draws on the region’s geological past: around 200 million years ago, South Tyrol was covered by a primeval sea. Today, vines grow on what was once the seabed, their complexity evoking the former depths and the intricate balance of marine habitats.

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.

In the first century BC, the Pelasgians brought – immigrants from Thessaly – brought a grape variety to the hills of Irpinia that the Romans later called "Aminea Gemina" because of its characteristic two-part grape. Two millennia later, this vine still has the same character: unconventional, mineral, with a longevity that is unrivalled among white varieties. Mastroberardino has not only cultivated the Greco – the family rescued it when it had almost disappeared after the Second World War and made it the flagship of Campania for decades. The vineyards of Tufo and Petruro Irpino are situated at 450 metres above sea level, exposed to the south-east, in clayey and calcareous soils – and in Tufo the soil is literally named after the rock that was once important as a sulphur mine. This sulphur tone in the terroir is no coincidence: it is a signature. Hand-picked in the second decade of October, classic vinification in steel tanks at a controlled temperature, followed by several months of bottle ageing – precise, without distraction.

A new day, a new vintage – and the first wine of the year to leave the winery each year. While the red wines are still slumbering in their barrels, "New Day" already brings the message of the new 2025 vintage: freshness, joie de vivre and anticipation of what is to come. 100% Sangiovese, harvested by hand and gently pressed. Fermentation takes place at a low temperature in stainless steel, followed by a few months of ageing on the fine lees.

The vineyard overlooks the house. Visitors to the Cantina Bergaglio look out from the courtyard directly onto the Minaia slope – a single hectare on a medium slope, 300 metres above sea level, with red clay soil with an exceptionally high iron content. This soil is the reason why Minaia is a cru: Not because some committee decided it, but because this patch of earth produces something that no other hectare in the appellation can replicate. 100% Cortese, hand-picked, fermentation and ageing in steel on the lees – no wood, no intervention that does not serve the terroir. The Ligurian breezes that blow over the hills from the south slow down the ripening process and maintain the mineral tension that Daniele Cernilli once summarised in five words: "un vero Chablis à l'Italienne." Tre Bicchieri Gambero Rosso confirm this almost every year.

In 2019, UNESCO declared the Prosecco hills between Conegliano and Valdobbiadene a World Heritage Site. Not because of the wine – but because of the landscape that produces it: steep moraine slopes, stepped in terraces, calcareous soil with marl and clay, lapped by a breeze from the Adriatic Sea. Villa Sandi cultivates over eighty hectares of its own land in this World Heritage area – and for decades has been one of the addresses that have secured Prosecco's reputation as a serious sparkling wine. 100% Glera, hand-picked, pneumatic pressing. Fermentation at a controlled 15–16 °C according to the Charmat method – gentle, flavour-preserving, typical of the region. The Millesimato is a promise of quality: The grapes from one vintage are so good that they do not need to be blended across vintages – they stand on their own every year.

Away with the clichés, bring on the surprises! Even the Paltrinieris’ most famous Lambrusco will delight any connoisseur. Radice is produced using the Pét Nat method (Metodo Ancestrale) and therefore undergoes a second fermentation on its own lees after bottling. This naturally cloudy, dry frizzante captivates right from the bouquet with notes of rhubarb, a fresh citrus note and a hint of bread. Its lingering, delicate effervescence and drinkycharacter make it a spirited companion to hearty, spicy antipasti, light meat dishes, or simply a lively celebration amidst nature and cheerful company. SUPERIORE.DE

An exciting cuvée that looks like a postcard from Sicily – fresh, fragrant and with a great sense of mission. Leone Blend combines five Alpine and Mediterranean grape varieties from the high-altitude vineyards of Regaleali (between 500-900 metres), whose limestone-rich, structured soils lend the wine a fine tension. After gentle pressing, it is fermented spontaneously exclusively in stainless steel tanks – with around four months of ageing on fine lees, which gives it creaminess, depth and a certain ageing potential.

Between fields of mist and the nearby Ligurian cliffs, the Cortese grape in Gavi clings to old hillsides, where it becomes one of the most determined white wine voices in Piedmont. Olim Bauda turns it into Gavi di Gavi with real radiance – powerful in expression, but light as a feather in experience. Delicate straw yellow with a silvery lustre. Then yellow fruit: Apple, pear and melon interweave with mint and a hint of chalk – mineral, fresh and refined. No wood flavours, just pure Cortese – elegant, vibrant, unaffected. On the palate, the wine plays on the high strings: lively freshness, charming citrus notes, fine fruit structure and a salty, stimulating minerality that makes you want to savour the next sip.

Brò is a white wine from sustainable cultivation that is hard to beat in terms of freshness, elegance and enjoyment. The grapes come from the clay and limestone soils near Fiumana di Predappio. Pale straw yellow in colour with greenish reflections. On the nose, a captivating blend of crushed stones, spiced orange peel, dried apricot and peach, mixed with herbal elements. On the characterful palate, it is complex, juicy and very drinkable with its freshness and lightness. SUPERIORE.DE

A German variety finds its South Tyrolean perfection: Kerner, crossed from Trollinger and Riesling in Weinsberg around 1930, unfolds its full aromatic power in the sun-drenched altitudes of the Eisack Valley between 600 and 800 metres. On light, stony sandy soils, this new variety matures into a wine that combines the elegance of Riesling with the robustness of Trollinger. After the harvest harvest, the grapes are gently pressed and fermented at a controlled temperature in stainless steel to optimally preserve their natural freshness.