Vintage 2025

This rosé comes to life in the glass with a delicate salmon-pink hue, tinged with warm coral glints. Made from Cannonau and Nieddera grapes, it is produced in the vineyards of the Sinis Peninsula and the Terre d'Ossidiana – regions characterised by volcanic soils and salty coastal breezes. The grapes undergo maceration for just a few hours, followed by controlled fermentation at a low temperature. Ageing takes place partly in stainless steel and partly in barriques – a combination that maintains an impressive balance between freshness and structure. The nose captivates with a floral blend of rose petals, raspberries and citrus notes, underpinned by subtle herbal spice and a mineral undertone reminiscent of sea air. On the palate, it is crisply citrusy and briny – the fruit remains present without any sweetness, the acidity is skilfully managed, and the finish is long, elegant and tinged with a hint of pink grapefruit. SUPERIORE.DE

Martin Foradori-Hofstätter sees his Chardonnay as an expression of the South Tyrolean lowlands: clear, precise, without detours via the wood. The grapes come from the Mazon and Egna vineyards, where marl soils and the typical diurnal variation between alpine night and warm afternoon give the Chardonnay a natural freshness that no cellar master could force. Vinified at controlled temperatures, matured exclusively in steel on the fine lees until the point of optimum ripeness.

The Eisack Valley between Klausen and Brixen is one of the coolest wine-growing regions in South Tyrol – and one of the steepest. At 615 to 908 metres above sea level, on weathered mica schist and sandy gravel soils, the Müller-Thurgau vines of two winegrower partners, which Alois Lageder looks after organically, grow. This altitude is no coincidence: Müller Thurgau needs coolness and slow ripening to develop its fine flavour – the Eisack Valley has both in abundance. In the cellar, Lageder works with a level of care that goes beyond the usual: temperature-controlled fermentation in steel and in large wooden barrels, a small percentage ferments and macerates on the intact grapes – stalks and skins included. Maturation takes place on the fine lees in steel and on the full lees in large wooden barrels. Not filtered.

Pale straw yellow with a greenish tinge. On the nose, delicate citrus fruit, white flowers, a hint of lime blossom honey and subtle yeast notes – typical of the lively Ribolla Gialla. On the palate, the wine is clear and unpretentious, with juicy freshness, a delicate structure and a subtly salty final. Ageing in stainless steel preserves the variety's purity of flavour and underlines the estate's straightforward style. An invigorating white wine with a distinct regional character and a delightful lightness – perfect for sunny days, Mediterranean cuisine and that big smile in your glass. SUPERIORE.DE

Delicate straw yellow colour with silver reflections. The aroma: clear, fresh and typical of Friulian Sauvignon - green gooseberry, lemon zest, elderflower and a hint of sage. Lively and juicy on the palate, with well-balanced freshness. The flavour remains precise without being overpowering, the acidity is present but well integrated. The ageing in stainless steel tanks preserves the tension and varietal character, while a fine melting texture lends the wine elegance. A modern classic with a northern Italian soul - its balance makes it a versatile accompaniment to light cuisine. SUPERIORE.DE

The Maremma is a land of red wine. Morellino di Scansano, Saffredi, great Sangiovese and Cabernet – these are the images that characterise this coastal region of southern Tuscany. Elisabetta Geppetti, who has been regarded as an ambassador for this region for decades, took a different approach in 1997: a white wine made from northern grape varieties – Sauvignon Blanc, Petit Manseng, Traminer, Semillon – planted in the south. The result is called Poggio Argentato, a white wine with – as Geppetti herself puts it – "a French accent and a Tuscan soul". The grapes come from two vineyards: Pian di Fiora near Pereta, on tuff-rich, alabaster-laden soil with a south-easterly aspect, and San Vittorio near Scansano, on clayey silt with quartz and igneous rock, open to the north-east where it catches the sea breezes. Altitude 200 to 250 metres, 6,500 vines per hectare. The Sauvignon Blanc is aged exclusively in stainless steel. The other varieties spend a short time in second-use tonneaux. Five months on the fine lees – for texture and depth without any hint of oak.

Tiefenbrunner and Müller-Thurgau – is more than just a grape variety and a winery. The family has taken this cross between Riesling and Madeleine Royale to the highest altitudes of their vineyards and created an icon in the process: the Vigna Feldmarschall von Fenner, one of the most famous high-altitude wines in Italy, at over 1,000 metres. And Merus is the start of this story – first vintage: 1968, the grapes come exclusively from the Graun vineyard at 750 to 900 metres above sea level – calcareous-loamy dolomite soils, south-southeast exposure, the coolest of the Merus sites. This altitude is no coincidence: Müller-Thurgau needs coolness to develop its characteristic herbal flavour. Vinified in concrete vats – like Chardonnay, but with a different result.

Tramin, the heart of South Tyrolean viticulture – and Hofstätter has been its most reliable interpreter for generations. "De Vite" is Martin Foradori-Hofstätter's entry into the world of white wines: a cuvée of Sauvignon, Pinot Blanc and Müller-Thurgau, vinified in steel, focussed on freshness and drinkability. Light yellow in colour with greenish reflections, lively in the glass. The nose reveals green apples, a hint of lemongrass and delicate elderflower – clear, inviting, alpine. Precise acidity on the palate, good balance, a light, invigorating finish. A direct and beautiful wine for the moment, without detours, without any claim to great complexity, but with the typical Hofstätter sense of care even in simplicity. SUPERIORE.DE

With its Lacryma Christi del Vesuvio Rosso, Mastroberardino once again brings all the power and mysticism of Vesuvius to the glass. The soils of volcanic origin and the unique microclimate along the slopes of the volcano characterise this wine with unmistakable spice and expressiveness. The varietal Piedirosso has a medium ruby red colour with a violet hue in the glass. The bouquet is lively and clear: redcurrant, sour cherry, black pepper and a subtle smoky note. Juicy and medium-bodied on the palate, with present but ripe acidity, fine-grained tannins and mineral depth. The fruit remains cool and clear, the impression balanced between fiery origin and stylistic precision. A traditional wine with a cult-like aura – and at the same time a fine everyday red wine from one of Italy's most fascinating regions. SUPERIORE.DE

Merus – the Latin word for pure, genuine, unmixed. The Tiefenbrunner family has given its entry-level line a name that says it all: no distractions, no overlaying – just the character of the grape variety and the place. Chardonnay Merus comes from two very different sites that complement each other: Penon, Hofstatt and Rain at 400 to 650 metres, on calcareous dolomite soils with south-southeast exposure, stand for freshness and minerality. Margreid, Punggl and Kurtinig at the bottom of the valley at 210 to 220 metres, on sandy-limestone alluvial soils, stand for fullness and fruit. Vinified in concrete vats.

Greco di Tufo is one of the most distinctive white wines in southern Italy – mineral, full of character and with a clear profile of origin. The volcanic soils around Tufo in the heart of Irpinia give the wine its typical tension. The vintage is balanced and aromatically precise: a light straw yellow colour with golden reflections in the glass. On the nose, white mandarin, yellow apple, quince and a hint of smokiness – typical of the grape variety. Taut and juicy on the palate, with vibrant acidity, a chalky texture and a salty finish. An expressive, terroir-influenced white wine with serious depth, which is excellent on its own or with grilled fish, shellfish or pasta with mussels. SUPERIORE.DE

Wife of Alexander the Great, unrequited love of Cyrano de Bergerac – and, in 1978, the red lantern in Paris' red light district that inspired Sting to write one of the most iconic songs in rock history - that's Roxanne. The Bianco of the same name has a softer glow, but is no less seductive. 85% Vermentino forms the aromatic backbone, complemented by Chardonnay from the Maremma. Hand-picked between mid-August and early September, temperature-controlled fermentation in stainless steel, five months maturation on the fine lees.

"A Dolcetto as it should be: flattering and drinkable." This is how Matteo Ascheri describes his Dolcetto. No more, no less and no promise that is not kept. The vines grow in Rivalta between La Morra and Verduno, at 350 metres, exposed to the south-west and south-east – where Nebbiolo, Barbera and Dolcetto have always been at home. At least 85% Dolcetto, hand-picked between mid and late September, six days of fermentation at 25°C.

Piedmont in a bottle – not a scaled-down version, but its very essence. Nebbiolo brings structure and bright cherry fruit, Barbera contributes juicy acidity, Dolcetto rounds it off with soft tannins, and in the background, Freisa and Albarossa whisper of the diversity of grape varieties in a region that is far more than just Barolo and Barbaresco. The Vajras call this wine "a hug from Piedmont", and that is exactly how it feels: warm, approachable, without ever becoming insubstantial. The grapes come from younger vines, are vinified separately and only then blended into the cuvée – a process that demands precision where others merely feign simplicity.

In 1979, Sting sent a desperate message to the world with The Police – and landed a global hit. The red message in a bottle from Tuscany conveys a different message: that modern Tuscan red wine can combine tradition and cosmopolitanism. 70% Sangiovese forms the basis, supplemented by 15% each of Syrah and Merlot – a cuvée in the spirit of the Super Tuscans, but without their price ambitions. The grapes are harvested by hand, fermented for seven to eight days at a controlled temperature and matured for twelve months in French barriques.

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.

Nebbiolo is red wine. Always. Barolo, Barbaresco, Valtellina Superiore – the great reds of the north. And yet: in the vineyards of the Alpi Retiche, on the steep terraces of Valtellina between 350 and 600 metres, Nino Negri makes a white wine from this grape variety. Blanc de Noir – with a depth and independence that shows what Nebbiolo can do when you take away the colour and let the minerality do the talking. The secret lies in the soil. The geological diversity of the Alpi Retiche is the result of the collision between the African and European continental plates – a collision that formed the Alps and left behind rocks of exceptional minerality. These soils give the Nebbiolo Bianco its unmistakable character: elegant, mineral, with a complexity that is surprising for a white wine from this region.

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 "Der Wal" refers to the Tyrrhenian Sea, which is visible from the hills of Suvereto and whose breeze sweeps daily across the San Lorenzo vineyard in the single vineyard of the same name. What is produced here carries the essence of this sea within it. 50% Vermentino, 50% Viognier – a meeting of two Mediterranean characters on loamy-sandy, slightly calcareous soil, 18-year-old vines, Guyot training. Three months on the fine lees. What ultimately 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.