Vintage 2025

Arguably the best-known Lugana from the southern shore of Lake Garda – I Frati is the estate's flagship wine. Made from 100% Turbiana grapes grown on calcareous moraine soils, it combines regional character with refined, modern precision. In the glass, it is a radiant straw yellow with greenish highlights. On the nose, fresh citrus, white peaches, pear and a hint of almond blossom, complemented by delicate herbal notes. On the palate, it is crisp and juicy, with lively, well-integrated acidity, delicate spice and a subtle mineral vein that lends both freshness and depth. The final is long, elegant and characterised by citrus fruit. A timeless classic that perfectly captures the terroir of the Lugana region in the glass – stylish, inviting to drink and with assured ageing potential. SUPERIORE.DE

Tramin gave this grape variety its name. A village on the South Tyrolean Wine Route that has been renowned for its aromatic Gewürztraminer for centuries. Eppan is South Tyrol's largest wine-growing municipality – and has been home to the St. Michael-Eppan Winery for over a hundred years. The co-operative sources its grapes from its members' individual vineyards stretching from Cortaccia via Termeno and Kaltern to Eppan, at altitudes of 300 to 500 metres with a south-southeast aspect, on calcareous gravelly soils with a slight clay content. Hand-harvested in mid-September, fermented and matured in stainless steel. Dry-styled, with pure aromatics.

When people say "Novello", they mean "Barolo". The Cogno family cultivates around 15 hectares here, 9.5 of which are in the Ravera vineyard, and the fact that there is also one hectare of Moscato at an altitude of 400 metres is one of the estate's charming quirks. The vineyard is called Primo Bacio; with 4,000 vines per hectare trained on wires on sandy soil, the grapes are harvested in September. Gentle pressing, clarification and cool fermentation at 15 degrees using selected yeasts, without malolactic fermentation, result in a wine with an alcohol content of just 5.5% by volume.

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.

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.

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.

It all began with this wine. The grapes came from Grandmother Caterina's vineyard, and Grandfather wrote "La Monella" in chalk on the liveliest barrel in the cellar – the little minx. This is how Barbera was once drunk in Monferrato: young, impetuous, with that slight effervescence that tames the acidity and makes the wine the perfect everyday companion. Ten days' maceration, four months' ageing in stainless steel, then the prise de mousse in a pressure tank.

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

In the heart of Bolgheri, where Marilisa Allegrini and her late brother Walter realised their Tuscan dream in 2001, an ancient tradition is being revived. Cassiopea takes its name from the constellation that shines brightly above the 70-hectare Poggio al Tesoro estate – a cosmic 'W' for Walter or 'M' for Marilisa, depending on your perspective in the night sky over the Costa Toscana. This elegant rosé hails from the prestigious Le Sondraie vineyard, which was once leased to Ornellaia and now forms the heart of the Allegrini vision. The 'soprastrada' site, situated east of the famous Strada Bolgherese, is regarded as the highest-quality area in Bolgheri. Here, where the Seggio stream has carried minerals from the nearby hills for centuries, complex soils of sand, clay and pebbles with a high magnesium content create ideal conditions for both grape varieties.

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

Only indigenous grape varieties from the finest sites in Barolo – that is the foundation of the Sandrone philosophy. For Dolcetto, this means eleven plots on the highest hills, from Rivassi in Barolo to Ravera in Novello, on white, chalky soil on challenging slopes, often at altitudes of 350 to 400 metres and above. The summer of 2025 brings two heatwaves, the second with temperatures approaching 40 degrees, yet the vines survive August thanks to water reserves in deep soil layers. Harvest takes place from 4 to 9 September. Each plot ferments separately, undergoing spontaneous fermentation with natural yeasts in open stainless-steel tanks; only the best batches are blended to make the wine. Malolactic fermentation and ageing take place in stainless steel, after which the wine rests in the bottle for three months.

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.

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.

Serrocielo is the elegant cru version of Falanghina – vinified from selected plots around Benevento, whose altitude and limestone-loam soils lend the grape variety character and finesse. Pale straw yellow with silvery highlights. On the nose, precise aromas of lime zest, white peach, herbs and a hint of wet chalk. On the palate, it is straightforward and delicately spicy, with mineral tension, well-integrated acidity and a delicate, creamy finish. Ageing in stainless-steel tanks preserves the purity of flavour, whilst selective hand-harvesting lends depth. A characterful Falanghina with cool elegance – interpreted in a modern style, without compromising its southern Italian soul. SUPERIORE.DE

This typical Gewürztraminer is produced from steep vineyards around Bolzano between 400-600 metres above sea level, personally selected by cellar master Stephan Filippi, and celebrates the centuries-old tradition of this royal grape variety. Ceslar thrives on warm, steep porphyry slopes, where volcanic primary rock favours wines with a particularly strong character thanks to its water permeability and mineral deposits.

Since 1990, the Dolcetto vines of Bricco Bastia have been growing at an altitude of 550 metres near Monforte d'Alba, on south-, west- and east-facing slopes, on sandy silt. The gradient ranges from a gentle 15% to a steep 35 per cent; the grapes are harvested by hand in early September, with the vines yielding 70 to 80 double centners per hectare, and the vineyard is managed organically. In the cellar, the process is straightforward: fermentation and malolactic fermentation take place in stainless steel tanks, where the wine also matures.

La Manina, a vibrant white wine from biodynamic vineyards in the Dolomites, is characterised by its freshness and true expression of its terroir. It displays great precision and an invigorating vigour – more than just unpretentious, it perfectly embodies the house style and possesses an attractive personality. After being hand-harvested, the wine ferments at controlled temperatures in stainless steel. This is followed by a few months' ageing on fine lees to enhance its texture and structure.

This wine embodies Stefano Inama’s vision of a terroir-driven Chardonnay that ventures off the beaten track. Whilst the winery enjoys worldwide recognition for its Soave Classico wines, this Chardonnay del Veneto embodies the winery’s experimental side – and impressively demonstrates that the region’s volcanic soils can also lend exceptional expressiveness to international grape varieties. The grapes come from vineyards in Soave and Monteforte d’Alpone, where a fascinating geological feature comes into play: as the estate’s only Chardonnay cuvée, this wine combines grapes from both volcanic basalt soils and limestone formations. This rare combination – volcanic lava meets sedimentary limestone layers – creates a complex terroir that lends the Chardonnay both mineral depth and structural elegance. Stefano and his now highly active sons, Matteo and Alessio, consistently avoid the use of oak – with the focus entirely on the purity of the fruit and the expression of the volcanic terroir.

In the hills of Parteòlla, where a salty inland lake glistens amongst centuries-old olive trees and the Romanesque church of Santa Maria di Sibiola sends its silent prayers skywards, lies the enchanting Tenuta Iselis. Here, the Argiolas family is bringing a very special project to life: the rediscovery of Nasco, an almost forgotten indigenous grape variety that was once brought to Sardinia by Phoenician sailors. The name Nasco is thought to derive from the Latin "muscus" – musk – a tribute to the extraordinary fragrance of this rare grape. Whilst Nasco is traditionally vinified into sweet wines, Argiolas has opted for the innovative approach of dry vinification: the harvest are harvest a month earlier, resulting in a modern white wine of exceptional elegance.

Since the 16th century, the Allegrini family has been one of the driving forces behind Valpolicella. Then, at some point, the desire arose to produce a white wine from Lake Garda. The Tenuta Oasi Mantellina in Pozzolengo – on the southern shore of Lake Garda, in the province of Brescia – became their answer. The name reflects what this patch of land is: a natural oasis, rich in biodiversity, swept by the breezes of Lake Garda, set on clay-rich moraine soils that give the Turbiana its characteristic minerality. 96% Turbiana (Trebbiano di Lugana), 4% Cortese, hand-harvested in September, gentle pressing, stainless steel, four months on the fine lees, two months in bottle.