Vintage 2025

The first alcoholic fermentation of the must takes place in steel tanks on the fine lees at a controlled temperature and after a waiting period of at least six months, the wine is bottled. The bottles remain at a constant temperature of 12°C so that the wine can undergo its second fermentation and mature on its own yeasts, which remain at the bottom of the bottle as a light sediment (note: it is not filtered!).

Feudi's Premium Rosato San Greg bursts from the glass with a lovely blend of sweet melon and white flowers. It offers a captivating balance between ripe stone fruits, candied citrus and a refreshing acidity. The finish is of medium length, leaving a tangy hint of lime and steely mineral notes. San Greg, made from 100% Aglianico, is a very sophisticated rosé and an absolute delight. SUPERIORE.DE

Mario Schiopetto's father ran the "Ai Pompieri" osteria in Udine – directly in front of the fire station. His son did not become a landlord, but the founder of modern Friulian white wine. Years ago, the new owners, the Rotolo family, incorporated the name of their father's restaurant into their younger wine line as a nod and a promise: accessible, direct, straightforward. Since 1986, the Blanc des Rosis has brought together the four leading white grape varieties of the Collio in a single wine: Friulano as the aromatic backbone, Pinot Bianco for volume and elegance, Sauvignon for freshness and tension, Pinot Grigio for the mineral bite. The soils under Capriva del Friuli – eocene clay and marl – give the wine its characteristic cool precision. Gentle pressing, decanting without sulphur, eight months on the lees in steel. And from the 2025 vintage, the Blanc des Rosis will appear in the glass earlier than ever before without the previous two-year retention period – in the glass earlier than ever before.

Lagrein – South Tyrol's "local hero", as cellar master Rudi Kofler calls it. Originally native to Bolzano, this indigenous grape variety has long since found a home in the Terlano area too. Founded in 1893, the winery – the village’s first cooperative and today one of the most prestigious producers of South Tyrolean white wines – also cultivates this traditional red variety with its characteristic meticulous care. Hand-harvested, destemmed and fermented at a controlled temperature in stainless steel, the wine is then aged for 7–10 months in large wooden barrels. This ageing process gives the Lagrein its velvety texture without overpowering the fruit.

The Lupo line from COS bears an animal in its name that in Sicily symbolises wildness, independence and the unspoilt nature of the island. The Nero di Lupo is the "black of the wolf". The Rosa di Lupo is its lighter, lighter counterpart – a rosato made from 100% Nero d'Avola, from the same terroir: Vittoria, south-eastern Sicily, 230 metres, sandy soil with limestone subsoil and silicon veins, biodynamically cultivated. 15-year-old vines, Guyot, 5,000 vines per hectare, hand-picked in September. Vinification follows the consistent COS philosophy: spontaneous fermentation on the skins in the press, a few hours of skin contact for colour and depth of aroma without tannin weight. Then seven months in concrete vats. Natural yeasts, no added sulphur.

A Rosato with a name that has a person behind it. Rosy Pio was the granddaughter of the founder – and the grandmother of Federica and Cesare, the fifth generation of the house. The Pio Cesare family carries its history in its wines. This one bears it in its name. The decision to vinify Nebbiolo as a rosé was a matter of the heart: a small addition of Syrah, their own vineyards in Treiso in the Barbaresco region, various exposures and locations. Early harvest in small crates after strict selection in the vineyard, gentle pressing with short maceration. Fermentation partly in stainless steel, partly in non-new French oak barriques. One month on the lees.

A white wine with Mediterranean lightness and a Friulian character: Shàris is a charming blend of Chardonnay and Ribolla Gialla – —two varieties that reveal their finest qualities here on the marl and sandstone soils of the Collio. A skilfully composed white wine with character that is never overwhelming, yet never seems mundane – but rather a true flagship of Friuli’s modern white wine culture and, incidentally, the winery’s bestseller.

Tenuta San Leonardo is a name synonymous with red wine. For generations, the Guerrieri Gonzaga family in Avio, in southern Trentino, has been producing a Bordeaux blend that connoisseurs mention in the same breath as Italy's finest wines. Far fewer people are aware that the estate also produces white wine (and rosé) – and does so with the same precision. Vette di San Leonardo takes its name from the peaks that frame the vineyards. "Vette" – peaks, summits – is the image San Leonardo has chosen for this Sauvignon Blanc: high-altitude, crisp, unmistakable. The grapes come from Roveré della Luna, a village on the border between Trentino and Alto Adige, which ranks among the finest Sauvignon Blanc sites in northern Italy. With the Dolomites as a backdrop, cool nights and a long ripening process on the vine. Hand-harvested in September. Exclusively stainless steel, no oak. Five months sur lie on the fine lees – for texture and depth without any external ageing.

The Rivetti family, who have long since achieved fame with La Spinetta in Piedmont, found their Tuscan terroir for Vermentino in Terricciola. Sandy soils of marine origin, interspersed with oceanic sediments, characterise this white wine with its unmistakable minerality and salty freshness. The vines grow at an altitude of 250 metres on a south-easterly exposure and are cultivated organically. After manual harvesting, the must ferments spontaneously with natural yeasts, after which the wine rests for three to four months on the fine lees in stainless steel.

There is this one moment when Graziano Merotto stops explaining and simply puts his glass down to observe his counterpart. This wine is that very special moment. Integral: undivided, unmediated, without abbreviation – bone dry.

Bright ruby colour with a violet rim. Juicy red cherry and blackberry on the nose, with violets and a fine hint of bitter almond – open, inviting and typically Dolcetto. Fresh and straightforward on the palate: juicy fruit, fine, ripe tannins and an invigorating, well-integrated acidity make for a lively and enjoyable wine. The final is clear, with a delicate almond note and a cool, mineral accent. A classic Dolcetto full of character from Pio Cesare, uncomplicated in the very best sense of the word, with style, precision and a beautiful drinking flow. SUPERIORE.DE

Goldmuskateller is one of South Tyrol's oldest grape varieties, which until a few years ago was still regarded as temperamental and demanding. Manincor demonstrates what this "diva" is capable of when given the right sites: Mareit Leiten at 350 metres, with an extremely steep south-facing slope featuring warm gravelly soils and moraine deposits. Added to this are Vogelleiten and Panholzer, with loamy limestone gravel soils – sites where the Muscat's exuberant growth is tamed and perfect ripeness is achieved. The destemmed berries macerate for twelve hours in the press to extract aroma and structure from the skins. Fermentation takes place in wooden barrels and steel tanks, largely spontaneously with wild yeasts. During the five-month ageing on the fine lees, the aroma and flavour become more refined – and the wine develops that balance between fruit and minerality which characterises dry Muscat wines.

Kretzer – it sounds rougher than the wine actually is. This old South Tyrolean word for rosé, once derived from the tart freshness of unripe berries, has a completely different character today: fruity, lively, with the unmistakable temperament of Lagrein. For Lagrein is South Tyrol in its purest form – an indigenous grape variety that has been at home between Bolzano and Terlano for centuries. As a rosé, it reveals a side that the full-bodied red does not always show: lightness, freshness and approachability. The grapes grow at altitudes of 250 to 280 metres in the flat, sun-drenched vineyards around Terlan. Hand-harvested, gently pressed as whole bunches, slow fermentation in stainless steel – 6 to 7 months on the fine lees.

L'Altro is one of the house classics. A Langhe Chardonnay full of character that combines the clarity of the stainless steel, the fine spiciness of the wood and the subtle depth of the lees in a very charming way. The grapes come from higher-lying parcels around Treiso, Serralunga d'Alba and Trezzo Tinella; harvested cool and vinified parcel by parcel. Around three quarters are fermented in stainless steel, the smaller part in French barriques; the wine then remains on the fine lees for several months – regularly stirred for more texture and complexity.

Elisabetta Geppetti has dedicated this Rosato to a woman who came before her: Rosa Mati – the first in the family to believe in the Maremma when others were still turning a blind eye. A woman who invested when this wild coastal landscape in south-western Tuscany was not yet a wine-growing region in the modern sense. That belief was the beginning of everything that Le Pupille is today. And the wine that bears her name is Elisabetta Geppetti's most personal creation – unchanged in its conviction since the first vintage in 2002: 100% Syrah, as a rosé. This is not an obvious choice. In the Maremma, Syrah is primarily known as a powerful red wine. Turning it into a rosé – transparent, fresh and elegant – requires precision.

Rosa Mara is undoubtedly one of the favourite wines of Mattia Vezzola, who is dedicated to reinterpreting a historic vinification method that has been practised in this region since the 18th century. This Chiaretto is produced using the traditional "a lacrima" method, in which the grapes are pressed gently and carefully so that they begin to "cry". To achieve the perfect colour, the tone of the rosato is constantly monitored during production. Speaking of perfect: with this wine, Mattia proves how masterfully he has mastered this process and brought it to absolute perfection.

Novaserra Greco di Tufo is Mastroberardino's most famous iconic white wine – a prime example of the depth and elegance this grape variety can achieve. The grapes come from the finest vineyards around Tufo, where limestone and sulphurous soils lend the wine its distinctive mineral character. In the glass, it is a luminous straw yellow with golden highlights. The nose entices with notes of yellow plum, candied lemon, ripe pear, lime blossom and a hint of flint. On the palate, it is dense and harmonious, with ripe fruit, subtle herbal notes and a salty undertone. Every year, this Greco di Tufo is a wine of distinction: powerful, elegant and with a clear expression of its terroir. SUPERIORE.DE

Straw yellow with a greenish tinge. Made from 100% Cortese from selected, hilly parcels in the Gavi region – fermented cool and matured on fine lees in stainless steel to preserve freshness and finesse. Clear citrus notes, white peach and pear on the nose, with a hint of blossom and delicate almond. Dry, straightforward and lively on the palate: Juicy, precise fruit, a taut, citric acidity and a fine, salty mineral tone that leads into the long, clear finish. A classic, elegant Gavi – straightforward, animating and charming. Excellent for light summer cuisine, with fish and rice dishes and white meat, but also a real pleasure to drink on its own. SUPERIORE.DE

When the morning dew moistens the young Vermentino vines in Gallura, the inspiration for Lintóri – sardinian for "Rugiada del mattino". Since 2010, the traditional Capichera winery has been vinifying this deliberately freshest expression of its Vermentino portfolio from the youngest vineyards between Arzachena, Olbia and Palau. Where ancient granite formations meet sea breezes, the 100% Vermentino thrives on sandy, stony soils of volcanic origin. The hand-picked grapes from the late August harvest are matured in stainless steel to preserve their crystalline minerality.

In the Gallurese dialect of northern Sardinia, "també" means something like "that's the way it is" – a straightforward statement, a kind of silent shrug of the shoulders of the island that says it all. The brothers Fabrizio and Mario Ragnedda have given this expression to a wine that is perfectly suited to it: natural, direct, without the need for explanation. Capichera, founded in the 1970s in Arzachena, in the heart of Gallura, has shaped the history of quality Vermentino in Sardinia like no other winery. On the granite soils of the north, the land of nuraghi and maquis, the brothers built up a philosophy that still applies today: rigorous vineyard work, respect for the terroir, no compromise on quality.

Pinot Grigio is sometimes mass-produced in northern Italy. Millions of bottles, pale style, interchangeable. And then there is the Cantina Terlan, alongside a few other serious winegrowers. At 270 to 350 metres, on the gently sloping porphyry slopes around Terlan, the Ruländer – as its old, more appropriate name – tells a different story. Hand-picked, gentle pressing, slow fermentation in steel, 5-7 months on the fine lees: a vinification that gives the grape variety room to show itself.

South Tyrol's now second most important red grape variety finds its perfect stage on the sun-drenched slopes of Andriano between 300 and 450 metres above sea level. Here, where calcareous clay soils meet dolomite rock, the Burgundian aristocrat unfolds its full alpine finesse. The unique microclimate of this altitude gives the thin-skinned berries their characteristic elegance and aromatic depth. The hand-picked grapes are gently destemmed and fermented at a controlled temperature to preserve the delicate flavours. A six-month refinement in stainless steel tanks on the fine lees gives this Pinot Nero additional texture and complexity.

The Rosato from the Alta Mora range is made from old Nerello Mascalese vines growing on slopes between 600 and 800 metres above sea level on the northern flanks of Mount Etna. The barren, volcanic soils, characterised by lava rock and mineral ash, lend the wine a tension typical of its terroir and a delicate, salty depth. The grapes are harvested early and pressed immediately to preserve freshness and finesse. The wine is aged exclusively in stainless steel.

In 1787, Thomas Jefferson described Nebbiolo as fresh, slightly sparkling and smooth. Gian Battista Croce, court goldsmith at Casa Savoia in Turin, noted exactly the same thing back in 1606. Giuseppe Vajra came across these protocols during historical research – and understood immediately: Nebbiolo was not always the way it is drunk today. There was a time before long maceration, before large barrels, before Barolo. Claré J.C. – "J.C." stands for Juliette Colbert, the woman who revolutionised the vinification of Barolo in the 19th century – is a time capsule there. 100% Nebbiolo from young vineyards on both Langhe soils: Tortonian and Serravallian. Short maceration, gentle extraction, part fermented with whole grapes, maturation in stainless steel tanks until bottling in February. Nebbiolo in its earliest, freshest form.