Vintage 2025

Gewürztraminer polarises opinion. Some love the opulence, the rose blossom, the exotic heaviness. Others avoid it for this very reason. Alois Lageder has a clear stance on this: Gewürztraminer should be aromatic – but not overwhelming. It should show juiciness, drinkability and mineral depth. No perfume that overwhelms. A grape variety that shows what it can do without forgetting its limits. The answer lies in the diversity of its origins: twelve winemaking partners in Margreid, Kurtatsch, Tramin and the Eisack Valley – 230 to 740 metres above sea level, calcareous and volcanic soils side by side in rare diversity. The warm Unterland sites provide substance and fruit, while the cooler Eisack Valley delivers freshness and finesse. Temperature-controlled fermentation in steel and partly in large wooden barrels, a small percentage fermented and macerated on the intact grapes. Matured mainly in steel on the fine lees for around four months.

The evening downdrafts from the Mendel Mountains give the entire terroir of the St. Michael-Eppan Winery its distinctive character. They ensure cool nights and endow the grapes with those exceptional qualities that define the wines' aromas, their unmistakable freshness and their longevity. The downwind is the natural force that sweeps across the vineyard every day, positively influencing the climate and supporting the valuable work of the winegrowers at the cooperative winery. The Fallwind wines are ambassadors for their terroir and uniquely reflect the strengths of the growing region. Most are sourced from selected vineyards where wine has been grown for centuries. Strict quality guidelines, low yields, intensive manual labour in the vineyard, and gentle, individual ageing in the cellar make them what they are: wines full of character, precise and unique, which win over every connoisseur with their varietal characteristics.

Fallwind wines are ambassadors for their terroir and reflect the strengths of the growing region in a unique way. Most are produced from selected vineyards where wine has been grown for centuries. Strict quality guidelines, low yields, intensive manual labour in the vineyard, and gentle, individual vinification in the cellar make them what they are: wines full of character, precise and unique, which will win over every connoisseur with their varietal characteristics.

In the gently rolling hills of Contessa Entellina in western Sicily, where Mediterranean winds meet calcareous clay soils, a Chardonnay with an unmistakable island character is produced year after year: La Fuga. The vines grow at medium altitudes of between 200 and 600 metres, benefiting from significant temperature differences between day and night, and develop an expressive range of aromas – a far cry from the opulent style of many international examples of the variety.

A tribute to Saint Maurice, patron saint of the small hamlet of Söll above Tramin – this is how the name came about for this characterful Pinot Blanc from the highest vineyards of this long-established winery. At altitudes of between 400 and 600 metres above sea level, where the vines thrive on calcareous loam soils with a gravelly component, the extreme temperature fluctuations between sunny days and cool Alpine nights shape the unmistakably crisp character of this elegant South Tyrolean white wine.

The evening downdrafts from the Mendel Mountains give the entire terroir of the St. Michael-Eppan Winery its distinctive character. They ensure cool nights and endow the grapes with those exceptional qualities that define the wines' aromas, their unmistakable freshness and their longevity. The downwind is the natural force that sweeps across the vineyard every day, positively influencing the climate and supporting the valuable work of the winegrowers at the cooperative winery. The Fallwind wines are ambassadors of their terroir and uniquely reflect the strengths of the growing region. Most are sourced from selected vineyards where wine has been grown for centuries. Strict quality guidelines, low yields, intensive manual labour in the vineyard, and gentle, individual vinification in the cellar make them what they are: wines full of character, precise and unique, which win over every connoisseur with their varietal characteristics.

The ‘120’ in the name refers to the number of days: exactly 120 days of ageing on the fine lees following the second fermentation in the autoclave. In the Charmat method, this is unusual – a level of patience more commonly associated with the Metodo Classico, but which has been deliberately applied to Prosecco here. The name La Rivetta refers to Villa Sandi’s most famous location: its own vineyard in Cartizze, the Grand Cru of Valdobbiadene. The 120 does not come from Cartizze – but from the surrounding hills of San Pietro di Barbozza, on morainic soils with calcareous sandstone and clay. 100% Glera, hand-harvested, maximum yield 120 Doppelzentner per hectare. Gentle whole-bunch pressing, controlled fermentation at 15–16 °C – followed by the aforementioned 120 days.

Sauvignon is a grape variety that does not hide its character. Gooseberry, elderflower, nettle, flint – if you recognise these attributes, you don't have to guess for long. Hofstätter cultivates Sauvignon in cooler mountain vineyards, which appear under the designation Vigneti delle Dolomiti – a reference to a terroir that has more altitude and more alpine freshness than the vineyards along the South Tyrolean Wine Road. The result is a Sauvignon with clear varietal typicity and the unmistakable Hofstätter style: not an obtrusive wine, but one that carries its flavour with elegance.

The classic grape variety from the Loire finds its southern alpine perfection on the calcareous clay soils between 300 and 500 metres. These medium altitudes offer ideal conditions for Sauvignon Blanc: The alpine microclimate with cool nights and warm days preserves the typical varietal flavour and lively acidity. Pale straw yellow in colour with greenish reflections. The intense bouquet reveals the variety of aromas typical of the variety: elderflower harmonises with ripe gooseberries, tropical nuances of passion fruit and kiwi blend with subtle herbal notes. On the palate, the Sauvignon Blanc is gentle yet structured with perfectly balanced acidity. The six-month yeast ageing gives it a silky texture and additional depth and length. Appealing, very crisp final. SUPERIORE.DE

An elegant sweet wine with a history: Bricco Quaglia was one of the first selected single-vineyard Moscato in Italy. The organically cultivated vines (approx. 300 metres above sea level, calcareous-sandy soil) lend it style and origin. Pale straw yellow in the glass with a visible perlage. The nose opens with fruity freshness: green apples, pear and juicy peach, plus floral notes of honeysuckle and elderberry and a fine hint of sage. Lively and juicy on the palate: sweet fruit, accompanied by elegant freshness, fine sweetness and a wonderfully balanced, sparkling texture. The finish is clean, clear and long – a Moscato with an animating lightness and polished flavour structure. SUPERIORE.DE

Ischia's wine-growing tradition dates back to the ancient Greeks: the Eubeans introduced the vine to the island in the 8th century BC. The famous Nestor bowl in the Archaeological Museum of Lacco Ameno still bears an inscription praising the good local wine today – a testimony to thousands of years of wine culture. Extraordinary wines are produced on the volcanic pearl in the Gulf of Naples. Monte Epomeo, the extinct volcano, with its mineral-rich soils of green tufa, characterises the wines. The sea breezes from the Tyrrhenian Sea temper the warm Mediterranean climate and give the wines their natural freshness. The eponymous "Parracine" – kilometres of dry stone walls made from green tuff – are the centrepiece of the island landscape. Built by generations of Ischitanian stonemasons, these walls protect the spectacular terraces and enable heroic viticulture on the steep slopes.

Perched high above Lake Kaltern is the Vogelmaierhof, where cool downdrafts sweep through the side valley, lending the Goldmuskateller its characteristic freshness. This organically farmed plot, situated between 300 and 400 metres above sea level, is considered a hidden gem in the Lageder range. The dry vinification brings out the full character of this aromatic grape variety: some of the grapes are fermented as whole bunches, whilst the rest mature for six months on the fine lees in stainless steel.

Moscato Bianco di Canelli – the most aromatic variety of Muscat, at home in the hills of Astigiano for centuries. Prunotto, one of the most reliable addresses in the Langhe since 1904, presses a wine from it that makes no compromises: only fruit, only flavour, only freshness. Hand-picked from 4 to 16 September 2025, the grapes are pressed and initially spend a short time in the press – enough time for the flavours from the skins to pass into the "mosto fiore". Stainless steel tanks, controlled fermentation down to 5.0% alcohol, then fermentation interrupted by cooling. No wood, no detours – the wine remains entirely its own.

A genuine Lambrusco cru from the 15-hectare Vigna del Cristo vineyard, which underwent a second fermentation using the Charmat method for three months in a pressure tank. Salmon pink in colour. Aromas of pink grapefruit and subtle hints of raspberries. On the palate, it is bold, fresh, lively and bone-dry – —perfect for fans of zero dosage. Very fine bubbles that linger for a long time. A long finish with delicately tart fruit. Ideal as an aperitif, with mussels, oysters and cold fish starters. SUPERIORE.DE

Three Moscati, three characters: La Spinetta adds a third voice to its trio with San Rocco. Since 1977, Bricco Quaglia and Biancospino have characterised the aromatic spectrum of the house – one with peach and sage, the other with citrus and floral freshness. The San Rocco finds its own place: the organically cultivated vines produce grapes of high ripeness and aromatic density.

The name Mediaevum refers to the Middle Ages, when minstrels such as Oswald von Wolkenstein sang of the wine from the Gump Hof – as a symbol of lightness and freshness. It is precisely this philosophy that Markus Prackwieser’s Vernatsch from the everyday Mediaevum range embodies: uncomplicated wines that enrich life without any pretensions to grand drama. The grapes grow on calcareous moraine soils over quartz porphyry in the southern Eisack Valley. After a short cold maceration, the wine ferments for a week in stainless-steel tanks, followed by malolactic fermentation and six to eight months’ ageing – two-thirds in steel and one-third in large wooden barrels.

Straw yellow with green reflections and visibly fine perlage from 30 days of yeast ageing. Fine citrus notes with further nuances of yellow fruit such as pear or mild apple, slightly nutty in the background. A fresh, invigorating sparkling wine with the necessary depth and noticeable body that does honour to its famous producer. SUPERIORE.DE

Eco di Mare is a white tribute to the Tuscan sea. Made from 100% Vermentino from the Alta Maremma, where the Etruscans once mined silver from the earth and where, today, the Turnauer family crafts elegant wines from the mineral-rich terroir. The estate is situated at the southernmost point of the Bolgheri DOC, on the heights of Donoratico, and forms part of the historic estate owned by the Florentine Serristori family. In the red Aeolian sands of Donoratico, at altitudes of between 20 and 80 metres, the Vermentino vines thrive under the shelter of centuries-old pine groves along the Viale dei Pini. 15 days' fermentation, two months' ageing on the fine lees, three months' bottle ageing.

I Pianali Rosato is like a pink linen cloth fluttering in the wind as it sweeps across the Mediterranean coast. Made from 90% Syrah and 10% Cabernet Sauvignon from the Pianali vineyards, where the breeze from the Tyrrhenian Sea sweeps across the mineral-rich soils of the former silver mines. Gentle pressing, followed by fermentation at low temperatures in temperature-controlled stainless steel tanks for 15 days, followed by two months' ageing on the fine lees.

Inspired by Provence, born in Tuscany. When the Rivetti family decided to create a rosé, they chose their Casanova vineyard in Terricciola as the source – and Sangiovese and Prugnolo Gentile as the grape varieties. The latter is a local Sangiovese clone which, when combined with its 'big brother', produces a rosé with a surprising character. The grapes come from twenty-year-old vines growing on sandy soils of marine origin, cultivated organically. After destemming, there is a brief maceration of just one hour before the must is gently pressed. Fermentation lasts ten days, after which the wine rests on its fine lees in stainless steel for three months.

This magnificent Barbera d'Alba was actually created simply to strike a balance between everyday enjoyment and expressiveness – and it also pays homage to Giovanni's great-great-aunt – nuanced, crisp and warm-hearted. In the glass, it glows with an intense ruby red colour. The nose delights with ripe sour cherry, raspberry and a delicate hint of violet, complemented by a touch of orange peel, toasted hazelnut and sweet spicy notes – a fragrant journey into the seductive world of the Barbera grape. On the palate, a juicy, lively fruit structure unfolds, supported by fresh, harmonious acidity and softly integrated tannins. The finish is clean, with a delicate citrus note and floral elegance. A high-quality everyday wine with character and finesse from a renowned estate. SUPERIORE.DE

Some wines are historical records. The 26° Primo is both: a wine and a historical record in one. The name commemorates the 26th year since the founding of Azienda Agricola Andreola: 2009, when Nazzareno Pola handed the estate over to his son Stefano and, at the same time, the appellation achieved DOCG status. A wine that serves as a baton passed between generations, between an ancient winemaking tradition and its modern aspirations. The grapes come from the estate's oldest core holding: around four hectares of steep slopes in Col San Martino, the village in the southernmost part of the hills between Vidor and Vittorio Veneto, where Andreola has had its roots since its foundation. The vineyards lie at altitudes of 300 to 500 metres, partly on limestone conglomerate soils and partly on limestone-rich marl, interspersed with centuries-old Glera vines and small proportions of indigenous varieties such as Bianchetta, Perera and Verdiso. The slopes are so steep that all work must be carried out by hand.

In 1895, Federico Martinotti from Villanova Monferrato in Piedmont developed the method that now bears his name – an Italian alternative to traditional bottle fermentation, in which the second fermentation takes place in a pressure tank instead. Bisci, the benchmark producer of Verdicchio di Matelica since 1972, applies this method in its extended form: ten months instead of the usual few weeks. The grapes are grown on 17.80 hectares in Matelica, on calcareous-clay soil with a south-south-west aspect; they are organically farmed and harvested by hand. The wine is made exclusively from Verdicchio, the grape variety that gives this area its name and character. The extended ageing on the lees in a pressure tank lends the spumante complexity and finesse before it is bottled with a low dosage.