Vintage 2025

The Gump Hof is situated at the foot of the Schlern, the iconic Dolomite massif to the east of Bolzano, which, with its flat summit, dominates the entire surrounding area. First mentioned in records in 1546 and owned by the Prackwieser family for over 200 years, Markus took over the estate from his father in 2000 – following wine study trips to the Wachau, Burgundy and the Loire Valley, which shaped his approach. The name Mediaevum says it all: the Middle Ages, from the Latin, and thus a commitment to a landscape and a history of viticulture that began long before modern South Tyrol. The vineyards are situated at altitudes of 400 to 500 metres, on calcareous moraines overlying compact quartz porphyry, with a slope gradient of 45 to 55 per cent. Gentle pressing, stainless steel, 8 months on the fine lees.

Capalbio – this is the southernmost end of the Tuscan coast, where the Maremma is wilder and more unspoilt than anywhere else, with views of Monte Argentario and the Burano lagoon. This is where Monteverro is located: a biodynamically farmed estate that Georg and Barbara Weber awoke from its slumber around two decades ago. Vermentino is the white soul of this place – fresh, fruity, light-hearted, with the fine minerality of clay and limestone soil. 100% Vermentino, harvested by hand from 5,555 vines per hectare with a north-south orientation. Whole-cluster pressing, no malolactic fermentation – because this is about freshness, not fullness. Six months on the fine lees in stainless steel tanks. The result is exactly what Monteverro formulates as its goal: "An expression of Italy's joie de vivre."

Riesling (Riesing renano, not Riesling italico) is regarded as the soul of Northern Europe – moselle, Rhine, Alsace. The fact that it finds a completely unique voice in the hills of Trentino is down to two men who started out in Faedo in 1975, and two soils that could hardly be more different. In Cembra, Maso Besleri, Località Val Bona, the vines grow on volcanic porphyry – —dark, grainy, rich in rounded pebbles. The slopes have a gradient of up to 50 per cent: heroic in every respect, Guyot training, 6,000 vines per hectare. In Faedo, Località Palai, the soil is the exact opposite: limestone and dolomite of marine origin, sedimentary, light in colour and providing structure.

"Cru di Cures" Olio Extra Vergine di Oliva Sabina DOP 2025 from Lazio is an olive oil of remarkable balance, clear in expression and with a fine, cultivated personality. Green, herbaceous and mildly fruity, it develops an elegant flavour reminiscent of fresh herbs, young leaves and the quiet spiciness of Sabina's olive groves. With grilled vegetables, pulses or simply on bruschetta, it shows all its class - an oil with origin, depth and that natural noblesse that makes great simplicity so rare. SUPERIORE.DE

700 metres. That is the altitude at which one of Pojer e Sandri’s two Pinot Noir vineyards is situated – in Palai, south-facing, on local limestone soil, swept by the Ora del Garda. For Pinot Nero in Trentino, this is exceptionally high. Long, cool nights, marked temperature fluctuations, and a slow ripening process that gives the grape variety exactly the time it needs to develop elegance and freshness. The second vineyard is in Faedo itself, in Località Rocol, at 300 metres – lower, warmer, and more full-bodied. Together, these two sites produce a Pinot Nero that fully embodies Faedo. Since 2002, the winery has been using a proprietary, patented process: Iperriduzione – the entire processing of the grapes takes place without oxygen, exclusively in stainless steel tanks. No external intervention – the grape’s natural protective compounds do the work. Fresh, clear, consistent.

This characterful Greco di Tufo comes from high-altitude plots around Lapio, where Clelia Romano works meticulously and skilfully on volcanic-calcareous soils. Alèxandros is matured in stainless steel tanks in order to bring the varietal typicity and mineral character of the terroir unadulterated into the glass. The typical salinity of Greco is elegantly emphasised here. A purist, serious white wine with depth of origin and a clear signature – typical Colli di Lapio, typical Lapio.

In 1975, Mario Pojer and Fiorentino Sandri purchased two hectares of vineyards in Faedo, a hill situated between the Adige Valley and the Val di Cembra. Many were sceptical: Faedo was considered unsuitable for quality winegrowing. The pair remained undeterred. Today, Faedo is one of Trentino’s most sought-after wine-growing sites – and Pojer e Sandri is one of Italy’s most innovative wineries. The Traminer is grown on two sites: Faedo, Località Coveli, at 300 metres, south-west facing, on porphyritic-volcanic soil with sandy layers of dark, gravel-rich rock. And Cembra, Località Valbona, at 450 metres – cooler, providing structure. The Ora del Garda, the daily wind from Lake Garda, ventilates the vineyards and keeps the aromas fresh. Gewürztraminer from Alsatian clones, Pergoletta Trentina Aperta and Guyot, 6,000 to 6,500 vines per hectare. Vinification follows a principle developed in-house: grape washing and pressing in a controlled atmosphere – without any exogenous antioxidants. The grape variety speaks for itself; nothing masks it.

High above Bolzano, where the steep porphyry slopes of the Ritten rise 650 metres into the Alpine air, one of South Tyrol’s most distinctive Gewürztraminers thrives. Kleinstein is the result of uncompromising selection: Cellar master Stephan Filippi selects grapes exclusively from those vineyards where the volcanic terroir and the extreme day-night temperature fluctuations draw out the full aromatic power of this regal grape variety. These privileged plots on the Ritten tell a geological story: Ancient volcanic rock and mineral-rich weathered soils create a terroir of rare intensity. Here, the Gewürztraminer grapes ripen under the South Tyrolean sun, whilst cool mountain breezes provide the freshness that gives this premium wine its impressive balance.

The triel is a shy bird found in the dunes and sandbanks of Marina di Bibbona – sand-coloured, almost invisible, with large yellow eyes. Niccolò Marzichi Lenzi has dedicated Tenuta Campo di Sasso's only white wine to it: unassuming at first glance, yet displaying great character upon closer inspection. 100% Vermentino from sandy, gravelly soils at an altitude of 50 metres – close enough to the coast for the sea breezes to sweep over the vines every day. Hand-harvested in the cool morning hours, fermented in stainless steel at a controlled temperature, 30 days on the fine lees with daily batonnage, followed by a further two months in steel.

Tramin, a small village in the South Tyrolean lowlands – and one of the great namesakes of the wine world. It is here, at the foot of the Dolomites, that Gewürztraminer originated. It is no coincidence that the Cantina Terlan has included this wine in its "Tradition" line: it is part of the region's DNA. The grapes grow at an altitude of 270 to 450 metres, in vineyards between the Alpine north and the Mediterranean south – a location that creates pronounced temperature differences between day and night and gives Gewürztraminer precisely the tension that distinguishes it from its fuller-bodied relatives. Hand-picked, gentle pressing, slow fermentation in steel, 6–7 months on the lees.

Arneis, the once almost forgotten "Barolo bianco", is experiencing a triumphant renaissance at Vietti and this example celebrates it at the highest level. Produced in Santo Stefano Roero from vines around 30 years old on limestone marl, processed cooler and bottled with care – all characterised by fresh clarity and lively elegance. The Arneis is fermented spontaneously in stainless steel without malolactic fermentation or wood in order to bring out its flowery freshness on the fine lees.

This is one of the most interesting and expressive wines to come out of the Vittoria area of Sicily. The Frappato is tangy and sharp, linear and direct. And it reveals more depth and nuances than you would expect in this price range. Normally, a good Frappato always has an authentic and transparent expression. This unmasked openness is also present here, but there is also an almost accidental hint of balsamic herbs and bitter almonds, which lend it further tension and personality. It's a good thing that Titta Cilia and Giusto Occhipinti leave nothing to chance, and so this finesse-rich Frappato is rightly one of the region's most distinctive wines every year. SUPERIORE.DE

A labour of love in more ways than one: Core (Italian for "heart") is an elegant blend of 50% Greco Bianco and 50% Fiano, whose contrast and harmony subtly reflect the essence of Campania. The grapes come from limestone-rich, mid- to high-altitude vineyards in the Sannio region – ripened during cool nights with great aromatic precision. Fermentation in stainless steel, with batonnage on the fine lees, imparts depth without adding excessive body. Core is a fresh, harmonious white wine that speaks volumes of its terroir, elegantly conveying both its origin and grape variety.

Scalabrone is generous on the nose, yet incredibly fresh. It reveals ripe strawberries with a hint of sweet cream, tropical kiwi and lime. It washes over the palate with ease, carrying ripe red fruits, a hint of melon and a zesty minerality. The finish is long, accompanied by lively acidity and salty minerality. This blend of Cabernet Sauvignon, Merlot and Syrah is perfectly balanced, making this delicious rosé one of the most vibrant in the appellation year after year. SUPERIORE.DE

A charismatic representative from the Alba region: this Barbera reflects the diversity of the Vajra vineyards – a spirited expression of the grape variety, vinified with attention to detail and many years of biodynamic expertise. Maturation in stainless steel preserves the varietal purity and natural flavours and ensures an invigorating freshness. The colour in the glass is a bright ruby red with a violet hue. An elegant bouquet of fresh cherries, fine spicy notes and a floral touch on the nose – including delicate violet accents. On the palate, it reveals a juicy fruit structure, supported by a balanced, lively acidity and softly framed tannins. The finish is slightly spicy and persistent with an elegant aftertaste. A Piedmontese all-rounder for everyday enjoyment: charming, clear as a bell and easy to drink – a stylish statement for uncomplicated enjoyment! SUPERIORE.DE

One of the finest Fiano di Avellino in the region comes from the cool, high-altitude vineyards around Lapio – vinified by Clelia Romano with uncompromising precision and respect for the terroir. Old vines on calcareous soils, selective hand-picking and the consistent avoidance of wood allow for an interpretation full of depth, expression and pride of origin. Every year, a great Fiano, which carries the altitude and the volcanic terroir of the region with quiet depth and uncompromising clarity – a character wine of quiet greatness with excellent ageing and maturation potential.

The trilogy is complete: following Core Rosso (since 2011) and Core Bianco (since 2015), Silvia Imparato rounds off her tribute to Campania's great grape varieties with the first Core Rosato 2025. Core – Neapolitan for "heart", for "love" – lives up to its name: the Rosato, too, comes from the volcanic vineyards of the Sannio region near Benevento, where tuff, volcanic ash and limestone lend the Aglianico a unique minerality. After brief skin contact, vinification proceeds as for a white wine under the guidance of Riccardo Cotarella.

Chiara Boschis is no stranger to the world of Barolo. Her wines from Castiglione Falletto – including the legendary MGAs Via Nuova, Mosconi and Cannubi – are among the finest in the entire wine-growing region. But the Dolcetto tells its own, more modest story: not a wine with ambition, but with a clear attitude. The grapes come from three of our own vineyards in Monforte d'Alba – ravera, Le Coste and Mosconi – at an altitude of around 400 metres. The soils consist of calcareous clay in pale grey and pink layers, interspersed with pebbles, calcium carbonate and iron. Typical of these older geological formations is a natural minerality that gives the Dolcetto depth and backbone, which is not always expected. Organic cultivation. Vinification exclusively in steel.

Where Pinot Blanc ends, Sauvignon begins. At altitudes of 450 to 550 metres, on the steepest slopes at the foot of the Schlern, it grows on espalier vines at a density of 7,500 vines per hectare, on the same limestone moraines over quartz porphyry, but a little higher up and noticeably cooler. This produces a different character: not the gentle delicacy of Pinot Blanc, but tension and density. A vibrant acidity that creates a pull on the palate. Gently pressed, fermented in stainless steel, aged on fine lees for 8 months. The result is a Sauvignon that demonstrates what altitude and porphyry can do for this grape variety.

In the vast plain surrounding Bolgheri – nestled between the rolling hills of the Alta Maremma and the nearby Tyrrhenian coast – Vermentino thrives in ideal conditions. The vines benefit from the interplay of sea breezes and warmth, from sandy, well-drained soils and careful harvest at optimal ripeness. Guado al Tasso uses these grapes to produce a precise, clearly defined white wine with a Mediterranean soul and remarkable vibrancy.

The owner, Leonardo Pinzolo, cultivates 52 hectares of biodynamically certified vineyards, spread across his family estates in Popoli and Capestrano. The soils here differ from those in the rest of Abruzzo. Combined with the vineyards' higher altitude and proximity to the Gran Sasso mountains, these wines exhibit a decidedly cooler character than is usually found in Abruzzo. In the winery, fermentation takes place spontaneously and without temperature control. With the exception of a few single-vineyard wines, most wines are aged in stainless steel.

Olio Extra Vergine di Biancolilla Sicilia IGP 2025 (BIO) from Sicily is a pure organic olive oil of remarkable finesse and almost floating elegance. Light yellow-green in the glass, with a mild aroma of ripe Mediterranean vegetables, it has an extraordinarily balanced, gentle and almost delicate flavour - an oil of rare restraint and great precision. It reveals its full class especially with light cuisine, fine vegetables, light-coloured fish or even selected desserts and proves how subtle and complex Sicilian olive oil can be. SUPERIORE.DE

The Abruzzo is Italy's greenest region. 36% of its area is protected – comprising three national parks, one regional park and over thirty nature reserves. Valle Reale lies precisely where the Gran Sasso in the north, the Majella in the south and the Sirente-Velino in the north-west meet. The Cerasuolo is produced from the same vineyards near Popoli and Capestrano that also yield the estate's great red wines – Demeter-certified, on stony soils with excellent drainage, swept by the cool winds from the mountain passes and characterised by marked day-night temperature variations. The grapes for the Rosato are harvested earlier than those for the Montepulciano rosso – deliberately so as to preserve the freshness of the acidity. In the cellar, only indigenous yeasts are used, activated using the pied-de-cuve method: no intervention unless absolutely necessary.