Vintage 2025

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

Donnafugata – a name that epitomises the poetry of Sicilian wine. The fact that the Rallo family also produces outstanding olive oil at their Tenuta di Contessa Entellina is less well known, but no less remarkable. The Milleanni combines four autochthonous olive varieties from the Valle del Belice: Nocellara del Belice, Biancolilla, Cerasuola and the rare Pidicuddara – a quartet that combines the aromatic diversity of western Sicily in one cuvée.

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 notes of 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 Rosato 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.

One of the finest rosés from Lazio, with just 2,800 bottles produced: the grapes for the rare Sorèlle come from Cotarella's younger Merlot vineyards and the historic Aleatico vineyard. The grapes, pressed at different times, are left in the press for two hours at a temperature of 10°C after destemming. This allows the aromas to be locked in and their characteristics to be brought to the fore. Once alcoholic fermentation is complete, the wine remains in stainless steel tanks in contact with its fine lees. Only then is the blending carried out.

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.

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 have 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.

The Petit Rouge grape variety is the backbone of the Aosta Valley. Anyone familiar with it will know it only as Torrette DOC – the region’s oldest and largest appellation. A red wine that has been a staple on the table for generations, just as much a given as the mountain cheese fondue served alongside it. The Charrère family knows this tradition better than most. And yet, in 2019, they made a different decision. No Torrette DOC. Instead, a Valle d'Aosta DOC rosé. The idea: the same indigenous variety, different clones, old vines – but vinified differently. Not as a red wine, but as something that captures the essence of the mountains in their lightest, freshest form.

Santo Stefano Belbo and Calosso, 400 metres above sea level, on the marly soils of the Langhe: here grows the Moscato Bianco from which I Vignaioli di Santo Stefano – the joint project of the Ceretto family and local winegrowers since 1976 – to produce this Asti Spumante. 41 hectares, harvested by hand. A wine that comes from one of the most precise Moscato terroirs in Piedmont. The second fermentation in pressurised tanks gives the wine its lively, finely sparkling mousseux and raises the alcohol content to 7%. Five atmospheres of pressure during bottling: this is complete sparkling wine character that brings the Moscato flavours to the fore.

L'Olionovo – this is how the farmers describe the state of the oil when it leaves the oil mill freshly pressed after the authentic stone grinding process. The Olio di Oliva Extra Vergine from the Castellare di Castellina estate is made from fruit of the Frantoio, Pendolino, Ascolane, Moraiolo and Leccino varieties. When the olives are cold-pressed, the fruit reveals its intensely bright emerald green colour. The aroma is grassy and stimulating. The flavour is fruity, of medium intensity, with a hint of artichoke. Rich in polyphenols, it perfectly reflects the authentic spicy notes of a high-quality olive oil. This oil is a real treat for the palate with fresh bread, but also a great accompaniment to grilled vegetables or fish. SUPERIORE.DE

From the volcanic island of Pantelleria, where the wind dictates the rules: Here, the olive trees grow on terraces of black lava rock, pruned low to defy the relentless gusts. The Biancolilla – one of the oldest olive varieties in Sicily – finds its most poetic expression in this barren landscape between Africa and Europe. The olives are harvested by hand directly from the tree, early in the second decade of October, when the polyphenol content reaches its maximum. Immediate cold pressing and gramolatura in a controlled atmosphere preserve the exceptional fineness.

This olio comes from old olive groves in south-east Sicily, where the Tonda Iblea variety has been native for generations. After harvesting, it is cold-extracted immediately so that the vibrant flavour and powerful character of the variety remain unchanged in the bottle. There, the oil is a light green colour with a golden shimmer, as if the Sicilian sun is shining once again. The bouquet is fine and clear: green tomato, fresh grass and a subtle herbal flavour reminiscent of lemon thyme and young leaves. The flavour is harmonious, with a delicate bitterness, elegant, well-integrated spiciness and a juicy, green-fruity length.

From wine to oil, from west to east: Donnafugata has been cultivating olive groves on the northern slope of Mount Etna since 2016 – where volcanic soils and extreme temperature fluctuations between day and night produce olives of particular intensity. The Nocellara Etnea is the defining variety of this region: large-fruited, juicy, with a favourable ratio of flesh to stone. For this single-variety oil, the olives are harvested by hand in the second half of November and immediately cold-pressed – gramolatura is carried out in a controlled atmosphere to prevent oxidation and preserve the flavours.

The Greeks called the island Iolaia – after Iolaus, the nephew and companion of Hercules, who, according to tradition, led colonists to the island and left his name behind. Cantina Argiolas has dedicated an olive oil to this myth, which comes from the same Sardinian soil on which the vines for Turriga are rooted: calcareous, stony soil in the hills around Serdiana, Mediterranean warmth, wind from the sea. The olives are hand-picked and then immediately cold-pressed in a modern continuous process at low temperatures – quickly and gently so that the volatile flavours are preserved.

In Tuscany, olive oil was never a by-product. Together with grain and wine, it was the third pillar of the rural economy – and Lisini has never abandoned this principle. The estate's 28 hectares of olive groves follow the traditional "impianto promiscuo": olive trees not in specialised monocultures, but in alternating rows between vineyards and fields – a cultivation method that reflects the balance of the entire farm and preserves the Tuscan cultural landscape as it has grown for centuries. Around 8,000 trees, some of which are in inaccessible terrain, which is used exclusively to preserve the soil. Moraiolo, Leccino and Correggiolo – harvested entirely by hand, cold-pressed.