Vintage 2025

Vietti has given the Colli Tortonesi its own distinctive voice with no fewer than three interpretations of Timorasso: the classic Derthona, the single-vineyard Boscogrosso from Monleale – and, as the freshest and most immediate expression in the trio, this Piccolo Derthona. The name is a nod to Derthona, the ancient Roman name for Tortona, whilst the addition of "Piccolo" signifies its role as the most accessible expression of the grape variety in the range.

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.

Colle il Castello is the name of the steep hill that rises directly behind the winery – so rugged that many would avoid it. Graziano Merotto deliberately chose this isolated, challenging site: The conglomerate soil and the distinctive topography give the Castè a character that flatter vineyards cannot match. The result is regarded within the winery itself as the most typical expression of Prosecco Superiore DOCG. 2.32 hectares at 270 metres, Col San Martino, exclusively Glera. The grapes are left to macerate on their skins, then gently pressed; the resulting must undergoes around sixty days of secondary fermentation directly in the autoclave, followed by approximately one hundred days of ageing on the lees.

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

Ca' Brione is Nino Negri's top white wine and was first produced in 1986. The geological origins of the soil date back to the time when the African and European plates collided to form the Alps. The resulting variety of rocks gives the wine minerality and elegance. Fresh yellow colour with greenish reflections. Balsamic, elegant, slightly reductive bouquet with hints of apple, pear and spices, delicate nuances of strawberries and almond blossom. Deep and rich in flavour, yet fresh and harmonious, with an elegant, very pleasant bitter note and fresh acidity paired with minerality in the long final. Ca' Brione is one of Italy's greatest white wines, and not just for us! SUPERIORE.DE

Timorasso – once almost forgotten, today one of the most exciting white wines in Piedmont. Piccolo Derthona is Walter Massa's introduction to this fascinating grape variety, but there is no question of a simple base. The wine comes from the hillside vineyards around Monleale, where clay and limestone on ancient sea beds create a microclimate that favours cool fruit and mineral tension. The wine is traditionally matured in stainless steel, with long maturation on the fine lees – for structure, clarity and character.

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

Montegrilli is a declaration of love for the Langhe terroir and a deliberate departure from the estate's Barolo style: there are no woody notes; instead, the focus here is on the pure essence of Nebbiolo. The grapes come from a vineyard covering just around 1.4 hectares in the Ravera area near Novello. They ripen on sandy, limestone-rich soil beneath the sun on the south-facing slopes, in a microcosm that ensures immediate, elegant freshness. Following hand-picking, fermentation takes place with indigenous yeasts in stainless steel, followed by eight months' ageing in steel.

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.

A rosé as distinctive as its origins: Alberto Graci's Etna Rosato is more than just a summer wine – it is a bold and refreshing greeting from the volcano. Grown on mineral-rich gravelly soil near Passopisciaro, where Nerello Mascalese, at an altitude of around 600 metres, embodies the temperament of a volcano, this rosé remains consistently clear in expression – a product of tradition, terroir and respect for nature. Its vinification follows the principle of purity – gentle direct pressing, spontaneous fermentation in concrete tanks, and the wine is left on its fine lees for six months, powerful without oak, elegant without exaggeration.

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.

Buchholz – as early as the Austrian land register of 1858, the name referred to the valley slopes above Salurn, where terraced vineyards lie on dolomite sedimentary rock at altitudes of between 400 and 800 metres. Peter Zemmer, whose family has been making wine in Kurtinig on the Weinstraße since 1928, has chosen this diverse site for his Chardonnay: a mosaic of microclimates and soils that combines alpine freshness with southern ripeness. In the mornings, the breeze from the north cools the vines; in the afternoons, the "Ora" from the south warms them: a daily rhythm that allows the grapes time to develop. The winemaking process is deliberately restrained: a short cold maceration to preserve the fruit, followed by fermentation at 19°C in large wooden barrels.

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.

Manincor's Vernatsch comes from the "der Keil" monopoly position on Lake Kaltern – one of South Tyrol's warmest vineyards. At an altitude of 250 metres, old vines are trained in the traditional pergola style on calcareous, sandy-loam soils. The south-facing aspect with a direct view of the lake ensures optimal heat retention and perfect ripening conditions. The destemmed grapes undergo spontaneous fermentation with wild yeasts in open wooden vats. During the one-week maceration at a moderate 24°C, the cap of pomace is gently punched down just once a day – minimal intervention for maximum fruit clarity. The wine then matures for five months on its fine lees in large wooden barrels, where the aromas refine and the natural elegance of the Vernatsch is allowed to fully unfold.