Vintage 2025

The Medici family has been growing Lambrusco in Montecchio Emilia for over a hundred years. Not because it sells well at the moment – but because they know no other way and want no other way. Four generations, one obsession: to make the best Reggiano DOC that these hills have to offer. Harvests far below the maximum authorised yield, soils made of heavy clay, care taken down to the last detail of vinification. Assolo is their most accessible wine – and it is not a compromise. 51% Ancellotta for colour and fruit, Lambrusco Salamino for acidity and bite. Fermentation in steel at a controlled temperature, second fermentation according to the Martinotti method in a closed pressurised chamber.

A rosé with an island identity – clear, fresh and imbued with Mediterranean vigour. Tre Torri is made from 100% Carignano grapes, grown in the limestone- and clay-rich vineyards of the lower Sulcis region. The grapes are harvested by hand and undergo extraction with just a few hours" contact with the must at a low temperature before being fermented in stainless steel tanks. This minimal ageing preserves the wine"s freshness and terroir without any distracting elements.

The name comes from the red autumn leaves of the Lambrusco Salamino vines – a picture that the hills south of Reggio Emilia paint anew every year. Lambrusco Salamino, Lambrusco Marani and Ancellotta – three indigenous varieties, all from Reggiano, all with a long history on these medium-textured, deep soils. Fermented in steel, Charmat method, matured dry.

Pale straw yellow with a greenish tinge. Ripe lemon, yellow apple, some white blossom and a hint of pineapple on the nose - typical of the variety, but pleasantly restrained. Fresh and balanced on the palate, with a delicate mellowness, lively acidity and a mineral finish. The ageing in stainless steel tanks emphasises the clarity and freshness of the grape variety. An elegant Chardonnay from the hills of Castel del Monte that impresses with its finesse, drinkability and regional identity. Ideal with antipasti, fish or simply on its own. SUPERIORE.DE

Alcamo is one of the oldest and best-known white wine-growing regions in western Sicily. In the hinterland of the province of Trapani, on gentle hills between 150 and 300 metres, Catarratto grows here – the indigenous grape variety that has characterised the white face of this landscape for centuries. The Patti Piccolo estate, home to the Rallo vineyards, is located in this heartland: organically farmed, wind-cooled and influenced by the sea air of the Tyrrhenian Sea. 80% Catarratto, supplemented by 20% other indigenous white grape varieties. Hand-picked at the end of August to the beginning of September, gentle pressing, fermentation in steel at 15 to 16 °C, 6 months in steel, short bottle ageing. Fresh, aromatic, for every day.

The Riff project is a co-operation between Alois Lageder and local winegrowers in Veneto, where the grapes also thrive in selected vineyard sites. On its label, the segments of stylised ammonites tell the story of the formation of the mountainous landscape on which the vines for the Pinot Gris Riff now stand: From the ocean with its coral reefs to the unique terroir, in which many fossils of former ocean dwellers can still be discovered today.

Nero d'Avola is the noblest red grape variety in Sicily – deep ruby red, full of character, with a warmth that breathes the island. The fact that Cantine Rallo calls its red wine Il Principe is no exaggeration: it is a tribute to the heritage of Sicilian wine culture and to the grape variety that gives it its backbone. 80% Nero d'Avola, supplemented by 20% other autochthonous red varieties, harvested by hand at the end of September to the beginning of October on the sandy soils of Patti Piccolo in Alcamo.

Tyrsos is a Vermentino with a clear voice, fresh, elegant and deeply rooted in western Sardinia. The grapes come from limestone and clay-rich vineyards in the Tirso Valley, near Cabras, where the sea breeze and heat provide an aromatic balance. Spontaneously fermented and carefully matured in stainless steel, the wine tells its story with direct freshness and varietal clarity. Fresh, light yellow colour in the glass. The nose welcomes you with lively aromas: white peach, pear, citrus zest and delicate farm herbs – all finely integrated and well proportioned. Light-footed on the palate, with crisp acidity, a juicy fruit centre and an elegant, salty mineral note on the finish that makes you want to take the next sip. A radiant ambassador of Sardinia with charm and style. SUPERIORE.DE

Pale yellow with greenish reflections – a Sauvignon that already announces freshness in the glass. Notes of gooseberry, lime zest, white peach and a hint of sage on the nose. Lively and straightforward on the palate with a fine citrus flavour. The grape variety is not loud here, but interpreted precisely and coolly, and the ageing in stainless steel maintains the freshness and emphasises the planty, mineral vein. A regionally characterised white wine from the cool limestone terroir of Castel del Monte – clear, typical of the variety and very balanced. SUPERIORE.DE

Typical Sardinian white wine, unagitated, independent and precisely for this reason so charming: S'elegas is a fresh voice of the island, eloquent and yet light-footed. Made from 100% Nuragus, one of the oldest indigenous grape varieties, it shows how tradition can grow into a modern favourite. The grapes grow on limestone and marl soils in the south of Sardinia, at Tenuta Sa Tanca near Selegas. After cool fermentation in stainless steel, the wine is given time: several weeks on the fine lees refine the texture and harmony.

Pecorino from Abruzzo – fresh, juicy, with a clear profile. Citrus, yellow apple, white flowers, a hint of Mediterranean herbs and stone fruit on the nose. Lively on the palate, with taut acidity, fine salinity, good tension and a dry, slightly tart finish. The ageing in stainless steel emphasises freshness and varietal typicity. A versatile, straightforward white wine for many occasions – goes well with fish, vegetables, pasta or on its own. Honest, typical, uncomplicated and with its own character. SUPERIORE.DE

A rosé that tingles on the tongue like summer air, light, fragrant and full of vibrancy. Serra Lori is an unadulterated reflection of Sardinia: a cuvée made from four typical island grape varieties – cannonau, Monica, Carignano and Bovale Sardo. After just a few hours of maceration on the skins, it is a delicate pink colour, soft but not pale. It is matured purely in stainless steel, modern and clear.

A white wine that breathes Sardinia, created from 100% Nuragus, the island's ancient indigenous grape variety. The grapes come from the oldest vineyards in the lower Sulcis, grown on sandy-clay soil, blown by the Mediterranean wind and characterised by warm, dry summers. Manual harvesting takes place late, often in autumn, in order to achieve maximum aromatic ripeness. The processing follows a clear line: gentle pressing, controlled fermentation in stainless steel tanks and several months of maturation in cement tanks on the fine lees.

History returns – also in wine: Passerina is a testament to the desire to bring back grape varieties of medieval origin, rich in a unique and delicate character. It is a very old variety, probably directly descended from wild vines, which may have arrived in Italy as early as the 6th century. The name Passerina reveals a charming story: it is derived from the Italian "passero" – sparrow. The little birds loved the sweet berries so much that the grape variety was named after them. For centuries, it was an insider tip in the Marche region, mostly hidden in cuvées, until visionaries like Saladini Pilastri recognised it: This variety deserves a solo career.

Nieddera – an almost forgotten grape variety that has only survived in Sardinia. Attilio Contini has been preserving this heritage for decades and, with his Rosato, impressively demonstrates how much charm this old variety harbours. The wine is produced in the Valle del Tirso, not far from Oristano, where the warm climate and proximity to the sea ensure fragrant freshness. Brilliant salmon pink with copper-coloured reflections in the glass. The bouquet is lively and typically Mediterranean: ripe raspberry, pink grapefruit, rosehip and a hint of wild fennel. The palate is juicy, slightly herbal and delicately flavoured. The fine acidity provides freshness, the body remains round and balanced.

Arnaldo Caprai is Umbria – or more precisely: Montefalco. The house that brought Sagrantino out of its slumber and turned it into an international great has been in family hands since 1971. "Anima Umbra" is the light-footed side of this winery – no claim to eternity, but all the more pleasure in the moment. 85% Grechetto, 15% Trebbiano Spoletino. Three months in steel, three months in bottle – clear, direct, without detours. Grechetto provides the backbone: structure, a slight bitterness, mineral freshness. Trebbiano Spoletino rounds off, adds flavour and volume.

Soave has an image problem with many – wrongly so. Anyone who believes that the name stands for pale white wine with no origin is not yet familiar with the eastern hills of Colognola ai Colli. Here, on volcanic soils with sulphurous minerality, Garganega grows with a precision that one would not expect. Monte di Colognola bears the name of its UGA – the Additional Geographical Unit, one of the largest and westernmost hills in the denomination.

Zenato describes its Colombara vineyard in two words: volcano and limestone. Both in perfect balance. The vineyards of the Colombara area, in the heart of Soave Classico, are situated on soils where basaltic volcanic rock meets limestone outcrops – a geological interplay that lends the Garganega both freshness and complexity. In 1960, Sergio Zenato founded his winery on Lake Garda. Since then, Soave Classico and Lugana have been the two pillars around which all the estate's white wines revolve. The Colombara is the purest expression of the former.

Sicily at its brightest, lightest-footed best. The Planeta family's Segreta vineyards are located between Menfi and Sambuca di Sicilia – on calcareous soils close to the sea and on the cool, gravel-strewn slopes of the Ulmo estate at 210 metres above sea level. It is precisely this combination that characterises the Bianco: 40% Grecanico as the aromatic backbone, complemented by Grillo, Chardonnay and other varieties in equal proportions. Fermented at a cool 15–16°C, then on the fine lees with weekly bâtonnage – no wood, no intervention, just texture and freshness.

Damascene roses bloom on the label – the "painters' roses", one of the oldest varieties of rose in the world, renowned for their exceptional quality and their enchanting fragrance. Planeta did not choose them by chance: the Damask rose describes the wine better than any technical term ever could. Nero d'Avola and Syrah – complemented by a small proportion of Sauvignon Blanc – from the vineyards of the family estate in Menfi, in south-western Sicily, on clay soils bathed in the Mediterranean breeze and Sicilian sunshine. Organically farmed.