Vintage 2025

Anyone starting out anew on Mount Etna doesn't start small. In 2016, Davide Rosso acquired fourteen hectares in Solicchiata, at the foot of the extinct Montedolce crater on the north-eastern slope of the volcano – at an altitude of 730 to 750 metres, in a microclimate that immediately brought to mind the Langhe precision he grew up with: cool nights, wide temperature variations, mineral-rich lava sand soils, and constant ventilation. "Contrade Nuove" – the new vineyards – refers to the estate's younger Carricante vines, trained using the Alberello method and facing north-north-east. They offer a different character to the old vines of the main cuvée: livelier, more direct, with a freshness and approachability that make the Montedolce terroir immediately apparent. 100% Carricante. Spontaneous fermentation at low temperatures in stainless steel, lasting 15 to 20 days. This is followed by five months sur lie with weekly bâtonnage – no wood, no intervention, just the volcano with its soil and climate.

The Kerner grape variety originates from Weinsberg; it was bred in 1929 from a cross between Trollinger and Riesling and named after the poet and doctor Justinus Kerner. In the Eisack Valley, the variety has been planted in frost-prone areas since 1981, as it is considered hardy, and today the valley is its most important growing region in South Tyrol. The Ebner Winery is situated on the sunny Ritten plateau, on a rocky outcrop above Atzwang in the southernmost part of the Eisack Valley. Florian and Brigitte Unterthiner are the third generation to work there. The estate's white wines are grown on well-ventilated south-easterly slopes; the soils are sandy-loam, rich in limestone and contain porphyry.

From the gentle hills of the Friulian Collio, where the Ponca soils have been producing wines of exceptional elegance for centuries, comes this crystal-clear Pinot Bianco from Silvio Jermann, a visionary who has been redefining the boundaries of traditional viticulture since the 1970s. The 100% Pinot Bianco, a grape variety that has become rare in this region, matures for several months on the fine lees in stainless steel tanks. This process gives the wine its characteristic roundness and depth. The early September harvest ensures the perfect balance between aromatic ripeness and the natural acidity that makes Jermann's wines so distinctive.

Alto Piemonte is a real hidden gem. Nestled between Biella and the foothills of Monte Rosa lies Lessona – a small DOC region that was once just as famous as Barolo, but then fell into near-oblivion for decades as the textile industry emptied the hills and the vineyards were left to run wild. Paolo De Marchi, who had made his mark on Chianti Classico in Tuscany with Isole & Olena, returned to his family's homeland in 1999 with his son Luca and began what some simply call a 'rebuilding' – but which is, in reality, a long and determined struggle to revive a forgotten wine region.

It took great courage when Michele Satta produced the first Vermentino in Bolgheri in 1984 – at a time when the appellation had only just been established and white wine still seemed unthinkable in a region dominated by red wine. Costa di Giulia, named after a vineyard at the foot of Castagneto Carducci, began life as a single-varietal gem made from Vermentino, until Satta took a far-reaching decision in 1997: the addition of 40% Sauvignon Blanc was intended to give the wine more character and a sweeter, more extract-driven, broader finesse.

In 1881, Anton Jermann left the Austrian Burgenland, travelled through the then Slovenian Collio and finally planted his vines in Villanova di Farra in Friuli. One family, three languages, one Ponca – the characteristic flysch soil of marl and sandstone that gives this region its unmistakable character. On the label of Vinnae, a double-headed eagle bears the legacy of this history: found on an old barrel from great-grandfather Anton, a symbol of the Danube monarchy that once ruled here. Silvio Jermann created the name Vinnae in 1983 – as a tribute to the family's hundred years of winegrowing and the birth of his son Michele. From "Vinnaioli", the winegrowers, to Vinnae: the Ribolla Gialla, the variety that the family has been cultivating in this borderland since the 18th century. Today a blend of 90% Ribolla Gialla, 5% each Friulano and Riesling Renano – three indigenous varieties for three territorial souls. Fermentation in steel, six months maturation partly in large Slavonian oak barrels.

A Pinot Grigio with character, the sort that can only come from the Collio and the neighbouring areas of Friuli. The grapes come from high-altitude plots with poor marl and sandstone soil, which reduces the yield and intensifies the aromas. In the glass, it is a pale straw yellow with silvery highlights. On the nose, the wine is complex and elegant: green pear, fresh apple peel, a hint of white melon and a subtle touch of lemon balm. On the palate, it is precise and invigorating, with lively acidity, cool minerality and a dry, juicy finish. Not an opulent charmer, but a straightforward, stylish Pinot Grigio with a distinct regional character and subtle depth – entirely in keeping with Silvio Jermann's philosophy of quality. SUPERIORE.DE

Carte Noire is a highly limited Ligurian drip oil, which is obtained using a special process. Only completely intact olives are used for this. After grinding them between granite stones, the paste is spread on mats. These are placed on top of each other, after which the olive oil obtained in this way runs downwards without pressure and is collected there. The result is a mild oil, not without certain rustic notes, with a slight sweetness and hints of spices, almonds, pine nuts, apple and vanilla. Excellent for salads, for flavouring fresh cheeses, but also with white meat. SUPERIORE.DE

A small marvel, perfectly harmonised with multi-layered aromas of tropical fruits, apples and honey. A highly interesting white natural wine that is far more than just a casual pleasure, as it offers an extremely full, well-structured flavour. Fermented with the skins using the red wine method. Strong yellow colour with golden reflections. Intense aroma of dried herbs, incense, candied lemon peel and a hint of bitter orange. Fresh citrus notes on the palate, an exciting acidity and a powerful structure lead into a very long finish, crowned by a hint of bitter almonds. Very complex and a wonderful accompaniment to food – be sure to aerate! SUPERIORE.DE

A bright, luminous straw-yellow colour with a subtle greenish sheen – this is how this exceptional white wine presents itself in the glass. The grapes are 100% Nascetta, arguably the only indigenous white grape variety of the Langhe, which has been revived in Novello to a level far exceeding expectations – as a true expression of the region’s varietal diversity. The wine is aged in equal parts in stainless-steel tanks and in 15-hl Slavonian oak barrels – perfectly balanced to combine freshness with an enveloping structure.

When the Mazzei family discovered their love for Sicily a good twenty years ago and founded the Zisola winery near Noto, the old olive groves were part of the gift. At around 130 metres above sea level, in the giardini of the estate, four Sicilian varieties grow: Moresca, Ogliarola Messinese, Nocellara Etnea and Biancolilla – a quartet that captures the character of the island. The result is an oil of a rich golden-green colour with the unmistakable temperament of Sicily: aromas of ripe olive and sun-ripened tomato, full-bodied and round on the palate, with a subtle spiciness and a gently sweet finish. A triumph of flavours and aromas that preserves the warmth of the south in every bottle. SUPERIORE.DE

Jermann's Sauvignon Bianco is a meticulously vinified white wine from the cooler vineyards of the Venetian-Friulian border region. The grapes come from vineyards with calcareous flysch soil, which fosters an elegant, crisp style. In the glass, it is a pale straw yellow with a greenish sheen. The nose is complex but never overpowering: gooseberry, blackcurrant leaf, a hint of lemon zest and subtle nuances of elderflower and white peach. On the palate, the wine is juicy, focused and lively, with a fine texture, well-integrated acidity and a fresh, mineral final. A thoroughly stylish Sauvignon Bianco with a distinct regional character – subtle, elegant and perfectly in line with the style. SUPERIORE.DE

Three thousand years of wine-growing history are encapsulated in a single road name: the Strada Provinciale 68 near Vittoria, the route along which generations of Sicilian farmers carried their amphorae – and later their barrels – to market. Arianna Occhipinti, a pioneer of Sicilian natural wine, has created a liquid tribute to this country road. Albanello and Zibibbo, two indigenous Sicilian varieties, grow here on red sand over limestone. The grapes ferment together with wild yeasts in concrete vats; two weeks' maceration give the Bianco its characteristic texture. Bottled unfiltered, it retains its lively cloudiness.

La Rosé de Manincor is produced using the classic saignée method – by drawing off the juice from the estate's finest red wine batches. The grapes come from the Manincor, Seehof, Panholzerhof and Mazzon vineyards, situated at altitudes of between 250 and 500 metres. Rich clay soils, interspersed with limestone gravel and glacial rock deposits, define its character. The composition of the cuvée varies slightly from year to year – in 2025 it consists of 30% Cabernet Franc, 25% Merlot, 20% Pinot Nero, 13% Vernatsch, 4% Tempranillo, 4% Syrah and 4% Petit Verdot. After six to twelve hours of maceration, the must is racked off – the part that makes the red wines more concentrated and gives the rosé its colour, structure and richness of aroma. Fermentation takes place in wooden casks, partly spontaneously with wild yeasts. The wine is then aged on the fine lees for five months, during which time the aromas refine and that creamy texture develops which characterises La Rosé.

A Chardonnay with a distinct terroir profile and signature style – typical of Jermann. The grapes come from the hilly regions of Friuli, where cool autumn winds and limestone-rich soils lend the wine freshness, structure and aromatic clarity. In the glass, it is a pale straw-yellow colour with a greenish sheen. On the nose, subtle yet distinct notes of Williams pear, yellow apple and citrus, with a hint of almond and floral accents. On the palate, it is dry, straightforward and finely structured, with fresh acidity, a delicate creaminess and a pleasant, slightly salty finish. A fresh, stylish Chardonnay without any heaviness, which impresses with its clean lines, regional character and great typicity. SUPERIORE.DE

SP68 Rosso is perhaps Arianna Occhipinti's most direct expression of terroir, grape variety and philosophy. The Frappato and Nero d'Avola grapes come from organically farmed plots on calcareous and sandy soils at an altitude of 280 to 290 metres. Fermented with natural yeasts in concrete, aged for six months in cement tanks, bottled unfiltered – no intervention, no embellishment, pure essence.

Gewürztraminer is one of South Tyrol's iconic aromatic wines, and Franz Haas interprets this demanding grape variety with the precision of a perfectionist. The vines are trained using the Guyot system at altitudes of between 350 and 650 metres, where south-west-facing, stony loam soils create ideal conditions. These medium altitudes preserve the balance between aromatic opulence and fresh structure – crucial for a Gewürztraminer that does not become stifled by overripe heaviness. After a short maceration period, the must ferments at low, controlled temperatures in stainless steel. This is followed by six months' ageing on the fine lees, during which the lees are stirred weekly – a labour-intensive process that lends the wine a creamy texture and added complexity. This patient work with the yeast clearly distinguishes Franz Haas's interpretation from simpler Gewürztraminers, which are bottled after just a few months.

Here, Elio Altare vinifies Piedmont's finest grape variety with the same dedication he applies to his legendary Barolos, only without the years of barrel ageing and at a fraction of the price. The grapes come from two exceptional sites: half a hectare right next to the winery in Annunziata (La Morra), north-facing and cool, and one hectare in Monforte, right on the edge of the famous Ginestra cru. Calcareous sandy soils, vines aged between 20 and 50 years, south-easterly and easterly aspect. Three to four days' maceration in rotary fermenters, followed by five months in used French barriques – enough to develop complexity without masking the delicate Nebbiolo aromas.

The name says it all – and nothing less. Titolo is Elena Fucci's great promise: one of the most concentrated, structurally rich Aglianico del Vulture wines ever, from the oldest vines of the Contrada Solagna del Titolo at the foot of Monte Vulture. The Pink Edition is the same address, the same conviction – but a different phase in the life of the vine. For the Rosato, Elena Fucci chooses the youngest vines of the Titolo vineyard: vines between six and ten years old that give more fruit than structure, whose vigour gives the wine energy instead of heaviness. The grapes are deliberately harvested a little earlier than for Titolo Rosso – first week of October, by hand, in small crates, immediately into the cellar. This is followed by cooling, then four days of cold maceration on the skins – cryomaceration – to extract colour, aroma and the volcanic mineral character without taking away tannin or weight. Gentle pressing, steel tank, two and a half months maturation, unfiltered in the bottle.

In 2007, the Rosato was born – because Marco de Grazia's three-year-old daughter, Elena, insisted on it. There was a red wine, there was a white. Why not one in pink too? The winery was already painted pink. All that was missing was the wine. De Grazia, who had not planned to make a Rosato until then, set to work. The result is not a frivolous summer wine, even though it is often enjoyed in summer. De Grazia's stated ideal for his Rosato is: "il corpo di un bianco e l'anima di un rosso". And he adds: "joyful without being frivolous; tension without being austere." Nerello Mascalese and Nerello Cappuccio from vines aged between 25 and 60 years on the northern slopes of Mount Etna, at altitudes of between 600 and 900 metres, on volcanic soils from the estate's various vineyards.

In 1973, Graziano Merotto purchased plot 86 in the Rive di Col San Martino – an overgrown patch of hillside still covered in woodland. He cleared it himself, planted Glera and began to shape the vineyard that would one day become his most important. Over fifty years later, this wine bears his name. The Cuvée del Fondatore is made exclusively from that historic plot – 230 metres above sea level, south-facing, clay and sand, with vines over 40 years old. Graziano Merotto's decisions in the cellar are unusual: contact with the must before pressing – a step most producers skip – then the must goes straight into the autoclaves, 60 days of secondary fermentation, followed by a further 180 days of ageing on its own yeasts. Almost nine months from must to bottle – a comparatively very long time for a Prosecco Superiore. 33,000 bottles, 670 magnums, 10 jeroboams.

The name says it all: "first blossom" – the best that an olive tree has to give. For the Primo Fiore, the Iacobucci family selects from the old varieties of Sannio – ortice, Ortolana, Racioppella – only the best fruit, all harvested by hand. Cold pressing, maximum care, acidity below 0.2 per cent. A value that does not come from chemistry, but from ripeness, craftsmanship and speed.

Petrolo's organically cultivated olive groves cover around 15 hectares with around 3,000 trees on hilly, loamy and stony soil. Typical regional varieties such as Frantoio, Leccino and Moraiolo thrive on the terraced cultivation areas. The olive oil is exclusively cold-pressed and gently extracted from the fruit. The blend of the three varieties is reflected in a stimulating, fresh colour. Stimulating tart and green notes on the nose. This classic composition of medium intensity gives the olive oil a tangy and grassy flavour with a slightly peppery note. SUPERIORE.DE

This delicately fruity olive oil is mainly made from the Correggiolo variety. The fruit from the olive groves of the Talenti estate in Montalcino is carefully picked by hand and the oil is extracted within 48 hours of harvesting in order to optimise the qualitative characteristics of the product in the bottle. The colour is a beautiful green with golden reflections, the taste is fruity and intense with spicy notes of artichokes, tomatoes and herbs. Slightly savoury on the palate with a wonderfully bitter finish. SUPERIORE.DE