Vintage 2025

Whilst Virgilio Bisti tends to the reds – Merlot, Cabernet, Syrah – Rita Tua has focused on the whites. Lodano Bianco is her wine, her conviction: that in this climate and on the mineral-rich soils of the Colline Metallifere, a white wine with a character all of its own can be produced – from a blend that nobody in the Maremma would have expected. Traminer, Riesling and Chardonnay. Three grape varieties, three stories of origin, one terroir. The vineyards near Suvereto lie on loamy, mineral-rich soils, twelve kilometres from the Tyrrhenian Sea. The Mistral wind from the Piombino Channel keeps temperatures in balance, preserves the aromas and gives the white wine that freshness which is not a given at this latitude. Gentle pressing, fermentation in wooden tanks, followed by ageing in barriques.

Arneis means "little rascal" in Piedmontese – the little pain in the arse. Difficult to grow, prone to over-ripening, almost forgotten for decades. Bruno Giacosa was one of two producers who saved the grape variety from extinction in the late 1960s by bottling and marketing it as a single variety – at a time when hardly anyone understood why. Today, it is impossible to imagine the Roero without Arneis. And the Giacosa specimen remains the reference. The grapes come from selected vineyards in Vezza d'Alba, Monteu Roero, Santo Stefano Roero, Canale and Montà d'Alba – long-standing suppliers that Bruno Giacosa has personally selected. Foreign vineyards, own signature. 23 to 34-year-old vines on the sandy soils of the Roero, the ancient seabed north of the Tanaro, which gives the Arneis a natural lightness and aromatic strength that clay terroirs never achieve. Vinification purist: spontaneous fermentation in stainless steel tanks, 25 to 30 days, without malolactic fermentation – the freshness and acidity remain intact. Four months sur lie, one month bottle ageing. Bottled in February 2025, no wood, no intervention that is not necessary.

1989 marks the year of origin of the St. Michael-Eppan Winery's most famous wine. Cellar master Hans Terzer created the Sauvignon Sanct Valentin as the flagship wine of the top-tier range of the same name: selected plots on the slopes of the Mendel Mountains, strict quality guidelines, low yields, and intensive manual labour. Since then, it has been regarded as one of Italy's most award-winning white wines – a title it continues to earn year after year. Today, the responsibility lies with Jakob Gasser, who upholds this legacy with the same care and attention. The vineyards on the foothills of the Mendel Mountains benefit daily from the fallwind – the cooling evening breezes that preserve freshness and aromatics and lend the Sauvignon its characteristic minerality. Hand-harvested, cold maceration of the skins, fermentation in stainless steel, ageing on the fine lees. Precision at every stage, with no intervention that masks the expression of the terroir.

The four wines resulting from the collaboration between Dolce & Gabbana and Donnafugata demonstrate an eye for detail and an unconditional love for Sicily. They are the perfect expression of two leading "Made in Italy" companies. They represent the aesthetic fusion of craftsmanship, creativity and Sicilian passion. Together, they have created a unique collection of wines and packaging that emotionally captures Sicilian culture and way of life, whilst expressing a clear commitment to Sicily's beauty and tradition. 

While other olive growers have long since harvested, the Giachis wait. Only in December, when the fruit has reached full ripeness, does the harvest begin – by hand, olive by olive. This patience has a name: Dolciolio, the mild oil, dolce and olio merged into one word like the softness in the flavour itself. The late harvest changes everything. Instead of a green sharpness, a golden softness unfolds, allowing the oil to glide over the tongue like liquid velvet.

Primo is the name of the first – and that is exactly what this oil is: the first expression of the vintage, pressed from olives that have yet to reach full maturity. Where the Dolciolio focuses on December mildness, the Primolio chooses the other path: November harvest, green fruit, character instead of favour. The cuvée gives the Moraiolo the lead – more than half of the blend comes from this robust variety, which gives the oil its backbone. Frantoio contributes elegance, Leccino, Pendolino and Maurino the fine nuances. The resulting products have long since found their place on the tables of top restaurants in Florence.

Above Bolzano, where old gravel paths wind through sun-drenched vineyards, lies the legendary Hof Huck am Bach, which lends its name to one of South Tyrol's most authentic red wines. At altitudes of between 250 and 500 metres, on mineral-rich gravel soils, the Vernatsch and Lagrein vines thrive here – vines that have formed the heart of the St. Magdalener tradition for generations. Theharvest yields grapes that mature in large oak barrels to produce a wine of enchanting elegance.

Cartizze covers just over 100 hectares, and right in the middle of it, between Santo Stefano and San Pietro di Barbozza, lies Villa Sandi's La Rivetta vineyard. The slopes are steep and, in places, difficult to access; the vines are tended by hand, just as one would in a garden. The soil dates from the Miocene period; it is sandy, with calcareous sandstone and clay. Behind the estate stands the Polegato family: the grandfather purchased his first vineyards in the early 1920s. In the late 1970s, his grandsons Mario and Giancarlo acquired a villa in Crocetta del Montello, dating from 1622, which had once hosted Napoleon, and were among the first to export Prosecco abroad. The grapes are harvested in mid-September. The whole grapes are fed into the pneumatic press and gently pressed; the must is racked once. The second fermentation takes place at 15 to 16 degrees and is halted by cooling as soon as the alcohol and sugar levels are correct.

Sì. One word, no compromises. The most direct promise a wine can make. Elena Celli and winemaker Luca D'Attoma founded Duemani in 2000 in Riparbella, on hills between 200 and 300 metres above sea level overlooking the Tyrrhenian Sea. Biodynamic according to Demeter standards, uncompromising in its philosophy: Cabernet Franc, Syrah and Merlot grown on soil with up to 40% clay content, limestone outcrops and pronounced salinity, stemming from the proximity to the coast and the sea breezes. A terroir that speaks for itself in the glass. Sì is 100% Syrah vinified as a rosé. Spontaneous fermentation takes place inLiters, in which the wine also spends its entire ageing period. No fining, no filtration.

In 1557, a candle factory made Count Vincenzo Consolati wealthy enough to establish a country estate near Trento. In 1815, an Empire-style villa was built there for Count Simone Consolati, intended as a retreat from the worries of city life and a place to entertain friends. The First World War devastated the estate, but new plantings saved it. Foradori has leased the vineyards since 2007; the slopes face south, and the soil is red and interspersed with white rock, consisting of clay and limestone. Three hectares are planted with Nosiola, an ancient Trentino grape variety that once grew throughout the region but is now found only in the Valle dei Laghi, on the hills of Trento and in Pressano. The wine remains on the skins for eight months, in Spanish clay amphorae from Villarrobledo.

Brò is a white wine from sustainable cultivation that is hard to beat in terms of freshness, elegance and enjoyment. The grapes come from the clay and limestone soils near Fiumana di Predappio. Pale straw yellow in colour with greenish reflections. On the nose, a captivating blend of crushed stones, spiced orange peel, dried apricot and peach, mixed with herbal elements. On the characterful palate, it is complex, juicy and very drinkable with its freshness and lightness. SUPERIORE.DE

Marco de Grazia has been firmly established on the northern slope of Mount Etna for decades. But he did not stop there: over many years, he also explored the volcano's other slopes, bought grapes, produced wine for colleagues, measured altitudes, studied geological features and examined historical boundaries. At extreme altitudes on the southern flank, he was convinced he had found an area where Carricante thrives exceptionally well. For six years, he experimentally vinified grapes from there, convinced of their exceptional elegance, before he was fortunate enough to be offered a tiny, very old vineyard – precisely the one from which his favourite white grapes came. The constant fresh winds at 950 metres perfectly balance out the full south-facing aspect, says de Grazia himself. The first vintage was 2019, a gem, as he calls it.

The area surrounding the small town of Milo is the only vineyard on Mount Etna where an "Etna Bianco Superiore" is permitted to be bottled – and for good reason: only Carricante may be planted on this steep vineyard, which consists of dozens of small terraces. The vines are trained like small saplings on chestnut wood stakes. The east-facing aspect and the proximity of the sea allow the grapes to ripen late, resulting in very consistent acidity levels and, ultimately, a white wine of aromatic finesse and freshness that is unrivalled even on Mount Etna. 

The olive oil from the legendary Tenuta San Guido is in no way inferior to the world-famous wines, reflecting the multi-layered soul of the winery. The Leccino, Moraiolo, Pendolino and Frantoio varieties thrive on around 110 hectares of olive groves in Bolgheri near Livorno. On the demanding soil, the trees are not arranged in the traditional way, but grow in rows between fields and vineyards, as is typical of Tuscan agriculture.

Verdeca is a grape variety that hardly anyone knows – and that is no coincidence. For centuries, it was used as the base material for vermouth, was rarely vinified as a single variety and was considered too unspectacular for its own bottle. Yet its history is an ancient one: Greek in origin, it probably arrived in Apulia with the first settlers and became native to the sandy limestone soils of Salento. Masseria Li Veli has given it a stage with the Askos project – and the wine critics have responded. Askos Verdeca is the only Apulian white wine ever to be honoured by Gambero Rosso with its Tre Bicchieri.

Exultet – the Latin imperative that has resounded in the churches of Campania for centuries: "Rejoice!" This name encapsulates the entire philosophy of Luigi Moio, who, as one of Italy's most renowned Oenologist, has recognised that great wines require not only technical perfection, but above all a soul that inspires jubilation. When the professor transforms his science into poetry, Exultet is the most shining example of this alchemy. In the volcanic hills of Mirabella Eclano, where the Via Appia once led Roman legions through the heart of Irpinia, the Fiano grape thrives on soils that owe their formation to the eruptions of Vesuvius. This ancient connection between fire and earth shapes every drop of this extraordinary white wine.

Countess Sophie Goëss-Enzenberg, who runs the estate together with her husband Michael, gave this Chardonnay her name. A wine that combines elegance with determination, finesse with power. Half the grapes come from one of two contrasting worlds: Terlan Lieben Aich at 300 metres, facing west, where loamy sandy soil on volcanic porphyry nourishes Chardonnay and Sauvignon Blanc. And Kaltern Mazzon – Manincor's steepest vineyard, the 'Leiten' with gradients of up to 100 per cent. Here, Chardonnay and Viognier are rooted at altitudes of between 350 and 400 metres in calcareous loess-loam, facing south-west towards the light. Two soils, two microclimates, one vision. The destemmed berries macerate for four hours in the press – longer than for the Eichhorn, shorter than for the Sauvignons. Finesse is the guiding principle; the pressing process is slow and meticulous. Spontaneous fermentation with wild yeasts takes place in wooden barrels of various sizes, followed by nine months' ageing on the fine lees. Here, the aroma and structure develop into the density that characterises Sophie.

Lezér means "light", and that's exactly what it is – in the most delicate sense of the word. A pale ruby red in colour, with red berries and an interesting hint of violet on the nose. On the palate, smoky notes, freshly cut wood and a subtle creaminess. A thoroughly fresh red wine right through to the finish, which is perfect when served slightly chilled during the warmer months and pairs beautifully with simple Mediterranean cuisine. Maturation in a variety of vessels, such as amphorae, concrete tanks and wooden barrels, lends it an extra charm and an unmistakable character. SUPERIORE.DE

Under Luigi Moio, Falanghina is experiencing a true renaissance. What was long regarded as a "simple" regional grape variety is, in the hands of the professor of oenology, evolving into a white wine of surprising complexity and finesse. Via del Campo – named after the characteristic country lanes of Irpinia – embodies Moio's vision of a modern interpretation of this indigenous variety. In the vineyards of Lapio, the Falanghina vines grow on calcareous soils with volcanic inclusions, which lend the region its mineral character. The vines, which are over forty years old, have adapted perfectly to the terroir and produce concentrated grapes with pronounced aromatic intensity. The altitude of 450 metres ensures the necessary temperature fluctuations that give the Falanghina its characteristic balance between power and elegance.

It was in 2007 that Marc de Grazia tasted a 42-year-old Carricante for the first time – and that moment changed everything. Three different occasions, three different bottles, yet always the same revelation: a wine of such impeccable beauty and youthful vigour, despite its venerable age, that the Etna pioneer knew immediately: this was the sort of wine he wanted to create himself. From this vision emerged Le Vigne Niche Santo Spirito, a tribute to the past and, at the same time, a manifesto for the future. In the Contrada Santo Spirito, at an altitude of 700 to 800 metres in Castiglione di Sicilia, the Carricante vines thrive on jet-black volcanic soils, rich in ash from past eruptions. Here, where for centuries only red grapes had been cultivated, Marc dared to attempt the seemingly impossible: single-varietal white crus of world-class calibre.

Giallo d'Arles tells one of the most fascinating stories of Campania's wine culture. The "Yellow of Arles" refers to the golden colour that Greco di Tufo takes on when fully mature, but behind it lies Luigi Moio's deep connection to classical education and his vision of a wine that translates the ancient grandeur of Greco into modern perfection. Here, where the Greeks recognised as long as two and a half millennia ago that this grape variety reaches its highest potential on the tuff soils of Campania, Moio is writing a new chapter in an age-old success story. The vineyards of Lapio, situated in the heart of the Greco di Tufo region, offer ideal conditions for this demanding grape variety. Here, at an altitude of 400 to 500 metres, the roots of the old Greco vines penetrate the characteristic tuff layers – those volcanic deposits that gave the appellation its name and lend the wine its unmistakable mineral character. The extreme temperature fluctuations between day and night, amplified by the altitude, create a beautiful balance between power and elegance.

High above Bolzano stands the legendary Mockhof – a single vineyard that offers Sauvignon Bianco the perfect conditions in which to develop its full potential. Situated at an altitude of 500 metres on steep porphyry slopes, the vines benefit from extreme daytime temperatures and cool nights, which allow for an exceptionally slow ripening process. This exposed site is one of the latest-harvesting areas in South Tyrol – a factor that lends the Mock its characteristic aromatic complexity. Cellar master Stephan Filippi vinifies this single-vineyard wine with the utmost care: gentle pressing, temperature-controlled fermentation and ageing exclusively in stainless steel preserve the intensity typical of the grape variety.

Tenuta San Leonardo is a name synonymous with red wine. For generations, the Guerrieri Gonzaga family in Avio, in southern Trentino, has been producing a Bordeaux blend that connoisseurs mention in the same breath as Italy's finest wines. Far fewer people are aware that the estate also produces white wine (and rosé) – and does so with the same precision. Vette di San Leonardo takes its name from the peaks that frame the vineyards. "Vette" – peaks, summits – is the image San Leonardo has chosen for this Sauvignon Blanc: high-altitude, crisp, unmistakable. The grapes come from Roveré della Luna, a village on the border between Trentino and Alto Adige, which ranks among the finest Sauvignon Blanc sites in northern Italy. With the Dolomites as a backdrop, cool nights and a long ripening process on the vine. Hand-harvested in September. Exclusively stainless steel, no oak. Five months sur lie on the fine lees – for texture and depth without external ageing.