Vintage 2025

A wine that tells of its origins and is also an invitation – naracu is an expression of Sardinian culture turned to stone, named after the mighty nuraghi that dominate the landscape. In the glass, Naracu is a medium-deep ruby colour with a delicate violet hue. The nose is precise and inviting: red berries and redcurrants, a hint of Mediterranean herbs and subtle mineral notes that give a sense of the Nordic wind. Clear and fresh on the palate – lean structure, juicy fruit and lively acidity. The finish is elegant, energetic and characterised by salty, mineral notes – a light pressure that lingers for a long time. Naracu is a Gallura-Cannonau that combines origin and vibrancy – it cools, refreshes, but remains present. A purist red wine for modern palates: respectful, always harmonious and charmingly captivating. SUPERIORE.DE

Roberto Anselmi is the eternal rebel of the Soave region – a man who turned his back on the Soave DOC Consortium in 2000 because, amongst other things, he was opposed to mass production. For over 40 years, he has been proving in the hills of Monteforte d'Alpone that Garganega is capable of great things. His vineyards, situated on volcanic tuff and limestone at altitudes of between 220 and 350 metres, provide the basis for San Vincenzo – an 'irreverent' yet no less exciting cuvée made from 70% Garganega, complemented by Chardonnay and Sauvignon Blanc.

Apulia is the heel of the boot – surrounded by two seas, the Adriatic to the east and the Ionian Sea to the west. Cool breezes moderate the summer heat, the sandy limestone soil stores the heat of the day and releases it again at night. Fiano Minutolo grows in this climate – also called "Latina Bianca" here in Apulia – on vines over twenty years old from the Masseria Li Veli. The nickname "Minutolo" describes what the eye sees: Small, compact berries with concentrated flavours. Harvest at the beginning of September, fermentation at a maximum of 16°C in steel, ageing in steel. No interventions that remove the wine from its origin.

There is a moment in the history of Lambrusco that changed everything. In 1993, the Medici family decided not to produce their finest wine from a blend of average grapes, but from a single vineyard: Tenuta La Rampata, near Gaida in Reggio Emilia. This was a bold move – for a grape variety that was considered a mass-produced commodity at the time. The Concerto became the world's first single-vineyard Lambrusco. And it proved that this idea was no act of hubris. 100% Lambrusco Salamino, organically grown on clay soils, trained using the 'cordone speronato' method, with yields well below the permitted maximum. Spontaneous fermentation in stainless steel, halted at the desired alcohol content, followed by a second fermentation using the Charmat method at the lowest possible temperatures – to preserve every hint of fruit. Officially certified organic since the 2020 harvest.

Chardonnay without wood, Zenato favours pure fruit with Santa Cristina. The grapes come from the single vineyard Podere Massoni south of Lake Garda, where 30-year-old vines are rooted in moraine soil. Harvested at the beginning of September, fermented at 16–18°C in stainless steel, then matured on the fine lees for four to five months. Straw yellow in colour with green reflections. Yellow fruit on the nose – apricot, ripe apple – accompanied by a subtle hint of hazelnut and flint. Full-bodied on the palate, but not heavy, with juicy fruit and fresh acidity. The finish has a fine mineral note reminiscent of the glacial soils. Versatile with freshwater fish, poultry or creamy pasta. Serve at 9–10°C. SUPERIORE.DE

In the glass, this Trebbiano displays a pale straw-yellow colour with slightly greenish highlights – a visual hint of freshness and clarity. The nose opens with green apples, citrus notes and white flowers, underpinned by a subtle hint of mineral freshness. On the palate, it is finely structured and balanced: lively acidity, delicate fruit, clear expression and a dry, slightly salty finish. Maturation in stainless steel preserves its precision and varietal character. An uncomplicated, invigorating wine with a Mediterranean character – perfect with light dishes or seafood. SUPERIORE.DE

The name of this full-bodied, aromatic white wine comes from Arabic and means "lush garden on a breezy plateau". A deep straw-yellow colour with pale green hues. On the nose, notes of violet, elderflower, orange peel and apricot. On the palate, the bouquet blends with a rich medley of notes of apricot, pineapple and almonds. A very fruity Catarratto with substance. SUPERIORE.DE

Moscato d'Asti is one of Piedmont's oldest aromatic wines – and Fontanile, north of Nizza Monferrato, has been one of its finest vineyards for centuries. When Giovanni Agostino Bertolino acquired Tenuta Bauda in 1961 and later Cascina Centive in this very village, he was guided by a simple conviction: where the soil provides the right conditions, the wine needs little more than careful hands. 100% Moscato Bianco from organically farmed vineyards. Hand-harvested, gently pressed, short maceration time, fermentation in autoclaves at low temperatures for 20 to 30 days – the delicate effervescence develops during fermentation. Fermentation is halted by cooling, followed by microfiltration and bottling as early as November – just two months after the harvest. It doesn't get much fresher than this.

In the local dialect, "Melacce" means "apple orchard". Anyone familiar with the Collemassari vineyards will understand the choice: those windswept slopes near Cinigiano, where the Tyrrhenian Sea greets every breeze and bestows upon the grapes a salty freshness that no winery in the world can replicate. The vineyards lie at 320 metres; the sea is thirty kilometres away – close enough to taste. 100% Vermentino, temperature-controlled ageing in stainless steel. No oak, no intervention – everything that happens here takes place in the vineyard.

The lily in the name is no coincidence: Flordelis – fleur-de-lis – refers to the coat of arms of the Hohenstaufen family, to whom the winery owes its name. The Rosato comes from a six-hectare vineyard in Maschito at an altitude of 550 metres and shows the modern side of Aglianico. After brief contact with the skins, the noblest must is drawn off by saignée as soon as the typical coral colour is reached. This is followed by cold decanting like a white wine and fermentation at low temperatures with selected yeasts.

1943: General Charles Poletti, responsible for supplying the Allies in southern Italy, ordered five bottles of Rosato – with an American accent. And so Five Roses became Italy’s first bottled rosato. Over eighty years later, it is still here, still true to itself. Negroamaro and Malvasia Nera, hand-harvested in early September, cold maceration at 10°C, gentle juice extraction, fermentation in stainless steel.

Sardinia's great red wine grape in an elegant interpretation: as a rosato, Cannonau shows a surprisingly delicate side, which the renowned Argiolas winery masterfully stages. The hand-picked grapes from the sun-drenched vineyards around Serdiana grow on clay and limestone soils, which give the wine its characteristic minerality. A short maceration period extracts just enough colour and structure for a delicate salmon pink with silver reflections. The nose combines juicy red berries – strawberry, raspberry – with floral notes and a hint of Mediterranean scrub. The palate is surprisingly full-bodied, with lively acidity and a subtly spicy finish typical of Cannonau. Perfect with grilled seafood, pasta with light sauces or Sardinian cream cheese. SUPERIORE.DE

Monte Gibele is the mountain that towers over Pantelleria – and which means so much to Carlo Pellegrino that they have dedicated a wine to it. The family has had deep roots in Marsala since 1880, steeped in the aromas of the western Sicilian coast, Lake Stagnone and the island of Pantelleria. The Gibelè is their aromatic statement: Sicily's first dry Zibibbo. Making a dry Zibibbo sounds simple but is a bold move. The grape variety is naturally explosively aromatic and tends towards opulence. When vinified in stainless steel, in a cool and clean environment, it retains its freshness and loses its heaviness.

Merì – which, in the Sardinian dialect, symbolises the evening sky – is a Vermentino that brings pure, Mediterranean elegance to the glass. The grapes come from the limestone-rich hills around Selegas, which are swept by the winds from the Gulf of Palma. After being harvested by hand, the grapes are cooled whilst still in the vineyard to preserve the varietal aromas. Fermentation and ageing take place exclusively in stainless-steel tanks, carried out with precision and clarity, and with a focus on freshness.

Some decisions are radical in their simplicity. Gianluigi Bergaglio has been producing exactly two wines since 1970 – both from 100% Cortese, both from his own 17 hectares in the Rovereto fraction, both exclusively in steel. No barriques, no second grape variety, no distractions. The vineyards lie at 300 metres in the hills south of Gavi, on characteristic red clay with a high iron content – a soil that gives the Cortese minerality and structure not found in other parts of the appellation. Ligurian breezes from the south cool the slopes and maintain freshness. Guyot cultivation, no extreme yield reductions, but care in the vineyard and cellar.

This characterful Müller Thurgau, which embodies the cool elegance of South Tyrol's north-easternmost growing region, comes from the high vineyards at the beginning of the Eisack Valley and on the Ritten at an altitude of 600-700 metres. The Isarco Valley, where sunny, warm days follow cool alpine nights, offers ideal conditions for this sophisticated cross between Riesling and Madeleine Royale with its mineral-rich, sandy and gravelly soils. The grape variety, named after the Swiss botanist Hermann Müller from Thurgau, finds the best conditions here on warm hillside terraces with a delicate soil structure. The harsher climate with increasing altitude and the marked differences in temperature give the wine the freshness and variety of flavours that make it so popular.

The name reveals the grape variety, the origin and the claim in one word. Since 1989 – the first vintage – the Grecante Caprais has been the white flagship: 100% Grechetto, from the Colli Martani, the gentle hills south-east of Montefalco, where calcareous soils give the Grechetto its characteristic minerality. Three months in steel, then bottled. No wood, no distractions. The result landed in Wine Spectator's Top100 with the 2016 vintage – an honour that is anything but a matter of course for a single-varietal Umbrian white wine.

The fame and Latin name of this legendary wine dates back to the beginning of the 12th century. In the current Est! Est!!! Est!!! Poggio dei Gelsi, Riccardo Cotarella brought all his bravura to bear: he gave it an appetising, aromatic spiciness that is supported by a slender, lively structure. Pale straw yellow in colour. Subtle, pure aromas of fresh citrus fruit, white flowers and nectarine. Fresh, beautifully balanced and gently concentrated on the palate, offering good density and a bright acidity lift. SUPERIORE.DE

Over a century of French tradition finds its South Tyrolean continuation in the warm high-altitude vineyards between 350 and 500 metres around Bolzano. This Chardonnay comes from dry slopes and is not harvested until the end of October, allowing it to develop its characteristic ripeness. Controlled temperature management during fermentation, combined with ageing exclusively in stainless steel tanks, preserves the grape variety’s natural elegance and emphasises its exotic character. Pale straw-yellow in colour with golden hues. The bouquet offers notes of pineapple, mango and honeydew melon. The well-integrated acidity lends the wine its lively structure, whilst a pleasant fullness ensures a harmonious drinking experience. A versatile companion that shows its class both as an aperitif and with fish dishes. SUPERIORE.DE

Anthìlia is Donnafugata's "ancient white rock", named after the ancient town of Entella and a tribute to the roots of Contessa Entellina. Born as the first wine of the house, it is still a shining classic in the portfolio today. Pale yellow in colour with delicate greenish reflections. The nose reveals a lively basket of aromas of white peach and fine citrus notes, accompanied by fragrant wild flowers that combine lightness and freshness. Clear and juicy on the palate: pure fruit, a pleasant salty coolness and an elegant finish. Goes perfectly with raw fish, fried vegetables, vegetable tarts or mild cream cheese – a Mediterranean white wine that is an uncomplicated delight and enriches everyday life with style. SUPERIORE.DE

"Grignolino is the reddest of all white wines and the whitest of all red wines." Veronelli is said to have said so – and once you have a glass in front of you, you immediately understand why. Bright ruby red with an amber-coloured shimmer, almost transparent, with a delicacy that no other Piedmontese red has. And yet: a red wine, decidedly dry, with tannin and character. Grignolino is difficult – difficult in the vineyard, difficult in the press, demanding to handle. Because of its many seeds, it runs the risk of developing too much bitterness. The Bertolinos have known this for decades. The grapes come from vineyards in Isola d'Asti, on Pliocene sedimentary soils in the Asti basin, organically farmed. Hand-picked, pressed in the evening on the harvest, fermentation in stainless steel tanks at a maximum temperature of 28°C. No wood. No wood.

The vineyards stretch from 350 to 800 metres above sea level, where cool nights and four extra hours of sunshine per day create ideal conditions. Deep soils formed from eroded Dolomite material, rich in clay and loam, give the Pinot Grigio its mineral backbone and characteristic freshness. Over generations, Franz Haas has developed a special instinct for high-altitude vineyards – what works here for the red wines also demonstrates its strength in the Pinot Grigio. The grapes ripen in Guyot-trained vines facing south-south-west and, after careful hand-harvesting, are fermented at a controlled temperature in stainless steel (and a small proportion in barriques). Around four months' ageing on the fine lees lend the wine additional complexity and a fuller texture. The characteristic screw cap is not a question of cost, but a promise of quality: it keeps the wine fresh for longer and allows it to develop optimally in the bottle.