Vintage 2025

The autochthonous Lagrein grape grows in the middle hills between 250 and 400 metres, where clay meets calcareous inclusions, to produce one of the most characterful rosés in South Tyrol. The traditional Tramin winery, founded in 1898 by the visionary priest Christian Schrott, preserves a centuries-old South Tyrolean tradition with its Lagrein Kretzer. Pink to light ruby red in colour, the wine shimmers in the glass and develops a delicate, pleasantly fruity bouquet. The extreme interplay between sunny, Mediterranean-influenced days and cold down winds from the mountains gives it that lively freshness that is stimulating and invigorating on the palate. A classic South Tyrolean rosé with an authentic character. SUPERIORE.DE

A fragrant bloomer from the hot south: Alastro, named after the wild flower that grows around Cantina Ulmo, combines the Mediterranean clarity of Grecanico with the aromatic freshness of Sauvignon Blanc. Delicate straw yellow in the glass with silvery reflections. The nose opens with tangerine, white peach, lychee and a hint of yellow blossom. Elegant and silky on the palate, with a smooth texture, clear fruit structure and lively, balanced acidity. The ageing on the lees gives the wine additional depth and finesse without detracting from its freshness. Alastro is a charming white wine for modern connoisseurs – aromatic, precise and multi-faceted. Ideal with cold pasta with summer vegetables, courgette carpaccio or grilled fish. SUPERIORE.DE

Bertani and Soave – at first glance, this sounds less obvious than Bertani and Amarone. Yet the estate, founded in Grezzana in 1857, has put down deep roots in the Soave Classica zone. The Sereole vineyard, situated between the municipalities of Soave and Monteforte d'Alpone, is one of the historic Garganega sites in this area, which sets Soave Classico apart from its industrially pressed counterparts from the plains like night and day. 100% Garganega. Aged for four to five months in French oak "tini" – large vessels that lend the wine texture and structure without overpowering it with oaky aromas. Three months in bottle. "The Soave you'd expect." By this, Bertanis means: no experiment, no outlier, but a precise statement of what Garganega is capable of achieving in the Classico region.

Elisabetta Geppetti is more than just a winemaker – she is the "Signora del Morellino", that dynamic woman who, at the age of just 20, took the reins of the family-owned winery and helped the Maremma gain international renown. When she pressed the first Morellino in 1985, she laid the foundations for a success story that continues to this day. This wine is Le Pupille's calling card, both in terms of quantity and quality – a consistent, authentic expression of the terroir between Pereta and Magliano in Toscana.

The grapes for this Vermentino come from the highest-altitude vineyards of Tenuta Marciliano. Meticulous work in the vineyard ensures impeccably healthy grapes that reach optimal ripeness at exactly the right moment – at 220 metres, on calcareous soil, trained using the Guyot system. The freshly harvested grapes are taken straight to the winery and pressed. The floral must ferments in stainless steel tanks at a controlled temperature of 15°C to preserve the variety's typical aromas. After fermentation, the wine matures for three months on its own fine lees, without malolactic fermentation.

Frappato is Sicily's best-kept secret. It is grown on just a few dozen hectares across the whole island – and hardly anywhere is it as impressive as in the red sands of Vittoria. Light, well-aerated soils, with a layer of tuff underneath that regulates the water. A sea breeze, southern sun. Planeta cultivates it in the Mogli vineyard at an altitude of 70 metres, organically, with 4,500 vines per hectare. Seven days' maceration, gentle pressing, ageing in stainless steel.

The great white heron spends the winter in the Riserva dello Stagnone near Marsala, the tranquil nature reserve of lagoon, salt pans and wide open skies where the vineyards of Cantine Rallo are rooted. The white colour of the bottle label is reminiscent of the Marsala salt pans, the yellow of the Sicilian sun. The bird gave the wine its name. 100% Grillo, the autochthonous grape variety of western Sicily, traditionally grown in the Alberello marsalese – the bushy training system that gives the vines shade and balance in the summer heat. South-facing, at an altitude of 50 metres, loamy-sandy soil near the coast. Hand-picked in September, gentle pressing, fermentation in steel at 15 to 16 °C, no malolactic fermentation, 6 months in steel, short bottle ageing.

In 1993, to mark the 50th anniversary of Five Roses, Leone de Castris decided that such a milestone deserved a wine worthy of the occasion. The Anniversario was born – and has been making history ever since. It has won Gambero Rosso’s Tre Bicchieri award on multiple occasions, as if it were routine. 80% Negroamaro, 20% Malvasia Nera di Lecce, grown on loamy-silty soils in Salice Salentino. Hand-harvested in early September, gentle destemming, cold maceration at 7–10°C, gentle must extraction without pressure, controlled fermentation in stainless steel. Simple, precise, uncompromising.

Andrian's Burgundian classic finds its South Alpine expression at altitudes of between 300 and 500 metres on calcareous clay-dolomite soils. These lower-lying vineyards offer the Pinot Bianco ideal ripening conditions: early morning sun combined with sufficient coolness for the thin-skinned, pressure-sensitive berries. Temperature-controlled fermentation in stainless steel and six months' ageing on the fine lees give Finado its characteristic texture and complexity.

Professor Hermann Müller's legendary cross between Riesling and Madeleine Royal finds its alpine perfection on Andrian's calcareous dolomite soils between 500 and 700 metres. The east-facing slopes provide the temperature-sensitive grapes with morning freshness. Temperature-controlled fermentation in stainless steel, followed by six months of ageing on the lees, provides additional texture.

"Genius loci" – the spirit of the place. Not a name that advertises modestly. But the Fiano vines of the Famiglia Iacobucci on the clay-limestone slopes of Guardia Sanframondi actually deliver what is promised: a clearly territorial interpretation of a grape variety that defines Campania like no other. Steel tank, sur lie, no wood intervention. Pale golden yellow in colour. Ripe peach, vanilla, almond, a hint of hazelnut, subtle saline note on the finish. Fuller than the Aurora, with a glyceric texture that warms the sip. Fresh and round at the same time. SUPERIORE.DE

Lumera is a woman from a Sicilian poem – written in a language that predates Italian, in the spirit of the Dolce Stil Novo: "How can a woman so tall enter through my eyes, which are so small?" The Rallo family not only dedicated the wine to her – it has given her its face, on one of the most recognisable labels in Sicily. Nero d'Avola, Syrah and Nocera – a blend from the heart of Sicilian winegrowing history, cultivated between 200 and 500 metres on the Tenuta di Contessa Entellina in the south-west of the island. Two months on the fine lees in the tank, two months in the bottle.

As a gateway to the world of Vino Nobile, Federico Carletti’s Rosso reveals its full directness without any false modesty. Eighty per cent Sangiovese – known in the region as Prugnolo Gentile – is blended with 20 per cent Merlot to create a cuvée that unfiltered expresses the character of the galestro-rich clay soils. This organically produced blend is aged only briefly in historic barriques, allowing the youthful freshness of the Sangiovese grape to take centre stage.

At a time when South Tyrol was regarded as a red wine region right up until the 1970s, Vernatsch played the leading role. An indigenous grape variety that is now enjoying a masterful renaissance under the guidance of Alois Lageder. This characterful red wine comes from selected vineyards in Kaltern and Kurtatsch, situated at altitudes of between 300 and 400 metres, with the grapes sourced from organically farmed vineyard plots. The year 2024 marks a historic milestone: for the first time, all 60 of the estate's partner winegrowers are working organically or biodynamically. A triumph for sustainable practices, despite the challenging, rainy growing season. The traditional pergola training system, which provides optimal conditions for the shade-loving vines, still characterises the vineyards on the gravelly, limestone-rich soils today.

Pale straw yellow with greenish reflections, clear and brilliant in the glass. Seductive on the nose with notes of white peach, citrus zest, lime blossom and a hint of almond. Fresh and juicy on the palate, carried by lively, finely balanced acidity and a delicate, creamy texture. The clay-rich soils lend the wine a fine salty trace that harmoniously complements the fruity core. Long, mineral finish with plenty of drinkability. A Lugana that effortlessly combines crisp freshness, elegance and regional authenticity. SUPERIORE.DE

Caricagiola is a red grape variety grown primarily in Sardinia and Corsica. It is particularly widespread in the Sardinian region of Gallura, where it thrives in the region's unique climatic and soil conditions. However, its close resemblance to the black Vermentino Nero grape suggests that it may also originate from Liguria. Another theory regarding its origins links it to the southern Portuguese grape variety Mourvèdre Nero, or Bonvendro, which was formerly considered a specific biotype of the Mourvèdre variety common in southern France and Spain.

Delicate straw yellow colour with greenish reflections. This classic and extremely harmonious Friulano is youthfully fresh and at the same time full of character. The bouquet is finely nuanced with aromas of yellow pear, ripe citrus fruit, almond blossom and a hint of hay. The palate is dry, balanced and textured, with ripe fruit, well-integrated acidity and the slightly tart almond note typical of the variety on the finish. An authentic representative of the grape variety that shows how harmoniously tradition and modern drinking flow go together. SUPERIORE.DE

Volpe Pasini's Chardonnay has a clear focus: straightforward, juicy, completely focussed on freshness and varietal typicity. The nose is characterised by notes of green banana, white peach, citrus zest and a hint of white flowers – not a loud appearance, but a subtle interplay of nuances. On the palate, the wine is taut and animating, with a subtle creaminess, lively acidity and a pleasantly dry finish. No wood, no exaggeration, but a Chardonnay that favours lightness and elegance and is therefore pleasantly out of the ordinary. International format meets regional signature. SUPERIORE.DE

A Ribolla Gialla that knows exactly what it wants: freshness, tension and the expression of one of Friuli's most traditional white wine terroirs. Pale straw yellow in the glass with greenish reflections. A cool, clear aroma of lemon peel, white flowers, green apple and a hint of lime honey. No excess, but controlled precision. The acidity is lively, the texture slightly creamy, the finish characterised by citrus, fine herbal notes and an almost salty touch. A very characterful representative of its kind. SUPERIORE.DE

Rosé di Morgante is made exclusively from Nero d'Avola grapes and comes from the higher-altitude vineyards around Grotte, near Agrigento. The sparse, limestone-rich soils lend it freshness and structure, whilst the sunny yet well-ventilated microclimate ensures optimal aroma development. Ageing in stainless steel preserves the fruit and precision. In the glass, it displays a delicate salmon-pink colour with coppery glints. On the nose, redcurrant, rosehip, a hint of blood orange and delicate floral notes. On the palate, it is lively, with vibrant acidity, elegant fruit and a salty, mineral undertone. Dry, crisp and very well-balanced, with a fine finish.

Svelato means unveiled – the veil pulled away. The name of the most famous Falanghina from the Sannio resonates with the legend: Guardia Sanframondi, the "bewitched land" on the Matese mountains, home of the witches of Benevento and, since 1898, of the Iacobucci family. Filomena and Carlo rebuilt the business in 2004 – and the Svelato quickly became an ambassador. Hand-picked, whole bunch pressing, ageing in steel on the fine lees.

Dogliani is THE home of Dolcetto. Here, in southern Piedmont, this sometimes temperamental grape variety finds ideal conditions: calcareous-clay soils that allow for perfect ripening, and a microclimate that combines elegance with structure. Pecchenino, a family-run estate since the late 18th century, has perfected this combination – around three-quarters of their production is Dolcetto, and San Luigi is the perfect introduction to what sets this winery apart. The grapes come from several vineyards surrounding the historic winery in Dogliani, all part of the San Luigi-Mencione estate, at altitudes between 390 and 430 metres with a south-east to south-west aspect. After the harvest, the grapes undergo a ten-day maceration at 28°C, before malolactic fermentation takes place naturally in stainless steel tanks. The wine is aged exclusively in stainless steel, which preserves the Dolcetto’s primary fruit and freshness.

Some vineyards have names that you never forget. The Hexenbichl – or Hexenbühel, as the older people around Tramin call it – lies on the southern slopes of the village, between 300 and 450 metres, on calcareous clay and gravel. Vernatsch has thrived here for generations; the vines for this wine are between 60 and 100 years old. They have not been replaced because they knew that no young vine could match the vigour of these roots. Fermented in steel tanks, matured in large oak barrels – without pressure, without haste. Vernatsch, also known as Schiava in South Tyrol, needs this. It is not a grape variety for feats of strength, but for precision and patience.

On the well-aerated limestone-porphyry soils between 260 and 380 metres, the world's most widespread white grape variety thrives to southern Alpine perfection. These medium altitudes around Andriano provide the ideal microclimate for Chardonnay: Mediterranean warmth with night-time cooling for optimum flavour development. The grapes are hand-selected, fermented at a controlled temperature in stainless steel and matured on the fine lees for six months, giving Somereto its characteristic creaminess and texture.