Vintage 2025

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.

Antonio Moretti Cuseri had known the Maremma since childhood, from holidays and fishing trips. Around the turn of the millennium, he established his estate near Magliano in Toscana, which features the rosette from the capital of the nearby Abbey of San Bruzio as its logo. The Sangiovese grapes grow here on the first row of hills overlooking the sea, on stony soils, with a breeze that sweeps through the rows in the mornings and evenings. After 15 days of fermentation on the skins, the wine matures for seven months in stainless-steel tanks, followed by two to three months of bottle ageing.

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

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.

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.

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 at altitudes of between 260 and 380 metres, the world's most widely grown white grape variety thrives to southern Alpine perfection. These mid-altitude vineyards around Andrian offer Chardonnay the ideal microclimate: Mediterranean warmth combined with cool nights, ensuring optimal aroma development. The grapes are hand-selected, fermented at a controlled temperature in stainless steel and aged on the fine lees for six months, which gives Somereto its characteristic creaminess and texture.

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.

The name Dolcetto does not mean sugar, but softness. The grape variety is the Piedmontese everyday red par excellence: easy-drinking, fruity, with that characteristic slight bitterness in the final that sets it apart from all others. Neive, in the heart of the Barbaresco appellation, gives the Dolcetto its special depth: calcareous clay soil at 300 metres, temperate climate, 30 to 35-year-old vines – a root mass that ensures concentration and character. Aldo Pola and his family vinify traditionally: fermentation in stainless steel tanks at a controlled temperature, no wood. The result is Dolcetto in its most honest form.

Autochthonous power from the heart of South Tyrol – lagrein embodies the soul of the Bolzano valley floor like no other grape variety. In Gries and the surrounding slopes, the vines thrive on warm, sandy alluvial soils, where extreme temperature fluctuations between day and night create the complexity that characterises this classic. Intense ruby red colour with violet reflections. Ripe cherries and blackberries on the nose, framed by floral notes of violets and lilacs, while the typical cocoa flavour reveals its origins. The palate reveals the full structure of the grape variety: intense and persistent, with well-integrated tannins and that elegant spiciness that makes Lagrein unmistakable. An authentic ambassador of South Tyrolean wine culture. SUPERIORE.DE

Belguardo – the beautiful view. The Mazzei family gave their Maremma estate this name in 1997, and it's a fitting one: from the hills between Grosseto and Montiano, the view stretches all the way to the Tyrrhenian Sea, which lies just ten kilometres away. This proximity is not merely a romantic detail – it is terroir. The sea breezes cool the vineyards every day, slowing down the ripening process and preserving the freshness that characterises the Vermentino grown on these sandy Arenaria soils.

Matteo Ascheri is the seventh generation to run the winery. Based in Bra since 1880, he has been known for decades for his Barolos – and yet he has dedicated a separate category to his daughter Cristina: the "Bianchi di Cristina", three white wines that show that Piedmont can also do white. Arneis leads the way. At least 85% Arneis, hand-picked in mid-September, fermented at 18°C for around 15 days. No wood, no distraction from the character of the grape variety.

Harvested earliest, at the beginning of September, when the Moscato berries have reached their aromatic ripeness and the freshness has not yet been overwhelmed by the autumn sun. Only four days of fermentation at 18°C: the wine retains its residual sugar, its perlage and its lightness. 100% Moscato Bianco from the Asti region, the only region where this combination of grape variety, climate and expertise produces this depth. Golden yellow in colour and inviting. Peach, apricot, orange blossom, wisteria, sage and citrus on the nose – elegant, aromatic, typical of this variety in its most beautiful form. Sweet and fresh on the palate, well-balanced, rich and pleasant. At 6 to 8°C – and with people you like. SUPERIORE.DE

St. Magdalena near Bolzano is characterised by steep slopes: the vines for the Rieser are situated at altitudes of between 250 and 350 metres, facing south-southeast, on gravelly, well-aerated porphyry soils. The climate is Mediterranean, with hot summers and mild winters. Vernatsch accounts for 90 per cent, with Lagrein making up the remaining 10 per cent. The grapes are harvested by hand, destemmed and fermented in stainless-steel tanks, with the must gently pumped over. After malolactic fermentation, the wine is aged for seven months in an 80-hectolitre wooden cask.

Tenuta Il Palagio is located in the hills south of Florence, where Sting and Trudie Styler have been cultivating a 350-hectare estate dating back to the 16th century biodynamically since 1997. The Vermentino comes from eleven hectares of vineyards on the calcareous soils of the Chianti Colli Fiorentini – vinified under the aegis of Riccardo Cotarella. The grapes are harvested by hand at the end of September and fermented in stainless steel at low temperatures to preserve freshness and primary fruit.

Arneis was once almost forgotten – a difficult, unpredictable grape variety that always had to give way to Nebbiolo in Piedmont. Today it has been rehabilitated. In Neive, at the heart of the Barbaresco appellation, the Pola family cultivates their Arneis on calcareous clay soils at 300 metres above sea level – guyot training, steel, controlled temperatures. The name "the highest" – is not an empty promise here. 2025 brought cooler temperatures and more precipitation in Piedmont than the previous year – and thus an Arneis of great lightness and aromatic clarity.

The Mazzei family acquired the Tenuta Belguardo in the Tuscan Maremma in 1997 – on the hills between Grosseto and Montiano, ten kilometres from the Tyrrhenian Sea. An estate with a view and sea breeze, on sandy Arenaria and Alberese soils. Here, the family opted for an unusual pairing: Sangiovese and Syrah as the basis for a rosé, which forms a category of its own in the Maremma. Sangiovese brings freshness and structure. Syrah brings the floral fragrance and Mediterranean depth. The short maceration time preserves the elegance of both varieties without taking away their character.

"Vecchia Modena" has appeared on this label for over a century and misleads anyone who takes it literally. Chiarli is thus paying homage to the historic branding with which the house made its debut in Paris and Brussels around 1900 – it is not an indication of age. In the glass, it displays the opposite of age: a pale salmon-pink colour, as Sorbara produces very little pigment in the grape skins. This is accompanied by notes of redcurrant, wild strawberry, sour cherry and a hint of pomegranate. With 8.5 grams of acidity, the wine possesses a vibrancy one would hardly expect in a red wine; the effervescence remains fine and lingers for a long time. 100% Lambrusco di Sorbara from the Vigneto Sozzigalli vineyard, short maceration, slow 'prise de mousse' in a closed fermentation tank. Served chilled at eight degrees, it is the perfect counterpart to culatello, Parmigiano Reggiano and zampone – dry, juicy and pleasantly tart on the finish. SUPERIORE.DE

The French would call it a "cru". Chiarli simply writes the name of the vineyard on the label: Tenuta Generale Cialdini, around 13 hectares in the pre-Alpine hills of Castelvetro, south of Modena. Loamy soils that give the Grasparossa what it needs: body, colour and tannins. For generations, this is where the Chiarli family has been producing what they consider to be the purest expression of this grape variety. Anyone who knows and loves Sorbara should brace themselves. For the Grasparossa is the exact opposite: dark, full-bodied, firm in tannin, with fruit that is more reminiscent of blackberries and wild berries than strawberries. 36 hours' maceration at a cool temperature, slow "prise de mousse", bottling only once the wine has reached the appropriate level of maturity.