wine classics

The only sweet wine (amabile) in our Lambrusco range from Albinea Canali – and for good reason: Grasparossa is naturally full-bodied and rich in tannins; a little residual sugar brings it into balance. Malbo Gentile, the gentle autochthonous Reggio variety, gives the blend its softness, roundness and characteristic floral notes. Fermentation in steel, Charmat method – fresh and clean.

Bocciolo means flower bud. And that is exactly what this wine is: something that is just opening, not yet fully blossomed – with a sweetness that promises rather than overwhelms. 100% Lambrusco Grasparossa from the hills of Scandiano and Canossa, clay soils, Cordone speronato, reduced yield. Fermentation in steel at a controlled temperature, stopping at the desired sugar content. Only 7.5% alcohol – deliberately light so that freshness dominates.

Vernaiolo is one of the oldest members of the Rocca delle Macìe family and has always been the estate's most traditional example of Chianti. Its name is derived from the Latin vernāle, which means "of spring" and indicates the season in which the Chianti was bottled after it had survived the winter. Even today, this lively, ruby-red wine is ready to drink in the spring after the harvest and retains its fresh and fruity characteristics for a long time.

The name comes from the red autumn leaves of the Lambrusco Salamino vines – a picture that the hills south of Reggio Emilia paint anew every year. Lambrusco Salamino, Lambrusco Marani and Ancellotta – three indigenous varieties, all from Reggiano, all with a long history on these medium-textured, deep soils. Fermented in steel, Charmat method, matured dry.

Fattoria del Cerro in Acquaviva di Montepulciano is the largest private vineyard in the region with a total area of 600 hectares and 181 hectares of vines – mainly known for Vino Nobile di Montepulciano. Its Chianti Colli Senesi comes from 20 hectares of vineyards in the Sienese hills and is mainly made from Sangiovese (90 per cent) with Merlot (10 per cent). After manual harvesting, fermentation takes place in stainless steel tanks with eight to ten days of maceration, followed by three months of ageing in large Slavonian oak barrels.

The cuvée of 85% Sangiovese and 15% other grape varieties comes from the historic vineyards near Gaiole in Chianti. Vinified in stainless steel tanks at a controlled temperature, traditional ageing methods preserve the typical Sangiovese freshness and authentic Chianti character. Bright ruby red in the glass. The bouquet is characterised by dark fruit: black cherries and blackcurrants, with elegant notes of violets and balsamic hints of liquorice and mint. Juicy and refreshing on the palate with the characteristic playful acidity of Sangiovese, velvety spiciness and charming fruity notes that remain present into the finish. An uncomplicated but refined Chianti of remarkable authenticity. SUPERIORE.DE

Soave has an image problem with many – wrongly so. Anyone who believes that the name stands for pale white wine with no origin is not yet familiar with the eastern hills of Colognola ai Colli. Here, on volcanic soils with sulphurous minerality, Garganega grows with a precision that one would not expect. Monte di Colognola bears the name of its UGA – the Additional Geographical Unit, one of the largest and westernmost hills in the denomination.

The name says it all: Ottocento refers to the traditional 19th century method by which this wine is partially fermented. 50% Lambrusco Salamino – fruity, acidic, 40% Lambrusco Grasparossa – full-bodied, soft, 10% Ancellotta for colour and depth. The Cantina itself calls it the duel between "il diavolo e l'acqua santa" – devil and holy water. The pinch of mousse in the Charmat process emphasises the grape varieties without overpowering them.

The grapes for this wonderful Soave Classico come from the cru sites in front of the Castello di Soave and on the Costeggiola hill, a very hilly terrain with a silty-sandy texture, rich in active limestone and volcanic rock. Floral and delicate notes of fresh yellow fruit. Dry on the palate, beautifully expressive and very precise with a lively freshness. A very appealing everyday wine with a lovely drinkability. SUPERIORE.DE

In the 19th century, this was the only method of sparkling Lambrusco: second fermentation in the bottle, yeast remains in the bottle, no retaking, no correction (pet-nat method). Albinea Canali has never given up on it. The result is a little different every time – and that's exactly the point. Lambrusco Grasparossa as a base, steel tank for the first fermentation, then bottle. The fine lees of the yeast soften the structure and give the bouquet those characteristic brioche notes that no Charmat process can produce.

From the youngest vineyards of the 530-hectare Camigliano estate – where the tufa soils on the south-western slope of Montalcino give the Sangiovese particularly juicy fruit and fragrant flavour. 80% Sangiovese, supplemented by 20% Merlot for supple fullness. After gentle pressing, the wine ferments at a controlled temperature in stainless steel, then matures in large barrels and rests in the bottle for a few weeks before bottling. Vivid ruby red with garnet nuances, aromas of sour cherry, wild berries and a hint of liquorice, fruity and fresh on the palate, with soft tannins and animating length. SUPERIORE.DE

Far from the fame of the Vino Nobile vineyards, this Chianti was created in the "Pozzi" vineyards, where Federico Carletti ventured an oenological experiment. At an altitude of 350 to 450 metres, with a view of the famous San Biagio church, densely planted Sangiovese vines thrive on stony clay soils of almost skeletal permeability. Ninety-five per cent Sangiovese blends with five per cent other Tuscan varieties to create a Chianti of uncompromising authenticity. Six months in stainless steel preserve the youthful freshness of this DOCG composition, which Federico deliberately conceived as an alternative to modern velvet gloves.

There is a moment in the history of Lambrusco that changed everything. In 1984, the Medici family decided to press their best wine not from an average vineyard, but from a single vineyard: Tenuta La Rampata, near Gaida in Reggio Emilia. This was a provocation – for a grape variety that was considered a mass product at the time. The Concerto became the first single-vineyard Lambrusco in the world. And it proved that this idea was not hubris. 100% Lambrusco Salamino, organically grown on clay soils, Cordone speronato, yields far below the maximum permitted quantities. Spontaneous fermentation in steel, stopping at the desired alcohol content, second fermentation using the Charmat method at the lowest temperatures – to preserve every hint of fruit. Officially certified organic since the 2020 harvest.

An uncomplicated Tuscan from the organically cultivated vineyards of Castello di Radda, which are south-facing on the hills behind the winery. The cuvée of 60% Merlot and 40% Sangiovese grows on clay-rich soils with a limestone content, which gives the wine its fruity and accessible character. After manual harvesting, the wine is vinified in temperature-controlled stainless steel tanks with a maceration period of around ten days. The wine is matured partly in steel and partly in tonneaux, with bottling taking place in the summer after the harvest.

Cleto Chiarli travelled to Paris in 1900. In his luggage: bottles of his Lambrusco, fermented using the old method – fermentation in the bottle, no intervention, no dosage. The jury of the World Exhibition awarded him the "Mention Honourable". A century later, the Wine Spectator voted Fondatore one of the top 100 wines in the world. The secret is the process. While the market favours Charmat, Chiarli 1860 sticks to the Metodo Ancestrale for del Fondatore, with the second fermentation taking place in the bottle. This is followed by six months of maturation on the lees. No dosage. The result is a Lambrusco that can be traced back through the vintages – and which shows what this wine sounded like long before anyone had the idea of making it sweet.

This Sangiovese expression full of character, which bears the authentic face of Chianti Classico, comes from the privileged vineyards around Castellina in Chianti. The Zingarelli family, who have been dedicated to this exceptional terroir for five decades, rely on hand-picked grapes, predominantly Sangiovese with a subtle proportion of Merlot, for their classic wine. Lively ruby red in the glass with a youthful brilliance. The intense bouquet develops ripe aromas of raspberries and wild strawberries, accompanied by notes of violets and an elegant spiciness with subtle nuances of wood. On the palate, the wine is balanced, structured and warm, with a silky body and fine, never intrusive tannins. The lively freshness harmonises perfectly with the fruity concentration and leads to a lingering aromatic finish. A Chianti Classico that masterfully combines tradition and modernity and expresses the typicality of its origin with youthful purity. SUPERIORE.DE

Felsina's entry-level wine made from 100% Sangiovese from the border between Chianti Classico and the Colli Senesi. The vineyard, acquired by Domenico Poggiali in 1966, is located in Castelnuovo Berardenga on diverse soils of sandstone, marl and limestone. After temperature-controlled fermentation in stainless steel, the wine matures for twelve months in medium-sized Slovenian oak barrels. Ruby red in colour with violet hues in the glass. Fruity aromas of wild berries and berry bush on the nose, complemented by pleasant spicy notes. Round and supple on the palate with well-structured tannins and a delicate final of red fruit and vanilla. A classic Chianti from the Colli Senesi, perfect for everyday enjoyment with meat dishes. SUPERIORE.DE