wine classics

In the divine valley – the translation of Dievole – has been cultivating vines since 1090, twelve kilometres north of Siena. Since the takeover by Alejandro Bulgheroni in 2013 and organic certification in 2017, the traditional estate has experienced an impressive renaissance. The classic blend of Sangiovese, Canaiolo and Colorino matures for 13 months in large, unroasted French oak barrels, which gives the wine its characteristic elegance.

The name La Rivetta has become a symbol of an excellent terroir. La Rivetta 120 stands for a special synergy of soil, microclimate and tradition, which is enhanced by 120 days of maturation on the lees. This is reflected in a brilliant yellow colour with a slight greenish tinge and a fine, delicate perlage. The aroma is reminiscent of Granny Smith apples, wisteria and acacia blossom. The flavour is fresh and fragrant with a yellow-fruity aroma. The result of extended ageing is a complex, creamy sparkling wine. SUPERIORE.DE

Más de Fer is made from selected grapes from the Col de Fer and San Gallo hills. An exquisite cru that smells of meadow flowers and, with its pronounced fruitiness and delicate citrus acidity, is the ideal accompaniment from amuse-gueule to dessert. SUPERIORE.DE

Prosecco Superiore La Primavera di Barbara dry shines bright and clear with a fine perlage in the glass. Complex aromas of peach, honeydew melon, jasmine and white pepper. On the palate, sweet fruit flavours are supported by herbal tones and a creamy texture. Great because on the one hand it is so uncomplicated and fragrant, but on the other very energetic and refined. A wonderful interpretation of the Rive di Col San Martino vineyard and, alongside the dry "Cuvée del Fondatore", the undisputed second top Prosecco of the house for us. SUPERIORE.DE

A Chianti Classico that is created when centuries-old tradition meets contemporary winemaking: organically farmed since the 1980s, the vineyards of Monti-in-Chianti and Vitignano (located slightly below) strive for expression and balance from clay-loam and limestone soils. The vines (90% Sangiovese supplemented by some Colorino, Canaiolo and Ciliegiolo) are rooted at altitudes between 250 metres and 330 metres above sea level.

Col Fondo has been part of the Adami product family since the early 1900s. Initially, grandfather Abele and later father Adriano bottled the wine in spring. This then began to ferment again in the warmer months of May and June, producing what is known in Veneto as "vin col fondo". The origin of the name is easy to explain: it is due to the yeasts that settle at the bottom of the bottle after all the residual sugar has been consumed, causing the wine to develop in an exciting way over time. It always comes onto the market about a year later.

When a princess decided to bottle wine in 1958, she didn't do it just like that, but with ambition. Eleonora Ruspoli Berlingieri, who brought the historic Lilliano estate near Castellina in Chianti into family ownership back in 1920, was the first to recognise the oenological potential of this location. At her side: Giulio Gambelli, legendary Sangiovese guru and one of the great interpreters of Tuscan wines. Today, the brothers Giulio and Pietro Ruspoli carry on the legacy – the family still resides in the historic Palazzo Ruspoli in the heart of Rome. The Chianti Classico, which is named after them, comes from around 40 hectares of vineyards on calcareous, stony Alberese soils, which delay the ripening of the grapes at an altitude of around 300 metres and thus preserve acidity and aromatic freshness. The organically farmed vineyards produce a cuvée of 90 per cent Sangiovese, supplemented by five per cent each of Colorino and Merlot – a classic blend that complies with the DOCG statute and emphasises the typicality of the zone.

In May, when the iris – tuscan "giaggiolo" – the vineyards of Lamole are bathed in violet light, the soul of this wine is revealed. The name Maggiolo was born from the fusion of flower and month: a Chianti Classico that expresses the sunny generosity of the altitudes between 420 and 655 metres in liquid form. Unlike the purist Duelame, Maggiolo is a blend of 80% Sangiovese with 10% each of Cabernet Sauvignon and Merlot. After visual berry selection, the grapes ferment separately in stainless steel. The Sangiovese matures for 18 months in large oak barrels, the international varieties in barriques – a marriage that combines structure and suppleness.

Fantastic Prosecco Spumante di Valdobbiadene Superiore from the Rive di Rolle vineyard. Rich, shimmering green-yellow colour. A pronounced aroma of white flowers, lime and white roses, followed by quince and fresh butter. Pleasantly soft, fine bubbles, with a fresh apple flavour and invigorating taste. SUPERIORE.DE

Andreolas Col del Forno brut is an elegant and well-balanced Prosecco from an outstanding Rive vineyard. A subtle, fresh aroma of green apple and young pear, delicate yet demanding on the palate with a drinky, citrus-fruity note. SUPERIORE.DE

The sparkling classic from Italy's leading Prosecco winery is now certified organic. Radiant in the glass, with the scent of white flowers and fruit, extremely fine and elegant in flavour. Clean, delicate finish. SUPERIORE.DE

Integral, which means zero dosage or brut nature, celebrated its premiere with the 2018 vintage. And the name says it all: this Prosecco from the core zone of Valdobbiadene is a 100% Glera sparkling wine of unadulterated quality. It is the successful result of years of experimentation to vinify a fruity and complex Prosecco with minimal residual sweetness. Straw yellow colour with crystalline reflections. Light, fine-pored and persistent perlage. Fresh and mineral on the nose, with pronounced notes of white fruit. Dancing, smooth and wonderfully dry on the palate. An unmistakable sparkling wine that could not be more complex, exciting or original. SUPERIORE.DE

Tolaini is reorganising its Chianti Classico line with the 2024 vintage: The previous Vallenuova Annata will be promoted to Riserva, to be replaced by this entry into the house – named after the winery itself. The grapes come from the vineyards around the estate in Castelnuovo Berardenga, the southernmost corner of Chianti Classico, where silty-clayey soils with limestone and stones characterise the Sangiovese.

The first alcoholic fermentation of the must takes place in steel vats on the fine lees at a controlled temperature and after a waiting period of at least six months, the wine is bottled. The bottles remain at a constant temperature of 12°C so that the wine can undergo its second fermentation and mature on its own yeasts, which remain at the bottom of the bottle as a light sediment (note: it is not filtered!).

A circular forest sits enthroned on the highest point of the vineyard, and inside it rests an Etruscan tomb – over 2,500 years old. Al Passo, "at the passage", is what they call this place, from where the view extends as far as the Torre del Mangia in Siena. Here, where past and present meet, the estate's most popular cuvée is created: equal parts Sangiovese, Merlot and Cabernet Sauvignon, grown on the silty-clayey limestone soils of Castelnuovo Berardenga. Double selection, 20 days on the skins, then 14 months in French oak – six of which on the fine lees, which gives the wine its silky texture.

A Sangiovese cru that demonstrates the philosophy of single-vineyard viticulture to perfection. Sergio Zingarelli and his team recognised early on the extraordinary potential of the clay-dominated soils of Sant'Alfonso – plots with minimal skeleton content, which create the ideal conditions for concentrated, aromatically complex wines. Sangiovese clones were specifically cultivated here, which harmonise with the clay-rich structures and develop the highest phenol concentrations.

Barbara Widmer's Chianti Classico emphasises clarity and origin: 100% Sangiovese from plots in Castellina and Radda (230–400 metres), on limestone and clay soils with south to south-west exposure. Fermented in stainless steel tanks, followed by around twelve months in stainless steel and cement on the fine lees – deliberately without the use of wood to allow the grape variety to speak purely and precisely. Bright ruby red in colour with a cherry-red core. Juicy cherry, redcurrant and violet on the nose, with a hint of herbs and wet stone. Straightforward and animating on the palate: fresh, finely chiselled acidity, taut, young tannins and a salty, minerally finish that gives length. A classic, straightforward Chianti Classico with elegant tension, clear fruit, cool contours and a very nice drinking flow. SUPERIORE.DE

One of our favourite Prosecco Superiore brut made from high-quality, hand-picked grapes and with an aromatic sophistication. Delicate citrus fruit on the nose, a hint of grapefruit and an aftertaste of white rose petals. Dry on the palate, beautifully balanced and accompanied by a graceful perlage. SUPERIORE.DE

Ornello is an open wine with beautiful, inviting aromas of ripe, dark fruit, cedar wood, dried herbs, tobacco and incense. All of this has a pleasant depth. Medium to full-bodied with supple tannins and a juicy, ripe finish. Very good value. SUPERIORE.DE

Pèppoli is an entertaining, very relaxed red wine with a firm fan base. A sparkling, intense ruby colour with a slight garnet hue. The Pèppoli expresses its strong personality through its bouquet of ripe fruit with light mineral accents. The juicy flavour with lively tannins spreads gently yet powerfully across the palate and lingers for a long time. Very easy to drink, very classic and, incidentally, excellent value! SUPERIORE.DE

"This wine was born as a challenge. In 2004, when we started making it, ageing it in steel was against the general trend of ageing complex Soave wines in barrique. Today, we are glad that we took this risk." Graziano Prà

In the heart of Chianti Classico, where the hills of Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti meet, lies the historic Castello di Fonterutoli estate. Owned by the Marchesi Mazzei family since 1435, this Chianti Classico represents the epitome of a centuries-old winemaking tradition. The grapes come from 114 individually cultivated plots between 220 and 570 metres above sea level, each with its own microclimate and terroir. Composed mainly of Sangiovese, supplemented by small proportions of Malvasia Nera and Colorino, each parcel is vinified and matured separately in order to preserve the extraordinary diversity of flavours and complexity.