wine classics

This exceptional cuvée on the border between Bolgheri and Maremma comes from the 14 hectares of vines at Fattoria Kappa, just four kilometres from the Tyrrhenian Sea. Founded in 1999 by two Austrian wine enthusiasts, the winery consistently practises biodynamic viticulture: horses instead of tractors protect the alluvial soils, which are rich in minerals and fossilised marine deposits. Lambda – the wavelength in physics – combines Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot to create an authentic Supertuscan away from the mainstream. The grapes are harvest by hand in small crates and then selected on a vibrating table. 20% of the grapes are fermented whole and the wine is matured in used tonneaux and steel tanks without fining or filtration.

Pergolaia consists mainly of Sangiovese with smaller proportions of Merlot and Cabernet Franc. The wine opens with a medium-bodied attack and a bright bouquet characterised by notes of cherry, wild plum, ploughed earth and pressed blue flowers. This very Mediterranean-style red with a strong personality envelops the palate with a delicate, silky intensity. SUPERIORE.DE

Here is one of the most serious and at the same time most exciting sparkling wines that can be made from the Sorbara variety! Pale to dusky pink in colour with a fine foam and accentuated, persistent perlage. The bouquet is almost magical and yet very distinguished, with hints of raspberry and wild strawberry, which is what makes a top-class Lambrusco, but still seems to be an unattainable goal for many local winegrowers. A fine acidity on the palate, with delicate, dry bitter notes and an exciting brightening of fruity tones of wild strawberry and pomegranate. The overall impression is bone-dry and the bottled dream of a Lambrusco produced using the champagne method, which is unrivalled in the wine landscape. SUPERIORE.DE

In 1886, Carlo Campagnola founded his winery in the Marano Valley, in the heart of Valpolicella Classico. In 1907, he won the first gold medal for the best Recioto at the Verona Wine Fair – since then, the family, now in its fifth generation, has continued what began as a small farm. The vineyards for this Amarone are located on calcareous slopes between 200 and 350 metres above sea level, where Corvina, Corvinone and Rondinella are harvested by hand at the end of September. The traditional appassimento drying process takes around 100 days until the grapes have lost 35–40% of their weight. Gentle pressing in December, 30 days of maceration, then ageing: 60% matures for 24 months in large Slavonian oak barrels, 40% for 18 months in new Allier oak barriques.

A name rises: Vallenuova, previously the estate's entry-level Chianti, will become a Riserva with the 2023 vintage. The vineyard, which surrounds the winery like a natural amphitheatre, bears the place name – still the official address of Tolaini in Castelnuovo Berardenga. What has changed is the time: instead of ten months, the Riserva now matures for much longer in a triad of Tuscan, Slavonian and Austrian oak before resting in the bottle for another few months. The base is now also clearly defined: 100% Sangiovese from silty-clayey soils with limestone and stones. Double selection – by hand in the vineyard, visually in the cellar – 20 days of maceration on the skins, temperature-controlled fermentation.

Foscarino from vines over 40 years old is matured for 12 months on the fine lees in used barrique barrels and stainless steel and is probably one of the most complex Soave Classico wines we have ever tasted. Bright straw yellow in colour with golden reflections. Elegant, inviting bouquet of light honey, dried citrus fruit, exotic flowers and a hint of ginger. Juicy and straightforward on the palate of layered stone fruit, precise and with piquant acidity, all proportions are impressively right here. Complex and multi-layered, it reveals new impressions with every glass and increasing aeration and ends in a salty finish, very exciting! SUPERIORE.DE

Two names characterise this Riserva: Il Corno and Poggio Selvale. The Sangiovese grapes from which Castello di Radda creates its classic Riserva style come from these two top vineyards, situated between 350 and 450 metres above sea level. The clayey-calcareous soils with their high proportion of Galestro and Alberese – the characteristic limestone slate of the region – give the wine mineral depth and structural complexity. In this coolest zone of the Chianti Classico, where dense forests surround the vineyards and the temperature fluctuations between day and night are particularly pronounced, the Sangiovese reveals its most elegant side. After manual harvesting, the grapes are destemmed and fermented in 50-hectolitre stainless steel tanks. Maceration on the skins lasts three to four weeks – a luxury that only fully ripe grapes from top vineyards allow. Malolactic fermentation takes place in wood before the wine begins its 20-month maturation: in French second and third passage tonneaux and in 20-hectolitre Slavonian oak barrels. A nine-month bottle maturation completes the development.

In Roman-medieval times, they called this sweet wine monument Acinatium – from the Latin "acinus", the grape berry. A name that encapsulates the essence of this extraordinary wine: made only from the very best and ripest individual Garganega berries, a selection of such precision that it borders on obsession. For the Tessari sisters, this rare Recioto is more than just a wine. It is the centrepiece of their family history, the wine of holidays and family gatherings, the first drop you would give a child to taste, if it were allowed and appropriate ...

1968 – three years before Sassicaia changed the world – san Felice created Vigorello: the first Chianti Classico wine produced without the white grape varieties that were mandatory at the time, made exclusively from red varieties. A quiet revolution that instilled in the estate a sense of what was possible, which continues to shape its identity to this day. An expression of this identity is the Vitiarium, a research project spanning over twenty years dedicated to the rediscovery and preservation of indigenous Tuscan grape varieties. One of these is the Pugnitello: its name means ‘little fist’, referring to the compact, fist-shaped bunches. Almost extinct, preserved by San Felice, it is now an integral part of the Borgo. Sangiovese and Pugnitello, grown on medium-heavy calcareous-marly soils near the medieval Borgo, are vinified separately in stainless steel and only come together during ageing: twelve months in large Slavonian oak barrels.

Cuvée Real epitomises the elegant signature of Antica Fratta and shows just how fine Franciacorta can be. It is based on Chardonnay and a small proportion of Pinot Nero from the gentle moraine hills of Lombardy. After gentle whole-cluster pressing, the first fermentation takes place partly in stainless steel and partly in small wooden barrels before the wine matures for at least 24 months on the fine lees in the bottle. Delicate straw yellow in the glass with a fine, persistent perlage. The bouquet opens with notes of fresh lemon, yellow apple, some white peach and a hint of roasted hazelnut. The palate is fresh and precise, with an elegant creaminess, fine citrus flavour and balanced structure. The finish is clear, mineral-accentuated and persistent. A stylish, versatile Franciacorta that shines both as an aperitif and as an accompaniment to fine cuisine – classic, precise and charming. SUPERIORE.DE

A Bolgheri Rosso with a distinctive character and a clear sense of origin: the vines used for this blend of Merlot, Cabernet Sauvignon and Cabernet Franc grow on calcareous, well-drained soils near Castagneto Carducci. A deep ruby colour with violet highlights. Ripe cherry, blackberry, Mediterranean herbs and a hint of cedar characterise the bouquet. Powerful on the palate, with dense fruit, well-integrated acidity and finely textured tannins. The finish is long, spicy and underpinned by mineral freshness. A young Bolgheri Rosso with character, approachability and remarkable depth. Be sure to let it breathe. SUPERIORE.DE

A timeless symbol of the region and a tribute to the origins of Franciacorta: '61 Extra Brut is a classic blend of around 85% Chardonnay and 15% Pinot Nero. It is matured for at least 24 months on the fine lees, which gives it a clear structure, elegance and harmonious fruit density. It therefore stands for a modern, precise style that is also deeply rooted.

Barolo Paesi Tuoi is more than just a designation of origin. The name – borrowed from the novel "Among Peasants" by Cesare Pavese – evokes Piedmont not just as a landscape, but as a cultural space: rural, archaic, full of inner tensions. And so this Barolo is not an expression of a single cru, but a synthesis of the villages, hills and soils that together form the essence of this appellation. The grapes come from different, characterful vineyards around Barolo, Monforte and Serralunga, carefully selected and vinified separately. Long maceration periods, followed by around two years of ageing in traditional, large oak barrels – the result is a classic style with depth.

In 1961, Guido Berlucchi and the young Oenologist Franco Ziliani made history: the first ever Franciacorta was created in Borgonato di Corte Franca. This pioneering spirit became an institution and in 2022 the Gambero Rosso named the winery Winery of the Year. The Cuvée Imperiale combines Chardonnay (90%) and Pinot Nero (10%) from the best vineyards in all 19 Franciacorta municipalities. Gentle pressing, fermentation in stainless steel, followed by blending in spring with 10% reserve wines from the best vintages. The wine matures on the lees for at least 18 months, followed by a further two months after disgorgement.

The grapes for Batasiolo's Barbaresco come from the gently rolling hills around the village of the same name, where Nebbiolo has found its unmistakable expression for centuries. The year 2020 brought moderate temperatures and a balanced interplay of sun and rain – ideal conditions to maintain the balance between finesse and structure. In the glass, it glows a clear garnet red with a brick-coloured rim – an indication of its youth and the journey that still lies ahead. The nose opens with ripe cherry, dried raspberry and a hint of rose petals, framed by tobacco, sweet spices and a hint of undergrowth. Taut yet supple on the palate, with fine-grained tannins that give the wine backbone and a fresh, precise acidity that carries its inner tension. Ageing in large wooden barrels allows the fruit to shine, while subtle balsamic and earthy notes develop. The finish is long, clear and elegant, carried by a subtle mineral vein. A Barbaresco that epitomises the classic school of Piedmont – noble, long-lasting and with a depth that will continue to develop for several years. Very good value. SUPERIORE.DE

Purism as a commitment: without the addition of dosage, this Franciacorta reveals the unadorned terroir of Lombardy. The cuvée of Chardonnay (85%) and Pinot Nero (15%) comes from the best vineyards in all 19 Franciacorta communes – with stricter selection and a lower must yield (45%) than the Brut. After gentle pressing and fermentation in stainless steel, the wine is blended in spring with 20% reserve wines from the best vintages. At least 24 months of ageing on the lees, six months longer than for Brut, lends depth and complexity before the wine is disgorged without any additions.

In the hills of Bibbona, where the vineyards of the Alta Maremma overlook the Tyrrhenian Sea, this characterful cuvée is the result of the Antinori brothers' ambitious project. The name Insoglio is a poetic reference to the places where wild boar burrow in the ground – a symbol of the wild, unspoilt nature of the Maremma landscape. Composed mainly of Syrah, supplemented by Petit Verdot, Merlot, Cabernet Franc and Cabernet Sauvignon, this wine is an intense purple-red colour with violet reflections.

Between the famous hills of the Langhe, the Nebbiolo grapes for this Barolo ripen in some of the most renowned cru sites: Cerequio, Bussia Bofani, Brunate, Briccolina and Boscareto. The different soils – from calcareous marl to sandy-limestone Helveticum formations – formations combine here to create a finely balanced expression of elegance and depth. The ageing in large oak barrels preserves the character of the vineyards without smoothing out their peculiarities.

This exceptional Chianti Classico comes from the golden basin of the Conca d'Oro near Panzano and bears the pioneering achievements of the di Napoli family. As early as 1975, Alceo di Napoli was one of the first in the Chianti region to venture into planting Cabernet Sauvignon – a vision that was to revolutionise the traditional Sangiovese profile and is now part of Castello dei Rampolla's DNA. The grapes thrive on 42 hectares of limestone-rich soil at an altitude of around 360 metres, where Sangiovese (90%) blends with small proportions of Cabernet Sauvignon and Merlot to create a harmonious cuvée. The estate has consistently followed biodynamic principles since 1994 – long before they became a trend. The vineyards are home to a living ecosystem: flowers and herbs grow unhindered between the rows of vines, naturally oxygenated water nourishes the vines, and only copper, sulphur and bee propolis are used to protect the vines.

From the legendary San Guido estate, the cradle of Sassicaia, comes Le Difese, a wine that combines the essence of two worlds: the international class of Cabernet Sauvignon with the Tuscan soul of Sangiovese. Named after the golden boar tusks on the label – a symbol of the wild Maremma –this blend, first created in 2002, embodies the accessible side of an icon. After gentle hand-picking and temperature-controlled fermentation in stainless steel tanks, Le Difese matures for twelve months in French and American barriques, followed by three months in the bottle.

There are wines that possess that unmistakable clarity that summarises the terroir in a nutshell. The classic Barbaresco from Fontanabianca is one such wine – composed from various parcels around Neive, vinified with the precision that Matteo Pola has made the philosophy of the house in the third generation. Where the single vineyards Bordini and Serraboella express the specific characteristics of their crus, this Barbaresco paints the bigger picture: 5.5 hectares on the typical limestone-clay soils of the municipality, 300 metres above sea level, where Nebbiolo has been developing the elegance that Neive stands for in the world of Barbaresco for generations.

Lamole. Giovanni Manetti has long regarded this zone as one of the most distinctive in Chianti Classico. At an altitude of 620 metres, far from the heart of the region, a few plots of old Sangiovese vines survived the wave of deforestation in the 1970s. Giovanni took cuttings from these Alberello vines from the 1920s to grow his own vines in Panzano: the foundation for Fontodi's quality. This wine is made from seven hectares of Macigno sandstone, whose loose, permeable structure ensures elegance and finesse. Cool nights, long growing season, south-south-west exposure. The sandy soils give the Sangiovese a lightness that is clearly different from the powerful wines from Panzano. Vinification in concrete, certified organic.

There are wines that possess that unmistakable clarity that summarises the terroir in a nutshell. The classic Barbaresco from Fontanabianca is one such wine – composed from various parcels around Neive, vinified with the precision that Matteo Pola has made the philosophy of the house in the third generation. Where the single vineyards Bordini and Serraboella express the specific characteristics of their crus, this Barbaresco paints the bigger picture: 5.5 hectares on the typical limestone-clay soils of the municipality, 300 metres above sea level, where Nebbiolo has been developing the elegance that Neive stands for in the world of Barbaresco for generations.