Wine Enthusiast

Clean and refined white wine (Riesling & Durella) from volcanic soils with aromas of ripe yellow grapefruit, melon and a hint of wet straw. Medium-bodied with a silky texture that becomes slightly phenolic towards the end. A note of bitter lemon on the finish is exciting. Lots of crisp flavour, good freshness and length. SUPERIORE.DE

On Mount Etna, red and white grape varieties often ripened in the same vineyard and were brought to the cellar together, and this wine is a reminder of that: Nerello Mascalese forms the core of the blend, complemented by Nerello Cappuccio and a small proportion of Minnella and Carricante. The bush-trained vines have been growing in Rovittello since 1950, at an altitude of 700 metres and facing north-east. The estate regards this Rosso as a 'morning wine', as the vineyard catches the morning sun whilst remaining sheltered from the afternoon heat: fruit-forward, fresh and ready to drink straight away. The soil is brooding, consisting of pumice and fine clay.

The name refers to an ancient coin of the Genoese lords who once owned the vineyards around Gavi. Today, the Cortese grapes come from the heart of the appellation: the Comune di Gavi itself, where calcareous marl soils and pronounced day-night differences give the wine its characteristic freshness and floral aromas. After being harvested by hand, the grapes are cooled with carbon dioxide snow and pressed particularly gently. Fermentation takes place at a controlled temperature in stainless steel, followed by three months of bottle ageing.

Il Poggiones Rosso di Montalcino is dark and youthful, with nuances of blackcurrant and liquorice balanced by ashy rock. Silky and enveloping on the palate with a savoury core of minerality and bright acids, followed by tart red berries. The wine finishes long and lightly structured, but is always fresh and asks for a short stay in the cellar before it can unfold its full charm. A truly straightforward and captivating Rosso in the style of the house. SUPERIORE.DE

Shells in a vineyard? Not an uncommon sight in the Valdarno di Sopra. Where Chardonnay vines now take root at the foot of the Pratomagno, a lake once stretched out millions of years ago – the metamorphic soils are riddled with fossilised remnants of that era. The name "Lamelle" pays homage to these grooves in the fossilised shells, which lend the wine its unmistakable minerality. After being hand-harvested, the grapes are left to rest overnight at 5°C before being gently pressed. Vinification takes place exclusively in stainless steel at 16°C, followed by two months on the fine lees – that is all it takes to capture the freshness of this terroir.

Ten days before the main harvest for Redigaffi and Giusto di Notri, the pre-harvest selection begins at Tua Rita – a selection from the younger vineyards, whose grapes are not intended to achieve the extreme concentration of the great crus, but rather to offer freshness and approachability. This deliberate choice gives rise to the Rosso dei Notri, which has been the estate's flagship wine since 2000. Merlot and Cabernet Sauvignon form the foundation in equal parts, whilst Syrah and Cabernet Franc add spice and structure. The vineyards are situated on the metal-rich hills near Suvereto, where loamy soils with a high proportion of coarse particles lend the wines that mineral precision which characterises Tua Rita. Vinification takes place in temperature-controlled stainless-steel tanks, followed by ageing in concrete – no woody notes are allowed to mask the pure fruit.

For decades, Radici has been synonymous with Mastroberardino's uncompromising dedication to Campania's great indigenous grape varieties. The grapes for this iconic Fiano come from high-altitude plots near Lapio, where the volcanic soils and cool, continental microclimate lend the grape variety exceptional vibrancy, aromatic depth and ageing potential.

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

Zenato's world-famous Valpolicella Superiore, produced using the Ripasso method, is a rich wine offering excellent value. It is peppery, with earthy and stony notes that give way to black cherries and savoury herbs. It reveals deep, silky textures balanced by lively acidity, whilst ripe red and black fruits resonate beneath a hint of lavender. Zenato's Ripassa is concentrated and intense, yet conveys elegance and leaves a fresh note of violet sweets on the palate that lingers for a long time. SUPERIORE.DE

Medium golden yellow. A spicy, intense nose with aromas of roses, lychee and lily blossoms. On the palate, it is full-bodied and round with a rich, creamy texture. Spicy and mineral notes are complemented by fresh acidity, alongside hints of apricot and honeydew melon. Gewürztraminer Stoass finishes harmoniously with a delicately fruity and smooth finish. SUPERIORE.DE

A clear ruby colour with vibrant highlights. Botti comes predominantly from the estate’s own Bricco Botti plot in Dogliani: south to south-west facing slopes, with calcareous-clay soils – —a terroir that lends the Nebbiolo tension and delicate minerality. On the nose, red berries including raspberry and cherry, alongside blueberry, violet and a hint of spice. On the palate, it is straightforward and elegant, with juicy fruit, fine-grained, rounded tannins and lively, crisp acidity. The finish is delicately spicy and precise, with a cool, mineral note. A characterful Langhe Nebbiolo that showcases the signature of the exceptional Dogliani terroir in a youthful, approachable form. SUPERIORE.DE

Lively ruby red colour. Dried cherry, small red berries, fresh eucalyptus, pepper and terracotta on the complex nose. Dry on the palate, very straightforward, pretty elegance on the mid-palate, beautiful herbaceous fruit, then some tangy acidity and well-proportioned tannins, leaving a crisp and very interesting overall impression. SUPERIORE.DE

Volpaia – the foxhole. High above Radda in Chianti, at 450 to 650 metres above sea level, the vineyards of Castello di Volpaia are located on the highest slopes of the appellation. The medieval borgo, first mentioned in a document in 1172, has belonged to the Mascheroni-Stianti family since 1966, who consistently farm organically here. The altitude shapes the character: sandstone soils, cool nights and long ripening periods give the Sangiovese (supplemented by 10% Merlot) a freshness and elegance that would be hard to achieve in warmer locations. Fermented with indigenous yeasts, matured for twelve months in large oak barrels.

In 1872, Bettino Ricasoli wrote down his famous formula – the blueprint of what Chianti Classico should be: Sangiovese as the heart, structure as the backbone, terroir as the argument. The fact that his descendants have named this wine after him is not nostalgia. It is a commitment. Brolio Bettino is a single-varietal Sangiovese – and that is intentional. No blending, no corrective. The grapes grow on five geological formations: Sandstone, Galestro, Alberese, marine sediments and old river terraces – a terroir mosaic that combines depth and complexity in one glass. Fermentation in small stainless steel tanks, 18 months of ageing in large barrels: classic, without compromise. The 2022 vintage was capricious – mild winter, dry spring, a hailstorm in July, but it ended on a mild note.

In 1890, Monica Raspi's great-grandfather bought the Riccieri kiln and turned it into a farm. Her parents, Enzo and Inge – a German woman with a Tuscan accent – restored two old vineyards in 1982. In 2007, Monica Raspi, a vet, closed her practice and took over the estate. Six hectares of vines lie opposite the farm; the two plots used for this wine face east, growing on calcareous marl at an altitude of up to 360 metres. The vines are cultivated organically, with grass, clover and barley growing between the rows. The grapes – 98% Sangiovese and 2% Colorino – are harvested by hand and ferment on the skins for 15 days. This is followed by eight months in large Slavonian oak barrels and six to eight months in concrete tanks.

Saxum: the rock. A wine name derived from Latin that states quite simply what this Sauvignon grows on: Ice Age limestone soils, shaped and left behind by glaciers, with a minerality that gives the wine its unmistakable character. Not the volcanic depth of the Schlerngestein, but the bright, clear precision of Alpine limestone. Montan is best known as the home of Pinot Nero. The fact that Sauvignon Blanc of such high quality also thrives here is down to the very same conditions that lend the red wines their elegance: cool sites, good air circulation and well-structured soils. Pfitscher vinifies the Saxum in stainless steel at a controlled temperature of 18°C, with yeast ageing to develop texture and body.

The Vinschgau is the driest valley in the Alps – less than 500 millimetres of rainfall per year, intense sunshine, dramatic temperature fluctuations between day and night. Not an obvious place for great wine. And yet: Franz Pratzner has believed in it since 1989 – when he gradually transformed the family fruit-growing business above Hochnaturn Castle into a vineyard. Today, Falkenstein is regarded as one of South Tyrol’s most distinctive estates. The Pinot Blanc grows on dry, ancient porphyry soil, on steep south-facing slopes between 550 and 900 metres – austere, mineral, uncompromising. Hand-harvested in mid- to late September. Then comes the estate’s hallmark: fermentation in large acacia wood casks, ten months on the coarse lees. No stainless steel neutrality, no barrique influence – acacia gives the wine a delicate, creamy texture without detracting from its freshness. This is followed by around twelve months’ bottle ageing.

Lagrein is South Tyrol's great indigenous red grape variety – and at Tiefenbrunner it finds ideal conditions. The grapes come from the slopes of Entiklar and Margreider Leiten, at altitudes of 220 to 350 metres, where limestone gravel soils formed from moraine deposits provide mineral depth. Some of the vines were planted as far back as 1967 – experience you can really taste. Following maceration in stainless steel, malolactic fermentation takes place, after which the wine matures for eight months in large and small wooden barrels. The result: a Lagrein that combines power with elegance.

100% Carricante from one of the youngest and, at the same time, most promising cru vineyards on the northern slopes of Mount Etna: Contrada Taccione lies at an altitude of around 700 metres in Castiglione di Sicilia, characterised by volcanic sand, basalt rock and ash dating back thousands of years. It is a landscape in constant flux, shaped by lava, wind and time. It is precisely this interplay between barrenness and energy that Planeta translates here into a wine that seems tailor-made for subtlety.

Delicate on the nose, full-bodied on the palate. La Casa in Collina is Vite Coltes' charming take on Barbaresco. Crafted from traditional blends of grape varieties grown on historic terroirs with a gentle southerly aspect, this wine combines nuance with character: Around 20 days of slow fermentation and a year in large oak casks create a balance that allows for depth without sacrificing elegance. In the glass, it is a rich ruby red that deepens to a delicate garnet at the rim. The nose opens with a refined profile: ripe plum, red wild berries and violets, underpinned by ground coffee, tobacco leaf and a hint of delicate woody spices – subtly intense, yet never overpowering. On the palate, it is lively and carefully structured, with well-integrated tannins, fresh acidity and dense fruit. The significant oak influence is noticeable, yet nuanced. The finish is long, spicy and pleasantly rounded, with a hint of subtle vanilla and juicy cherry.