Wine Spectator

Multi-layered aroma, lots of dark cherry fruit, delicate herbal spice and cedar flavours. Juicy dark wild cherries on the palate, ripe, perfectly integrated tannins, elegant and delicate, fine mineral spice, surprisingly full-bodied and animating. A representative of the appellation that opens up beautifully and hits the right notes, like something out of a picture book! SUPERIORE.DE

Donnafugata's impressive declaration of love to Etna, currently the hottest wine hotspot, began with the Sul Vulcano line. Light ruby red in colour, with a bouquet of wild strawberry and delicate hints of black cherry, cinnamon and nutmeg. The corresponding, fresh flavour and subtle elegance lead to a harmonious and energetic finish. SUPERIORE.DE

Dievole's new Chianti Classico Casanova, just released with the debut 2020 vintage, is the result of a quest to highlight the identity characteristics of particularly suitable vineyards, leading to ever more precise expressions of Sangiovese. The Casanova grapes come from a vineyard at an altitude of about 400 metres, with an ideal south-west to south-east exposure and composed mainly of sandstone rocks Macigno del Chianti. The result is a Chianti Classico that is very immediate and direct, with a beautiful acidity to boot. It has the elegance and freshness and the bright, radiant fruit of Chianti Classico "as it used to be".

Dievoles Chianti Classico Petrignano is the result of a commitment to highlighting the distinctive characteristics of particularly well-suited vineyards, leading to ever more precise expressions of the Sangiovese grape. Petrignano is the name given to a distinctive area characterised by mineral- and stone-rich soil. At an altitude of approximately 330 metres, rocks protrude from the ground, typical of the geological formation of Monte Morello. The abundance of stones, the depth of the roots and the compact growth of the vines result in an expressive and opulent wine from this distinctive and authentic cru site.

A multi-faceted introduction to the world of Benanti wines – this Etna Rosso reflects the polyphony of the volcano. The grapes come from altitudes between 450 and 900 metres, distributed on all sides of Mount Etna. The soil is barren and volcanic-sandy, rich in minerals and perfectly aerated – conditions that enable finesse, freshness and crystalline structure. 80% Nerello Mascalese/20% Nerello Cappuccio. The Nerello Mascalese matures predominantly in stainless steel, with only around 20% in used oak barrels, while the Nerello Cappuccio remains entirely in stainless steel tanks. Both varieties ferment with Benanti's experimental, indigenous yeasts for several weeks at a controlled temperature, followed by blending and further ageing in the bottle.

Dievoles Chianti Classico Catignano is the result of the endeavour to highlight the identity characteristics of particularly suitable vineyards, leading to ever more precise expressions of Sangiovese. Catignano is a plateau at 370 metres above sea level, with vineyards of different ages and a large proportion of Alberese. The exposure is westerly and south-easterly, which means plenty of sun during the day, but also cold temperatures at night, with a good temperature range that favours the aromatic development of the grapes.

Campinovi offers an unusual perspective on the Tuscan terroir: a pure Trebbiano Toscano, to which Dievole lends a surprising dimension through twelve months' ageing in large, untoasted oak barrels made from Italian rovere and chestnut wood. The grapes are grown at an altitude of 300 metres in organically farmed vineyards, where sandy loam soils with a gravel component provide distinctive minerality. Spontaneous fermentation in concrete vats at a controlled temperature of 18°C preserves the wine's natural freshness, whilst the subsequent barrel ageing lends it its characteristic complexity.

Ampeleias Alicante Nero epitomises their mission like no other wine. When Marco Tait and his team re-cultivated this almost forgotten autochthonous grape variety from the Alta Maremma in 2003, they set an example against the monoculture of international varieties. What was once suppressed to make room for fuller-bodied grape varieties is now proving to be one of the most authentic expressions of the Mediterranean terroir. The grapes come exclusively from the single vineyard "Vigna della Pieve" at an altitude of 250 metres, where sandy soils are interspersed with pebbles and conglomerates. This special soil composition gives the Alicante Nero its characteristic lightness and harmonious balance. As part of the "Monovarietali" project, this wine is vinified with the utmost care according to biodynamic principles.

The grapes for Vignota come from five selected vineyards in Monforte d'Alba, whose calcareous marl soils with loamy and sandy inclusions give the Barbera grapes expression and depth. Bright ruby red colour with a purple hue. Aromas of ripe cherry, blackberry and plum, underpinned by violets, herbs and a hint of liquorice. Juicy and balanced on the palate, with present, well-integrated acidity and soft, fine-grained tannins. After fermentation, the wine matures for several months in used French barriques, which gives it additional harmony and fine spicy notes. An exciting and very serious Barbera with a regional profile and good structure. SUPERIORE.DE

Brolio Riserva is the flagship of Italy's most traditional winery – a wine that bears the signature of the Ricasoli family year after year and at the same time captures the extraordinary diversity of the Brolio terroir. The 100% Sangiovese grapes come from the five characteristic soil types of the estate between 280 and 480 metres above sea level – a terroir mosaic of sandstone, Galestro, Alberese, marine and fluvial deposits that lend the wine exceptional complexity. After controlled fermentation in stainless steel tanks with 12 to 16 days of maceration, the wine matures for 18 months in first and second passage tonneaux before resting for a further three months in the bottle. Intense ruby red in colour with garnet reflections, the bouquet combines ripe black cherry, spicy notes and an elegant hint of vanilla. A generous fullness unfolds on the palate, supported by silky tannins and lively freshness – a harmonious, multi-layered Chianti Classico that perfectly balances tradition and international elegance. SUPERIORE.DE

Basarin and San Cristoforo – on calcareous marl soils with sandy veins and moderate altitude – are the two Barbera sites for this powerful, exceptional wine. Selective manual harvesting, spontaneous fermentation with the vineyard's own yeasts in stainless steel and a maceration period of around three to four weeks ensure depth and grip. Malolactic fermentation and maturation then take place in wood (predominantly used barrels), without fining or filtration; short bottle rest before release.

The name means "motherland" – and the Tedeschi family has indeed found a special spot of land with the 84-hectare vineyard between Tregnago and Mezzane di Sotto, which they acquired in 2006. Extensive soil mapping identified real crus here, including the Impervio vineyard – named after its impassable steep slope at an altitude of 400 metres. White and yellow limestone marl of moraine origin characterise the terroir and give the wine its characteristic freshness. Corvina (40%), Corvinone (30%) and Rondinella (30%) are harvested overripe in mid to late October and fermented as whole bunches – a conscious decision for structure and depth of flavour. After 20 days of maceration, the wine matures for 18 months in Slavonian oak and a further six months in the bottle.

Schiopettos Friulano is youthful and unobtrusive, with a lovely bouquet that blends lemon zest with mint and hints of crushed stone. It washes over the palate with an exciting blend of citrusy acidity and salty minerality, whilst a core of tropical melon develops towards the finish. It ends on a more delicate note, yet is long-lasting, with lovely floral notes lingering on the finish. The lovely balance and underlying power of this wine will ensure it ages well in the bottle. The best is yet to come. SUPERIORE.DE

Bucine, Valdarno di Sopra – where the Arno meanders through rolling hills between Arezzo and Florence, Fattoria Petrolo lies at an altitude of between 250 and 500 metres. In 1988, Lucia Bazzocchi Sanjust wanted a wine that would convey the true identity of this terroir: Petrolo's "Château", a tribute to the centuries-old Tuscan tradition of blending French grape varieties with Sangiovese. As early as 1834, Giorgio Perrin, an agronomist of Swiss origin and owner of Petrolo, reported in the *Giornale Agrario Toscano* as early as 1834 that it was common practice in Chianti to blend "uve francesi" with Sangiovese, not to alter the quality, but because the terroir takes precedence over the grape varieties.

A signature classic from the Collio: Schiopetto’s single-varietal Sauvignon Bianco comes from old vines around Capriva del Friuli – on marl and sandstone soils that are perfectly suited to aromatic varieties. Hand-harvesting, a short maceration period and ageing in stainless steel tanks preserve the wine’s freshness and precision. Pale yellow with greenish highlights. The bouquet is intense but never overpowering: white currant, salted lemon, elderflower, a hint of lemon balm and wet stone. On the palate, it is clear, straightforward and elegant, with lively acidity, salty minerality and a delicate citrus zest in the long finish.

Mirum (the miracle) is a statement of limestone, altitude and time. It is no ordinary Verdicchio, but one of the most charismatic Riserva bottlings in central Italy. Vinified since 1990, it comes from a particularly barren, limestone-rich south-western slope above Matelica, where the vines grow at over 400 metres. The wine is matured exclusively in stainless steel, but with long lees ageing – a decision that combines clarity, texture and ageing potential.

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

Crognolo is a wonderfully balanced wine that offers the tangy freshness and acidity of Sangiovese, which is balanced and softened by the small proportion of Merlot. The wine smells of cherry, blackberry and plum. Its primary intensity is bright and cheerful. The juicy finish shows a nice density, extraction and well-integrated tannins. SUPERIORE.DE

Vinified from selected, south to south-west-facing plots in the heart of the Langhe, this Barbera exemplifies Sandrone's understanding of balance between varietal expression and elegance. The 2022 vintage, characterised by warm, dry summer months and cool nights, yielded fully ripe harvestwith concentrated aromas and fresh acidity. The short maturation in used wooden barrels rounds off the texture without overpowering the varietal freshness.

Schiopetto has been producing Pinot Grigio since 1968 – long before it became (unfortunately, in some other regions) Italy's best-selling mass-market white wine – and the Rotolo family has never forgotten what it truly excels at: depth, juiciness and mineral vigour. On the Ponca hills of Capriva del Friuli, in marly soils of Eocene origin, the variety finds a terroir that leaves no room for mediocrity. Gentle pressing, brief sulphur-free decanting, fermentation in stainless steel at a controlled temperature – followed by eight months' ageing on the lees. No oak, no detours, everything focused on the Ponca.

For two decades, the white indigenous cuvée Biancosesto has stood for one of the most original and stylistically distinctive interpretations of the Friulian white wine tradition – a poetic blend of Friulano and Ribolla Gialla from old vineyards around the historic settlement of Sesto al Reghena. The calcareous marl soils (Ponca) and the cool microclimate of the Colli Orientali provide this classic white wine with complexity and finesse every year.

Pietrabianca offers a contrast between richness and freshness and seduces with a blend of white flowers, almond paste, wet stone and crushed red pears. Silky and supple, it caresses the palate with an elegant wave of ripe peach and nectarine. Lingers long, leaving a mineral and acidic tension as notes of candied lime fade. Not only is it stunning today, but it has a bright future. SUPERIORE.DE