Wine

Neris Edel-Rosso was born with the purchase of a very special vineyard. True to the winery's philosophy of only producing wines from the best terroirs around Montalcino, the small 7-hectare plot with over 45-year-old vines was acquired in 2018. This was preceded by over 40 years of friendship with the previous owners, with whom Giovanni Neri planted the vines and nurtured and cared for them over the past decades. Incidentally, the best grapes from this vineyard have been used for a small quantity of the eponymous Brunello di Montalcino since the 2018 vintage.

The Winkl has been vinified as a single variety since 1956 – at a time when Sauvignon Blanc was still a rarity in South Tyrol. Winery manager Rudi Kofler says that this grape variety has always felt at home around the oldest farms in the Terlan DOC area. You believe him when you taste the wine. The vineyards lie at 280 to 580 metres above sea level, exposed to the south-southwest, on steep to very steep slopes. The soil is quartz porphyry – volcanic primary rock, crystalline-mineral, with a slightly acidic pH value and an almost natural self-limitation in yields. It is precisely this microstress that produces the terroir's own polyphenols, which give Terlano wines their characteristic saltiness and tension. No other soil, no other result. Hand-picked, gentle whole-cluster pressing, slow fermentation – then 7 to 8 months on the fine lees, 80 per cent in steel, 20 per cent in large wooden barrels. This silent wood component only serves the texture, it gives the wine substance without masking its origin.

Bombolieri lies high up on a limestone plateau north of Vittoria. It is the place where the sand becomes flatter and the white rocks of the Iblei emerge to the surface. It is a barren, light-coloured landscape, swept by the wind, which has always fascinated Arianna Occhipinti. Her plot in Contrada Bombolieri lies exactly where three geological zones meet – a place of tension, depth and distinctive character. And from this site comes a Frappato that uncompromisingly expresses its origins. Spontaneously fermented, spending around 30 days on the skins. It is aged for 22 months in concrete tanks – a deliberate choice to ensure purity, texture and authenticity. Like all wines in this range, the BB remains unfiltered and unclarified.

Maestro di Cava is a Bolgheri Rosso Superiore and a great example of Cabernet Franc, an expression of the volcanic soils and ageing in large barrels. Intense ruby red colour. The nose is clean, elegant and typical of the variety, characterised by a very intense bouquet of aromas with hints of red fruit, tobacco and leather. The palate is savoury, with great freshness. Excellent tannins, natural and perfectly integrated with the body of the wine. Persistent finish with mineral notes. SUPERIORE.DE

A prime example of perfect balance: elegance and structure harmonise perfectly.

Gentle balsamic notes with rosemary and lavender scents on the nose. When it opens in the glass, you can get a clear picture of the dark fruit at its centre and the delicate particles of chalk dust that frame the bouquet. The fruit for this wine comes from a five-hectare plot with alkaline soils that are rich in numerous mineral components. The complexity of the soils is reflected in the attractive bouquet, and this outstanding Riserva vintage offers a rich structure, velvety tannins and persistent intensity. SUPERIORE.DE

Contrada Guardiola is one of the most iconic vineyards on the northern slope of Mount Etna. A high-altitude plot between 800 and 1,000 metres above sea level, where the extreme microclimate, the old bush vines and the ash, lava and pumice soils allow for an expression that is as raw as it is fascinating. The vines are deeply rooted in the porous rock and produce small-berried Nerello Mascalese grapes with an impressive aromatic concentration. The 2022 vintage was characterised by a dry spring and moderate temperatures in summer, with a late harvest that brought structure and freshness into balance. The wine is aged for 18 months in large, neutral barrels.

Deep ruby red colour. Bright, fresh and savoury aromas and flavours of blueberries, flint, coffee and fresh herbs. Long and clean with soft tannins and very good clarity on the bright finish. A beautiful, very refined wine, characterised by its early attractiveness, but also by its velvet-pawed concentration and complexity. SUPERIORE.DE

The four wines resulting from the collaboration between Dolce & Gabbana and Donnafugata show attention to detail and unconditional love for Sicily. They are the perfect expression of two top companies "Made in Italy". They represent the aesthetic fusion of craftsmanship, creativity and Sicilian passion. Together, they have created a unique collection of wines and packaging that emotionally capture Sicilian culture and lifestyle and express a clear commitment to the beauty and tradition of Sicily.

The Contrada Porcaria lies significantly lower than Rampante, at an altitude of around 650 metres, where the northern slope of Mount Etna is more powerful and warmer. The soil is older, darker, denser – and Nerello Mascalese here produces wines of impressive substance, with darker fruit, grippier tannins and more immediate presence. Passopisciaro's vinification remains deliberately restrained: spontaneous fermentation, long maceration, ageing in large, used oak barrels for around 18 months.

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.

Twenty harvests. Twenty years in which a revolution grew from a single hectare of abandoned vines at Fossa di Lupo. 2023 marks Arianna Occhipinti's Ventesima Vendemmia – and this anniversary deserves a wine that unites her entire terroir mosaic. Three contrade, three voices: Fossa di Lupo, the place of origin, where brown sand rests on limestone and gives the wine its earthy depth. Bombolieri, on white sand over pure limestone, provides the austere structure and mineral tension. Finally, Pettineo, with its vines over sixty years old in orange-coloured sand over tuff, contributes silky tannins and forward fruit. Spontaneous fermentation in concrete, twenty-five days on the skins, then six months in the same container and one year in Austrian oak. Bottled unfiltered, like all wines from this house.

Laura Brunelli's Brunello is an outstanding reflection of the appellation every year. A floral bouquet, the purest expression of cherry and strawberry imaginable, hints of mint, sage and cedar dust - all are found in its stunning bouquet. The youthful density of the ripe primary fruit contrasts with salty minerality and lively acidity, leaving a cascading and crisp impression on the palate. SUPERIORE.DE

Treat yourself to a large glass, or even better: decant the wild and racy Il Guercio, then a dark berry mix with black cherries and a hint of dark chocolate will be in the air. Equally juicy Sangiovese fruit on the palate, full-bodied with fine silky tannins, elegant and finely structured, with animating acidity, very precise and animating in the long finish. Potential for many years in the cellar. Not at all loud, but a highly impressive wine full of elegance and the winery's masterpiece. SUPERIORE.DE

Fine traditional brut from the Lunelli family, who work tirelessly on the authenticity of their Trentino classics. A wide range of aromas and an elegant flavour with a good structure offer first-class enjoyment on many occasions. On the nose, crisp green apple, tangy lemon and a hint of toasted brioche. On the palate, citrus fruits harmonise with white peaches with a subtle hint of minerality. The bubbles are fine and persistent, the finish refreshing and clean. SUPERIORE.DE

Full, enveloping and with great persistence, Montestefano is sometimes referred to as the "Barolo of Barbaresco".

The Valmaggiore site, gently sloping and rich in light-coloured, sandy soil, was already noted in old 19th century maps as being particularly suitable for Nebbiolo. Its exposure allows for optimal ripening without losing the fine, almost dance-like style that makes this wine so unmistakable. A Valmaggiore that is already inspiring today with its animating style and at the same time will richly reward patience and bottle ageing.

Walter Massa's single-vineyard Timorasso Costa del Vento is made by a cold maceration of about 40 hours, a subsequent fermentation of about 12 months in stainless steel tanks under regular batonnage of the yeast for about 12 months. It is stronger and richer than the basic Timorasso and therefore needs more attention and further bottle ageing.

Terlan is a small village south of Bolzano – and one of Italy’s most exceptional white wine regions. The combination of porphyry rock, calcareous subsoil, marked temperature fluctuations between day and night, and the Alps, which shield the valley from cold Atlantic winds, creates a terroir that gives white wines a longevity unrivalled anywhere else in the world. Founded in 1893, the Cantina Terlan has brought this potential to life like no other in the region.

Elena Fucci is celebrating the 25th anniversary of the winery in 2025 with this rare special edition Titolo from the 2021 vintage. 2021 was the last harvest that her grandfather was able to experience before his death. The grapes come from a vineyard plot that is over 80 years old. Unlike the famous Titolo Classico, it was refined for 24 months in a conical oak barrel and then matured for a further 12 months in the bottle.

Sciaranuova lies at an altitude of just under 850 metres on the northern slope of Mount Etna, one of the coolest and at the same time most fascinating vineyards in the region. The site is characterised by young, porous lava flows that force the roots deep down and at the same time ensure extreme drainage. In the coolness of this altitude, the Nerello Mascalese ripens more slowly, with fine phenolic maturity and a distinctive acid structure. Vinification follows the familiar principle: spontaneous fermentation, long maceration, ageing in large used barrels.

Grotte Alte is more than just a wine, it is a very serene and precise tribute to its homeland. Arianna Occhipinti names it after the white limestone caves above Vittoria, where her oldest vineyards are situated: broodingred soils over limestone, permeated by Mediterranean herbs and the wind. It is here that the grapes from which she crafts her most personal wine are grown – a Cerasuolo di Vittoria Classico that impressively expresses the identity of this landscape. The cuvée, made from Frappato di Vittoria and Nero d'Avola, is vinified separately. Following spontaneous fermentation with long maceration periods, both batches mature for around 48 months in large oak casks before being blended and bottled. No fining, no filtration – just time, patience and respect for the terroir.

In Bolgheri, less than four kilometres from the Mediterranean, lies that "El Dorado" of Italian winemaking which the legendary Oenologist André Tchelistcheff once visionarily recognised. Here, on the volcanic soils between an ancient cypress-lined avenue and the Tuscan coast, Le Volte emerges as the accessible calling card of a winery whose name is synonymous worldwide with uncompromising quality. The cuvée, comprising 55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot, is vinified separately by grape variety in small stainless-steel tanks to preserve the individual characteristics of each. Following malolactic fermentation, the wine matures for ten months, partly in used Ornellaia barriques and partly in concrete tanks – a deliberate balance between structure and fruit expression.

700 bottles. That is the entire production of this Vin Santo – from the Vigneto delle Valli at 420 metres, 5,000 vines per hectare, 1.5 kilograms of grapes per vine. Trebbiano Toscano and Malvasia Bianca, half each, harvested by hand in the first days of September 2018 and then transferred to the appassimento. The grapes were left to dry for four months in the ventilated appassitoio – four months in which the water drained away, the sugar concentrated and the flavour intensified. Then manual pressing with a mechanical hand press. What remains finds its way into 100-litre chestnut Liters– sealed with the winery's mother yeast, which is passed on from vintage to vintage. There the must rests, ferments slowly and matures for five years. Five years in which wood, yeast and time do their part.