Wine

Palmina Abbagnano was from Naples. Her husband, John Dunkley, was from England. Together, they bought one and a half hectares of land in Gaiole in Chianti in 1971 – from the monks of Badia a Coltibuono – and built Riecine into one of the most prestigious estates in Chianti Classico. Both have long since passed away, but Palmina’s name lives on in this Rosato, which has been part of the portfolio since 2014. The grapes are harvested 15 to 20 days earlier than those used for the estate’s great red wines – in order to maximise acidity. After careful selection in the vineyard and on the sorting table, they are pressed immediately and without contact with the must. What follows is the most unusual part: fermentation lasts around 40 days in unglazed Nomblot concrete tanks at 15°C – – far longer than for most rosés. This slow pace gives the wine a depth and complexity that rapid vinification processes can never achieve. This is followed by four months in concrete, spontaneous stabilisation and clarification.

Merus – Latin for "pure, unadulterated". A fitting name for the entry-level range from the Tiefenbrunner Castle Winery, which has had its roots in Kurtatsch since the 19th century. The grapes come from two complementary areas: the hillsides of Kurtatsch at altitudes of 400 to 600 metres and the plains of Margreid at 210 metres – height and depth, coolness and warmth, all united in a single wine.

The alluvial plains along the Adige provide the foundation for this Pinot Grigio. Gently vinified and matured in concrete tanks to preserve its purity and nuance, rather than masking them with oak – a distinctive style that earned the Merus Pinot Grigio, in the earlier 2023 vintage, the "Berebene" award from the Gambero Rosso wine guide for outstanding value. 

Massolino's Moscato is a lot of fun, and not just if you drink it in summer. Bright straw yellow in colour. A fresh bouquet of jasmine, honey, mint, wild sage and chalk. The wine's seductive sweetness flows gently over the palate, and a delicious acid wire provides excitement and agility. SUPERIORE.DE

Oenologist Stephan Filippi deliberately selects special vineyards in Überetsch and Ritten for this Sauvignon Bianco, where dry sandy soils and the alpine climate give the grape variety its characteristic expressiveness. Controlled vinification after the harvest harvest takes place exclusively in stainless steel in order to optimally preserve the natural freshness and flavour. Straw yellow in colour with greenish reflections. In the glass, it immediately unfolds its typical vegetal spectrum: tomato leaves and nettles meet spicy sage, while yellow peach and lime provide fruity accents. Subtle acacia flowers round off the complex bouquet. On the palate, the delicate freshness paired with structural depth leads to a lingering, harmonious finish. SUPERIORE.DE

For almost thirty years, Karmis has been the flagship wine of Cantina Contini in Cabras – and it celebrates its anniversary in 2026. Created in the 1990s as an attempt to take Vernaccia di Oristano out of its niche and present it in a modern, more accessible guise, it has since become an icon of the company: a wine that combines tradition and the present in one glass. The grapes come from three different sites on the Sinis peninsula and its surroundings: the alluvial, sandy-clayey alluvial soil of the Valle del Tirso, the coastal sandy soils of the Sinis and the volcanic soils of the Terre di Ossidiana on Monte Arci – up to 200 metres above sea level. Vernaccia di Oristano and Vermentino, Spalliera and Alberello, Mediterranean climate with hot, windy summers and little rainfall. Gentle pressing, temperature-controlled fermentation in steel, periodic bâtonnage – then the bottle. A wine that can handle time well.

The grapes for this smooth red wine thrive on loamy, calcareous soils with gravelly subsoil in the hills around Tramin. The extreme interplay of sunny Mediterranean days and cool downslope winds from the surrounding mountains ensures an intense aroma. After maceration at a controlled temperature, the wine matures in large wooden barrels. The colour in the glass is a deep ruby red. The nose exudes aromas of wild cherry and redcurrant, accompanied by delicate spice and a hint of plum. The palate is full-bodied and soft with a velvety texture, supple tannins and a tart, fruity length. A Merlot that elegantly translates the Burgundian tradition to the South Tyrolean south – with hearty meat dishes, roasts or savoury cheeses. SUPERIORE.DE

The Riserva version of the famous "Tralcetto" is a modern expression of Montepulciano from Abruzzo – powerful and dense, yet always distinct in style. The 2021 vintage was selectively harvested by hand and, following traditional maceration, aged for nine months in large wooden casks, which lends the wine structure and depth.

Bright straw yellow with a greenish tinge, inviting and clear. The grapes for this Gavi come from well-exposed, well-ventilated plots of land that develop an excellent terroir profile through natural cultivation and care. They ripened under the influence of the Mediterranean in the midst of calcareous, sandy soils – a combination that gives Cortese its fine minerality and aromatic finesse.

The MONSTER WINES from Tenuta di Tagignano are more than just a crazy experiment. They stand for pop, punk and freak. It is an exciting project of vinophile free spirits who combine serious and traditional winemaking with something new. The wines are produced according to the Metodo Ancestrale: Here, the residual sugar is completely fermented in the bottle, resulting in a fine mousseux. They are unfiltered and cloudy, but extremely fresh. They are incredibly enjoyable and extremely versatile.

Brilliant straw yellow. On the nose, an almost dramatic symphony of aromas of flint, dried flowers, tropical fruits and a subtle hint of lime. On the palate, it is taut, with good texture and structure, yet delicately spicy, lively and with a wonderfully pronounced salty tension. As it develops, it is very well-balanced, with a well-nuanced blend of fruit and acidity and a very refreshing clarity. SUPERIORE.DE

Borrigiano – named after the inhabitants of the medieval village of Il Borro – marks a special chapter in the history of the Ferragamo family. As the estate's first wine under the prestigious Valdarno di Sopra DOC, it combines the tradition of an appellation that was recognised as one of the first four Tuscan wine regions by Cosimo III de' Medici back in 1716. This elegant cuvée of 70% Sangiovese and 30% Cabernet Sauvignon comes from organically cultivated vineyards between 300 and 500 metres above sea level in the Valdarno Valley. The unique soil composition – characterised by sandstone, clay and fossilised marine deposits from a prehistoric lake – gives the wine its characteristic minerality. Ten months of ageing in large wooden barrels preserves the lively fruit and creates a harmonious interplay between tradition and innovation.

In 1968, a Turin father sent his fifteen-year-old son to the countryside as a punishment – the boy had marched in student protests. The son's name was Aldo Vajra, the land was Barolo, and the punishment turned into a vocation. Three years later, the winery was the first organic winery in Piedmont. Today, Aldo and Milena and their three children Giuseppe, Francesca and Isidoro run forty hectares in the highest vineyards in the municipality of Barolo – and prove with this Moscato that a house that cultivates legendary Nebbiolo crus such as Bricco delle Viole also takes the supposedly light wines seriously.

The MONSTER WINES from Tenuta di Tagignano are more than just a crazy experiment. They stand for pop, punk and freak. It is an exciting project of vinophile free spirits who combine serious and traditional winemaking with something new. The wines are produced according to the Metodo Ancestrale: Here, the residual sugar is completely fermented in the bottle, resulting in a fine mousseux. They are unfiltered and cloudy, but extremely fresh. They are incredibly enjoyable and extremely versatile.

South Tyrol's very own red wine variety, vinified by a master of his trade. Peter Zemmer cultivates his Lagrein on the warm clay soils of the municipality of Auer in the South Tyrolean lowlands – where the indigenous grape variety has been at home for centuries. The outstanding location and careful cultivation of the vineyards create ideal conditions for grapes of particular concentration. After fermentation, the must is kept in contact with the skins through regular pumping over and gentle crushing, which ensures optimum colour yield and accentuated fruitiness. 70% of the wine is then matured in large oak barrels, the remaining 30% in two- to three-year-old barriques. Further bottle ageing follows the assemblage.

The grapes for this full-bodied red wine grow on warm, calcareous and gravelly clay soils in hilly areas between 250 and 350 metres above sea level. After maceration at a controlled temperature (28-30°C), the wine is matured in large wooden barrels – which gives it the necessary depth without masking the varietal character. The colour in the glass is a deep garnet red. The nose reveals a fruity bouquet of blackcurrant and red berries, underpinned by characteristic notes of green pepper, dried fruit and a hint of tobacco and chocolate. Dry and full-bodied on the palate, with supple tannins and earthy spice. The long-lasting finish confirms this: A South Tyrolean with a strong character that shines with red meat, game and mature hard cheese. SUPERIORE.DE

"When We Dance" – sting's 1994 ballad is about a love that makes angels hide their wings. The eponymous Chianti is more down-to-earth, but no less seductive: a classic triad of Sangiovese, Canaiolo and Colorino, as Tuscany has known it for centuries. The biodynamically farmed grapes are harvested by hand and matured in stainless steel for six months – no wood, no distractions, just pure varietal expression.

The name tells of ancient craftsmanship: "Gerla" was the name the winegrowers gave to the conical baskets they carried on their backs during the harvest. In 1976, Sergio Rossi acquired the estate from Tedina Biondi-Santi – together with her family's legendary Sangiovese clones. Today, La Gerla is the only family-run winery in Montalcino that still works with this historic heritage. Poggio gli Angeli comes from young vines in Castelnuovo dell'Abate, the warm south of the appellation, vinified with the same care as the Brunelli of the house, only matured for a shorter time: four months in large Slavonian barrels preserve the impetuous fruit.

In the warm coastal air of the south-east Sicilian limestone soils near Noto, Grillo thrives with a Mediterranean self-image – sun-kissed, but not heavy. The name Azisa comes from the ancient Arabic "Aziz", which means "precious" – a reminiscence of Sicily's multi-layered history. Brilliant straw yellow in the glass with greenish reflections. On the nose, an open, finely drawn spectrum of aromas: white peach, yellow citrus fruit, a hint of sage and orange blossom, plus delicate hints of sea salt and wet stone. Fresh, lively and pointed on the palate – with a clear acid structure, light phenolic tension and a dry, salty-mineral final. Azisa is a serious Grillo with a Sicilian soul – elegant, accessible and full of character. Ideal with antipasti, mussels or summery Mediterranean cuisine. SUPERIORE.DE

Fuori Misura – beyond all measure. The name is no mere flourish. It is a description. This Rosato is not made in the same way as other rosés. It is not a by-product, nor the result of a separate decision. It is a saignée – a bleeding – from the very same fermentation vats in which the Chianti Classico, the Riserva Le Baròncole and the Percarlo are being produced at the same time. The must is drawn off 12 to 24 hours after crushing. To this are added 10% freshly pressed grapes, which macerate for up to 12 days. Sangiovese, Canaiolo – the very soul of the estate, seen in a different light.

Salcheto is not just an organic winery – it is a manifesto. Since 2011, the winery has been completely self-sufficient, detached from the regional electricity grid and powered by photovoltaics, geothermal energy and biomass. Gambero Rosso named Salcheto "Sustainable Winery of the Year" in 2014, and Michele Manelli, who has managed the estate since 1997, is Vice President of Equalitas, the organisation that sets standards for sustainable wine production in Italy. The lightest bottles in the industry, certified CO₂ balances, energy-independent winery – at Salcheto, sustainability is not a claim, but a reality.

The Lageder winery from Magrè in southern South Tyrol has been one of the region's defining forces for six generations – and since 2024, all the cultivated areas, including around 60 partner winegrowers, have been fully certified biodynamic or organic. Not just lip service, but a conviction that is put into practice. The Pinot Grigio comes from selected vineyards between Magrè and Salorno, at an altitude of 230 to 420 metres – stony, sandy soils with a high lime content, alpine temperature fluctuations and plenty of light. The vinification is based on a small proportion of maceration, which gives the variety texture and aromatic depth; the rest matures for four months on the lees in steel tanks.

Lageder's Lagrein Rosé is a finely characterised expression of South Tyrolean origin: lively, mineral and carried by quiet precision. The grapes come from vineyards around Margreid and Salurn, where the Lagrein finds ideal conditions for aromatic depth and cool freshness on warm, gravel-rich soils.

Unlitro – a name that is the programme and at the same time sums up the entire philosophy of Ampeleia. At a time when wines are becoming ever more complex, the team around Elisabetta Foradori and Giovanni Podini are focussing on the essence of winemaking: creating an honest, easy-drinking wine that expresses the beauty of the Maremma landscape without embellishment. The grapes for this special blend of Alicante Nero, Sangiovese, Carignano, Mourvèdre and Alicante Bouschet come from the organically farmed vineyards near Roccatederighi. Here, just a few kilometres from the Tyrrhenian Sea, the vines thrive on the characteristic Galestro and Alberese soils of the Maremma at an altitude of 200-400 metres. The Mediterranean climate, with its warm days and cool sea breezes, creates ideal conditions for wines with natural balance and freshness.