Wine

Cantalupi – the name is reminiscent of the wolves that once roamed the vineyards near Salice Salentino. The Zecca family has been cultivating these lands in the heart of Salento since 1580. Their Rosato, made from 80% Negroamaro and 20% Malvasia Nera, shows just how distinctive Apulian rosé can be: Bright light pink in the glass, with floral notes and red berry fruit on the nose. The ageing in cement tanks preserves the freshness, the lack of filtration the substance. Clear and harmonious on the palate, with lively acidity and a dry, juicy finish. Honest, precise, typically Salento. SUPERIORE.DE

The indigenous Negroamaro grape variety is one of the main pillars of Apulian viticulture and stands for strength, warmth and character. Dark ruby red in the glass with violet reflections. The nose is inviting with notes of ripe cherry, plum, dark berry fruit and a hint of Mediterranean herbs. Round and soft on the palate, with juicy fruit, gentle tannins and a spicy finish. The ageing in stainless steel tanks emphasises the freshness and varietal aromas of the Negroamaro. An uncomplicated, charmingly matured red wine with a likeable and very regional soul. SUPERIORE.DE

Verdicchio – the name comes from verde, green – and that's exactly what this wine is all about: a fresh, lively energy that needs no explanation. 100% Verdicchio from the historic Classico region around Serra de' Conti, vinified in stainless steel, clearly focussed on fruit and freshness. Straw yellow in colour with greenish reflections. Lemon, fresh apricot and hawthorn on the nose – light, inviting, with a hint of almond. Dry, juicy on the palate, with lively acidity and a fine salty minerality on the finish, which is typical of the hills between the Apennines and the Adriatic. The classic accompaniment to everything the sea has to offer – and the moment when you simply want to open a good white wine. SUPERIORE.DE

A single-varietal Montepulciano Rosato. Delicate aromas of peach and strawberry. On the palate, it is crisp and lively, with a rich array of flavours typical of the variety, whilst remaining light and fresh. A spirited and cheerful wine, perfect for lively afternoons on the terrace or paired with light Mediterranean dishes and fish. SUPERIORE.DE

Bocciolo means flower bud. And that is exactly what this wine is: something that is just opening, not yet fully blossomed – with a sweetness that promises rather than overwhelms. 100% Lambrusco Grasparossa from the hills of Scandiano and Canossa, clay soils, Cordone speronato, reduced yield. Fermentation in steel at a controlled temperature, stopping at the desired sugar content. Only 7.5% alcohol – deliberately light so that freshness dominates.

The name SanGaetano tells of the co-operative tradition: in 2012, Cantine Due Palme took over the small Cooperativa San Gaetano in Lizzano in order to expand the production of Primitivo di Manduria in a targeted manner. This DOC appellation has long been recognised as one of the most important red wine denominations in Apulia – appreciated both in Italy and internationally. The Primitivo vines grow on the characteristic red-coloured soils of Manduria, whose clay-limestone structure is rich in minerals and iron oxides. These soils with their rocky limestone subsoil have a decisive influence on the character of the wine. The grapes are harvested by hand in small crates at the end of August or beginning of September when they are slightly overripe to guarantee the highest quality. After temperature-controlled fermentation, the SanGaetano matures for six months in American oak barrels – an ageing process that refines the tannins and gives the wine additional complexity.

Felline in Manduria stands for Puglia's indigenous grape varieties and the pioneering work of Gregory Perrucci, who has been shaping the region since 1992. Pietraluna is a single-varietal Negroamaro from Salento – strong, spicy, authentic. The grapes come from vineyards around Manduria, where calcareous soils with iron oxide deposits form the typical terra rossa. After manual harvesting, fermentation takes place in stainless steel tanks, followed by brief ageing to preserve the fruit.

Campirosa Cerasuolo gradually reveals its fresh notes of strawberry and cherry, accented with sweet floral aromas. On the palate, it is silky-smooth and thoroughly compelling, with ripe red fruit and juicy acidity. A hint of liquorice, exotic spices and nuanced tannins emerges on the finish and seems to linger for almost a minute. Campirosa is a charming favourite even when young, but can also be left to mature in the cellar for another year. SUPERIORE.DE

Passerina is one of the silent heroines of the Marche region. Less well-known than Verdicchio, but with a character of its own that is immediately recognisable: slender, fresh, uncomplicatedly charming. Garofoli deliberately picks the grapes a little earlier in order to preserve freshness and naturalness – gentle pressing, fermentation in steel tanks, clear lines. Pale straw yellow with greenish reflections. Apple, pear and acacia blossom on the nose – inviting and light. Fresh, soft and balanced on the palate, with a delicately bitter final that whets the appetite for more. Aperitivo, fish, seafood – or simply when the evening deserves an uncomplicated companion. SUPERIORE.DE

Cantina Santadi in the Sulcis region is regarded as one of Italy"s finest wine cooperatives – and this Vermentino shows why. The grapes (85% Vermentino, 15% Nuragus) come from five municipalities in south-western Sardinia, where sandy loam soils and a Mediterranean climate create ideal conditions. Hand-picking, gentle pressing, temperature-controlled fermentation in stainless steel and brief ageing on the lees preserve the wine"s freshness and aromatic character.

Fresh, uncomplicated and surprisingly full of character - the Costalupo Bianco is a successful introduction to the white world of Abruzzo. Made from Trebbiano, Passerina and Pecorino, it has a fine, yellow-fruity flavour with citrus, apple peel and white flowers. Lively, straightforward and pleasantly dry on the palate, with a good flow and clear structure. Ideal with light dishes or simply as an animating terrace wine with regional character. A successful everyday wine, honest and straightforward. SUPERIORE.DE

Sicily at altitude. Cusumano's Insolia vines grow in the hills near Salemi and Monreale – with a south-easterly aspect, slow ripening and pure mountain air. No fuss, no great effort: the high altitude does the work. Hand-harvested in early September, twelve hours of cold maceration at 8°C, gentle pressing, temperature-controlled fermentation at 18–20°C, four months on the fine lees in stainless steel. Straw-yellow in colour, with notes of hawthorn, citrus zest and a hint of exotic fruit – fresh and delicate, with pleasant acidity and a light, salty-mineral finish. SUPERIORE.DE

Delicate straw yellow with a greenish tinge. Fresh citrus fruit, green apple, white flowers and a hint of sage on the nose. Dry, light-footed and pleasantly cool on the palate, with lively acidity, subtle flavour and a clear, mineral finish. Maturation in stainless steel tanks emphasises freshness and varietal typicity. An uncomplicated but characterful white wine from the Marche region that combines Mediterranean lightness with a regional profile – ideal with fish, vegetables or simply on its own on a warm day. Great value! SUPERIORE.DE

The Medici family has been growing Lambrusco in Montecchio Emilia for over a hundred years. Not because it sells well at the moment – but because they know no other way and want no other way. Four generations, one obsession: to make the best Reggiano DOC that these hills have to offer. Harvests far below the maximum authorised yield, soils made of heavy clay, care taken down to the last detail of vinification. Assolo is their most accessible wine – and it is not a compromise. 51% Ancellotta for colour and fruit, Lambrusco Salamino for acidity and bite. Fermentation in steel at a controlled temperature, second fermentation according to the Martinotti method in a closed pressurised chamber.

Cantine Due Palme is one of the most successful co-operatives in southern Italy – founded in 1989 in Cellino San Marco, the cooperative now has over 1,200 members and around 3,000 hectares of vineyards between Brindisi, Lecce and Taranto. Under the management of Angelo Maci, Due Palme has developed into a pioneer of sustainable quality production, combining state-of-the-art cellar technology with traditional cultivation methods such as Alberello Pugliese. Don Cosimo epitomises the sun-drenched power of Salento. The Primitivo grapes ripen on calcareous, loamy soils that store sufficient water even in very hot weather. After a gentle harvest in mid-September, the grapes ferment at a controlled temperature in horizontal rotary fermenters before the wine matures for six months in French barriques and then comes to rest in the bottle.

A rosé with an island identity – clear, fresh and imbued with Mediterranean vigour. Tre Torri is made from 100% Carignano grapes, grown in the limestone- and clay-rich vineyards of the lower Sulcis region. The grapes are harvested by hand and undergo extraction with just a few hours" contact with the must at a low temperature before being fermented in stainless steel tanks. This minimal ageing preserves the wine"s freshness and terroir without any distracting elements.

The Cantalupi Primitivo comes from old vines in south-west Apulia and is classically vinified in stainless steel. Dark ruby in colour with a slight violet tinge. Intense aromas of ripe cherries, blackberries, some fig and delicately spicy notes of black pepper and Mediterranean herbs on the nose. Juicy on the palate with dense fruit, pleasant spice, supple tannins and a lovely flow. The acidity is present but elegantly integrated. A red wine "for every day" with plenty of character - authentic, round and pleasantly accessible. Perfect with pasta with a spicy sauce, grilled vegetables or simply on its own with good friends. SUPERIORE.DE

Illuminati's Montepulciano d'Abruzzo Riparosso has a sweet aroma of violets and lavender, followed by crushed blackberries and chalk dust. It coats the palate with soft textures and ripe wild berries, which are contrasted by tart citrus fruits towards the finish. It finishes with a perfumed character and admirable length, leaving behind a layer of dusty tannins that tug at the cheeks. Very Italian – very well made. SUPERIORE.DE

Susumaniello is one of the indigenous grape varieties of Apulia that almost disappeared. Cantine Due Palme was one of the first wineries to recognise the potential of this historic variety from the Alto Salento region around Brindisi and saved it with foresight – vinified in purity to preserve its unique character. The name already reveals its speciality: "Carico come un somarello" – loaded like a donkey – refers to the exceptional fruitiness of the young vines. After around ten years, the yield drops significantly, and only then does Susumaniello produce grapes of astonishing quality. The grapes are easy to recognise: Their ink-blue coloured berries have an extremely high anthocyanin content, which is why Susumaniello was often used as a blending partner in the past to lend depth of colour to other wines. For the Serre, the grapes are harvested by hand in small crates late at the end of September, when they are slightly overripe for optimum concentration. Vinification takes place in horizontal rotary fermenters at a controlled temperature, followed by six months of ageing in French barriques.

For centuries, the Maremma was the land of the butteri – the Tuscan drovers who rode through the marshland on small horses and herded the large white Maremma cattle. The mandriolo, the herdsman, was their trade. Morisfarms has given this name a wine that suits it: down-to-earth, uncomplicated, straightforward. 80% Sangiovese, supplemented by Cabernet Sauvignon, Syrah and Petit Verdot – a pragmatic blend from the Poggetti estate in Massa Marittima. Clay-rich, fossil-rich soils, seven kilometres of coastline, south-west exposure. Harvested in mid to late September, fermented in temperature-controlled cement vats with 15 days of maceration, pumping over twice a day. No wood. Bottled for three months. Finished.