Wine

Guarnaccio is called Perricone in the old Regaleali dialects and stands for a long, almost forgotten tradition of indigenous red wines. The vines are rooted on 2.6 hectares in the historic Vigneto Ciminnita, newly planted in 2011, on brooding, fine clayey soil with a sparse limestone flow. Rich in polyphenols and with spicy flavours, the Guarnaccio evokes memories of an ancient winemaking tradition.

Il Bianco is Brancaia's fresh white wine made from 100% Sauvignon Blanc – grown on loamy soils around Castellina in Chianti, at an altitude of 230–400 metres above sea level with south to south-west exposure. The cool hill winds and the day/night temperature gradient keep the profile clear and fragrant. Pale straw yellow in colour with a greenish tinge. Juicy citrus fruit, green apple and white peach on the nose, with a hint of sage and wet stone. Lean and precise on the palate, with lively, well-integrated acidity, a fine yeasty texture and a salty, mineral finish. Organic-certified, very clear Toscana Bianco with character: ideal with seafood, vegetable tempura or simply as an elegant aperitif. SUPERIORE.DE

Swiss precision meets Tuscan elegance in this characterful Supertuscan, which has embodied the Widmer family's DNA for over four decades. The name has a double meaning: three grape varieties and three terroirs, which Barbara Widmer combines with inimitable finesse to create a harmonious cuvée. This 70% Sangiovese composition comes from the vineyards of Castellina in Chianti, Radda in Chianti and Maremma, refined with 15% each of Merlot and Cabernet Sauvignon. The continental Chianti vineyards at an altitude of 230-400 metres with their clay and galestro-interspersed soils meet the Mediterranean Maremma terroir with its sandy clay soils, which give the wine its characteristic depth.

Federico Giuntini-Antinori runs the area's most traditional estate, whose family tree can be traced back to the 15th century. Rufina is the northernmost district in Chianti, where the vineyards grow around the Villa di Selvapiana and in the vineyards of San Martino a Quona, Pian de' Marroni and Cerbognole. Mainly Sangiovese with small additions of Canaiolo, Colorino and Malvasia Nera are harvested between the end of September and the beginning of October, partly by hand. Spontaneous fermentation takes place in steel tanks at 28-30°C with a 25-day maceration period. Maturation lasts 12 months in 25-litre French oak barrels and concrete vats.

This Dolcetto comes from the gently sloping, gravel and limestone-rich plots around Barolo, which Sandrone has always regarded as a wine of character in its own right. Hand-picked at the end of September, spontaneous fermentation in stainless steel and careful ageing in neutral wood preserve the typicality of the grape variety and at the same time lend structure. A clear, bright purple colour with a violet hue in the glass. The bouquet is as inviting as it is precise: black cherry, blackberry and plum, surrounded by violet blossom, almonds and a hint of graphite. On the palate, it displays a harmonious combination of juicy fruit, finely integrated acidity and ripe, slightly grippy tannins. The medium-long finish carries mineral notes and a hint of herbal spice. A Dolcetto with substance and nobility that epitomises the philosophy of the house – clarity, balance and elegance – even in the supposedly simplest grape variety. SUPERIORE.DE

Ruby red with light violet reflections. Inviting aroma of violets, redcurrants and wild strawberries. Delicately fruity, dry and crisp on the palate with a lively acidity and fine, sparkling perlage. Brings freshness and drinking pleasure to every garden party. Goes perfectly with finger food, cold cuts, prosciutto & co. SUPERIORE.DE

Sardinian sun meets Mediterranean breeze – samas feels like a glass of holiday under olive trees by the sea. The fruit is grown on sandy, chalky soils in the sunny south-west of Sardinia and was harvested in the cool morning hours to preserve freshness and flavour. The grape variety blend of 80% Vermentino and 20% Chardonnay is perfectly selected. After cool fermentation and around 40 days on the fine lees in the tank, the wine matures for a few months in stainless steel tanks – elegant, clear and yet complex. Sunny yellow in the glass, almost like a ray of light caught in the glass. The nose offers aromas of grapefruit and lime, exotic fruits such as pineapple, Mediterranean herbs – especially sage – and a delicate, fresh minerality. On the palate, it is velvety, yet clearly contoured and full of energy: juicy, slightly salty and with a vibrant freshness that immediately whets the appetite for the next sip. SUPERIORE.DE

This single-varietal Riesling comes from well-ventilated vineyards with Alsatian clones and combines freshness, structure and ageing potential. After manual harvest in small crates and one night of cooling at 10 °C, the grapes are gently pressed. The must remains on the lees for 48 hours to extract aromatic precursors before fermentation begins in stainless steel tanks. The wine then matures for six months on the fine lees.

Rêverie means daydream. Gaspari deliberately chose the French word – for a wine that requires no concentration, no patience, no prior knowledge. You pour, you drink, you are happy. This is more difficult to create than it sounds. 2025 was a warm, generous vintage in Valpolicella – mediterranean fruit, ripe flavours, a natural balance between power and freshness. The fact that the Rêverie nevertheless remains light is due to the decision: early harvest, short skin contact, no intervention, no wood. Celestino Gaspari does not intervene in a wine that shines on its own – he leaves it.

In the vineyards between La Morra and Verduno, where Matteo Ascheri has been capturing the essence of Nebbiolo for generations, a wine is created that shows all the elegance of this royal grape variety without the heaviness and complexity of its big Barolo brothers. Here, on the characteristic marl-clay soils of the Langhe, the Nebbiolo vines benefit from an ideal south-south-west exposure at an altitude of 350 metres. Matteo's proven philosophy – to let the terroir speak for itself without overpowering it with excessive technology – is also evident in this Nebbiolo: gentle vinification in stainless steel tanks preserves the freshness and elegance typical of the variety, while a short refinement in Slavonian oak barrels gives the wine a subtle structure without masking its natural finesse.

A Greco with clear origins: Daltavilla reflects the extraordinary terroir of Tufo with striking precision and elegance. The calcareous tufa soils of the high altitudes give this wine mineral depth and fresh structure. The 2024 vintage is characterised by ripe, clean grapes that were able to ripen particularly aromatically thanks to cool evenings during the ripening phase. Brilliant straw yellow in the glass with a golden green hue. The nose smells of yellow fruits such as almond zest, warm lemon and white peach, complemented by floral notes and a subtle smoky flavour in the background. Juicy and dry on the palate, with harmonious acidity and elegant fruit, carried by a spicy mineral note that leads into the long, slightly salty finish. Daltavilla stands for clear origin and stylistic purity – a Greco that combines terroir and style and reveals the soul of a great appellation. SUPERIORE.DE

Silìneo – a neologism born from the fusion of "sinuoso" (supple) and "lineo" (linear). The name epitomises what this wine is all about: elegance, suppleness, balance and harmony. It is the most classic wine from Fattoria del Cerro and has been the most successful for years. Silìneo is made from 90 per cent Sangiovese (locally called Prugnolo Gentile) and ten per cent Merlot and Colorino, from vineyards in Acquaviva di Montepulciano on soils of marine Pliocene origin with clay and silt between 250 and 400 metres above sea level. After manual harvesting, fermentation takes place with maceration at 24 to 28°C with daily overflow and délestage. The wine then matures for seven months in tonneaux, followed by eleven months in large Slavonian oak barrels.

The grapes for Ettamiano are harvested when slightly overripe, a trick that the famous winegrowers' co-operative likes to use with great flair. The variety should show as much of its origin as possible, which is why they rely on short maturation and only use French barriques that have been used several times. Intense ruby red colour with violet reflections. At first sip, Ettamiano is a Primitivo that is characterised by its pleasantness, but at no time does it pander. The glass reveals hints of ripe but lively fruit, spicy notes of cinnamon, then cocoa and liquorice. The flavour is consistent and persistent, supported by a fresh and spicy note that keeps you coming back for more. Long finish. SUPERIORE.DE

A youthful classic with history: Collecastrese is a single-varietal Falanghina from the wine-growing region around Monte Massico – an old cultivation centre of the legendary Falerno wines. The limestone and tufa soils lend the wine a mineral freshness, while the proximity to the coast promotes mild ripeness and aromatic clarity. Brilliant straw yellow in the glass with a greenish-yellow hue. On the nose, ripe peach, green pear, tropical fruit notes such as pineapple and mango, accompanied by floral nuances. On the palate, it has a charming smoothness, clean fruit and fine acidity; the salty minerality characterises the long, fresh finish. An uncomplicated but expressive introduction to the world of Villa Matilde – a Falanghina with character, balance and a regional profile. SUPERIORE.DE

Monti in Chianti, at the southern tip of the Chianti Classico, seven kilometres south of Gaiole. Marco Ricasoli-Firidolfi has been cultivating the same slopes here for generations – the family dates back to the Lombard era, and the winegrowing is no less ancient. The estate has been certified organic since 2010. The Rosato is made from the same Sangiovese vineyards that supply the fruit for the Chianti Classico and the Gran Selezione San Marcellino. Hand-picked, short maceration time of 40 to 50 minutes, must clarification at low temperature, around one month of fermentation in steel tanks, then three to four months sur lie. The result is not a light summer rosé, but a rosato with substance: lively acidity, salinity, fine minerality.

Morabianca Falanghina Irpinia DOC is a delicate, modern interpretation of one of the oldest white grape varieties in Campania. The grapes come from higher-lying plots in Mirabella Eclano – one of the coolest areas of Irpinia –which gives the wine freshness and finesse. Brilliant straw yellow in the glass with a silvery hue. The bouquet smells of ripe Williams pear, apricot, citrus blossom and a hint of white pepper. Juicy on the palate, with a fine texture and a good balance between fruity richness and lively acidity. Finishes with subtle floral notes and a mineral accent. Clear and precise, with subtle depth and cool elegance – a Falanghina with ambition and character. SUPERIORE.DE

Probably the most famous Lugana from the southern shore of Lake Garda – i Frati is the flagship of the estate. Made from 100% Turbiana from calcareous moraine soils, it combines regional typicity with fine modern precision. Brilliant straw yellow in the glass with greenish reflections. Fresh citrus fruit, white peaches, pears and a hint of almond blossom on the nose, complemented by delicate herbal notes. Clear and juicy on the palate, with lively, well-integrated acidity, fine flavour and a subtle mineral vein that lends freshness and depth in equal measure. The final is long, elegant and characterised by citrus fruit. A timeless classic that brings the terroir of the Lugana region perfectly into the glass – stylish, stimulating to drink and with assured ageing potential. SUPERIORE.DE

The indigenous Verduzzo grape variety unfolds its full potential here: the grapes dry directly on the vine, naturally concentrating sugar and flavours. After a late harvest, fermentation takes place in barriques - a rare, traditional style. A bright golden yellow colour in the glass. The aroma is enticing with notes of candied apricot, acacia honey, vanilla and a fine spiciness from the wood. On the palate, the wine is full-bodied, soft and harmonious, with a balanced sweetness and creamy flavour. An expressive, elegant dessert wine with a long finish and regional character. SUPERIORE.DE

The classic from the heart of Chianti Classico: Brolio combines the excellent drinkability of a young Chianti Classico with a complex, complete structure. The vineyards grow on the historic Castello di Brolio between 280 and 480 metres above sea level on five representative soil types – from sandstone to galestro and marine sediments. Intense ruby red colour. Fresh, floral nose with notes of chinotto, violets and mimosa, leading to fruity nuances of black cherries and sweet mint. Velvety and complex on the palate with great harmony, elegant structure and a long, mineral final. A textbook Chianti Classico from a historic terroir. SUPERIORE.DE

Buonsenso (common sense) is simply matured in steel tanks and left on the lees for four months. It is already visually impressive with its bright straw yellow colour. Attractive bouquet of wild flowers, mint, peach and green melon. The palate is refreshing with a great acid wire, rounded off by citrus and peach notes with a subtle hint of saltiness. SUPERIORE.DE

Dark salmon pink colour. Strong berry nose, fresh on the palate, with authentic Sangiovese fruit and the unmistakable character of this exceptional wine. A highly respectable, stylish rosato that tastes of pure Tuscany with its bright acidity and is an excellent accompaniment to Mediterranean dishes. SUPERIORE.DE