Wine

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.

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.

Since 1857, Bertani has been synonymous with Valpolicella and Amarone. The fact that this estate on Lake Garda also produces a very fresh, straightforward wine is only surprising at first glance. The southern tip of Lake Garda, between Desenzano and Sirmione, is Turbiana country: a grape variety that grows almost nowhere else, on clay-rich soils that lend it that characteristic chalky finish. "The wine that tastes of spring and summer." Bertani's own words, and they ring true. Three months in stainless steel, around four months in the bottle.

Soave once had an image problem. For decades, the name was synonymous with mass-produced white wine from the plain – pleasant, neutral, forgettable. The hills of the Classico zone, volcanic and interspersed with basalt rock, tell a completely different story. Giuseppe Inama recognised this in the 1960s; his son Stefano carried the story forward, and today his sons Matteo and Alessio are fully committed to it: old vines rather than high yields, Garganega as a simple expression of the terroir rather than a means of increasing volume. And their Vin Soave is at the heart of this philosophy – accounting for half of total production, from 30-year-old vines on basalt-volcanic soil in Soave and Monteforte d’Alpone. Hand-harvested, short maceration, stainless steel.

Sardinian sunshine meets a Mediterranean breeze – Samas feels like a glass of holiday under the olive trees by the sea. The grapes are grown on sandy, limestone soils in the sunny south-west of Sardinia and were harvested in the cool of the morning to preserve their freshness and aroma. The blend of 80% Vermentino and 20% Chardonnay is perfectly balanced. Following a cool fermentation and around 40 days on the fine lees in the tank, the wine matures for a further few months in stainless steel tanks – elegant, crisp and yet complex.

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, on the southern tip of the Chianti Classico region, seven kilometres south of Gaiole. Marco Ricasoli-Firidolfi has been cultivating the same slopes here for generations – the family's history dates back to the Lombard era, and its winemaking tradition is almost as old. The estate has been certified organic since 2010. The Rosato is made from the same Sangiovese vineyards that also supply the grapes for the Chianti Classico and the Gran Selezione San Marcellino. Hand-harvested, with a short maceration period of 40 to 50 minutes, must clarification at low temperature, around one month's fermentation in stainless steel tanks, followed by three to four months sur lie. The result is not a light summer rosé, but a Rosato with substance: lively acidity, salinity and subtle minerality.

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.

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

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

A wine like an ecosystem: Misto Mare is no ordinary white wine, but a polyphonic ode to nature from the Alois Lageder winery. The blend combines grapes from over 14 white and red grape varieties grown in organically or biodynamically managed vineyards that are currently in the process of transitioning to organic certification. The grapes come from a wide range of altitudes across South Tyrol – a reflection of the region's diversity, captured in a single wine. The name draws on the region's geological past: around 200 million years ago, South Tyrol was covered by a primeval sea. Today, vines grow on what was once the seabed, their complexity evoking the former depths and the intricate balance of marine ecosystems.

Morabianca Falanghina Irpinia DOC is a delicate, modern interpretation of one of Campania's oldest white grape varieties. The grapes come from higher-altitude plots in Mirabella Eclano, one of the coolest areas in Irpinia, which lends the wine freshness and finesse. In the glass, it is a bright straw yellow with silvery highlights. The bouquet offers aromas of ripe Williams pear, apricot, citrus blossom and a hint of white pepper. On the palate, it is juicy, with a fine texture and a well-balanced interplay between rich fruit and invigorating acidity. The finish features subtle floral notes and a mineral accent. It is clear and precise, with subtle depth and cool elegance – a Falanghina with distinction and character. SUPERIORE.DE

"Atheist" is a provocative name for a wine that was first produced in 1989 – at a time when international grape varieties such as Cabernet Sauvignon and Merlot had no official place in the Tuscan wine hierarchy. Anyone who planted and marketed them was challenging the established rules. Ateo was Ciacci Piccolomini's response: a small rebellion that went on to become one of the estate's classics. The wine blends two international varieties with the native Sangiovese: Cabernet Sauvignon and Merlot from vineyards first harvested in 1989, complemented by the Tuscan soul. The soils are medium-grained, rich in Eocene marl, at altitudes of 240 to 360 metres. Fermentation takes place in steel and glazed concrete tanks at a controlled temperature.

In the first century BC, the Pelasgians brought – immigrants from Thessaly – brought a grape variety to the hills of Irpinia that the Romans later called "Aminea Gemina" because of its characteristic two-part grape. Two millennia later, this vine still has the same character: unconventional, mineral, with a longevity that is unrivalled among white varieties. Mastroberardino has not only cultivated the Greco – the family rescued it when it had almost disappeared after the Second World War and made it the flagship of Campania for decades. The vineyards of Tufo and Petruro Irpino are situated at 450 metres above sea level, exposed to the south-east, in clayey and calcareous soils – and in Tufo the soil is literally named after the rock that was once important as a sulphur mine. This sulphur tone in the terroir is no coincidence: it is a signature. Hand-picked in the second decade of October, classic vinification in steel tanks at a controlled temperature, followed by several months of bottle ageing – precise, without distraction.

Non Confunditur – "not to be confused with": the family motto on the Argiano coat of arms also encapsulates the ethos of this wine. Founded in 1580, the estate is one of the founding members of the Brunello Consortium and has been cultivating its 60 hectares organically since 2018. The NC blends Cabernet Sauvignon, Merlot and Sangiovese from the estate's younger vines – a "Junior Super Tuscan", as cellar master Bernardino Sani calls it. Vinification in stainless steel and used barriques preserves the fruit's freshness.

A top-class Valpolicella, fine and haunting spicy flavour with a full and fleshy fruit development of blackberries and cherries. Medium to full-bodied with good intensity and a firm tannin structure, with a wonderfully pleasant bitter note on the long finish. The delicious harmony between aroma and flavour is a delight. 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

Tramin gave this grape variety its name. A village on the South Tyrolean Wine Route that has been renowned for its aromatic Gewürztraminer for centuries. Eppan is South Tyrol's largest wine-growing municipality – and has been home to the St. Michael-Eppan Winery for over a hundred years. The co-operative sources its grapes from its members' individual vineyards stretching from Cortaccia via Termeno and Kaltern to Eppan, at altitudes of 300 to 500 metres with a south-southeast aspect, on calcareous gravelly soils with a slight clay content. Hand-harvested in mid-September, fermented and matured in stainless steel. Dry-styled, with pure aromatics.

The word Lamuri stands locally for "love" – and the vineyards of Tenuta Regaleali reflect this as well as the passion with which this Nero d'Avola was created. The vines thrive on barren limestone soil between gently rolling hills at an altitude of 450–750 metres above sea level. Bright ruby red in colour with a violet hue. The bouquet is charming and open: Ripe blackberry, white pepper and violet accents mingle with a delicate undertone of damp lava stones. The whole is fresh and earthy at the same time. On the palate, Lamuri dances between fullness and elegance: the fruit is juicy, not overloaded, underpinned by a crisp acidity that supports the body. The tannins are velvety soft, but present and carried by a mineral trace. The final is clean, unobtrusively spicy, with a hint of cassis and liquorice that lingers in the memory. SUPERIORE.DE

The vineyard overlooks the house. Visitors to the Cantina Bergaglio look out from the courtyard directly onto the Minaia slope – a single hectare on a medium slope, 300 metres above sea level, with red clay soil with an exceptionally high iron content. This soil is the reason why Minaia is a cru: Not because some committee decided it, but because this patch of earth produces something that no other hectare in the appellation can replicate. 100% Cortese, hand-picked, fermentation and ageing in steel on the lees – no wood, no intervention that does not serve the terroir. The Ligurian breezes that blow over the hills from the south slow down the ripening process and maintain the mineral tension that Daniele Cernilli once summarised in five words: "un vero Chablis à l'Italienne." Tre Bicchieri Gambero Rosso confirm this almost every year.

This Blanc de Noir from Conte Vistarino is made from gently pressed Pinot Nero grapes and is matured using the Charmat method. After fermentation, the wine matures on the lees for six months, giving it finesse and structure. Fine aromas of white flowers, apple and hazelnut on the nose, dry, precise and balanced on the palate. The elegant perlage, straw-yellow colour with a greenish shimmer and clear style make it a sophisticated sparkling wine that impressively reflects the nobility of Pinot Nero - complex and yet immediately accessible. SUPERIORE.DE