Wine

Light yellow in colour. The nose reveals an elegant richness of yellow apple, peach, almond and fine floral aromas. On the palate, invigorating freshness meets recognisable origin: citric acidity, delicate finesse and a salty, mineral final that underlines the special character of this vineyard. A pure Cortese, matured for three months in stainless steel tanks – precise, clear and with stylistic lightness. Gavi del Comune di Gavi is not a mainstream white wine, but a charming and authentic short dialogue with the core area of the famous Gavi region. SUPERIORE.DE

Rhine Riesling in South Tyrol? What sounds unusual at first glance makes perfect sense in the valley floor around Kurtinig. The loose, well-aerated sandy soils with calcareous gravel offer ideal conditions for the demanding Rheinriesling. The microclimate does the rest: the warm afternoon wind from Lake Garda alternates with cool morning breezes from the north, ensuring constant ventilation from April to October. The grapes undergo a 6–8-hour cold maceration before pressing – a process that releases the fine fruit flavours from the skins. Fermentation takes place at a controlled 19 °C in stainless steel.

Il Colombaio di Santa Chiara is not only clearly ahead of the game with the famous Vernaccia di San Gimignano, the family winery also proves this with its Rosato Cremisi. A tantalising and captivating nose of dried orange peel, flowers, ginger and nectarine. Soft and supple on the palate, yet very dynamic and full of energy with citrus fruit, peppery herbs and green melon. The drinking flow is enormous, the salty tension combined with a subtle tangerine note provides plenty of fun, excitement and freshness. SUPERIORE.DE

450 metres above sea level, on stony limestone soils around Tramin and Montan: this is where Sauvignon Blanc finds those striking day-night fluctuations that make its aromatic intensity possible in the first place. The mild, sunny climate of Bassa Atesina ensures optimum ripeness, while cool nights preserve the flavours. In the cellar, the grapes undergo an 8–10-hour cold maceration – longer than the other white wines from the estate –to release the full flavour potential from the skins. After gentle pressing and natural sedimentation, the must ferments at 19 °C in stainless steel.

We are talking about the summit of the extinct volcano Monte Foscarino, 350 metres above sea level. Up here, where volcanic tuff forms the base and oak forests provide cool night breezes, one of Roberto's most precious treasures has been thriving since 1982. The Capitel Foscarino was already a legend when Roberto was still part of the Soave consortium – today it stands for pure typicality of the vineyard without regulatory DOC compromises. 90 per cent Garganega and ten per cent Chardonnay from horizontally trained vines that are rigorously thinned out in June so that only the most vigorous berries survive.

The first alcoholic fermentation of the must takes place in steel vats on the fine lees at a controlled temperature and after a waiting period of at least six months, the wine is bottled. The bottles remain at a constant temperature of 12°C so that the wine can undergo its second fermentation and mature on its own yeasts, which remain at the bottom of the bottle as a light sediment (note: it is not filtered!).

A Fiano with inner peace and clear origins: Montelapio comes from high altitude vineyards around Lapio. The volcanic, mineral-rich soils give the wine elegant grip and balance. Delicate golden yellow colour. Harmoniously balanced aromas on the nose: yellow apple, white flowers, a hint of rock sugar, salty herbal notes and delicate hazelnut. On the palate, it is fruity with a clear structure and lively acidity that creates a youthful tension. The mineral finish is gently lingering and ends with a feeling of persistence that lingers for a long time.

Col Fondo has been part of the Adami product family since the early 1900s. Initially, grandfather Abele and later father Adriano bottled the wine in spring. This then began to ferment again in the warmer months of May and June, producing what is known in Veneto as "vin col fondo". The origin of the name is easy to explain: it is due to the yeasts that settle at the bottom of the bottle after all the residual sugar has been consumed, causing the wine to develop in an exciting way over time. It always comes onto the market about a year later.

Pinot Nero is a rarity in the Colli Orientali - and a challenge that Tunella masters with sensitivity. The vines are planted on well-ventilated slopes with calcareous flysch soils, which give the delicate Pinot structure and freshness. A transparent ruby red colour in the glass. The nose is fine and complex: red cherry, wild strawberry, a hint of rose and subtle earthy tones. Elegant and silky on the palate with fine acidity, delicate tannins and a surprisingly long, spicy-mineral finish. The 2023 vintage is particularly clear and focussed - with cool fruit, good inner tension and an almost Burgundian noblesse. A Pinot Nero with a regional accent that perfectly reveals the delicate side of Friuli. SUPERIORE.DE

In the vineyards of Eppan and Kaltern, between 350 and 500 metres above sea level, Pinot Noir finds the alpine conditions that allow it to mature into an elegant interpretation of the Burgundian grape variety. The grapes thrive on moraine debris with limestone and gravel in a temperate climate with cooling winds, which give the variety its characteristic freshness and aromatic clarity. The St. Michael-Eppan winery, one of the leading cooperatives in South Tyrol since 1907, cultivates its vineyards with respect for the grape and favours environmentally friendly cultivation with targeted yield regulation. After temperature-controlled fermentation in stainless steel tanks, the wine matures for six months in large Slavonian oak barrels. This ageing method preserves the fruitiness and varietal elegance, while the wood adds subtle spice and structural depth without masking the fine varietal aromas.

The evening fall winds of the Mendel Mountains characterise the entire terroir of the St. Michael-Eppan winery. They ensure cool nights and give the grapes those extraordinary characteristics that characterise the aromas, unmistakable freshness and longevity of the wines. The fall wind is the natural force that blows over the vineyard every day, positively influencing the climate and supporting the valuable work of the winegrowers at the cooperative winery.

Gewürztraminer polarises opinion. Some love the opulence, the rose blossom, the exotic heaviness. Others avoid it for this very reason. Alois Lageder has a clear stance on this: Gewürztraminer should be aromatic – but not overwhelming. It should show juiciness, drinkability and mineral depth. No perfume that overwhelms. A grape variety that shows what it can do without forgetting its limits. The answer lies in the diversity of its origins: twelve winemaking partners in Margreid, Kurtatsch, Tramin and the Eisack Valley – 230 to 740 metres above sea level, calcareous and volcanic soils side by side in rare diversity. The warm Unterland sites provide substance and fruit, while the cooler Eisack Valley delivers freshness and finesse. Temperature-controlled fermentation in steel and partly in large wooden barrels, a small percentage fermented and macerated on the intact grapes. Matured mainly in steel on the fine lees for around four months.