Wine

The grapes for this Ripasso come from the Marne Bianche vineyard at Tenuta Maternigo – a vineyard that the Tedeschi family has been cultivating for generations. Corvina and Corvinone (35% each), Rondinella (20 per cent) and 10 per cent indigenous varieties such as Rossignola, Oseleta, Negrara and Dindarella grow here on moraine loam and limestone at a density of 5,500 vines per hectare. Vinification follows the classic Ripasso method: after 15 days’ maceration at 28°C, the young Valpolicella undergoes secondary fermentation on the pomace of Amarone and Recioto – for eight to ten days at a cool 18°C. This second fermentation lends the wine body and depth without stifling its freshness. It is then aged for 15 months in Slavonian oak and a further six months in the bottle.

At the Löwenpass, tradition and lightness meet in a red wine of enchanting informality. Produced biodynamically according to Demeter guidelines, this cuvée combines Cabernet Sauvignon and Merlot with Petit Verdot and the autochthonous Vernatsch to create a harmonious quartet of different characters. Grapes with a natural freshness come from the calcareous gravel soils of Margreid between 230 and 320 metres above sea level. Careful vinification with mash fermentation at controlled temperatures and twelve months of ageing in large barrels preserves the lively fruitiness.

The spectacular steep slope of Römigberg rises high above Lake Kaltern – a location that comes particularly close to the ideal of a closed farm organisation. Here, oxen graze between the vines and the traditional pergola training protects the thin-skinned Vernatsch grapes from intense sunlight. On gravel-rich dolomite limestone between 250 and 330 metres, a Vernatsch of exceptional finesse is produced under biodynamic Demeter cultivation. The spontaneous mash fermentation in wooden barrels and stainless steel tanks, partly on whole bunches, gives this autochthonous South Tyrolean classic a special complexity.

Prinsipi from the small vineyard parcel of the same name was once developed by son Fabio as a 100 per cent Chardonnay and "little brother" of Bastia, but now 10 per cent Manzoni Bianco is added, which gives it more freshness and lightness. What also distinguishes it from the famous Chardonnay is the ageing in stainless steel. A fresh, crisp and very drinkable white wine that cuts a fine figure not only on its own and is now a firm favourite in the (now also organic) range. SUPERIORE.DE

Brigaldara's Ripasso is created by the secondary fermentation of Valpolicella wine on the pomace of Amarone della Valpolicella. The contact between the Valpolicella wine and the Amarone marc, which is still rich in sugar, triggers a new fermentation. Bright ruby red colour. Bright and cheerful with aromas reminiscent of dried cherry, plum, pear and apricot. This wine shows plenty of bright fruit definition with subtle hints of tobacco, spice and rose petal. The finish is smooth, polished and soft in tannin structure. Very structured and balanced, gaining complexity and finesse with further bottle ageing. SUPERIORE.DE

Merus – latin for "pure, unmixed". Tiefenbrunner's entry-level line stands for varietal character and natural elegance, bottled young and immediately accessible. This classic Bordeaux assemblage of 50% Cabernet Sauvignon and 50% Merlot comes from the vineyards of the South Tyrolean lowlands, the southernmost part of the province. The Brenntal and Frauenriegel vineyards near Kurtatsch, at an altitude of 210 to 380 metres, yield grapes from calcareous moraine soils. Vinification in stainless steel and concrete, followed by brief ageing in large wooden barrels – the result: freshness without heaviness.

A house that is world-famous for its monumental Barolo crus produces one of the best Moscato d'Asti ever – this is not a contradiction, but a Piedmontese matter of course. The grapes come from forty-year-old Guyot vines in Castiglione Tinella, on soils rich in limestone and clay, where Moscato Bianco has been at home for generations. After gentle pressing and natural cold clarification, the must is stored at the lowest possible temperature without the addition of sulphites – and only fermented in batches in an autoclave when required. At around 5.5 per cent by volume, a cold shock stops the fermentation and thus preserves the natural residual sweetness and delicate aromas.

The legendary Mockhof is enthroned high above Bolzano – a single vineyard site that offers Sauvignon Bianco perfect conditions for its development. Situated at an altitude of 500 metres on steep porphyry slopes, the vines benefit from extreme daytime temperatures and cool nights, which allow for exceptionally slow ripening. This exposed location is one of the latest harvest areas in South Tyrol – a circumstance that gives the Mock its characteristic aromatic complexity. Cellar master Stephan Filippi vinifies this single-vineyard wine with the utmost care: gentle pressing, temperature-controlled fermentation and maturation exclusively in stainless steel preserve the intensity typical of the grape variety.

An askos was a small Greek clay vessel dating from the 1st century BC – an ancient Decanter, designed for pouring wine. Masseria Li Veli has made this name the symbol of an entire project: the rescue, research and promotion of Apulian grape varieties that had almost vanished from the region’s collective memory. Susumaniello is one of them. For the Askos, Li Veli uses exclusively grapes from plots with particular suitability, cultivated according to the rules of an ancient tradition. Vines over 20 years old – partly trained in the traditional Alberello style, partly as Cordone speronato. Clay-sand soils with limestone deposits, hand-harvested at the end of September. Fermentation in French oak vats at controlled temperatures. Maturation in barriques and large French oak barrels.

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.

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.

Lagrein is the autochthonous grape par excellence of South Tyrol. Nowhere else in the world does this grape variety grow in significant quantities – it belongs to this region as completely as hardly any other variety belongs to a place. Its strengths: an intense, bright ruby colour, an immediately recognisable aroma of wild berries and violets, a fine spiciness and a freshness that still has something to say to the palate after the last sip. Hofstätter vinifies Lagrein in a style that has characterised the house since 1907: precise, balanced, with a genuine varietal profile instead of elaborate cellar technology.

The evening downdrafts from the Mendel Mountains give the entire terroir of the St. Michael-Eppan Winery its distinctive character. They ensure cool nights and endow the grapes with those exceptional qualities that define the wines' aromas, their unmistakable freshness and their longevity. The downwind is the natural force that sweeps across the vineyard every day, positively influencing the climate and supporting the valuable work of the winegrowers at the cooperative winery. The Fallwind wines are ambassadors for their terroir and uniquely reflect the strengths of the growing region. Most are sourced from selected vineyards where wine has been grown for centuries. Strict quality guidelines, low yields, intensive manual labour in the vineyard, and gentle, individual ageing in the cellar make them what they are: wines full of character, precise and unique, which win over every connoisseur with their varietal characteristics.

The grapes for the Galea Vernatsch come from old vines that grow on gravel and porphyry soils. Bright ruby colour, vinous aromas and an appetisingly fresh scent of red cherries. Juicy and fruity on the palate, with velvety tannins, harmonious with fine minerality and good length. SUPERIORE.DE

An Aglianico with a strong character from the renowned Campi Taurasini sub-zone, vinified by Clelia Romano on the small, high-altitude Colli di Lapio vineyard. The vines grow on calcareous, volcanic soils around Lapio at an altitude of 450 to 550 metres – ideal conditions for structure, depth and freshness. The wine is first matured in stainless steel tanks, then in barriques for several months and finally in the bottle.

A Chianti Classico born of the fusion of centuries-old tradition and modern winemaking techniques: Organically farmed since the 1980s, the vineyards of Monti-in-Chianti and Vitignano (situated slightly below) – with their clay-loam and limestone soils – strive for character and balance. The vines (90% Sangiovese, complemented by a little Colorino, Canaiolo and Ciliegiolo) are planted at altitudes of between 250 m and 330 m above sea level.

The Valdobbiadene Prosecco Superiore Bosco di Gica Brut is tangy and taut with sharp flavours of lemon, green apple and crisp white peach. The wine is delicate and bright with sharp, tiny bubbles that build beautifully to create lovely foam and lively effervescence. This is one of the most edgy and straightforward of Franco Adami's great sparkling wines. SUPERIORE.DE

In the gently rolling hills of Contessa Entellina in western Sicily, where Mediterranean winds meet calcareous clay soils, a Chardonnay with an unmistakable island character is produced year after year: La Fuga. The vines grow at medium altitudes of between 200 and 600 metres, benefiting from significant temperature differences between day and night, and develop an expressive range of aromas – a far cry from the opulent style of many international examples of the variety.

Fallwind wines are ambassadors for their terroir and reflect the strengths of the growing region in a unique way. Most are produced from selected vineyards where wine has been grown for centuries. Strict quality guidelines, low yields, intensive manual labour in the vineyard, and gentle, individual vinification in the cellar make them what they are: wines full of character, precise and unique, which will win over every connoisseur with their varietal characteristics.

A tribute to Saint Maurice, patron saint of the small hamlet of Söll above Tramin – this is how the name came about for this characterful Pinot Blanc from the highest vineyards of this long-established winery. At altitudes of between 400 and 600 metres above sea level, where the vines thrive on calcareous loam soils with a gravelly component, the extreme temperature fluctuations between sunny days and cool Alpine nights shape the unmistakably crisp character of this elegant South Tyrolean white wine.

The evening downdrafts from the Mendel Mountains give the entire terroir of the St. Michael-Eppan Winery its distinctive character. They ensure cool nights and endow the grapes with those exceptional qualities that define the wines' aromas, their unmistakable freshness and their longevity. The downwind is the natural force that sweeps across the vineyard every day, positively influencing the climate and supporting the valuable work of the winegrowers at the cooperative winery. The Fallwind wines are ambassadors of their terroir and uniquely reflect the strengths of the growing region. Most are sourced from selected vineyards where wine has been grown for centuries. Strict quality guidelines, low yields, intensive manual labour in the vineyard, and gentle, individual vinification in the cellar make them what they are: wines full of character, precise and unique, which win over every connoisseur with their varietal characteristics.

Sauvignon is a grape variety that does not hide its character. Gooseberry, elderflower, nettle, flint – if you recognise these attributes, you don't have to guess for long. Hofstätter cultivates Sauvignon in cooler mountain vineyards, which appear under the designation Vigneti delle Dolomiti – a reference to a terroir that has more altitude and more alpine freshness than the vineyards along the South Tyrolean Wine Road. The result is a Sauvignon with clear varietal typicity and the unmistakable Hofstätter style: not an obtrusive wine, but one that carries its flavour with elegance.

The ‘120’ in the name refers to the number of days: exactly 120 days of ageing on the fine lees following the second fermentation in the autoclave. In the Charmat method, this is unusual – a level of patience more commonly associated with the Metodo Classico, but which has been deliberately applied to Prosecco here. The name La Rivetta refers to Villa Sandi’s most famous location: its own vineyard in Cartizze, the Grand Cru of Valdobbiadene. The 120 does not come from Cartizze – but from the surrounding hills of San Pietro di Barbozza, on morainic soils with calcareous sandstone and clay. 100% Glera, hand-harvested, maximum yield 120 Doppelzentner per hectare. Gentle whole-bunch pressing, controlled fermentation at 15–16 °C – followed by the aforementioned 120 days.