Wine

Groppello gentile is a grape with tightly packed berries, small seeds and a very thin and fragile skin. It is certainly the best-known red wine grape on the Riviera del Garda and was already cultivated by the Romans in the Valtènesi. Brilliant, deep ruby red colour. Pungent and very clear bouquet of fine spicy notes, with an interesting potpourri of violets, sage, plum, pepper and olive wood. Precise and fine texture on the palate with well-defined, beautifully knitted tannins. The palate remains primarily fruity, balanced and elegant through to the delicate and persistent final. A feminine and well-proportioned red wine with a beautiful terroir character. SUPERIORE.DE

Rosso di Montalcino exists because a count wanted it. When the Marone Cinzano family took over the estate in 1973, almost exclusively Brunello was bottled in Montalcino – the rest went into bulk. Count Alberto saw this "second wine" as more than a by-product and campaigned for the creation of an independent DOC. Rosso di Montalcino has had his name since 1983 – and Col d'Orcia played a decisive role in this. It comes from the south-facing vineyards of the estate at 250 metres, overlooking the Orcia River, which gave the estate its name. Biodynamically cultivated, calcareous soils, Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, then 10 to 12 months in large Slavonian oak barrels and cement tanks.

Irpinia is not Campania in the tourist sense – no sea, no Vesuvius, no Amalfi Coast. It is the inland region behind Avellino, a world of Apennine hills, chestnut woods and tranquillity, where viticulture has been deeply rooted since ancient times. Columella and Pliny mentioned Fiano as early as their time – then known as "Vitis Apicia", due to its ability to attract swarms of bees to the vineyards. Feudi di San Gregorio has been dedicated to this tradition in Sorbo Serpico since 1986. Pietracalda is their most precise expression of Fiano: a single vineyard of ten hectares, nestled between chestnut woods and old fruit trees at an altitude of 400 to 600 metres – a terroir that imbues the Fiano with freshness. Hand-harvested, fermented in temperature-controlled stainless steel tanks, then aged sur lie for twelve months – longer than the standard Fiano, and it is precisely this difference that defines the Riserva: more texture, more depth, more substance.

In 1895, Federico Martinotti from Villanova Monferrato in Piedmont developed the method that now bears his name – an Italian alternative to traditional bottle fermentation, in which the second fermentation takes place in a pressure tank instead. Bisci, the benchmark producer of Verdicchio di Matelica since 1972, applies this method in its extended form: ten months instead of the usual few weeks. The grapes are grown on 17.80 hectares in Matelica, on calcareous-clay soil with a south-south-west aspect; they are organically farmed and harvested by hand. The wine is made exclusively from Verdicchio, the grape variety that gives this area its name and character. The extended ageing on the lees in a pressure tank lends the spumante complexity and finesse before it is bottled with a low dosage.

Valpolicella Superiore Case Vecie is made mainly from Corvina and Corvinone grapes. It takes its name from the vineyard of the same name in Grezzana, where the ripening of the grapes is subject to strong temperature fluctuations between day and night: a climatic peculiarity that gives the wine a special spiciness on the nose and a completely unique polyphenol profile. Bright ruby red in colour with notes of cherries, vanilla and spices. Beautiful fruit and acidity on the palate, wonderfully balanced body. Juicy and long. SUPERIORE.DE

Some wines are historical records. The 26° Primo is both: a wine and a historical record in one. The name commemorates the 26th year since the founding of Azienda Agricola Andreola: 2009, when Nazzareno Pola handed the estate over to his son Stefano and, at the same time, the appellation achieved DOCG status. A wine that serves as a baton passed between generations, between an ancient winemaking tradition and its modern aspirations. The grapes come from the estate's oldest core holding: around four hectares of steep slopes in Col San Martino, the village in the southernmost part of the hills between Vidor and Vittorio Veneto, where Andreola has had its roots since its foundation. The vineyards lie at altitudes of 300 to 500 metres, partly on limestone conglomerate soils and partly on limestone-rich marl, interspersed with centuries-old Glera vines and small proportions of indigenous varieties such as Bianchetta, Perera and Verdiso. The slopes are so steep that all work must be carried out by hand.

At the Ebnerhof farm in Atzwang, the Unterthiner family works on sandy marl at an altitude of 500 to 550 metres. The eastern slopes benefit from warm winds from the Bolzano valley basin, while cool downdraughts provide freshness at night – ideal conditions for a Pinot Blanc with substance. After temperature-controlled fermentation in stainless steel tanks, the wine matures on the fine lees, part of it in acacia wood barrels, which gives it additional depth.

On the south-facing slopes between 260 and 380 metres above the Adige Valley, South Tyrol's most aromatic white wine unfolds its full seductive power. The unique terroir of Andriano – reddish-loamy limestone soils interspersed with angular dolomite rock – gives Movado its characteristic mineral base. Here, where the continental climate meets Mediterranean influences, the reddish-grey berries of the famous Traminer grape ripen to aromatic perfection. Fermentation takes place at a controlled temperature in stainless steel, followed by six months of refinement on the fine lees, which gives Movado its characteristic texture and complexity.

Grandiose Cannonau with a clear will: Sincaru ("serious") has a beautiful dialectic in its name and the sunny elegance of the Gallura terraces in the glass. 100% Cannonau from sun-drenched vineyards near Arzachena, on calcareous-sandy granite soil, clear mineral depth. The sea breeze with its cool nights ensures lively freshness and varietal typicity.

Clean and refined white wine (Riesling & Durella) from volcanic soils with aromas of ripe yellow grapefruit, melon and a hint of wet straw. Medium-bodied with a silky texture that becomes slightly phenolic towards the end. A note of bitter lemon on the finish is exciting. Lots of crisp flavour, good freshness and length. SUPERIORE.DE

Filippo, Elisa and Elena Fanti live and work in Castelnuovo dell'Abate, the village below the Romanesque abbey of Sant'Antimo, in southern Montalcino, where the family has been rooted for generations. Their Brunello is one of the most reliable addresses in the appellation. Their Rosso is what a Rosso di Montalcino should be: the same care, the same terroir, more accessible in its timing. 15 hectares of Sangiovese, registered for the Rosso, vines between 15 and 20 years old. Hand-picked in September and October, depending on location and exposure. Three sorting tables – grapes and individual berries are selected separately. Temperature-controlled fermentation and mash contact in stainless steel tanks with regular pumping over, malolactic fermentation before ageing in wood. Around 12 months partly in French barriques, partly in medium-sized barrels.

In 1850, Count Augusto Giorgi di Vistarino travelled through Burgundy. He recognised what he saw: those chalky, clayey soils, those temperature fluctuations, that stillness between the hills – the same promise, just three hundred kilometres further east, south of Pavia. He brought the first Pinot Nero grape seedlings directly from France and planted them in Rocca de' Giorgi. An act of conviction that changed Oltrepò Pavese forever. Today, the Vistarino family is the fifth generation to carry on this legacy – ottavia Giorgi di Vistarino replanted with Burgundian clones, selecting for low yields and aromatic depth. The Costa del Nero is Pinot Nero from a single, dedicated ridge. Hand-picked into 20-kilogram boxes, cold storage overnight, 48 hours of cold maceration at 10°C – all designed for freshness and flavour. Fermentation in steel, partial ageing in wood: subtle, structural.

Of the 43 classified Rive sites in the Valdobbiadene area, San Pietro di Barbozza is considered one of the most demanding. The hills of morainic origin, steep, difficult to access, with calcareous soils of loam and clay – they lie in the direct neighbourhood of Cartizze, the appellation's most famous Grand Cru. Not a bad neighbour. The demanding manual harvest is carried out exclusively from the highest, sunniest plots – deliberately selected for concentration and flavour. Only the best grapes from each vintage qualify for the limited Rive bottling. Gentle whole-cluster pressing, fermentation at a controlled temperature, second fermentation using the Charmat method – with a residual sugar content of less than 6 g/l = extra brut.

Soligo and Col San Martino share the same geological origin – the same system of steep ridges between Vidor and Vittorio Veneto, the same limestone conglomerate rocks, the same heroic steepness of 300 to 500 metres. And yet the Más de Fer is a different wine. The difference lies in the soil. The plots on Col de Fer and San Gallo – around five hectares on a single contiguous slope, exposed to the south-east – grow exclusively on pure limestone conglomerate, without the marl inclusions that give Col San Martino its aromatic intensity. The thinnest soils, roots directly in the rock, constant light stress – but the result is not less, but different: fine elegance instead of power, verticality instead of breadth, a purity of expression that Andreola deliberately responds to with the extra dry dosage. The 14 g/l residual sugar is not a concession to the mass taste – they are the exact balance that this finesse needs.

One of southern Italy’s most distinctive white wines comes from the high-altitude vineyards around Tufo – in the Cutizzi Riserva version, the Greco di Tufo reveals itself as particularly elegant and brooding. The mineral-rich volcanic soils, the cool nights at an altitude of 500 to 600 metres above sea level and the selective harvest shape the distinctive profile of this exceptional white wine. In the glass, it is a pale golden-yellow with silvery highlights. The bouquet reveals a dense yet focused array of aromas: ripe yellow citrus, nectarine, green fennel and a hint of wet chalk. On the palate, it is crisp and well-structured, with a salty freshness and a creamy texture imparted by ageing on the fine lees. The finish features a subtle almond note and a delicate, almost austere mineral edge.

The Cotarellas have dedicated a second Verdeluce to the "green heart of Italy": a single-varietal Vermentino from the hills around Montecchio near Orvieto. Whilst the Bianco blend focuses on complexity and depth, the Vermentino plays the card of freshness and immediacy. Pale straw yellow with greenish highlights. The nose is clean and delicate: chamomile, kumquat, yellow peach, a hint of Mediterranean herbs. On the palate, it is slender and light-footed, with lively acidity and that salty undertone that characterises a good Vermentino. Uncomplicated in the best sense of the word – a wine for an aperitif, for seafood, for summer evenings. SUPERIORE.DE

Trentanni was first produced for Falesco's 30th anniversary and combines equal parts Merlot and Sangiovese from the high altitudes around Montecchio and Orvieto. The mild climate and chalky soils give the cuvée elegance and structure. Intense ruby red colour in the glass. Ripe plum, dark cherry and blackcurrant on the nose, accompanied by Mediterranean herbs and a hint of vanilla from the six months of ageing in barriques. Balanced and juicy on the palate, with a fine tannin structure, lively acidity and clear fruit. The finish is long, savoury and subtly mineral. A wine with character and harmony that convincingly combines tradition and modern drinking pleasure. SUPERIORE.DE

The Eloro DOC in south-east Sicily stands for Rosati with character, structure and regional typicity. Soft salmon pink with copper reflections. The nose has a complex aroma of wild strawberries, blood orange and Mediterranean herbs. On the palate, the 2024 is precise, fresh and delicately flavoured with delicate fruit, lively acidity and salty minerality. The Rosato is made exclusively from Nero d'Avola from the San Lorenzo vineyard, fermented spontaneously in stainless steel and matured on the fine lees – in the spirit of Gulfi: natural, purist and with a clear terroir expression. An elegant, authentic wine with a Mediterranean soul and energising freshness. Ideal with antipasti, grilled fish or on its own. SUPERIORE.DE

Biancospino shines in the glass with a light straw yellow colour and a subtle greenish tinge. The nose already reveals delicate aromas of mandarin, lime and geranium blossom, livened up by salty minerality and white flowers. On the palate, a finely sparkling mousse, lively freshness, a delicate spicy note and aromatic support form a finish full of character. The ageing in stainless steel emphasises the clarity of the fruit and the typical Moscato notes – a finesse-rich, natural aperitif with plenty of vigour and elegance. SUPERIORE.DE

The name ennobles: Baron Carl Josef Eyrl von und zu Waldgries und Liebenaich – is the full title of the patron, whose vineyards are located in the heart of the classic Lagrein growing area of Gries. The "Collection" line of the Bolzano winery stands for wines from selected vineyards that combine complexity with straightforwardness. After controlled fermentation in stainless steel, the wine matures for twelve months in large oak barrels – an ageing process that preserves the varietal character and gives the Lagrein a gentle polish.

The name is the programme – and a promise. "Tre Filer": three rows, three grape varieties, one idea. Turbiana, Chardonnay and Sauvignon Blanc grow on the chalky, clayey soils of Lugana di Sirmione, the southern shore of Lake Garda, which Ca' dei Frati has understood like no other winery in the region for generations. What is made from these grapes follows an old logic with modern self-confidence. The harvest takes place late – deliberately too late, one might say. What is left over goes into the fruttaio, the drying room, and rests there for at least ninety days. During this time, the berries shrink and everything concentrates: sugar, flavours, character. Then comes the surprise: no wooden barrels, no barriques – instead, twelve to fourteen months in steel on the fine lees, followed by a year of ageing in the bottle. A sweet wine that dispenses with any opulent wood flavour and instead focuses on purity.