Wine

Originating from a single parcel in Dogliani, facing south-west and grown on a chalky-clay medium soil, Quass Pecchenino is a concentrated Barbera signature characterised by its terroir. The vines are over 35 years old, trained in Guyot with around 5,000 vines/ha – a classic Dogliani setting that combines density, freshness and a distinctive mineral line. The first release in 1994 also makes Quass a piece of house history.

In the Tuscan dialect, "Botro" means a ditch, a natural channel that carries water away. "Dei Fichi" refers to the fig trees. The Botro dei Fichi is already mentioned in the cadastral records of the 18th-century Leopoldine Land Survey – a small depression on the estate that gave its name to a wine long before Vermentino was grown here. The vineyard lies at an altitude of 50 metres, facing west, on volcanic soil with a high proportion of scree. No sand dunes, no alluvial deposits – volcanic rock that lends the grape variety structure and minerality. Fermentation for 30 days in unglazed, raw concrete vats at a controlled temperature of 18°C, using indigenous yeasts. At least three months sur lies. No oak.

Graziano Merotto has named wines after parcels of land, after decades of experience, and also after himself. This one, however, he named after his daughter. La Primavera di Barbara – barbara's spring. What at first sounds like a gesture of affection is also a precise description of the wine: bright, blooming, with a vibrancy that can only be found in the best season.

Chardonnay is a world grape variety – and that is precisely the problem from time to time. Too often it tastes like a desire to be somewhere else: Burgundy, Napa, some ideal. Terlaner Chardonnay does not have this problem. It tastes like Terlan. The vineyards are located on the characteristic quartz porphyry soils on the slopes of Monte Tschöggl, where volcanic primary rock gives the grapes mineral tension and natural freshness. Hand-picked, gentle pressing, slow fermentation in steel, 5–7 months on the fine lees – no wood to over-mould, no butter to smooth.

The name refers to an ancient coin of the Genoese lords who once owned the vineyards around Gavi. Today, the Cortese grapes come from the heart of the appellation: the Comune di Gavi itself, where calcareous marl soils and pronounced day-night differences give the wine its characteristic freshness and floral aromas. After being harvested by hand, the grapes are cooled with carbon dioxide snow and pressed particularly gently. Fermentation takes place at a controlled temperature in stainless steel, followed by three months of bottle ageing.

Il Poggiones Rosso di Montalcino is dark and youthful, with nuances of blackcurrant and liquorice balanced by ashy rock. Silky and enveloping on the palate with a savoury core of minerality and bright acids, followed by tart red berries. The wine finishes long and lightly structured, but is always fresh and asks for a short stay in the cellar before it can unfold its full charm. A truly straightforward and captivating Rosso in the style of the house. SUPERIORE.DE

The Lupo line from COS bears an animal in its name that in Sicily symbolises wildness, independence and the unspoilt nature of the island. The Nero di Lupo is the "black of the wolf". The Rosa di Lupo is its lighter, lighter counterpart – a rosato made from 100% Nero d'Avola, from the same terroir: Vittoria, south-eastern Sicily, 230 metres, sandy soil with limestone subsoil and silicon veins, biodynamically cultivated. 15-year-old vines, Guyot, 5,000 vines per hectare, hand-picked in September. Vinification follows the consistent COS philosophy: spontaneous fermentation on the skins in the press, a few hours of skin contact for colour and depth of aroma without tannin weight. Then seven months in concrete vats. Natural yeasts, no added sulphur.

A real hidden gem for lovers of elegant white wines: this Trebbiano demonstrates just how versatile the grape variety can be beyond the usual conventions. It comes from biodynamic vineyards in a coastal location near Scansano, shaped by the influence of the Tyrrhenian Sea. Pale gold in colour with delicate green highlights. On the nose, notes of white flowers, green apple, lemon zest and a hint of almond tart unfold. The texture is silky, with a rich creaminess meeting lively acidity and a subtle salty minerality. The finish is of medium length, with a hint of herbal spice and a clean, easy-drinking quality. Maurizio Castelli's rare Trebbiano impresses with its lightness and finesse, without losing its substance – a Trebbiano interpretation with character, freshness and surprising depth. In short: a long-lasting white wine made from Trebbiano Toscano, the sort that wasn't just enjoyed by winemakers in days gone by. SUPERIORE.DE

Thirty Angels. That was the name the shepherds gave to that old resting place on the Bocca di Lupo estate, where they would stop on their long journeys through the Apulian Murgia before driving the migratory herds onward. Under the protection of these thirty angels, a name was born that today belongs to one of Apulia's most remarkable Aglianico wines. Tenuta Bocca di Lupo is situated in Minervino Murge at an altitude of 380 to 400 metres, on the high plateau of the Murgia, the limestone massif at the heart of northern Apulia. This is unusually high for Aglianico – and this is precisely why Trentangeli sounds so different from its heavier counterparts from the flatter Salento region.

Lezér means "light", and that's exactly what it is – in the most delicate sense of the word. A pale ruby red in colour, with red berries and an interesting hint of violet on the nose. On the palate, smoky notes, freshly cut wood and a subtle creaminess. A thoroughly fresh red wine right through to the finish, which is perfect when served slightly chilled during the warmer months and pairs beautifully with simple Mediterranean cuisine. Maturation in a variety of vessels, such as amphorae, concrete tanks and wooden barrels, lends it an extra charm and an unmistakable character. SUPERIORE.DE

Vino nero – is what the Tuscans once called their red wines. With this name, the Rivetti family takes up an old tradition and makes it the flagship of their Casanova estate in Terricciola. Twenty-year-old Sangiovese vines are rooted in sandy soils of marine origin, whose oceanic sediments give the wine its characteristic minerality. After two weeks of maceration, it matures for twelve months in French barriques that have already been filled – subtle enough not to mask the fruit.

At the heart of the north-eastern Etna amphitheatre, where Silvia Maestrelli's vision turned to stone, lies Fessina: a name that sounds like a whisper through the volcanic winds. Here, in the Frazione Rovittello of Castiglione di Sicilia, between two ancient lava flows from 1809 and 1911, a dream came true in 2007. Silvia, the pioneer – a Tuscan with a Milanese soul and a Sicilian heart – was the first woman on the volcano to recognise the extraordinary potential of this difficult, masculine earth. With the tenacity of a visionary and the sensitivity of a "female oenological vision", she created a refuge of excellence after long negotiations with the countless owners of the fragmented plots.

Feudi's Premium Rosato San Greg bursts from the glass with a lovely blend of sweet melon and white flowers. It offers a captivating balance between ripe stone fruits, candied citrus and a refreshing acidity. The finish is of medium length, leaving a tangy hint of lime and steely mineral notes. San Greg, made from 100% Aglianico, is a very sophisticated rosé and an absolute delight. SUPERIORE.DE

Lagrein – South Tyrol's "local hero", as cellar master Rudi Kofler calls it. Originally native to Bolzano, this indigenous grape variety has long since found a home in the Terlano area too. Founded in 1893, the winery – the village’s first cooperative and today one of the most prestigious producers of South Tyrolean white wines – also cultivates this traditional red variety with its characteristic meticulous care. Hand-harvested, destemmed and fermented at a controlled temperature in stainless steel, the wine is then aged for 7–10 months in large wooden barrels. This ageing process gives the Lagrein its velvety texture without overpowering the fruit.

La Sabla is the red entry-level classic from Les Crêtes - an independent cuvée made from indigenous grapes: Petit Rouge, Fumin, Mayolet and Barbera from old plots around Aymavilles. It is lively and elegant, vinified in stainless steel with controlled mash fermentation and matured on the fine lees for around eight months. Intense ruby red in colour with a violet hue. The nose opens with aromas of redcurrant, fresh raspberry, forest blossom and delicate spice. Fresh, juicy and clear on the palate with soft tannins and striking mineral tension - a salty bite on the finish ensures precision and length. A pure expression of unmistakable Alpine elegance that combines origin and style with youthful clarity. SUPERIORE.DE

When the Antinori family founded their Apulian branch Tormaresca in 1998, they set an example: Southern Italy could deliver more than quantity. Torcicoda became proof of this vision – the first wine from Apulia to make it into the Wine Spectator Top 100. Its name refers to the historic grooming tool for horse manes, but also to the lush, twisting growth of the Primitivo vines, which were once called the "vine of three harvests".

Termeno gave the Gewürztraminer its name. Whether the grape variety actually originates from this village in southern South Tyrol is a matter of scientific debate. What is not in dispute, however, is that nowhere else in the world does the Gewürztraminer feel quite so at home as on the slopes around Termeno. Hofstätter, one of the historic estates of the Unterland region, has been rooted here for generations. Joseph is at the heart of this conviction. Fermentation takes place after just a few hours' skin contact, exclusively in steel at a maximum of 16 to 20°C – no oak to overpower the aromatics. The result is intended to be the Gewürztraminer in its purest form: precise and well-defined. The soils around Termeno are marly, light, well-aerated and warm up quickly – a terroir that promotes ripening whilst preserving the aromatics.

In November 2025, Vigna Misco received official recognition as a designated single vineyard – as "Vigna", a designation which may henceforth appear on the label of this classic wine. Ondine de la Feld Aymerich, owner and winemaker of the Tenuta, commented: "This vineyard has always embodied our vision of white wines from the Castelli di Jesi – a place where Verdicchio reaches its finest expression." The 2024 vintage is the last to be produced without this designation. However, this does not make it any less significant, quite the contrary.

Mario Schiopetto's father ran the "Ai Pompieri" osteria in Udine – directly in front of the fire station. His son did not become a landlord, but the founder of modern Friulian white wine. Years ago, the new owners, the Rotolo family, incorporated the name of their father's restaurant into their younger wine line as a nod and a promise: accessible, direct, straightforward. Since 1986, the Blanc des Rosis has brought together the four leading white grape varieties of the Collio in a single wine: Friulano as the aromatic backbone, Pinot Bianco for volume and elegance, Sauvignon for freshness and tension, Pinot Grigio for the mineral bite. The soils under Capriva del Friuli – eocene clay and marl – give the wine its characteristic cool precision. Gentle pressing, decanting without sulphur, eight months on the lees in steel. And from the 2025 vintage, the Blanc des Rosis will appear in the glass earlier than ever before without the previous two-year retention period – in the glass earlier than ever before.

Since the 2015 vintage, Piancornello has been producing a Ciliegiolo in small quantities of 4,000 bottles, which is solid, deep and very distinctive. Intense ruby red colour. The nose reveals very pure, straightforward aromas of ripe cherries and sour cherries, rounded off with spicy notes and hints of medicinal herbs. In the mouth it is rich, with noticeable tannins, but well integrated into the structure, with a solid body and a flavourful, long finish of good complexity. SUPERIORE.DE

There are wines that define a winery. Sirì d'Jermu is one of them. Since it was first bottled in 1988, this single-vineyard Dolcetto has embodied the elegance and ageing potential that Orlando and Attilio Pecchenino are able to draw from the grape variety – and it is the reason why Pecchenino is now counted amongst the most respected producers in the appellation. The name refers to the vineyard of the same name, situated right next to the historic winery in Dogliani, where 35-year-old vines are rooted in medium-heavy, calcareous soils with silt and clay components. The south-west-facing aspect ensures optimal ripening conditions for the concentration and complexity that characterise Dogliani Superiore. Vinification follows traditional principles with modern precision: after destemming, the must – including a proportion of whole bunches – is fermented for 15 to 20 days at 26°C in stainless steel tanks, using exclusively indigenous yeasts. What sets Sirì d’Jermu apart from San Luigi, however, is the ageing process: twelve months in large oak casks lend the wine structure, depth and the capacity for maturation that gives it an ageing potential of over ten years.

A Rosato with a name that has a person behind it. Rosy Pio was the granddaughter of the founder – and the grandmother of Federica and Cesare, the fifth generation of the house. The Pio Cesare family carries its history in its wines. This one bears it in its name. The decision to vinify Nebbiolo as a rosé was a matter of the heart: a small addition of Syrah, their own vineyards in Treiso in the Barbaresco region, various exposures and locations. Early harvest in small crates after strict selection in the vineyard, gentle pressing with short maceration. Fermentation partly in stainless steel, partly in non-new French oak barriques. One month on the lees.

A white wine with Mediterranean lightness and a Friulian character: Shàris is a charming blend of Chardonnay and Ribolla Gialla – —two varieties that reveal their finest qualities here on the marl and sandstone soils of the Collio. A skilfully composed white wine with character that is never overwhelming, yet never seems mundane – but rather a true flagship of Friuli’s modern white wine culture and, incidentally, the winery’s bestseller.