Wine

Straw yellow with a greenish tinge. Made from 100% Cortese from selected, hilly parcels in the Gavi region – fermented cool and matured on fine lees in stainless steel to preserve freshness and finesse. Clear citrus notes, white peach and pear on the nose, with a hint of blossom and delicate almond. Dry, straightforward and lively on the palate: Juicy, precise fruit, a taut, citric acidity and a fine, salty mineral tone that leads into the long, clear finish. A classic, elegant Gavi – straightforward, animating and charming. Excellent for light summer cuisine, with fish and rice dishes and white meat, but also a real pleasure to drink on its own. SUPERIORE.DE

When the morning dew moistens the young Vermentino vines in Gallura, the inspiration for Lintóri – sardinian for "Rugiada del mattino". Since 2010, the traditional Capichera winery has been vinifying this deliberately freshest expression of its Vermentino portfolio from the youngest vineyards between Arzachena, Olbia and Palau. Where ancient granite formations meet sea breezes, the 100% Vermentino thrives on sandy, stony soils of volcanic origin. The hand-picked grapes from the late August harvest are matured in stainless steel to preserve their crystalline minerality.

For decades, Radici has been synonymous with Mastroberardino's uncompromising work on the great indigenous grape varieties of Campania. The grapes for this Fiano icon come from high-altitude plots near Lapio, whose volcanic soils and cool continental microclimate give the grape variety exceptional tension, aromatic depth and longevity.

In the Gallurese dialect of northern Sardinia, "també" means something like "that's the way it is" – a straightforward statement, a kind of silent shrug of the shoulders of the island that says it all. The brothers Fabrizio and Mario Ragnedda have given this expression to a wine that is perfectly suited to it: natural, direct, without the need for explanation. Capichera, founded in the 1970s in Arzachena, in the heart of Gallura, has shaped the history of quality Vermentino in Sardinia like no other winery. On the granite soils of the north, the land of nuraghi and maquis, the brothers built up a philosophy that still applies today: rigorous vineyard work, respect for the terroir, no compromise on quality.

The name Glarea is of Romansh origin and means ‘gravel’. The grapes for this mineral-driven and very harmonious Chardonnay grow at an altitude of around 250 metres on the lower part of the Höllenbach debris cone, in soils rich in limestone and gravel. Thanks to the low hillside location and proximity to the valley floor, a distinct microclimate develops here, characterised by considerable temperature fluctuations. During the day, the Glarea vineyards enjoy very warm temperatures, which are replaced – particularly in the late night and early morning hours – by cool air masses, lending the wine a lovely crispness and freshness.

Vietti captures the soul of Dolcetto in all its unpretentiousness – trevìe (formerly TreVigne) is like a playlist hit that is instantly catchy but lingers in the memory. The grapes come from plots in Monforte, Serralunga and Castiglione Falletto and are fermented spontaneously in stainless steel tanks. Extracted with gentle pumpovers, the wine matures on the fine lees – without wood, without make-up, simply pure purity.

Nero d'Avola and Nocera in a classic cuvée, matured for 12 months in 25hl tonneaux – planetas Mamertino comes from the clay and limestone hills of Baronia in the province of Messina. The traditional DOC area goes back to a Roman designation and was already recognised as a wine of distinction by Pliny the Elder. A dense ruby red colour with a violet hue in the glass. The bouquet is full of character and brooding: dark cherries, blackberries and preserved plums meet herbs, balsamic notes, leather and a hint of tobacco. Powerful on the palate, with ripe tannins, dark fruit and a spicy, mineral backbone. The Nocera grape brings freshness and structure, while the Nero d'Avola provides fullness and density. The long, balanced finish clearly reveals the origin and ageing process. An independent red wine from the north-east of the island that combines history and modern elegance in a very exciting way. SUPERIORE.DE

Il Falcone is a famous Riserva from the heart of the DOCG Castel del Monte, named after the famous hunting falcon of Emperor Frederick II. The Nero di Troia and Montepulciano grape varieties come from the best hillside vineyards at an altitude of 250 to 300 metres. After around 14 months of ageing in large wooden barrels and barriques, it presents a dark ruby colour with garnet-red reflections in the glass. Ripe blackberry, black cherry, tobacco leaf, some leather and balsamic herbs on the nose. Powerful yet finely balanced on the palate, with robust tannins, mineral tension and a spicy, long final. A serious, historic wine with elegance, structure and clear provenance. SUPERIORE.DE

Pinot Grigio is sometimes mass-produced in northern Italy. Millions of bottles, pale style, interchangeable. And then there is the Cantina Terlan, alongside a few other serious winegrowers. At 270 to 350 metres, on the gently sloping porphyry slopes around Terlan, the Ruländer – as its old, more appropriate name – tells a different story. Hand-picked, gentle pressing, slow fermentation in steel, 5-7 months on the fine lees: a vinification that gives the grape variety room to show itself.

South Tyrol's now second most important red grape variety finds its perfect stage on the sun-drenched slopes of Andriano between 300 and 450 metres above sea level. Here, where calcareous clay soils meet dolomite rock, the Burgundian aristocrat unfolds its full alpine finesse. The unique microclimate of this altitude gives the thin-skinned berries their characteristic elegance and aromatic depth. The hand-picked grapes are gently destemmed and fermented at a controlled temperature to preserve the delicate flavours. A six-month refinement in stainless steel tanks on the fine lees gives this Pinot Nero additional texture and complexity.

Barbera is the heart of everyday life in Piedmont – but anyone who knows it knows that everyday life can be demanding. Prunotto harvests it from clay and sandy soils around Alba, lets several vineyards grow together in spring and consistently does without wood. The variety should speak, not be moulded. 2024 was a wet, labour-intensive vintage. Consistent thinning out in the vineyard ensured the concentration – and the freshness that makes this Barbera so lively. Harvest at the end of September to the beginning of October, five to seven days of maceration at 28–30°C, malolactic fermentation until mid-December, then stainless steel.

Back in the 1980s, Antonio Mastroberardino was one of the first to experiment with something that was almost considered a provocation at the time: he vinified Aglianico, the large, tannin-rich red wine variety from southern Italy, as a white wine. He called the result "Plinius". The experiment lay dormant until the family revived it under a new name: Neroametà – "half black" – a tribute to the grape's origins and the courage to think differently. 100% Aglianico, grown in Mirabella Eclano at 400 metres, in deep, sandy-loamy soils with a volcanic matrix and clay at depth – the same terroir that produces the Taurasi DOCG. Hand-picked in mid-October. Then the decisive step: Vinification without any contact with the skins, in steel tanks at a controlled temperature, followed by ten months on the lees and at least 18 months of ageing in the bottle. The colour stays outside – elegance and minerality are allowed inside.

The Rosato from the Alta Mora range is made from old Nerello Mascalese vines growing on slopes between 600 and 800 metres above sea level on the northern flanks of Mount Etna. The barren, volcanic soils, characterised by lava rock and mineral ash, lend the wine a tension typical of its terroir and a delicate, salty depth. The grapes are harvested early and pressed immediately to preserve freshness and finesse. The wine is aged exclusively in stainless steel.

Serralunga d'Alba is Barolo country. The most limestone-rich soils in the entire appellation, the longest-lived and most structured wines in the zone, the village that pushes Nebbiolo to its limits – and makes it grow there in the first place. The Massolino family has been rooted here since 1896, built the cellar under the historic centre of the village and never considered moving it elsewhere. In 1992, Franco Massolino dared to experiment: Chardonnay on the hills of Serralunga. A provocation in the red wine village. And one that proved to be true – because what these limestone soils give to Nebbiolo, they also give to Chardonnay: structure, minerality, depth, Storage potential. Not a friendly summer wine, but one that bears the signature of its soil. The vinification is as complex as the wine itself: partly in barriques, partly in steel and cement, around 12 months sur lie on the fermentation lees, then at least six months in the bottle – a patience that gives the Chardonnay time to find its feet. Massolino himself calls the monitoring of this vinification "almost obsessive". And rightly so.

At some point in the past, a small metal plate on the roof of the Castagnedi farmstead in the Monti Garbi moved in the wind – like a flag, a "bandina". A landmark for all those who knew these hills. Today, it is the name of the single vineyard that lies at the heart of the Tenuta. Colognola ai Colli, eastern Valpolicella: calcareous sandy soils at around 300 metres. This is the terroir that has belonged to the four Castagnedi brothers since 1995 and which characterises their wines with a characteristic balsamic: liquorice, white mint, graphite, China. Corvina and Corvinone form the backbone with 70%, Rondinella brings freshness, Croatina and Oseleta the flavour. Hand-picked in October, fermentation at a controlled temperature with certified organic yeasts, natural malo. Then aged for 24 months in 25-hectolitre French oak tonneaux – medium roasted, integrated, never dominant.

In 1787, Thomas Jefferson described Nebbiolo as fresh, slightly sparkling and smooth. Gian Battista Croce, court goldsmith at Casa Savoia in Turin, noted exactly the same thing back in 1606. Giuseppe Vajra came across these protocols during historical research – and understood immediately: Nebbiolo was not always the way it is drunk today. There was a time before long maceration, before large barrels, before Barolo. Claré J.C. – "J.C." stands for Juliette Colbert, the woman who revolutionised the vinification of Barolo in the 19th century – is a time capsule there. 100% Nebbiolo from young vineyards on both Langhe soils: Tortonian and Serravallian. Short maceration, gentle extraction, part fermented with whole grapes, maturation in stainless steel tanks until bottling in February. Nebbiolo in its earliest, freshest form.

Barbera is the backbone of Asti, so to speak. More planted than any other grape variety in the province, more familiar on every table, more accessible than the great Nebbiolo – and yet in the best vineyards it has a depth that refutes any comparison with the simple everyday wine. The Bertolino family has understood this from the very beginning. Le Rocchette is their proof. 100% Barbera with a maximum yield of 80 to 90 quintals per hectare. Hand-picked in the first week of October, processed the same evening. Fermentation in stainless steel tanks at a controlled temperature. Then 18 months in 25-hectolitre French Allier oak barrels, which give the Barbera structure and depth without taking away its characteristic freshness. A further six months in the bottle. The Superiore appellation is not a formality here.

Pèppoli is an entertaining, very relaxed red wine with a firm fan base. A sparkling, intense ruby colour with a slight garnet hue. The Pèppoli expresses its strong personality through its bouquet of ripe fruit with light mineral accents. The juicy flavour with lively tannins spreads gently yet powerfully across the palate and lingers for a long time. Very easy to drink, very classic and, incidentally, excellent value! SUPERIORE.DE

The name Lepus – Latin for 'hare' – refers to the heraldic animal of the Haas family, who have been based in the picturesque village of Montagna, south of Bolzano, since 1880. What began as a small family business developed under Franz Haas into one of South Tyrol's most visionary wineries, causing a stir with its striking artist-designed labels by Riccardo Schweizer and its consistent use of screw caps. Lepus embodies the classic elegance of South Tyrolean white wine: made from 100% Pinot Bianco, the grapes come from vineyards in three different sites at altitudes of between 400 and 800 metres around Montagna, facing south and south-west on geologically diverse soils – ranging from loose sandy soils to dense, weathered porphyry. Vinification takes place 80% in temperature-controlled stainless-steel tanks and 20% in small oak barriques, followed by several months of ageing on the lees.

Luigi Maffini's Kràtos is an organic wine grown in the foothills of the ancient ruins of Paestum. It spends only a short time in steel tanks and is smoky but also fruit-driven, with musky dried apricots, lime zest, crushed rocks and sea spray forming its captivating bouquet. Energetic on the palate, soft in texture and packed with zesty citrus and mineral notes balanced by a core of vibrant, ripe yellow apples. Finishes fresh and bold with notes of lemon oil and peach. For an "entry-level" Fiano, this is great cinema! SUPERIORE.DE

The Gump Hof is situated at the foot of the Schlern, the iconic Dolomite massif to the east of Bolzano, which, with its flat summit, dominates the entire surrounding area. First mentioned in records in 1546 and owned by the Prackwieser family for over 200 years, Markus took over the estate from his father in 2000 – following wine study trips to the Wachau, Burgundy and the Loire Valley, which shaped his approach. The name Mediaevum says it all: the Middle Ages, from the Latin, and thus a commitment to a landscape and a history of viticulture that began long before modern South Tyrol. The vineyards are situated at altitudes of 400 to 500 metres, on calcareous moraines overlying compact quartz porphyry, with a slope gradient of 45 to 55 per cent. Gentle pressing, stainless steel, 8 months on the fine lees.

A dedication to the daughter, a commitment to tradition: Colorino is one of Tuscany's almost forgotten grape varieties. For centuries, the thick-skinned grape served as a source of colour and structure for Chianti – rarely stood alone in the limelight. Piancornello dares to experiment. The Colorino del Valdarno, as it grows here, is considered the most prestigious clone of this indigenous variety. Its small berries produce deep pigments and strong tannins, while the flavour is rather restrained. A wine for explorers, not for showmanship.