Wine

F for Falò – bonfire. The name alludes to the traditional bonfires that are lit in Salento at the winter solstice. Cantine San Marzano dedicates a single-varietal Negroamaro to this custom, emphasising the dark, intense side of this indigenous grape variety. The grapes grow on the calcareous, iron oxide-rich soils between San Marzano di San Giuseppe and Sava. After manual harvesting, the grapes undergo prolonged maceration, followed by twelve months of ageing in Caucasian oak barrels – an unusual choice of wood that gives the wine its own aromatic signature.

Margreid lies in the extreme south of South Tyrol – and thus climatically in a different world to the Alpine altitudes near Nals. Warm summers, mild winters and the Ora every afternoon: the warm south wind from Lake Garda that blows through the vineyards, ventilates the vines and keeps the harvesthealthy. This is exactly what Chardonnay loves. The vineyards on the gentle slope between 220 and 350 metres, facing south-southeast, stand on white, broodinglimestone gravel soil with a high humus content – a terroir that allows for fullness and aromatic intensity at the same time. Cellar master Harald Schraffl focuses on ageing with a sense of proportion: fermentation in 30-hectolitre wooden barrels for three weeks, followed by eight months of maturation on the fine lees. The creaminess comes from the yeast, not the wood.

Tramin, a small village in the South Tyrolean lowlands – and one of the great namesakes of the wine world. It is here, at the foot of the Dolomites, that Gewürztraminer originated. It is no coincidence that the Cantina Terlan has included this wine in its "Tradition" line: it is part of the region's DNA. The grapes grow at an altitude of 270 to 450 metres, in vineyards between the Alpine north and the Mediterranean south – a location that creates pronounced temperature differences between day and night and gives Gewürztraminer precisely the tension that distinguishes it from its fuller-bodied relatives. Hand-picked, gentle pressing, slow fermentation in steel, 6–7 months on the lees.

The Inghams came to Sicily in pairs. Benjamin first – in 1806, with the instinct of an entrepreneur. Then, in 1819, his uncle Joseph followed: not to inherit, but to help, to build, to expand. Together they created a trading empire that Marsala shipped all over the world with their fleet. Pellegrino remembers them both – "BIP" for Benjamin, "Uncle Joseph" for the uncle who came when he was needed. And the wine? An outsider among the Marsala types – and that's exactly what makes it interesting. 100% Nero d'Avola, from loamy soils in the Trapesi countryside around Mazara del Vallo, harvested in the second decade of September when fully ripe. Cold maceration, then fermentation stopped with an acquavite matured in oak for at least five years – the depth begins here. 24 months of ageing in French Allier oak barrels give the Rubino structure and that velvety texture that makes Nero d'Avola so unmistakable.

The name Mare Antico (ancient sea) is a tribute to the marine fossils and shells found in the soils of Orvieto. It is a beautiful blend of 55% Grechetto, 20% Vermentino, 20% Chardonnay and 5% Procanico and is the house's flagship wine every year.

Sodale presents Merlot in its clearest and most charming form: This single-varietal representative grows on calcareous hillsides around Montefiascone – where fresh evening air promotes sophistication and elegance. The 2022 vintage is characterised by optimally ripe harvest, while the cool nights have allowed the vines to retain balance and a fine acid structure. Brilliant ruby red in the glass with a light violet rim. The bouquet seduces with aromas of blackcurrant, ripe plum, dark cherry and a hint of floral violet notes, accompanied by delicate hints of herbs. Juicy and harmonious on the palate with velvety tannins, lingering fruit sweetness and a lively texture. The subtle acidity lends freshness and encourages drinking, while the elegant, spicy finish whets the appetite for more. Not an opulent statement, but a stylish Merlot with balance, flow and character. Authentic, charming and typically Cotarella. SUPERIORE.DE

Bright purple-red colour with a violet hue. A fresh, clear aroma of black cherry, violets, redcurrants and a hint of almonds on the nose – typical of Dolcetto, but with the pure signature of Ceretto. Dry and juicy on the palate, the ripe fruit is supported by present, well-integrated acidity and fine-grained tannins. The grapes come from the Rossana vineyard near Alba, whose chalky soils and mild altitude give the wine freshness and structure. Maturation in stainless steel tanks preserves the varietal typicity and precise flavour. An authentic, harmonious Dolcetto with youthful energy that effortlessly combines uncomplicated enjoyment and fine elegance. SUPERIORE.DE

The Vernatsch from Manincor comes from the monopoly position "der Keil" on Lake Kaltern – one of the warmest vineyards in South Tyrol. At an altitude of 250 metres, old vines are rooted in traditional pergola training on calcareous, sandy loam soils. The south-facing aspect with a direct view of the lake ensures optimum heat accumulation and perfect ripening conditions. After a wet spring in 2024 and a hot summer, the golden autumn brought physiologically ripe grapes with moderate alcohol and a cool character. The grapes were harvested by hand in mid-September at an ideal degree of ripeness and a yield of 60 hectolitres per hectare. The destemmed grapes ferment spontaneously with wild yeasts in open wooden vats. During the one-week mash fermentation at a moderate 24°C, the cap is gently punctured only once a day – minimal intervention for maximum fruit clarity. The wine then matures for five months on the fine lees in large wooden barrels, where the flavours are refined and the natural elegance of the Vernatsch comes to full fruition.

There are no fixed rules at Zýmē, only the pursuit of experimentation to offer a unique and honest experience that also conveys the character of each individual vintage. Il Bianco From Black to White (sealed with a glass cork) opens with a golden colour and a whitish sheen typical of grapes that have no skin contact. The predominant grape variety is Rondinella Bianca, a mutation that was only discovered by chance in the vineyards of Zýmē and is unique in Italy.

An expression of old vineyard depth and finesse: Vecchie Vigne comes from vines over 40 years old on clayey soils at altitudes of 250-300 metres above sea level. The result is a white wine that makes balance, structure and terroir tangible. Pale straw yellow in colour with crystalline purity. The bouquet is intense but nuanced, with aromas of almond blossom, white flowers, meadow herbs, lemon and peach, supported by lively minerality and a delicate hint of aniseed. On the palate, the wine impresses with elegant acidity, animating and firm at the same time. The mineral tension ends in a long, salty-fresh final – with structure, depth and plenty of substance. Vecchie Vigne is more than just a pleasure to drink: it is a kind of reference for the ageing potential of Verdicchio. A white wine that carries origin, history and personality in every sip. SUPERIORE.DE

This rare Riserva comes from the historic vineyards of the Garofoli family in Montecarotto – a selection of the purest Verdicchio grapes from the classic hills of the Castelli di Jesi. The family has been cultivating the noble Verdicchio grape on these medium loamy soils with sandy and calcareous inclusions for five generations. The lowest yields per hectare and the latest possible hand-picking guarantee the highest concentration for this top wine.

Is Solinas is the pinnacle of Sardinian authenticity. A cuvee that carries the essence of the island: 90% Cannonau, supported by Carignano and Bovale Sardo, all grown on the limestone and clay-rich terraces of the Sulcis. The grapes ripen under the sun and salty breeze before being processed in a classic yet unobtrusive manner. Fermentation takes place in stainless steel tanks, malolactic fermentation in cement-lined vats, followed by around one year of ageing in French barriques – a balance of freshness, structure and lasting elegance.

With this exceptional Chianti Classico Riserva, the Mazzei family celebrates their famous ancestor Ser Lapo, in whose writings the name "Chianti" is mentioned for the first time. The upper part of the label features a faithful reproduction of one of his writings (from 1398) with beautiful calligraphy. "Don't worry about the cost of this wine, even though it was expensive: its quality will make up for it."

Trevìe is like a trusted friend in Vietti's Barbera family – open-hearted, charming and honest – and completely without attitude. The grapes come from hilly vineyards around Asti and Alba. Hand-picked, gently pressed and spontaneously fermented in stainless steel – the wine then matures on the fine lees, with only a subtle use of wood to add depth without masking the freshness and fruit. The colour in the glass is a bright ruby red, almost youthfully radiant. The nose is light and clear: cherry juice, redcurrant, a hint of plum, flavoured with violet blossom and a discreet touch of almond on the edge. Trevìe remains elegant and juicy on the palate – with pure fruit, present but gentle acidity and a delicate, polished tannin that works in the background and holds the wine together. A slight minerality on the finish rounds off the whole with style. A Barbera that brings joie de vivre and character to the glass in equal measure – perfect for a sip between meals, but no less so at a fine table. SUPERIORE.DE

Volpaia – the foxhole. High above Radda in Chianti, at 450 to 650 metres above sea level, the vineyards of Castello di Volpaia are located on the highest slopes of the appellation. The medieval borgo, first mentioned in a document in 1172, has belonged to the Mascheroni-Stianti family since 1966, who consistently farm organically here. The altitude shapes the character: sandstone soils, cool nights and long ripening periods give the Sangiovese (supplemented by 10% Merlot) a freshness and elegance that would be hard to achieve in warmer locations. Fermented with indigenous yeasts, matured for twelve months in large oak barrels.

Arneis, the once almost forgotten "Barolo bianco", is experiencing a triumphant renaissance at Vietti and this example celebrates it at the highest level. Produced in Santo Stefano Roero from vines around 30 years old on limestone marl, processed cooler and bottled with care – all characterised by fresh clarity and lively elegance. The Arneis is fermented spontaneously in stainless steel without malolactic fermentation or wood in order to bring out its flowery freshness on the fine lees.

Profound and yet accessible: Cygnus presents itself as an artfully composed liaison between Sicilian passion and international elegance. The cuvée – made from around 60% Nero d'Avola, supplemented by approx. 40% Cabernet Sauvignon – tells the story of two characters: the spirited autochthonous grape variety and the structurally clear, international grape. The name refers to a charming anecdote from the family: in 1881, Richard Wagner devoted himself to swan motifs during a garden stay at Villa Tasca in Palermo, while he was completing the third act of his opera Parsifal – a historical event that appropriately honours Cygnus.

Timorasso – once almost forgotten, today one of the most exciting white wines in Piedmont. Piccolo Derthona is Walter Massa's introduction to this fascinating grape variety, but there is no question of a simple base. The wine comes from the hillside vineyards around Monleale, where clay and limestone on ancient sea beds create a microclimate that favours cool fruit and mineral tension. The wine is traditionally matured in stainless steel, with long maturation on the fine lees – for structure, clarity and character.

Our pure enthusiasm for this authentic and wonderfully traditional Chianti Classico, which the likeable Monica Raspi and her family have been presenting to us for years: bright ruby red, finely spiced, with refined fruit depth, well-proportioned flavour, powerful, crisp structure, classic acidity and Sangiovese style, racy and mineral final. SUPERIORE.DE

A red wine full of character from the southern shore of Lake Garda, made from Marzemino, Sangiovese and a hint of Cabernet Sauvignon. The vines grow on clayey and calcareous moraine soil, which gives the wine structure and minerality. Deep ruby red colour with a purple core in the glass. The bouquet opens with ripe wild berries, sour cherry and plum, as well as notes of violet, black pepper and a hint of liquorice. Powerful yet supple on the palate, with juicy fruit, well-integrated tannins and fine spice. A fresh, supporting acidity provides balance and flow. An expressive red wine with a regional accent that shines with both strong meat dishes and mature cheese. SUPERIORE.DE

Dense bouquet with aromas of blackberry and some smoke. Rich flavour with beautiful fruit fullness and well-dosed tannins. Very harmonious and lingers for a long time. Truly no ordinary Rosso from the vineyards around Sant'Antimo. SUPERIORE.DE

In 1872, Bettino Ricasoli wrote down his famous formula – the blueprint of what Chianti Classico should be: Sangiovese as the heart, structure as the backbone, terroir as the argument. The fact that his descendants have named this wine after him is not nostalgia. It is a commitment. Brolio Bettino is a single-varietal Sangiovese – and that is intentional. No blending, no corrective. The grapes grow on five geological formations: Sandstone, Galestro, Alberese, marine sediments and old river terraces – a terroir mosaic that combines depth and complexity in one glass. Fermentation in small stainless steel tanks, 18 months of ageing in large barrels: classic, without compromise. The 2022 vintage was capricious – mild winter, dry spring, a hailstorm in July, but it ended on a mild note.