Wine

A Nero d'Avola with style and everyday appeal, made from grapes grown in the province of Caltanissetta (near Lago di Disueri), where clay and limestone soils, combined with significant temperature variations between day and night, lend the wine aromatic depth. In the glass, a rich ruby red with a purplish rim. Aromas of ripe cherries, blueberries, dried herbs and a hint of liquorice. On the palate, it is soft and fruit-forward, with gentle tannins, lively freshness and a smooth, easy-drinking quality. Ageing in stainless steel ensures clarity and varietal character. A very typical and cleanly vinified Nero d'Avola with a Mediterranean character – ideal with pasta, braised vegetables or grilled meat. SUPERIORE.DE

A rosato that carries the light of Sicily within it. The Frappato grape variety, known for its fragrant elegance, brings a lot of finesse and lightness to the glass, especially in rosé format. Grown on sandy, calcareous soils near Trapani and Marsala, the wine is matured in stainless steel tanks to preserve its fresh, fruity character. Delicate salmon pink colour with copper reflections. Smells of wild strawberries, pink grapefruit and a hint of hibiscus. Juicy and clear on the palate, with lively acidity, a delicate fruity flavour and a finely salty finish. A Mediterranean rosato with a fine finish – ideal as an aperitif or with antipasti, seafood and light summer cuisine. SUPERIORE.DE

A grape variety like a phoenix rising from the ashes: Pecorino was considered almost extinct until the 1980s, displaced by higher-yielding varieties. Then it was rediscovered – and today this ancient Abruzzese grape is experiencing a spectacular renaissance. According to legend, it owes its name to the sheep (pecora), which loved to nibble on the sweet berries as they travelled through the vineyards. At Zaccagnini, pecorino grows on clayey soils in the provinces of Pescara and Chieti. The harvest at the end of August – later than for Trebbiano and Pinot Grigio – gives the wine its characteristic structure. After cryomaceration and gentle vacuum pressing, the must ferments at a low temperature in stainless steel.

The small vine wood on the neck of the bottle tells a story: In Bolognano, the small village in the province of Pescara where Zaccagnini has been making wine since 1978, the local women tie each Tralcetto to the bottle by hand with raffia. A symbol of the connection with the land that has long since become a trademark. The Bianco di Ciccio comes from vineyards on clayey soils, where the vines grow partly on the classic pergola and partly on a trellis. An early harvest at the beginning of August preserves the lively acidity. After gentle vacuum pressing and cold clarification, only the fine must fraction ferments at a controlled low temperature – a process that maximises freshness and aroma.

A Chardonnay that transports us to an Italian summer from the very first sip: Fosche is like the morning light over Barolo – fresh, airy and simply vibrant. The grapes grow on gently sloping hills and the wine undergoes spontaneous fermentation in stainless steel to preserve the pure fruit and crisp clarity. No oak, no pretence – just Chardonnay in its most elegant and freshest form. In the glass, it displays a pale straw-yellow colour with a silvery sheen. On the nose, aromas of Golden Delicious and Williams pear unfold, overlaid with delicate notes of orange blossom, citrus zest and a hint of apricot – all balanced on a subtle mineral base. On the palate, it is fresh and lively, with elegant clarity. Citrus freshness and juicy fruit blend perfectly with a delicate creaminess from the fine lees ageing, which lingers pleasantly in the long, sparklingly light finish. Light-footed enough for an aperitif, or just distinctive enough to take a spinach and salmon quiche to a whole new level. SUPERIORE.DE

Keya is the impressive result of several years of experimental work, and the outcome is a rosé made from 50-year-old vines that perfectly expresses the style and character of the Rizzardi vineyards in the hills above Bardolino. The label pays homage to the Venetian heritage of Countess M. C. Loredan, who ran the estate for many years and played a key role in establishing Chiaretto Bardolino as a much-loved classic wine of the region. The name is derived from the first two syllables of Chi-a-ret-to (KEY-A).

Cerasuolo is not a rosé – at least not in the fashionable sense. It is an independent type of wine with its own DOC since 2010, deeply rooted in Abruzzo's wine culture. The name is derived from cerasa, the dialect word for cherry, and describes the characteristic colour that has accompanied the region's tables for centuries. Zaccagnini's Tralcetto is a lesson in what Montepulciano can do without prolonged contact with the skins: The grapes are gently pressed and only the must is fermented at a low temperature – at a low temperature to preserve the fruit. Brief ageing in stainless steel, then into the bottle.

The Sallier de la Tour winery has been owned by the Counts Tasca since 2009, making it the fifth company that complements and characterises the diversity and professionalism of what is probably Sicily's most famous winery. Aromatic bouquet of sweet cherries and wild berries. Clear on the palate with a beautiful fruit centre and a radiant freshness, appealing finish. A beautiful Syrah that impressively demonstrates Sicily's potential for international grape varieties. SUPERIORE.DE

Pinot Grigio from Abruzzo? Yes, and how! What often degenerates into a bland, mass-produced wine in Veneto or Friuli gains real character in the hills of Chieti. The clayey soils and the interplay of the Adriatic breeze and the cool of the Apennines lend this international grape variety a freshness and aromatic profile that you'd search for in vain elsewhere. The grapes are harvested early in the first half of August to preserve acidity and aroma. After gentle vacuum pressing, only the free-run juice is fermented at a low temperature. A brief period of ageing on the lees lends the wine additional texture and depth before it is matured in stainless steel.

The Sallier de la Tour winery has been owned by the Counts Tasca since 2009, making it the fifth winery that complements and characterises the diversity and professionalism of what is probably Sicily's most famous winery. At Sallier de la Tour, the focus is on the Grillo, Inzolia, Syrah and Nero d'Avola grape varieties. Light yellow in colour with green reflections. Orange zest, meadow flowers and notes of melon and herbs on the nose. Fresh and light on the palate, again fruity, with a fine almond flavour. A delicious classic for light Mediterranean cuisine and warm summer evenings. SUPERIORE.DE

Straw yellow with greenish reflections. Fresh nose of yellow fruits and meadow herbs. On the palate, notes of citrus enveloped by a fine acid wire and spice. The trendy white grape variety Grillo is simply fun in a glass. The Sallier de la Tour winery has been owned by the Counts Tasca since 2009, making it the fifth winery that complements and characterises the diversity and professionalism of what is probably Sicily's most famous winery. At Sallier de la Tour, the focus is on the Grillo, Inzolia, Syrah and Nero d'Avola grape varieties. SUPERIORE.DE

From the sun-drenched hills between Tramin, Neumarkt and Auer comes this innovative white cuvée, which combines the best of four grape varieties full of character. The traditional Tramin winery, founded in 1898 by the visionary priest Christian Schrott, demonstrates its masterful flair for harmonious blends with the "T" Cuvée Bianco. Chardonnay, Pinot Blanc, Sauvignon Blanc and Riesling thrive here on calcareous clay soils between 250 and 550 metres above sea level, where the extreme temperature fluctuations between warm days and cool nights give the grapes their special variety of flavours.

The small piece of vine wood around the neck of the bottle is more than just a nice touch – it is Zaccagnini's trademark and a symbol of a philosophy: nothing from the vineyard is wasted; even the prunings find a use. Since 1978, the Zaccagnini family has been working in Bolognano, deep in the mountainous hinterland of the province of Pescara, where the vineyards lie as if in an amphitheatre, sheltered by snow-capped mountains. Here, where fresh winds blow through a mountain pass every day, the Montepulciano grape thrives in ideal conditions. Following a gentle hand-harvest and temperature-controlled maceration, the wine matures for six months in Slavonian oak barrels before spending a further three months in the bottle to achieve its final harmony.

Pale straw yellow with a greenish tinge. Clear, varietal aromas on the nose: green almonds, white flowers, lemon and a hint of aniseed. Fresh, dry and balanced on the palate with fine fruit, lively acidity and subtle minerality. The organic ageing in stainless steel tanks preserves freshness and character of origin. Casal di Serra has stood for reliable quality in the appellation for years – a classic Verdicchio at a very attractive price with a Mediterranean profile and great everyday suitability. SUPERIORE.DE

Lake Kaltern is the warmest lake in the Alps. This is not a tourist exaggeration, but a geological fact – and of crucial importance for the vineyards around its shores. The water stores the heat of the summer and gives it back in the cooler autumn nights. This microclimate has made the area the most famous growing region for Vernatsch grapes for centuries. The St. Michael-Eppan winery, founded in 1907 and now run by 340 member families, sources its grapes for this wine from the Sattel vineyard site – those gently sloping vineyards between Eppan and the lake, at 420 to 480 metres, south-east to south-west exposure, on moraine debris soils from the last ice age. The vines are up to 50 years old. Harvesting takes place at the beginning of October, by hand – and the word "Auslese" in the name says it all: Only the ripest grapes go into this wine, vinified separately from the rest of the harvest. Only steel, no wood – the fruit should speak for itself.

The name says it all: Badilante pays tribute to the workers who, for generations, used their spades to drain and cultivate the marshy lands of the Maremma. Simone Castelli, son of the legendary OenologistMaurizio, vinifies this single-varietal Sangiovese at the organically farmed Podere 414 vineyard near Scansano. The grapes grow at an altitude of 230 metres in loamy-clay soils with a high proportion of coarse material. Spontaneous fermentation in concrete, 15–18 days’ maceration with délestage and remontage, followed by ageing partly in concrete and partly in wood.

I.P – two letters that mean a lot in the Marsala Codex: Italia Particolare, the traditional quality mark for Marsala, to which mosto cotto – cooked grape must – is added. It gives the wine its characteristic depth, its amber colour and that warm sweetness that is never overpowering. Pellegrino produces this Fine from Grillo, Catarratto and Inzolia, the classic triumvirate of grape varieties from western Sicily, and ages it in oak for at least twelve months. Not a vintage, not a Riserva, but an honest, everyday Marsala with genuine origins.

This single-varietal Grillo comes from vineyards near the coast around Marsala, whose salty soils and proximity to the sea lend the wine its fresh, mineral-driven character. Pale straw yellow with a greenish sheen. On the nose, it offers notes of white peach, star fruit, lemon zest and sage, with a hint of sea breeze. On the palate, it is dry, with lively acidity, crisp fruit and a salty edge. The finish is unpretentious, fresh and elegant. A typical Sicilian wine with lovely character – authentic, crisp and Mediterranean. Perfect with grilled fish, marinated seafood or summer vegetable dishes. SUPERIORE.DE

A smoky blend of raspberry jam, sage and freshly ground pepper flows from the glass. Silky in texture on the palate and extremely flavoursome with the pepper notes from the bouquet, which mingle with salty minerals and lively acidity. Hardly any tannin. The finish is long and fruity with a hint of liquorice. A delicious accompaniment to food. SUPERIORE.DE

In the 19th century, this was the only method of sparkling Lambrusco: second fermentation in the bottle, yeast remains in the bottle, no retaking, no correction (pet-nat method). Albinea Canali has never given up on it. The result is a little different every time – and that's exactly the point. Lambrusco Grasparossa as a base, steel tank for the first fermentation, then bottle. The fine lees of the yeast soften the structure and give the bouquet those characteristic brioche notes that no Charmat process can produce.

"Foot of the meadow" – the name alone reveals that this vineyard is something special. Six hectares in Spinetoli, 120 metres above sea level, facing south-southwest on medium-heavy soils. Here, where the gentle hills of Piceno merge into fertile plains, the vines for one of the most consistent red wines in the Marche have been growing for over 30 years. 50% Montepulciano, 50% Sangiovese is the perfect Rosso-Piceno formula. Montepulciano provides the power and structure, Sangiovese the elegance and flavour. A liaison that has worked in the Marche region for centuries and which Saladini Pilastri has brought to organic perfection. 3,800 vines per hectare ensure the right concentration, and the grapes are hand-picked at the end of October when both varieties have reached optimum ripeness.

Imagine a morning over the Canavese hills – fine dew, fresh air and the scent of flowers. Merlana captures precisely this clarity in the glass. The grapes come from the steep slopes of the Serra di Ivrea. After harvest, they are fermented cool and matured in stainless steel tanks without the influence of wood – in the name of varietal purity and precision. The colour in the glass is a clear straw yellow with a greenish tinge, as if the light of dawn is dancing on it. The bouquet opens with notes of white peach, meadow flowers, fresh hay and a hint of jasmine. The palate is clear as a bell, with lively acidity, citrus-fresh elegance and salty minerality. Everything appears tidy, light-footed and yet very expressive. An authentic, straightforward white wine from Piedmont that delights with its alpine lightness and the finesse of Erbaluce – ideal as an aperitif, with asparagus or fine fish. SUPERIORE.DE