Wine

A white wine that immediately tells of south-west Sardinia as soon as it touches the palate. Villa di Chiesa originates from the sun-kissed slopes of the lower Sulcis near Porto Pino – calcareous, sandy soils and a sea breeze provide the aromatic essence of this characterful cuvée of Vermentino and Chardonnay. Even the name refers to history: "Villa di Chiesa" was once the medieval name for Iglesias, the town near which viticulture, mining and culture are closely intertwined – a subtle nod to the deep roots of this wine in the local context.

The name says it all: "torcolare" – to twist, to braid. In Breganze, it was once a tradition to braid the Vespaiola grapes into plaits after the harvest and hang them under the cellar ceiling so that the air could circulate between the berries. An exercise in patience that takes months and ends with liquid gold. Fausto Maculan did not invent this wine – he saved it. When he took over the winery in the 1970s, Torcolato was an oxidised, syrupy relic. Fausto turned it into a modern sweet wine of international calibre: precise, fresh, lively. Today, 10–15% of the grapes are still woven and hung as Rosolo using the old method, the rest are dried in modern crates. After four months, the berries have lost almost 70% of their weight. Slow fermentation in steel tanks for around a month, followed by a year in French barriques.

In 2009, the Belgian entrepreneur Virginie Saverys took over Tenuta Avignonesi – and transformed it into one of Tuscany’s most ambitious biodynamic estates. Biodyvin-certified, organic, vegan, B Corp: at Avignonesi, wine is understood as an expression of living soils – and Montepulciano as a place that reflects this with exceptional clarity. The Vino Nobile comes from vineyards on sedimentary soils of marine origin – calcareous, with varying proportions of clay and sand from the Pleistocene and Pliocene periods, planted between 1995 and 2017 at altitudes of 270 to 375 metres. Fermentation takes place using yeasts from the estate’s own ‘pied de cuve’: the first batch of grapes is harvested in advance to select the naturally occurring yeasts on the skins. A process that deepens the connection between the wine and the vineyard and anchors the sense of place. 20 to 25 days’ maceration, followed by 18 months in large casks and tonneaux.

Back to top. The name reveals the philosophy behind this Pinot Bianco, which emerges from the interplay between two fundamentally different worlds. On the one hand, the Bassa Atesina near Salorno and Magrè: calcareous soils, Mediterranean warmth, vines on both banks of the Adige. On the other, Dorf Tirol near Merano: volcanic rock, an alpine climate, a completely different energy. Alois Clemens Lageder, the sixth generation at Tòr Löwengang, calls such wines "compositions" – deliberate arrangements of contrasts that only reveal their full potential when brought together.

Dievoles Chianti Classico Petrignano is the result of a commitment to highlighting the distinctive characteristics of particularly well-suited vineyards, leading to ever more precise expressions of the Sangiovese grape. Petrignano is the name given to a distinctive area characterised by mineral- and stone-rich soil. At an altitude of approximately 330 metres, rocks protrude from the ground, typical of the geological formation of Monte Morello. The abundance of stones, the depth of the roots and the compact growth of the vines result in an expressive and opulent wine from this distinctive and authentic cru site.

Three thousand years of wine-growing history are encapsulated in a single road name: the Strada Provinciale 68 near Vittoria, the route along which generations of Sicilian farmers carried their amphorae – and later their barrels – to market. Arianna Occhipinti, a pioneer of Sicilian natural wine, has created a liquid tribute to this country road. Albanello and Zibibbo, two indigenous Sicilian varieties, grow here on red sand over limestone. The grapes ferment together with wild yeasts in concrete vats; two weeks' maceration give the Bianco its characteristic texture. Bottled unfiltered, it retains its lively cloudiness.

La Rosé de Manincor is produced using the traditional saignée method – by drawing off the juice from the estate's finest red wine batches. The grapes come from the Manincor, Seehof, Panholzerhof and Mazzon vineyards, situated at altitudes of between 250 and 500 metres. Rich clay soils, interspersed with limestone gravel and glacial rock deposits, define its character. The composition of the cuvée varies slightly from year to year – in 2025 it consists of 30% Cabernet Franc, 25% Merlot, 20% Pinot Nero, 13% Vernatsch, 4% Tempranillo, 4% Syrah and 4% Petit Verdot. After six to twelve hours of maceration, the must is drawn off – the part that makes the red wines more concentrated and gives the rosé its colour, structure and richness of aroma. Fermentation takes place in wooden barrels, partly spontaneously with wild yeasts. The wine is then aged on the fine lees for five months, during which time the aromas refine and the creamy texture that characterises La Rosé develops.

Centovie is coming together. After the Pecorino kicked things off, the Rosato followed – and finally, in 2015, the Montepulciano. The Bernetti family describes it as "a wine that did not exist before and which seeks no imitation". A personal, bespoke interpretation of a grape variety and a landscape. The estate lies 200 metres above Roseto degli Abruzzi, facing south-east, between the Gran Sasso and the Adriatic Sea. Clay-sandy limestone soil with an alluvial skeleton, organically farmed from day one. The Montepulciano is grown using two training systems: "Tendone" with long pruning and "Filare" with short spurs, at a density of 1,600 to 5,000 vines per hectare.

Merlot in South Tyrol – this may sound like a misunderstanding, but it is one of the most convincing arguments in favour of the versatility of the southern lowlands. Margreid, the southernmost corner of the winery, supplies the white wine grapes to Gennen and Magred. The same soil, the same climate, the same ora – is used by Levad for something completely different. White limestone gravel soil with a high humus content, 220 to 350 metres, south-east exposure. Warm summers, mild winters, the daily afternoon wind from Lake Garda. Conditions that allow Merlot to fully ripen without suffocating it in opulence. Hand-picked, careful destemming, fermentation in steel tanks with gentle pumping over – then twelve months in barriques and a further year of bottle ageing. The ageing gives structure, the soil gives minerality, the climate gives depth.

The Lageder family now only makes one Sauvignon Bianco, and it belongs to the "Compositions" line. It gets its complexity from the wide variety of different clones in the vineyards. The majority of these are situated at an altitude of over 400 metres and are based on limestone soil on the one hand and volcanic weathered rock on the other. The different source rocks and the variety of vines led the Lageders to name the wine. This is because it consists of fragments from the best organic and biodynamic vineyards, which are married to form a whole. Its salinity and crisp freshness are highly drinkable and make this fresh and sublime South Tyrolean Sauvignon Blanc a very special experience. SUPERIORE.DE

A multi-faceted introduction to the world of Benanti wines – this Etna Rosso reflects the polyphony of the volcano. The grapes come from altitudes between 450 and 900 metres, distributed on all sides of Mount Etna. The soil is barren and volcanic-sandy, rich in minerals and perfectly aerated – conditions that enable finesse, freshness and crystalline structure. 80% Nerello Mascalese/20% Nerello Cappuccio. The Nerello Mascalese matures predominantly in stainless steel, with only around 20% in used oak barrels, while the Nerello Cappuccio remains entirely in stainless steel tanks. Both varieties ferment with Benanti's experimental, indigenous yeasts for several weeks at a controlled temperature, followed by blending and further ageing in the bottle.

Dievoles Chianti Classico Catignano is the result of the endeavour to highlight the identity characteristics of particularly suitable vineyards, leading to ever more precise expressions of Sangiovese. Catignano is a plateau at 370 metres above sea level, with vineyards of different ages and a large proportion of Alberese. The exposure is westerly and south-easterly, which means plenty of sun during the day, but also cold temperatures at night, with a good temperature range that favours the aromatic development of the grapes.

A Chardonnay with an origin profile and signature – typical of Jermann. The grapes come from the hilly areas of Friuli, where cool downslope winds and chalky soils ensure freshness, structure and aromatic clarity. Pale straw yellow in the glass with a greenish tinge. On the nose, subtle but clear notes of Williams pear, yellow apple, citrus fruit, a hint of almond and floral accents. Dry, straightforward and finely structured on the palate, with fresh acidity, delicate creaminess and a pleasant, slightly salty finish. A fresh, stylish Chardonnay without heaviness, which impresses with a clear line, regional profile and plenty of typicity. SUPERIORE.DE

SP68 Rosso is perhaps Arianna Occhipinti's most direct expression of terroir, grape variety and philosophy. The Frappato and Nero d'Avola grapes come from organically farmed plots on calcareous and sandy soils at an altitude of 280 to 290 metres. Fermented with natural yeasts in concrete, aged for six months in cement tanks, and bottled unfiltered – no intervention, no embellishment, pure essence.

A classic from the Collio region, masterfully interpreted: Livio Felluga's Pinot Grigio impresses with its depth, precision and expression of terroir. The vines are rooted in the famous "Flysch di Cormòns" – calcareous marl and sandstone formations that lend the wine its subtle minerality. In the glass, it is a luminous straw yellow with golden highlights. The aroma is delicate and complex: white peaches, ripe pears and a hint of citrus zest, complemented by floral notes and a touch of toasted hazelnut. On the palate, it is dry, supple and well-structured, with well-integrated acidity and an elegant finish. This is no run-of-the-mill summer wine, but a Pinot Grigio to be taken seriously, with substance, which clearly benefits from the estate's style – unpretentious, clear and with fine depth. SUPERIORE.DE

"When Baron Philippe de Rothschild plants Sangiovese, I will switch to Cabernet Sauvignon." John Dunkley, the British founder of Riecine, uttered these words at a time when Sangiovese was under pressure in Tuscany. It was a declaration of faith. And it remained the foundation of the estate, through all the changes of ownership, – until July 2024, when Alessandro Campatelli, the cellar master and director since 2016, acquired the remaining shares and Riecine became entirely his own.