Wine

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.

Castelnuovo dell'Abate is located at the southern tip of Montalcino – right next to the Romanesque Abbey of Sant'Antimo, one of the most important ecclesiastical monuments in Tuscany. The Fanti family has lived here for generations. When the Sant'Antimo DOC was founded in 1996, Filippo and Elisa Fanti were involved from the very beginning – out of a close bond with this place, its soil and its history. Sassomagno, named after the stony, rocky character of the terroir – is their most personal commitment to this region: a Tuscan blend of Sangiovese, Merlot, Syrah and Cabernet Sauvignon, which shows the versatility of Montalcino's southern location in an accessible, easy-drinking form.

Montepulciano has two faces. One has large wooden barrels, decades of cellar time and the name Nobile. The other is younger, more direct – and often the more honest pleasure. The Rosso di Gracciano comes from the Casale and Maramai crus, at 280 to 300 metres in north-eastern exposure: somewhat cooler, somewhat slower ripening than the Nobile sites, with medium-heavy soils that produce freshness rather than vigour. 90 per cent Prugnolo Gentile – this stubborn Sangiovese clone, which only shows its full temperament here – supplemented by ten per cent Merlot for fullness and texture. Fermentation with indigenous yeasts in steel, ten days of maceration at a controlled temperature, no wood. A wine that does not wait.

Orion here does not mean the constellation, but a border. The Greek "oros" means edge, dividing line – and that is exactly what this path once was: the ancient road that separated Byzantine lands from Lombard lands, today a quiet country lane right next to the Primitivo vineyards of Masseria Li Veli in Cellino San Marco. History you can feel under your feet. 100% Primitivo, harvested at the end of August, limestone-clay soils, 10 to 20 year old vines – partly Alberello, the ancient Apulian bush vine cultivation style. Fermentation in steel, six months in barrique. Roberto Cotarella holds the line.

"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.

The name says it all: "Pino" stands for Pinot Bianco and Pinot Grigio, "Toi" for the Tai – as Friulano has been called in Veneto since Brussels banned the word "Tocai". Three varieties, one clear idea: freshness, fruit, drinking pleasure. 60% Tai provides the floral backbone and a subtle tropical note, 25% Pinot Bianco pear and white flowers, 15% Pinot Grigio body and a hint of spice. Fermentation and ageing exclusively in steel tanks – no wood, no distractions. Straw yellow with green reflections, lively acidity and a finish that leaves more desire than answers. As an aperitif, with seafood or light pasta. Or simply for a Tuesday that deserves a good wine. SUPERIORE.DE

According to Aristotle, the ancient clones of the Greco vine originate from Tessaglia. The most famous of these is the "Aminea Gemina Maior", from which this wine is made. Straw yellow in colour with a greenish tinge, it promises freshness and lightness. A fruity bouquet unfolds on the nose: peach, apricot, citrus fruit and a delicate hint of white flowers – all elegant and inviting. Dry, smooth and balanced on the palate: harmonious fruit, fine acidity and a mineral finish that makes you want to savour the next sip. Maturation in stainless steel tanks preserves the varietal style and aromatic clarity. 100% Greco, organically grown in Molise – a rare and charming grape variety with an expressive character. Note: There is also serious Greco outside Campania. SUPERIORE.DE

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

Delicate, bright pink colour with a lively, fine perlage. Vigna del Cristo reveals the elegant and dry side of Lambrusco di Sorbara: fresh, subtle and full of character. Redcurrants, fresh raspberries, pink grapefruit and a hint of white flowers on the nose. Dry, lively and clear on the palate, with animating acidity and mineral tension. A finely sparkling, stylish Lambrusco – refreshing, pleasantly tart and with impressive lightness. Perfect with summer meat dishes, antipasti, seafood or simply as a sophisticated aperitif. Beautiful length and even greater drinking pleasure. SUPERIORE.DE

This could be your perfect white house wine: Light straw yellow with greenish reflections. The Bianco "Ceregio" from Zerbina is made from pure Trebbiano Romagnolo and matured in stainless steel tanks. The nose has a fresh aroma of green apple, white blossom, a little lemon and a hint of freshly cut hay. On the palate, the wine is dry, clear and straightforward, with lively acidity, a delicate flavour and fine minerality. A fresh, typical regional white wine with organic certification that focuses entirely on the grape variety and the terroir of Emilia-Romagna – unpretentious, honest and pleasantly enjoyable to drink. SUPERIORE.DE

Cannonau is part of Sardinia's DNA – and Sartiglia is Contini's accessible expression of this traditional grape variety. The grapes come from vineyards in the province of Oristano, near the west coast, where sea breezes and sandy soils create a warm but balanced microclimate. The wine is aged partly in stainless steel and partly for six months in used barriques – this allows the fruit to remain in the foreground, supported by subtle ripeness and depth.

Neré comes from organic cultivation on volcanic soils near Noto, where the vines benefit from cool breezes and intense sunlight – a terroir that balances ripeness and freshness. Rich ruby-violet colour, very clear and intense bouquet with strong notes of dark fruit and a hint of violets. Juicy, fresh with lots of ripe berry fruit on the palate. Round, supple and dense with a fruity, savoury final, serve chilled. SUPERIORE.DE

The name reveals more than any label. Passamante – the forest right next to the Negroamaro vineyards of Masseria Li Veli near Cellino San Marco. A forest that bears its name from times gone by: "passare" and "amante" – the lover who steals away here unobserved. There are hardly any more romantic names for a wine. 100% Negroamaro, the great grape variety of Salento, on calcareous clay, 10 to 20-year-old vines, harvested in mid-September. Fermentation in temperature-controlled steel, six months in barrique – no more, no less. The Falvo family, who have been at the masseria since 1999, with Roberto Cotarella as Oenologist, do not experiment here. They make authentic wine far from the mainstream.

An exciting Sicilian duo: Angimbé combines Inzolia and Chardonnay to create a white cuvée that combines island flavours with international elegance. The grapes come from Tenuta Ficuzza at an altitude of around 700 metres – a cooler terroir with clay-limestone soils that lend freshness and structure. Pale straw yellow in the glass with golden reflections. Yellow pear, pineapple, citrus, some honeydew melon and floral notes on the nose. Juicy, round and balanced on the palate, with mild acidity, fine fruit sweetness and a harmonious, slightly spicy final. A versatile, accessible white wine that accompanies Mediterranean cuisine just as effortlessly as relaxed evenings on the terrace. Very good value. SUPERIORE.DE

Castel del Monte Bombino Nero is the only DOCG in Italy reserved exclusively for rosé wines – made from at least 90% indigenous Bombino Nero grapes. The vineyards are located at 400–500 metres around Castel del Monte, the octagonal Staufer castle of Frederick II, whose mysterious geometry inspired the Torrevento logo. Limestone karst soils, Mediterranean sun, a constant sea breeze from 13 kilometres away – ideal conditions for a variety that tolerates heat, retains freshness and always remains light and direct in the glass. Gentle pressing, controlled temperature, four months of ageing in steel.

Perdera means "quarry" in Sardinian and is an elegant expression of the indigenous Monica grape variety, supported by small amounts of Carignano and Bovale Sardo. The grapes grow on calcareous and marly soils near Cagliari, where they develop early ripeness and precise fruit. Fermentation is controlled in stainless steel, but the real depth comes from the ageing: around six to eight months in neutral French barriques and around four months in cement tanks create an elegant balance between freshness and harmony.

Montepulciano thinks in red. The Prugnolo Gentile, this stubborn Sangiovese clone, is bred for the long haul – for Nobile, for Riserva, for decades in the cellar. The fact that it is also so convincing as a rosato has to do with the terroir: the Toraia and Casale cru sites at 300 to 350 metres, clayey-silty soils, south to south-east exposure. Hand-picked at the end of September, cryomaceration for four to five hours.

Sicily and rosé – that sounds like a beach bar and a sea view at first. Not here. Tenuta Regaleali is located in the heart of the island, on a wooded high plateau of the Contea di Sclafani, around 500 metres above sea level, far away from any coastline. Large temperature fluctuations between day and night, calcareous-clay soils, vines with a history. The Tasca d'Almerita family has been growing Nerello Mascalese here for this rosé since the 1970s – a grape variety that is unrivalled in Sicily: Delicately fruity, lively, with a natural floral fragrance that gave the wine its name. The roses that have always grown on Regaleali are the inspiration. Gentle pressing, fermentation in steel at 14°C, three months of ageing, fruit and freshness.

Pale yellow with a greenish tinge – olli already looks like a Sicilian summer breeze in the glass. The pure Grillo comes from organic cultivation near Noto, where the vines are rooted in chalky soil and cooled by the sea breeze. Citrus, white peach, a little sage and a hint of salty sea air – the bouquet is fresh and charming. The palate is dry, lively and with animating fruit, accompanied by delicate minerality and a pleasant length. The ageing in stainless steel tanks gives it freshness and drinkability. An energetic wine with vigour and expressiveness right to the finish, this clear and balanced white from the trendy Sicilian Grillo variety offers exemplary value. SUPERIORE.DE

"Susu lu somariellu!" – run, little donkey! That’s what they used to shout in Salento when the young Susumaniello vines bore such an exuberant crop that the pack animal could barely move forward. The name stuck. So did the grape variety – albeit only just. Susumaniello had almost been forgotten before northern Salento, around Brindisi, led the way in its rediscovery. Masseria Li Veli is one of those estates that takes this rare variety seriously. Clay-sand soils with a limestone subsoil, cordon speronato training, hand-harvested at the end of September. Temperature-controlled stainless steel vats, aged in French oak barrels.