Wine

The strong ruby-red Pinot Nero Schweizer, which is only produced in the best vintages, is a masterpiece. Its bouquet is large, complex and reminiscent of very ripe small wild berries. These special flavours are also found in the mouth, in combination with ripe, candied dark cherry and delicate floral and red berry notes. Juicy, wide-ranging palate, mouth-filling and with delicate, sveltenuances and an inviting and slightly tannic body which, together with the well-proportioned acidity, gives the wine a long life. SUPERIORE.DE

Of the four Gulfi-Cru, this is the vineyard closest to the sea, less than 700 metres away and only 10-15 metres above sea level. With vines that grow on sandy soils. A beautiful, multi-layered wine that shows the elegant side of Nero d'Avola that few producers are ever able to present. Precise aromas of ripe red cherries, flint, orange peel, lavender and violets. Silky and juicy on the palate, with a refined but very concentrated extract that almost crushes the taste buds, yet remains lively and not at all heavy, giving the flavours of red cherries, raspberries, flowers and minerals beautiful definition and lift. The finish is very deep and long, with very soft tannins, a beguiling aroma and extreme finesse; very Barolo-like. SUPERIORE.DE

When the morning mist rises from the hills near Orvieto in late October and covers the vineyards of Castello della Sala like a silken veil, one of the most mysterious transformations in the world of wine begins. The grapes – sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling – are attacked by Botrytis Cinerea, the noble rot that has produced the world's greatest sweet wines for centuries. The fungus penetrates the grape skin with invisible precision, extracts the water from the pulp and concentrates sugars and flavours into an essence that would not be accessible to any cellar technology. In several patient passes, the harvesters pick only those berries that have reached the ideal degree of botrytisation – a process that requires connoisseurship and timing, as the right moment is fleeting. After gentle pressing, the must ferments for 18 days at a controlled cool 17 degrees before the still sweet wine is transferred to French barriques. Here it matures for months, absorbing delicate wood nuances while the aromas and structure harmonise, before ageing in stainless steel completes the work.

This is where it all began. In Viagrande, on the south-eastern slope of Mount Etna, where Giuseppe Benanti's grandfather planted the first vines at the end of the 19th century, lies the heart of the winery. The Contrada Monte Serra is no ordinary vineyard – it rises on an extinct volcanic cone that once erupted independently of the main crater and whose pyroclastic deposits created a unique soil: light, rich in skeletons, with exceptional drainage. At an altitude of just 450 metres, closer to the Ionian Sea than the other contrade, the grapes ripen earlier here and develop a softer, more accessible elegance. The vines – some over 100 years old – grow in the traditional Alberello on small terraces with lava stone dry stone walls, with an extreme density of 9,000 vines per hectare. The sandy volcanic soils are rich in ripiddu, the characteristic small pumice skeleton of Etna.

Anrar is the answer to a simple question: what happens when South Tyrol's second most important red grape variety is given time in wood? While the classic Pinot Nero retains its freshness in stainless steel, Anrar takes a different approach. Approx. 12 months in French barriques for malolactic fermentation and further ageing. No wood show, but elegant integration. That makes the difference. But not alone: the best Pinot Nero vineyards around Andriano provide the grapes. Altitudes between 350 and 450 metres, where the calcareous clay soils are interspersed with dolomite rock. The cooler microclimate ensures slow ripening, more acidity and finer tannins. Perfect for a Pinot Nero with Burgundian ambitions.

In the heart of Chianti Classico, where the hills of Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti meet, lies the historic Castello di Fonterutoli estate. Owned by the Marchesi Mazzei family since 1435, this Chianti Classico represents the epitome of a centuries-old winemaking tradition. The grapes come from 114 individually cultivated plots between 220 and 570 metres above sea level, each with its own microclimate and terroir. Composed mainly of Sangiovese, supplemented by small proportions of Malvasia Nera and Colorino, each parcel is vinified and matured separately in order to preserve the extraordinary diversity of flavours and complexity.

The South Tyrolean Pinot Noir Riserva Anrar is fresh and light on the palate with wild berries and cassis, followed by dried mint and lavender flavours. This red wine fermented in steel and matured in barriques is silky and smooth, almost without rough edges. Cantina Andriano Kellerei Andrian works with a skilful hand when it comes to Pinot Noir, preserving the nuanced elegance of the grape variety's aromas. SUPERIORE.DE

Terra di Monteverro is the estate's finely composed second wine, but in terms of expression, fidelity to its origins and depth, it is far more than that. It comes from the stony, coastal slopes near Capalbio in the southern Maremma - a region that was characterised by a long, warm summer in 2021 with moderate peaks and cool nights in September. The climatic balance allowed the Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot grape varieties, which were harvested and vinified parcel by parcel, to ripen perfectly.

Masari's flagship presents itself in a deep, dense garnet red colour. Ripe blackberry and cassis on the nose, underpinned by bitter cocoa and ripe cherries, light leather spice and liquorice. Full and balanced on the palate, slowly but complexly spreads over the tongue, then convinces with beautiful and lasting pressure, long, salty and simply wonderful. SUPERIORE.DE

It was 1991 when Michele Satta planted his first Syrah vine in Bolgheri – an act of rebellion in a still young appellation that was just beginning to find its identity. The visionary winemaker from Varese followed a clear conviction: The Syrah should maximise the aromatic complexity of the Mediterranean terroir and at the same time express his personal identification with the great wines of the Rhône. Thirty years later, this exotic wine has matured into one of Bolgheri's most fascinating single-vineyard wines.

Count Giuseppe Tasca d'Almerita created the first expression of the highest quality and longevity in Sicilian viticulture in 1970 with the Rosso del Conte – a wine that changed the oenological future of the island forever. The grapes come from the Vigna San Lucio, Regaleali's first large vineyard, born in 1959 at an altitude of 480 metres with a south-south-easterly exposure, where Nero d'Avola and Perricone have thrived in harmonious symbiosis for generations. The vines grow in the Alberello system, the oldest form of cultivation in the Mediterranean, on yellow-brown, loamy-sandy soils with calcareous inclusions. A philosophy of perfection that has developed over five decades through various ageing methods: from the original chestnut barrels to Slavonian oak and today's French barriques.

Salcheto's sparkling garnet-red Vino Nobile delights us with its fragrant aroma of dried plum and a hint of cinnamon and clove. Lots of present fruit on the palate, with a fine, sweet melting flavour and a long finish. An authentic and pleasantly elegant organic wine from the heart of the Montepulciano region that is ready to drink when young. SUPERIORE.DE

1997 saw the birth of Bradisismo, named after the geological event that led to the formation of the Colli Berici. It is a successful symbiosis of the intense, concentrated flavour of ripe Cabernet cherries and the lively, spicy notes of Carménère. With its bouquet of small dark berries, spices, pepper and chocolate, it is a wonderfully inexpensive alternative to the great Bordeaux blends or Supertuscans. On the palate, it has a velvety texture, with a mix of dark fruits, cherries, floral notes and fine tannins that glide seamlessly over the palate. Deep, long finish and very good ageing potential. SUPERIORE.DE

Cerdena – a name that sounds like a secret, but harbours the most poetic truth of Sardinia. This is what the Romans called this island before it became Sardegna. When Antonio Argiolas names his single-varietal top-quality Vermentino this way, it is a declaration of love to an island that reveals its most tender soul in its white wines. In the coastal vineyards of Serdiana, where the salty winds of the Mediterranean blow over the warm limestone and granite soils, Vermentino thrives in an almost magical symbiosis. Here, where the vines are bathed by the cool sea breeze at night, while the Sardinian sun ripens the grapes to perfection during the day, a wine is created year after year that bears the essence of this unique island. Vinification follows the philosophy of gentle extraction: temperature-controlled fermentation in stainless steel tanks at low temperatures to preserve the delicate flavours, followed by a short maturation on the fine lees. No wood should mask the pure freshness of this Mediterranean symphony – cerdena is the essence of Vermentino in its purest form.

The A in the name of Boggina stands for the natural wine aged for around 6 months in 400-600 Liters terracotta amphorae, which is bottled in a run of just 5,000 bottles without the addition of sulphites. Light, bright garnet red in colour. The bouquet is ethereal, very delicate and nuanced, with a very precise interpretation of the fragrance of the Sangiovese grape. Medium-bodied on the palate, with an exceptionally beautiful structure and authentic Sangiovese fruit with a salty vein. The finish is highly drinkable, with silky tannins and beguiling length. A masterpiece of beauty and elegance. SUPERIORE.DE

The project aims to highlight the link between the vines, the wines and their territorial origins. The Mastroberardino family wants to recreate the style of winemaking of the indigenous grape varieties of Irpinia (Greco, Fiano and Aglianico) that took place between the late 1950s and early 1970s for the Taurasi and between 1970 and 1980 for the two white wines from Irpinia. It is the unmistakable style (the stilèma) of a family that has interpreted the natural heritage of its territory over generations and that today impressively emphasises the genuine character of the terroir, which by no means can be expressed through high concentration and intensity alone.

Trefiano was created in 1979 from an idea by Vittorio Contini Bonacossi to show all the complexity and longevity that Carmignano is capable of. Named after the historic hamlet of Trefiano, where a magnificent 16th century villa is surrounded by two exquisite vineyards, this Riserva represents the absolute pinnacle of what Tenuta di Capezzana has to offer. With just over 5,000 bottles produced each year, Trefiano is one of the rarest and most sought-after Tuscan riservas – a wine that not only celebrates the present, but was created for the future.

Tenuta Il Poggione is located on the south-west side of the Montalcino hill, in Sant'Angelo in Colle – one of the most historically significant areas of the appellation. Lavinio Franceschi laid the foundations here at the end of the 19th century as a founding member of the Brunello consortium and one of the first to market this wine under its current name. Today, his descendants Leopoldo and Livia cultivate 140 hectares of vines, with vines up to 60 years old and a cellar philosophy of classic rigour: natural yeasts, large French oak barrels, time.

The Pianodario parcel is located at an average altitude of 775 metres above sea level between the hamlet of Montelaguardia and Randazzo. It covers an area of around 8 hectares of vineyards. The soils are of volcanic origin and are up to 40,000 years old.

Rosé 2020 combines Chardonnay with a proportion of Pinot Nero from carefully selected parcels. Maturation on the lees for at least 30 months gives the Brut its smooth creaminess and delicate perlage. In the glass, it is an elegant old rose colour with a delicate shimmer and a persistent, fine mousse. The aroma reveals nuances of raspberry, pomegranate, pink grapefruit and delicate rose petals, complemented by brioche and an underlying spiciness. Present, juicy and refreshing on the palate, with lively acidity and astonishing depth of fruit. The finish is dry, clear and of restrained, mineral length – a rosé with presence, tension and elegance full of character. SUPERIORE.DE

The wine comes from a neighbouring walled vineyard around the Villa di Trefiano, which produces a wonderfully elegant variant of Carmignano. Trefiano Riserva remains in used 350-litre tonneaux for 18 months after spontaneous fermentation. Bright, noble ruby red colour. Black cherry and cassis on the nose, with an intense, ripe and juicy plum flavour. Long, multi-layered and complex on the palate, the Riserva needs a little more air and shows a little more depth than the classic Carmignano. The 10% Canaiolo component ensures its irresistible fragrance and complexity, simply marvellous! SUPERIORE.DE

In the treasure troves of time, where ancient wisdom meets modern vision, Petruna Anfora is born – a tribute to the origins of viticulture and at the same time a revolutionary expression of pure Sangiovese. The hand-picked grapes for this extraordinary experiment in clay and time come from the unique single vineyard Casa al Coltro, where slate soils at an altitude of 350 metres force the vines to achieve the utmost concentration.

1997 saw the birth of Bradisismo, named after the geological event that led to the formation of the Colli Berici. It is a successful symbiosis of the intense, concentrated flavour of ripe Cabernet cherries and the lively, spicy notes of Carménère. With its bouquet of small dark berries, spices, pepper and chocolate, it is a wonderfully inexpensive alternative to the great Bordeaux blends or Supertuscans. On the palate, it has a velvety texture, with a mix of dark fruits, cherries, floral notes and fine tannins that glide seamlessly over the palate. Deep, long finish and very good ageing potential. SUPERIORE.DE