wines

Borrigiano – named after the inhabitants of the medieval village of Il Borro – marks a special chapter in the history of the Ferragamo family. As the estate's first wine under the prestigious Valdarno di Sopra DOC, it combines the tradition of an appellation that was recognised as one of the first four Tuscan wine regions by Cosimo III de' Medici back in 1716. This elegant cuvée of 70% Sangiovese and 30% Cabernet Sauvignon comes from organically cultivated vineyards between 300 and 500 metres above sea level in the Valdarno Valley. The unique soil composition – characterised by sandstone, clay and fossilised marine deposits from a prehistoric lake – gives the wine its characteristic minerality. Ten months of ageing in large wooden barrels preserves the lively fruit and creates a harmonious interplay between tradition and innovation.

"When We Dance" – sting's 1994 ballad is about a love that makes angels hide their wings. The eponymous Chianti is more down-to-earth, but no less seductive: a classic triad of Sangiovese, Canaiolo and Colorino, as Tuscany has known it for centuries. The biodynamically farmed grapes are harvested by hand and matured in stainless steel for six months – no wood, no distractions, just pure varietal expression.

In 1968, a Turin father sent his fifteen-year-old son to the countryside as a punishment – the boy had marched in student protests. The son's name was Aldo Vajra, the land was Barolo, and the punishment turned into a vocation. Three years later, the winery was the first organic winery in Piedmont. Today, Aldo and Milena and their three children Giuseppe, Francesca and Isidoro run forty hectares in the highest vineyards in the municipality of Barolo – and prove with this Moscato that a house that cultivates legendary Nebbiolo crus such as Bricco delle Viole also takes the supposedly light wines seriously.

South Tyrol's very own red wine variety, vinified by a master of his trade. Peter Zemmer cultivates his Lagrein on the warm clay soils of the municipality of Auer in the South Tyrolean lowlands – where the indigenous grape variety has been at home for centuries. The outstanding location and careful cultivation of the vineyards create ideal conditions for grapes of particular concentration. After fermentation, the must is kept in contact with the skins through regular pumping over and gentle crushing, which ensures optimum colour yield and accentuated fruitiness. 70% of the wine is then matured in large oak barrels, the remaining 30% in two- to three-year-old barriques. Further bottle ageing follows the assemblage.

The grapes for this full-bodied red wine grow on warm, calcareous and gravelly clay soils in hilly areas between 250 and 350 metres above sea level. After maceration at a controlled temperature (28-30°C), the wine is matured in large wooden barrels – which gives it the necessary depth without masking the varietal character. The colour in the glass is a deep garnet red. The nose reveals a fruity bouquet of blackcurrant and red berries, underpinned by characteristic notes of green pepper, dried fruit and a hint of tobacco and chocolate. Dry and full-bodied on the palate, with supple tannins and earthy spice. The long-lasting finish confirms this: A South Tyrolean with a strong character that shines with red meat, game and mature hard cheese. SUPERIORE.DE

The name tells of ancient craftsmanship: "Gerla" was the name the winegrowers gave to the conical baskets they carried on their backs during the harvest. In 1976, Sergio Rossi acquired the estate from Tedina Biondi-Santi – together with her family's legendary Sangiovese clones. Today, La Gerla is the only family-run winery in Montalcino that still works with this historic heritage. Poggio gli Angeli comes from young vines in Castelnuovo dell'Abate, the warm south of the appellation, vinified with the same care as the Brunelli of the house, only matured for a shorter time: four months in large Slavonian barrels preserve the impetuous fruit.

Pale straw yellow in colour with a fine, persistent perlage. The Moscato d'Autunno is Saracco's most intense interpretation of the house: made from musts obtained from Moscato Bianco di Canelli, which are pressed particularly carefully after the harvest, stored in cool conditions and later fermented in pressurised tanks – this preserves the purity, freshness and depth of flavour. The nose is characterised by orange blossom, white peach and lime zest, underpinned by thyme and a delicate hint of blossom honey. Sweet on the palate, but never heavy: the fine mousse carries juicy stone fruit, a lively, lemony acidity and a clear, mineral character into the long, fragrant finish. Very appealing and one of the best representatives of its kind every year. SUPERIORE.DE

The name is self-explanatory: Ansonica + Morisfarms = AMOR. A play on words that is also a commitment. Since 2019, Morisfarms has dedicated its own wine to this old coastal variety – proving that the Tuscan Maremma is not just red wine country. Ansonica grows on the Poggetti estate in Massa Marittima, seven kilometres from the Tyrrhenian Sea, on clay-rich, slightly acidic soils of the Colline Metallifere. South-west exposure, hot days, cool nights, sea breeze. Harvest is in mid-October – late, typical of this variety, which takes its time. The must is processed under dry ice protection, fermented in steel at 18 degrees and left on the fine lees for 45 days.

In the warm coastal air of the south-east Sicilian limestone soils near Noto, Grillo thrives with a Mediterranean self-image – sun-kissed, but not heavy. The name Azisa comes from the ancient Arabic "Aziz", which means "precious" – a reminiscence of Sicily's multi-layered history. Brilliant straw yellow in the glass with greenish reflections. On the nose, an open, finely drawn spectrum of aromas: white peach, yellow citrus fruit, a hint of sage and orange blossom, plus delicate hints of sea salt and wet stone. Fresh, lively and pointed on the palate – with a clear acid structure, light phenolic tension and a dry, salty-mineral final. Azisa is a serious Grillo with a Sicilian soul – elegant, accessible and full of character. Ideal with antipasti, mussels or summery Mediterranean cuisine. SUPERIORE.DE

Fuori Misura – beyond all standards. The name is not coquetry. It is a description. This rosato is not made like other rosés. It is not a by-product, not a separate decision. It is a saignée – a bloodletting – from the same mash vats in which the Chianti Classico, the Riserva Le Baròncole and the Percarlo are produced at the same time. The must is drawn off 12 to 24 hours after maceration. To this is added 10% freshly pressed grapes, which are left to macerate for up to 12 days. Sangiovese, Canaiolo – the souls of the house in a different light.

Salcheto is not just an organic winery – it is a manifesto. Since 2011, the winery has been completely self-sufficient, detached from the regional electricity grid and powered by photovoltaics, geothermal energy and biomass. Gambero Rosso named Salcheto "Sustainable Winery of the Year" in 2014, and Michele Manelli, who has managed the estate since 1997, is Vice President of Equalitas, the organisation that sets standards for sustainable wine production in Italy. The lightest bottles in the industry, certified CO₂ balances, energy-independent winery – at Salcheto, sustainability is not a claim, but a reality.

Bisci not only produces excellent Verdicchio, but also very appealing Rosso, which is now made from 100% Merlot. With the best value wine in the Marche winery's range, it has achieved a great success: Fascinating aromas of red berries, precious wood and herbs, with a subtle, smoky component in the background. Precise and taut on the palate, with a wonderful primary fruity core, framed by liquorice and a dried bouquet of Mediterranean herbs. A warm red for the unusual days of the week. SUPERIORE.DE

The Lageder winery from Magrè in southern South Tyrol has been one of the region's defining forces for six generations – and since 2024, all the cultivated areas, including around 60 partner winegrowers, have been fully certified biodynamic or organic. Not just lip service, but a conviction that is put into practice. The Pinot Grigio comes from selected vineyards between Magrè and Salorno, at an altitude of 230 to 420 metres – stony, sandy soils with a high lime content, alpine temperature fluctuations and plenty of light. The vinification is based on a small proportion of maceration, which gives the variety texture and aromatic depth; the rest matures for four months on the lees in steel tanks.

Lageder's Lagrein Rosé is a finely characterised expression of South Tyrolean origin: lively, mineral and carried by quiet precision. The grapes come from vineyards around Margreid and Salurn, where the Lagrein finds ideal conditions for aromatic depth and cool freshness on warm, gravel-rich soils.

Unlitro – a name that is the programme and at the same time sums up the entire philosophy of Ampeleia. At a time when wines are becoming ever more complex, the team around Elisabetta Foradori and Giovanni Podini are focussing on the essence of winemaking: creating an honest, easy-drinking wine that expresses the beauty of the Maremma landscape without embellishment. The grapes for this special blend of Alicante Nero, Sangiovese, Carignano, Mourvèdre and Alicante Bouschet come from the organically farmed vineyards near Roccatederighi. Here, just a few kilometres from the Tyrrhenian Sea, the vines thrive on the characteristic Galestro and Alberese soils of the Maremma at an altitude of 200-400 metres. The Mediterranean climate, with its warm days and cool sea breezes, creates ideal conditions for wines with natural balance and freshness.

High up in the Aosta Valley, where viticulture and high mountains meet, a white cuvée is created that combines freshness, clarity and alpine elegance. Chardonnay, Prié Blanc, Müller-Thurgau and Pinot Grigio come from a steep moraine slope above the Aosta Valley at high altitudes around Aymavilles. After temperature-controlled fermentation, the wine remains on the fine lees for several weeks – which gives it finesse and structure. Pale straw yellow in the glass with silver reflections. The aroma is of crisp apples, white flowers, citrus fruits and a hint of mountain herbs – all supported by a fine, mineral undertone. The palate is lively and clear as a bell, with well-integrated acidity, cool fruit and a delicately creamy texture. The finish is dry, straightforward and has the salty flavour that is typical of the wines of this Alpine valley. A wine with an unobstructed mountain view. SUPERIORE.DE

Kretzer – this is what the rosé from Lagrein has been called in South Tyrol for centuries. The name sounds more determined than Rosato, and it is: Lagrein is one of the most independent grape varieties in the country, almost exclusively at home in South Tyrol, with an aroma that no other rosé grape displays in the same way. Wild berries, violets, a hint of dark spice – and the freshness that comes from vinification as a rosé. Martin Foradori aptly describes this wine as a character type between two worlds: "the freshness and fragrance of a white wine, the fruity juiciness and delicate spiciness of a red that can be drunk young".

Lupo is made from 100% Sangiovese from very old clones that produce a lighter style of red wine that was common in the 1960s and 1970s. Preserved cherries, orange peel, white pepper, crushed stones and chalk give this light to medium-bodied red wine an attractive upper flavour register that underlines its decidedly taut and nervous personality. Very independent and very well made. SUPERIORE.DE

The name is a dedication. Maria Iris Bertarelli – co-founder and soul of Collemassari – is the woman who, together with her brother Claudio Tipa, acquired the abandoned castle in Montecucco in 1998 and planted it with a vision: that this forgotten hilly landscape between Montalcino and Scansano has what it takes to become its own appellation. Irisse is their wine. Vermentino with up to 25% Grechetto – more body, more substance. But what really sets Irisse apart from Melacce: short maceration on the skins, then twelve months of ageing in large oak barrels. This results in a depth that is rarely expected from Vermentino.

The oldest red wine variety in South Tyrol finds ideal conditions at the Ebnerhof in a wind-protected, warm south-east location. On the terraced vineyards, which the Unterthiner family has been cultivating for generations, Vernatsch thrives on Pergel vines that are up to 18 years old – the traditional form of cultivation that is part of the South Tyrolean landscape. After gentle processing, the wine ferments in stainless steel tanks before maturing in large wooden barrels – just the right balance between freshness and structure.

Pinot Grigio is Italy's best-selling white wine variety – and at the same time one of the most misunderstood. What becomes a pale all-purpose weapon on an industrial scale shows a completely different face in South Tyrol. The grapes for Hofstätter's version come from Mazzon and Egna in the Adige Valley, where the soils are skeleton-rich and well-drained and the vine builds up its aromas with a concentration that gives the wine real substance.

Inu – sardinian for "dog" – stands for steadfastness and character. This Riserva reveals the full potential of the indigenous Cannonau variety: clear, structured and with a typical Sardinian temperament. The grapes come exclusively from the best sites on volcanic alluvial soils in the Sinis-Tirso region, where Mediterranean warmth meets fresh breezes – a combination that creates delicate ripeness and aromatic precision. Careful hand-picking is followed by gentle maceration, then around 12 months of ageing in barriques and medium-sized oak barrels – followed by at least six months of ageing in the bottle. This gives the wine depth and tranquillity without losing its fruitiness.