wines

Saia is the pride and joy of Feudo Maccari – a Nero d'Avola from old bush vines rooted in the barren, chalky soils around Noto. The name refers to the ancient Arab irrigation channels of Sicily – a symbol of lifelines in a sun-scorched landscape. This wine is also an expression of origin, patience and resilience: a Nero d'Avola that could hardly be more purist and powerful. The vines are on average 35 to 45 years old and are trained in Alberello, which reduces yields but maximises concentration and depth. After selective manual harvesting, fermentation takes place at a controlled temperature in steel, after which the wine matures for twelve months in French barriques. This careful vinification preserves the balance between structure, maturity and freshness.

Felsina's single-varietal Sangiovese wines have been produced on the south-eastern edge of the Chianti Classico since 1967. The vineyards face south-west on ventilated slopes between 320 and 420 metres above sea level on geologically heterogeneous soils of quartz-rich sandstone, calcareous Alberese and clay. After hand-picking in the first three weeks of October, temperature-controlled fermentation takes place between 28-30°C with intensive maceration in stainless steel tanks for 12-15 days. Ageing lasts twelve months, mainly in traditional Slavonian oak barrels of medium size, supplemented by a small proportion of used barriques.

In the sun-drenched hills of Castelnuovo Berardenga, where Fèlsina has been one of the undisputed stars of Chianti Classico since 1966, the Poggiali family is writing another story: that of a world-class Tuscan Chardonnay. I Sistri – named after the traditional rattling instruments of the ancient mystery cults – epitomises the experimental passion that led Fèlsina to plant French Chardonnay clones on the nearby Farnetella vineyard back in the early 1980s. Between the Ombrone river and the Poggiolo farm, various plots with different clones, rootstocks and soil formations produce the grapes that have formed the heart of I Sistri since 1987.

High above Bolzano, where the steep porphyry slopes of the Ritten rise 650 metres into the alpine air, one of the most characterful Gewürztraminer wines in South Tyrol thrives. Kleinstein is the result of uncompromising selection: cellar master Stephan Filippi only chooses grapes from those sites where the volcanic terroir and the extreme day-night temperature fluctuations elicit the full aromatic power of the royal grape variety. These privileged plots on the Ritten tell a geological story: volcanic primary rock and mineral-rich weathered soils create a terroir of rare intensity. The Gewürztraminer grapes ripen here under the South Tyrolean sun, while cool mountain winds provide the freshness that gives this premium wine its impressive balance.

A Carignano that stays – in the glass, in the memory and in the terroir. Is Solinas is the creamy, smoky expression of one of the southernmost wines in Europe, precisely moulded from 100% Carignano del Sulcis. Smooth extraction, controlled fermentation and around one year of ageing in French barriques – this creates a dense texture without losing its freshness. Deep ruby colour with a violet sheen in the glass. The nose opens with intense, ripe aromas: blackcurrant, ripe plum and fine jam notes, accompanied by balsamic herbs, liquorice and a hint of aromatic spice. The wine remains warm and juicy on the palate, with velvety tannins and a harmonious flow. The fruit is dense, the acidity provides balance – and the mineral note carries the long, spicy finish into the memory. Is Solinas is powerful, but never loud. A Riserva with a strong character that carries time and the island within it – it has a large profile, an elegant demeanour and a sensual and clear expression. SUPERIORE.DE

Chardonnay Turmhof has a multi-layered bouquet of clear, well-defined apple and pear flavours, flowers and grasses. Creamy on the palate, yet fresh and mountain-mineral, lively and harmonious. Flavours of baked apple, dried flowers and mountain minerality give this wine a special note. Turmhof Chardonnay finishes savoury and crisp, leaving a salty note and a hint of nectarine. SUPERIORE.DE

Lively ruby red colour. Dried cherry, small red berries, fresh eucalyptus, pepper and terracotta on the complex nose. Dry on the palate, very straightforward, pretty elegance on the mid-palate, beautiful herbaceous fruit, then some tangy acidity and well-proportioned tannins, leaving a crisp and very interesting overall impression. SUPERIORE.DE

Soave Classico Wild from the Ponsara UGA is sunny and straw yellow in colour. The complex nose ranges from a strong floral note of broom and hawthorn to fresh, fragrant fruit reminiscent of Granny Smith apples. On the palate, there is a vibrant freshness that is very balanced and perfectly balanced by a lingering, intense finish. SUPERIORE.DE

2021 was a year with an ideal vegetation balance in Abruzzo: cool springs, a sunny but not overheated summer and healthy, late-picked grapes. This organic Riserva is traditionally vinified and matures for around 18 months in large wooden barrels and barriques. Deep ruby colour with a light purple hue in the glass. Juicy black cherry, blackcurrant, dried herbs, liquorice and a hint of dark chocolate on the nose. On the palate, it is denser and more structured than the previous vintage - with fine tannins, fresh acidity and a long, spicy finish. A Riserva with a clear line and great inner balance. SUPERIORE.DE

The curlew is a shy bird of the dunes and sandbanks of Marina di Bibbona – sand-coloured, almost invisible, with large yellow eyes. Niccolò Marzichi Lenzi has dedicated the only white wine from Tenuta Campo di Sasso to it: inconspicuous at first glance, but very distinctive at second glance. 100% Vermentino from sandy, gravelly soils at an altitude of 50 metres – close enough to the coast for the sea breezes to sweep over the vines every day. Hand-picked in the cool morning hours, fermentation in stainless steel at a controlled temperature, 30 days of fine lees with daily bâtonnage, a further two months in steel.

F for Falò – bonfire. The name alludes to the traditional bonfires that are lit in Salento at the winter solstice. Cantine San Marzano dedicates a single-varietal Negroamaro to this custom, emphasising the dark, intense side of this indigenous grape variety. The grapes grow on the calcareous, iron oxide-rich soils between San Marzano di San Giuseppe and Sava. After manual harvesting, the grapes undergo prolonged maceration, followed by twelve months of ageing in Caucasian oak barrels – an unusual choice of wood that gives the wine its own aromatic signature.

Margreid lies in the extreme south of South Tyrol – and thus climatically in a different world to the Alpine altitudes near Nals. Warm summers, mild winters and the Ora every afternoon: the warm south wind from Lake Garda that blows through the vineyards, ventilates the vines and keeps the harvesthealthy. This is exactly what Chardonnay loves. The vineyards on the gentle slope between 220 and 350 metres, facing south-southeast, stand on white, broodinglimestone gravel soil with a high humus content – a terroir that allows for fullness and aromatic intensity at the same time. Cellar master Harald Schraffl focuses on ageing with a sense of proportion: fermentation in 30-hectolitre wooden barrels for three weeks, followed by eight months of maturation on the fine lees. The creaminess comes from the yeast, not the wood.

Profound and yet accessible: Cygnus presents itself as an artfully composed liaison between Sicilian passion and international elegance. The cuvée – made from around 60% Nero d'Avola, supplemented by approx. 40% Cabernet Sauvignon – tells the story of two characters: the spirited autochthonous grape variety and the structurally clear, international grape. The name refers to a charming anecdote from the family: in 1881, Richard Wagner devoted himself to swan motifs during a garden stay at Villa Tasca in Palermo, while he was completing the third act of his opera Parsifal – a historical event that appropriately honours Cygnus.

The historic fortified tower in the centre of Entiklar, which gives the winery its name and its middle line its character: structured, expressive, from selected vineyards. One step above the Merus – and you can feel it. Turmhof Chardonnay comes from the same three vineyard sites as Merus, but with a lower yield: 50 to 60 hectolitres per hectare instead of 65 to 75. The altitude range of 210 to 650 metres remains the same – calcareous dolomite soils in Penon, Hofstatt and Rain, calcareous gravel soils from moraine deposits in Entiklar and on the Margreider Leiten, sandy-calcareous alluvial soils in Margreid, Punggl and Kurtinig. What distinguishes Turmhof from Merus is also decided in the cellar: partial ageing in large oak barrels.

The Vernatsch from Manincor comes from the monopoly position "der Keil" on Lake Kaltern – one of the warmest vineyards in South Tyrol. At an altitude of 250 metres, old vines are rooted in traditional pergola training on calcareous, sandy loam soils. The south-facing aspect with a direct view of the lake ensures optimum heat accumulation and perfect ripening conditions. After a wet spring in 2024 and a hot summer, the golden autumn brought physiologically ripe grapes with moderate alcohol and a cool character. The grapes were harvested by hand in mid-September at an ideal degree of ripeness and a yield of 60 hectolitres per hectare. The destemmed grapes ferment spontaneously with wild yeasts in open wooden vats. During the one-week mash fermentation at a moderate 24°C, the cap is gently punctured only once a day – minimal intervention for maximum fruit clarity. The wine then matures for five months on the fine lees in large wooden barrels, where the flavours are refined and the natural elegance of the Vernatsch comes to full fruition.

On the edge of Alba, where the hills of the Langhe begin gently, lies the Rossana vineyard – a parcel of the Tenuta Monsordo Bernardina, has always been known as one of the best sites for Dolcetto in the region. Calcareous and marly soil, around 300 metres above sea level, organic farming. 100% Dolcetto, harvested by hand. The vinification follows a clear philosophy: exclusively steel, deliberately short maceration. Dolcetto naturally has a lively, sometimes stubborn tannin – the short maceration period tames this without compromising the fruit.

Tramin, a small village in the South Tyrolean lowlands – and one of the great namesakes of the wine world. It is here, at the foot of the Dolomites, that Gewürztraminer originated. It is no coincidence that the Cantina Terlan has included this wine in its "Tradition" line: it is part of the region's DNA. The grapes grow at an altitude of 270 to 450 metres, in vineyards between the Alpine north and the Mediterranean south – a location that creates pronounced temperature differences between day and night and gives Gewürztraminer precisely the tension that distinguishes it from its fuller-bodied relatives. Hand-picked, gentle pressing, slow fermentation in steel, 6–7 months on the lees.

The Inghams came to Sicily in pairs. Benjamin first – in 1806, with the instinct of an entrepreneur. Then, in 1819, his uncle Joseph followed: not to inherit, but to help, to build, to expand. Together they created a trading empire that Marsala shipped all over the world with their fleet. Pellegrino remembers them both – "BIP" for Benjamin, "Uncle Joseph" for the uncle who came when he was needed. And the wine? An outsider among the Marsala types – and that's exactly what makes it interesting. 100% Nero d'Avola, from loamy soils in the Trapesi countryside around Mazara del Vallo, harvested in the second decade of September when fully ripe. Cold maceration, then fermentation stopped with an acquavite matured in oak for at least five years – the depth begins here. 24 months of ageing in French Allier oak barrels give the Rubino structure and that velvety texture that makes Nero d'Avola so unmistakable.

In 1987, Castello Romitorio was not yet a winery. Just a castle, an artist and an idea. Sandro Chia bought grapes from his friend and cellar master Franco Martini and had the first wine vinified – even before a single vine of his own had ripened. That was the Romitorio: not a reaction, but an attitude. Today it grows at Tenuta Ghiaccio Forte in Scansano, 25 kilometres from the Tyrrhenian Sea, at an altitude of 170 metres. The soils are of Pliocene origin – galestro, clay, Alberese, interspersed with fossils and shell remains, remnants of a primeval seabed. Petit Verdot and Syrah give the wine its profile: fermentation in steel, ageing in cement and oak.

This rare Riserva comes from the historic vineyards of the Garofoli family in Montecarotto – a selection of the purest Verdicchio grapes from the classic hills of the Castelli di Jesi. The family has been cultivating the noble Verdicchio grape on these medium loamy soils with sandy and calcareous inclusions for five generations. The lowest yields per hectare and the latest possible hand-picking guarantee the highest concentration for this top wine.

Is Solinas is the pinnacle of Sardinian authenticity. A cuvee that carries the essence of the island: 90% Cannonau, supported by Carignano and Bovale Sardo, all grown on the limestone and clay-rich terraces of the Sulcis. The grapes ripen under the sun and salty breeze before being processed in a classic yet unobtrusive manner. Fermentation takes place in stainless steel tanks, malolactic fermentation in cement-lined vats, followed by around one year of ageing in French barriques – a balance of freshness, structure and lasting elegance.