wines

How could it be otherwise: Tenuta Meraviglia's Bolgheri Rosso is vinified from 100% (!) Cabernet Franc. Bright, deep ruby red colour with violet reflections. Intense and pronounced aroma of blackcurrant, wild blackberry, cherry and raspberry, enriched by notes of tobacco, liquorice, undergrowth and roasted aromas. Warm and persistent on the palate, with a fine texture and sweet, spicy tannins. SUPERIORE.DE

Where cool Dolomite winds meet Mediterranean influence, Markus Prackwieser has been writing wine history with quiet consistency at the Gump Hof since 2000. The farm, which was first mentioned in a document in 1546, is spectacularly situated on the steep slopes of the southern Eisack Valley at the foot of the Schlern massif – vineyards with a 50 to 70 per cent gradient at 400 to 500 metres, which require pure manual labour. The experimental winegrower draws his inspiration from Burgundy, the Wachau and the Loire Valley, from the legendary Didier Dagueneau. The Praesulis Gewürztraminer 2024 grows on calcareous moraine soils over quartz porphyry. After a short maceration and gentle pressing, the wine ferments and matures for ten months in steel tanks on the fine lees.

The name "Mimuèt" (to my taste) comes from Ladin. Convinced that South Tyrol offers the best conditions for the Pinot Noir grape variety, Alois Lageder paid particular attention to it at a very early stage. His goal is to produce wines with precision, lightness and filigree structure. Garnet red with ruby reflexes. Pinot Noir Mimuèt smells of ripe black cherries, flowers and spices. On the palate, elegant, almost light on its feet, with a multi-layered, soft finish. SUPERIORE.DE

The quality of Italian white wines has risen sharply in the last 20 years, and this also applies to Verdicchio. There are still quite a few bad old-fashioned wines, but the good ones can be a revelation. The region around Matelica in particular has made Verdicchio famous, as the best representatives of its type come from here - and mostly from the higher vineyards: complex, mineral, fresh and long-lasting.

The evening fall winds of the Mendel Mountains characterise the entire terroir of the St. Michael-Eppan winery. They ensure cool nights and give the grapes those extraordinary characteristics that characterise the aromas, unmistakable freshness and longevity of the wines. The fall wind is the natural force that blows over the vineyard every day, positively influencing the climate and supporting the valuable work of the winegrowers at the cooperative winery.

La Spinetta began in 1977 with Moscato. Today, Giorgio Rivetti is one of the most renowned Nebbiolo interpreters of Piedmont wine – more than 30 Tre Bicchieri awards speak for themselves. The Langhe Nebbiolo is the most accessible entry into this universe. The grapes come mainly from the Starderi vineyard in Neive, the cru from which La Spinetta produces one of its most important Barbareschi wines – complemented by selected parcels from Valeirano, Gallina and Campè. No other terroir, no other winemaker. Just a different age of the vines and a more accessible vinification: 14 to 15 days of maceration in steel, malolactic fermentation in used French barriques, then bottle ageing. Certified organic.

Some wines bear the name of a vineyard. This one bears the name of a family – and that is no coincidence. Serena Palazzolo e Figli: Serena and her sons. That sounds like a calling card, and that's exactly what it is. If you want to get to know Ronco del Gnemiz, if you want to understand how Christian Patat and his family work on the hill of Rosazzo, this is the place to start. Not with a "simple" entry-level wine, but with a promise. The grapes come from different plots on the estate – an assemblage that combines the best of each site. Organically farmed, harvested by hand and pressed as whole bunches. The must then ferments in used barriques and Liters barrels, without malolactic fermentation or bâtonnage. Christian Patat says: "Vinification is just the consequence of our work in the vineyard." A sentence that explains everything.

A wine that bears its creator in its name: "Birba" – little cheeky bastard – is what they called Sergio Rossi, the visionary founder of La Gerla. What began as an experiment became a homage: a Brunello that follows all the rules except those of the wooden barrel. Instead of maturing in the large Slavonian vats like its noble siblings, the Birba spends up to fourteen months in French barriques from Allier and the Vosges, a third of which are new – a third of them new. The thirty-year-old vines on the slopes of Canalicchio, between 270 and 320 metres above sea level, produce tiny yields of just 50 quintals per hectare. Fifteen days of maceration extract substance and depth before the wood leaves its spicy signature.

Brolio Riserva is the flagship of Italy's most traditional winery – a wine that bears the signature of the Ricasoli family year after year and at the same time captures the extraordinary diversity of the Brolio terroir. The 100% Sangiovese grapes come from the five characteristic soil types of the estate between 280 and 480 metres above sea level – a terroir mosaic of sandstone, Galestro, Alberese, marine and fluvial deposits that lend the wine exceptional complexity. After controlled fermentation in stainless steel tanks with 12 to 16 days of maceration, the wine matures for 18 months in first and second passage tonneaux before resting for a further three months in the bottle. Intense ruby red in colour with garnet reflections, the bouquet combines ripe black cherry, spicy notes and an elegant hint of vanilla. A generous fullness unfolds on the palate, supported by silky tannins and lively freshness – a harmonious, multi-layered Chianti Classico that perfectly balances tradition and international elegance. SUPERIORE.DE

In 1962, Egidio Corradi bought two neglected poderi in Cervognano – a Genovese broker who had spent most of his life away from Tuscany, but had always known where he wanted to return. Boscarelli's first bottle of Vino Nobile di Montepulciano appeared in 1968. Since then, this main line has hardly changed in terms of composition and ageing. This is not hesitation – it is conviction. Prugnolo Gentile and Canaiolo, from vines over 10 years old on the red, sandy, mineral-rich soils of Cervognano, 280 to 350 metres, east-facing, 6,500 vines per hectare.

In Liguria, the question of whether Pigato and Vermentino are the same grape variety is answered with a Ligurian shoulder movement. Bruna cultivates both, appreciates both and gives each its own space. Vermentino grows in Valle Arroscia on loose, stony soil made from weathered sedimentary rock – lighter and more permeable than the Pigato plots, aromatic earlier, with a characteristic saltiness. 100% Vermentino, hand-picked, gentle pressing, fermentation in steel at a controlled temperature, short bottle ageing.

What distinguishes a Riserva from an Annata? Time. Time to select the best Sangiovese grapes from the estate's twelve plots. Time for a 25-day vinification process that is conducted with the utmost respect for tradition. And time for at least 21 months in French oak barrels, followed by further bottle ageing before the wine leaves the estate.

This visionary wine comes from the legendary Conca d'Oro in Panzano and epitomises Giampaolo Motta's radical break with the traditions of Chianti Classico. The Neapolitan, who lost his heart to the Tuscan soil, took the courageous step of declassifying in 2002 – out of a burning desire for absolute oenological freedom. The cuvée combines Sangiovese, Merlot and Cabernet Sauvignon to create a Burgundian-Bordelaise dialogue that captures the mineral power of the Galestro and Alberese soils on a south-westerly slope. The wine is carefully vinified in French barriques for ten months "sur lie" with regular bâtonnage, giving the wine a wonderfully silky structure.

The Tenuta Capofaro of Tasca is located on the Aeolian Islands off the north-eastern tip of Sicily. The name of this fresh and aromatic Malvasia is dedicated to the former owner Paola Lantieri, who cultivated the 4.5-hectare vineyard with great dedication. The vines grow on mineral soils of ash, fine brown sand, pumice and silicate.

Donnafugata's impressive declaration of love to Etna, currently the hottest wine hotspot, began with the Sul Vulcano line. Carricante is one of the most exciting grape varieties in southern Italy, capable of complexity and terroir-driven expression in the right soils. The vines for Donnafugata's only white wine from Etna grow on volcanic soils rich in minerals at an altitude of 700-750 metres. The wine is fermented in steel tanks before maturing partly in concrete tanks and partly in second and third choice barriques for 10 months and then a further nine months in the bottle.

A rare gem from the Colli Orientali: "Noans" is Tunella's rare cuvée made from noble sweet fermented, vine-dried grapes - a prime example of Friuli's underestimated talent in the field of high-quality sweet wines. The vines grow on calcareous marl (Ponca), which in this region not only produces delicate white wines, but also sweet wines with a cool balance. The carefully selected grapes - mostly Sauvignon Blanc, Pinot Bianco and Friulano - remain on the vine until well into late autumn. The natural loss of water through dehydration leads to an enormous concentration of sugar, acidity and flavour. After manual harvesting, the wine is fermented and matured in small barriques, where it slowly ferments for months. The result: a finely structured, deeply flavoured Trockenbeerenauslese of impressive elegance.

A wine of origin and rarity value – ferentano is a pure white wine made from the old Roscetto vine, cultivated around Montefiascone on Lake Bolsena. The very thick berry skins store intense flavours, while the controlled ageing (including barrique) combines purity and depth. Medium straw yellow in the glass with golden reflections. Exotic notes of banana, pineapple and ripe peach on the nose, combined with vegetal accents and a hint of vanilla. Rich and soft on the palate, with plenty of substance, balancing acidity and a long, red fruit finish – perfectly animating and without sweetness. An inimitable white wine with a surprising fullness and elegant structure – a Roscetto that is authentic through and through! SUPERIORE.DE

On the Costa degli Etruschi, where the Maestrale blows in from the Tyrrhenian Sea and the waves crash just ten kilometres away, Massimo Piccin has been realising his dream of the perfect Bordeaux blend since 1999. Under his visionary hand and the advice of the renowned OenologistCarlo Ferrini, the modest farm in Castagneto Carducci has grown into a 40-hectare vineyard that is now one of Bolgheri's most respected addresses. Volpolo embodies the pure essence of this exceptional location between the municipalities of Castagneto Carducci and Bibbona; the name is a tribute to the ancient Tuscan grape variety Volpola and at the same time an expression of the deep roots in the Bolgheri terroir. This organically certified cuvée of Cabernet Sauvignon, Merlot and Petit Verdot thrives on the estate's 27 different soil types – a mosaic of sand, clay, limestone and sea pebbles, which owes its mineral richness to the former marshlands. The proximity to the sea provides the vines with the constant ventilation and intense light that allow Bordeaux varieties to mature to unimagined complexity.

A Pinot Nero with fine understatement, elegant, juicy and surprisingly cool in appearance. The grapes come from vineyards in the Collio, where the combination of poor marl soils, Alpine influence and Adriatic mildness create ideal conditions for this sensitive grape variety. Medium ruby red in the glass with a brick-coloured rim. Redcurrant, sour cherry, cranberry and a hint of forest floor and white pepper on the nose. Smooth and clear on the palate, with a fine texture, well-integrated acidity and an elegant finish. Not a loud Pinot, but a playful, delicate character with style and lightness – a real angel in a glass. SUPERIORE.DE

The eruption of 1614 is legendary in the history of Etna, as it lasted ten years, making it the longest recorded eruption of the active volcano to date. A very impressive and fitting name for Planeta's Etna series of equally impressive wines. It could hardly be more autochthonous: this excellent wine from the Nerello Mascalese grape comes from the hotspot on the east coast of Sicily, from the slopes of Mount Etna. Bright cherry red in colour, a fine aroma of raspberry and blood orange, gripping, taut acidity, silky tannins and a lively elegance with beautiful minerality. Great, long and unique! SUPERIORE.DE

Pale straw yellow in colour with a fine, lively perlage. The bouquet shows clear signs of citrus fruit, yellow peach and green apple, accompanied by a fine bread crust flavour and a salty hint. Dry and elegantly structured on the palate, with taut acidity, fine mousse and astonishing finesse. Thanks to 24 months of ageing on the lees, the texture is creamy, the finish long, mineral and characterised by subtle almond notes – a Lugana in sparkling guise that impressively emphasises the potential of the indigenous Turbiana as a sparkling wine. SUPERIORE.DE

Burdigai is the Ligurian dialect for the shrubs of the Mediterranean maquis – the fragrant, wild vegetation that occupies every free spot in western Liguria that is not cultivated by man. This small, isolated terrace facing west is surrounded by it – and it is here that a grape variety grows that nobody can fully explain. It is alternatively called "Franseise" because it apparently originates from the south of France. Nobody knows who planted the vines. Nobody knows how old they are. Not even the Bruna family knows their exact origin. Nevertheless, the vines have been cultivated and cared for over decades – out of that instinctive respect for old vines that good winegrowers never give up. At some point, the family council decided to press an independent rosé from them.