wines

Basarin and San Cristoforo – on calcareous marl soils with sandy veins and moderate altitude – are the two Barbera sites for this powerful, exceptional wine. Selective manual harvesting, spontaneous fermentation with the vineyard's own yeasts in stainless steel and a maceration period of around three to four weeks ensure depth and grip. Malolactic fermentation and maturation then take place in wood (predominantly used barrels), without fining or filtration; short bottle rest before release.

In 1984, Count Giuseppe Tasca d'Almerita wanted to celebrate his golden wedding anniversary with his wife Franca by creating a wine that told the family story and the history of the Tenuta at the same time. The uniqueness of the grape composition shows his romantic spirit: Inzolia and Sauvignon from the Tasca selection, the selection of a vineyard in Regaleali that dates back to the end of the First World War. The use of selected yeasts from the estate's own vineyards links this wine even more inextricably with the terroir from which it comes. Fresh in its youth, the wine has an unexpected ageing potential and balances its tertiary aromas with the intensity of the fruit.

Brilliant ruby red with a light-coloured rim. Very precise bouquet of blackberry, raspberry and spices. The palate is light and lively, with an elegant and deep fruit component accompanied by a delicate bitter note and fine spice. A very elegant and juicy Pinot Nero with good Storage potential. SUPERIORE.DE

The ColBajé vineyard above Cividale produces wines with a clear structure and delicate tension – including this expressive Pinot Grigio. The vines grow on calcareous soils and benefit from strong temperature differences between day and night. Selective harvest and careful ageing in stainless steel preserve the freshness and depth of the fruit. Vinification was carried out using the traditional Ramato method, in which the must macerates on the skins for a short time – this gives the wine its characteristic, delicate copper colour.

Cottanera's Etna Bianco draws its expressiveness and a certain depth from Carricante grapes, which thrive at an altitude of around 750 metres in the barren, dark volcanic soils on the north side of the volcano. The interplay of high altitude, cool climate and mineral subsoil characterises the tension and freshness of this charismatic white wine. Straw yellow in colour with a silvery sheen. White flowers meet yellow citrus fruits, crisp pears and a hint of wet stone on the nose. Clear and straightforward on the palate with lively acidity, a fine texture and salty minerality that reflects the Etna terroir. A refreshingly purist Etna Bianco that harmoniously combines finesse and depth – ideal with oysters, ceviche or simply as a meditative soloist. SUPERIORE.DE

This wine owes its name to the evening fall winds of the Mendel Mountains – the natural force that blows over the vineyards of Eppan, Kaltern and Pinzon every evening and gives the entire terroir its unmistakable character. These cool breezes ensure pronounced temperature fluctuations between day and night, characterise the aromas of the grapes and give the wines the extraordinary freshness and longevity that make them precise ambassadors of their origin. At altitudes between 350 and 550 metres, on moraine debris and calcareous gravel, the Pinot Nero thrives under these special conditions to produce a Riserva of Burgundian elegance. After fermentation in stainless steel tanks, the wine undergoes malolactic fermentation and matures for twelve months in barriques and tonneaux. This is followed by assemblage before further refinement in concrete vats. The Riserva classification requires at least two years of ageing.

Vermentino can get burnt. Too much direct sunlight before the harvest and the berry loses its aromatic precursors – the bouquet flattens out, the palate becomes broader, oilier, with an almond-accentuated finish that conceals terroir instead of revealing it. This is a well-known pitfall on the Tuscan coast. In Montebamboli, it is deliberately avoided. The training is programme: Guyot on both sides, foliage kept dense so that the fruit zone remains in the shade. Only the shadiest grapes are harvested, where diffuse light protects the flavour. End of August, beginning of September, by hand, with careful selection. Cooled to 3°C overnight, then whole bunch pressing, static clarification. Fermentation 70% in steel at 18–20°C, 30% in new barriques. Six months on the fine lees with regular bâtonnage, six months in the bottle.

The name means "motherland" – and the Tedeschi family has indeed found a special spot of land with the 84-hectare vineyard between Tregnago and Mezzane di Sotto, which they acquired in 2006. Extensive soil mapping identified real crus here, including the Impervio vineyard – named after its impassable steep slope at an altitude of 400 metres. White and yellow limestone marl of moraine origin characterise the terroir and give the wine its characteristic freshness. Corvina (40%), Corvinone (30%) and Rondinella (30%) are harvested overripe in mid to late October and fermented as whole bunches – a conscious decision for structure and depth of flavour. After 20 days of maceration, the wine matures for 18 months in Slavonian oak and a further six months in the bottle.

Luigi Veronelli affectionately called him "Il Contadino". And in doing so, he captured the essence of Livio Felluga better than any label ever could. A man from Istria who survived two world wars, saw borders shift, lost his homeland and settled on the rolling hills of Rosazzo in the late 1930s to give Friulian viticulture a new future. What this winegrower has built up is now one of the leading names in the north-east. The Rosato is, in the estate’s own words, “a new way of expressing the most characteristic thing we have: the character of our terroir.” 85% Merlot, 15% Pinot Nero, from flysch soils of Eocene origin – that characteristic alternation of marl and sandstone which distinguishes the Collio and Rosazzo from the rest of Italy. Pinot Nero is harvested at the end of August – earlier than Merlot, which follows in mid-September. The grapes are placed in small crates, gently destemmed, cold-pressed, and the must clarified by decanting. Fermentation takes place in steel and terracotta, with ageing on the lees.

A finely conceived rosé sparkling wine with a regional identity and elegant craftsmanship. The harmonious blend of autochthonous grape varieties – groppello, Marzemino, Barbera and Sangiovese grapes – defines clarity and origin, while the 24-month yeast ageing gives the wine expression, creaminess and depth. In the glass, it shines in a delicate salmon pink colour with a lively, fine-pored perlage. The nose seduces with floral nuances of rose petals, red berries and tangerine peel, subtly accompanied by yeast tones and a hint of almond biscuits. Fresh and harmonious on the palate, with clear acidity, a juicy, fruity centre and elegant salty minerality. The perlage is silky, the structure finely balanced, the final long, dry and characterised by a delicate bitter almond note.

The first year of production of the single-varietal Merlot Clos Roareti dates back to 2004. The grapes are harvested from the 2 hectare historic Rovereti vineyard in Negrar. In this 100-year-old vineyard, which is surrounded by equally old walls, Merlot has been cultivated since the 1990s and is perfectly adapted to the climate and the red clay soil. The palate is rich and full-bodied with complex and very aromatic notes. Maturation in oak barrels gives this wine its special flavour and certain opulence. SUPERIORE.DE

Garofoli was the first winery in the Marche region to venture the experiment of creating a Metodo Classico exclusively from Montepulciano grapes – a daring innovation that is now considered the jewel in the crown of the winery. Originating from the hills around Castelfidardo, the hand-picked Montepulciano grapes undergo careful vinification according to the classic method. The second fermentation takes place in the bottle, where the spumante matures on the yeasts for between 24 and 30 months – a period of silent transformation that gives it its characteristic creaminess and complexity. This limited production reflects Garofoli's commitment to quality over quantity.

Tenuta Campogiovanni is situated on the southern slope of Montalcino – —an aspect that gives the Sangiovese warmth, earlier ripening and a natural approachability that cooler sites do not offer. San Felice developed this site in the second half of the 1990s: six hectares of Sangiovese, planted specifically for the Rosso di Montalcino DOC, on medium-heavy silty-sandy soils over sandstone and calcareous marl, facing south to south-east at an altitude of 250 to 300 metres. 2024 began with a mild, dry winter and a spring with regular rainfall, which ensured good flowering. The very hot summer – — particularly August – slowed down ripening; the harvest did not begin until the second week of September. Autumn rain necessitated careful selection in the vineyard. The result: elegant aromas, well-integrated tannins, moderate alcohol and balanced acidity. A vintage characterised by freshness and early drinkability.

The grapes come exclusively from the single vineyard San Pietro, and since the 2018 vintage, part of the wine has been aged in amphorae. Berries, liquorice and deep red fruit on the nose. Finely woven and very precise structure, a bright, open personality and class on the palate. Sheer elegance and Clerico enjoyment without waiting for further ageing. SUPERIORE.DE

The name reveals the location, the location reveals the wine. Banditella – a vineyard on the southern slope of the Sant'Angelo hill, 250 to 300 metres above the Orcia Valley, a UNESCO World Heritage Site since 2004. Col d'Orcia planted Sangiovese clones here in 1998, which were selected over ten years of research in collaboration with the University of Florence – not just any clones, but those that most accurately express the terroir of Montalcino. Biodynamically farmed, limestone soils with little clay, full southern sun: the conditions could hardly be better. The 2022 vintage demanded decisiveness: temperature fluctuations and late summer rains called for an early, forward-looking harvest at the beginning of September. The grapes were placed in shallow, wide steel tanks – a design that favours gentle extraction – where they macerated at 25°C, accompanied by daily pumping over and délestage. Twelve months in Allier barriques and tonneaux followed before the wine was bottled.

2023 in Friuli was characterised by a cooler, changeable spring and a summer that was warm but not extremely dry. These conditions favoured the late-ripening Ribolla Gialla: the grapes developed a balanced sugar-acid ratio and retained their animating freshness despite being well ripe. As in the previous year, the wine comes from the single vineyard ColdeBliss, whose limestone-rich soil and hillside location allow for a particularly clear, mineral profile.

This exceptional cuvée on the border between Bolgheri and Maremma comes from the 14 hectares of vines at Fattoria Kappa, just four kilometres from the Tyrrhenian Sea. Founded in 1999 by two Austrian wine enthusiasts, the winery consistently practises biodynamic viticulture: horses instead of tractors protect the alluvial soils, which are rich in minerals and fossilised marine deposits. Lambda – the wavelength in physics – combines Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot to create an authentic Supertuscan away from the mainstream. The grapes are harvest by hand in small crates and then selected on a vibrating table. 20% of the grapes are fermented whole and the wine is matured in used tonneaux and steel tanks without fining or filtration.

In 1970, Siro Pacenti planted his first vines on the Pelagrilli slope north of Montalcino – on sandy-loamy soils, rich in minerals and favoured by the cooling westerly winds of the hills. Since 1988, his son Giancarlo has managed the estate with a precision that he learnt in Bordeaux and has applied to the Sangiovese Grosso of Montalcino ever since: harvest to the exact parcel, gentle extraction, ageing in small French barriques – not for flavour, but for purity. The Rosso comes from vines between 15 and 25 years old, twelve months in the barrel, unfiltered in the bottle – with the express recommendation to decant.

Verdeluce – green light – is the name of this wine that the Famiglia Cotarella dedicates to the hills around Orvieto, the area on the border between Lazio and Umbria that has always been synonymous with quality white wines. Riccardo and Renzo Cotarella, two of Italy's most influential Oenologist, founded Falesco in 1979 with the aim of revitalising forgotten grape varieties. Today, cousins Dominga, Marta and Enrica continue the legacy – with a modern style and an international outlook, without losing their roots in the territory.

Wonderful, deep aroma of dark wild cherries, crushed raspberries, pomegranate, roses and peppery herbs. Dense but not heavy on the palate, long and pure with multi-layered subtle fruit flavours. Salty minerals and violet blossom emerge on the finish, along with nuanced tannins that create a classically dry feel on the elegant finish. This wine is already an absolute pleasure to drink, and although it tastes great now, it will continue to refine in the bottle for several years. A sensual and enjoyable wine, 60 per cent Nero d'Avola from oak barrels and 40 per cent Frappato matured in a vitrified cement vat. SUPERIORE.DE

Italy's smallest wine region doesn't do things by halves. The Aosta Valley lies wedged between the highest peaks of the Alps, crossed by the Dora Baltea, characterised by moraine soils left behind by glaciers and a climate that demands everything from the vines: short summers, long winters, extreme temperature differences between day and night. Viticulture here is not a decision for the faint-hearted.

Bucine, Valdarno di Sopra – where the Arno meanders through gentle hills between Arezzo and Florence, Fattoria Petrolo lies between 250 and 500 metres above sea level. In 1988, Lucia Bazzocchi Sanjust wanted a wine that told the true identity of this terroir: the "Château" of Petrolo, a tribute to the centuries-old Tuscan tradition of combining French varieties with Sangiovese. As early as 1834, Giorgio Perrin, agronomist of Swiss origin and owner of Petrolo, reported in the "Giornale Agrario Toscano" that it was customary in Chianti to blend "uve francese" with Sangiovese, not to change the quality, but because the terroir won out over the grape varieties.