wines

The grapes for this delightful red cuvée of Merlot, Cabernet Sauvignon and Carménère come exclusively from the estate's own vineyards. Terre offers present notes of black cherry, spices and blackberry. It is a moody, lively and very fruit-orientated red that will give a lot of pleasure over the next few years! SUPERIORE.DE

Poggio Anticos Lemartine 2021 combines elegance and depth in an impressive balance. The cuvée of Sangiovese and Cabernet Sauvignon matured partly in French oak and retains a precise freshness despite its structure. The 2021 vintage benefited from a moderately warm climate with cool nights, which allowed for slow maturation and great aromatic clarity. Very nuanced on the palate, with dark fruit, fine spice and a hint of graphite - a wine of subtle power and Tuscan nobility. SUPERIORE.DE

Bordeaux grandeur meets South Tyrolean clarity: Mumelter Cabernet epitomises this encounter in its purest form. Named after the south-facing Mumelterhof farm near Bolzano, where weathered porphyry soils and a sub-Mediterranean microclimate at an altitude of 330 metres allow the international varieties Cabernet Sauvignon and Cabernet Franc to develop to their full potential. This cuvée of two Bordeaux classics combines the best of both worlds: the structure and power of Cabernet Sauvignon with the elegance and finesse of Cabernet Franc.

The "Sassorosso" vineyard is located on a rocky promontory that is separated from the rest of the mountain and has been almost completely eroded by the glacier over the centuries. It is visually characterised by the unmistakable red colour of the ferrous inclusions in the rock. The overlying shallow soil layer consists of clay and sand and lies on friable, metamorphic rock into which the roots can penetrate. The unmistakably elegant and mineral character of the terroir is therefore particularly evident in this Nebbiolo.

Above the cellar walls of Passopisciaro lives a woman whose stories are older than the centuries-old vines she can see from her window every day. Nerina Russo, mother of Giuseppe and widow of the late Girolamo, is more than just the namesake of this extraordinary white wine – she is the living heart of a family that has given Etna all its devotion. At harvest time, when their famous dishes mingle the flavours of the kitchen with those of the fermenting grapes, it becomes clear that wines are made here out of love, not just passion. Giuseppe has created a monument to his father with the winery, but has dedicated the wine that perhaps best expresses the essence of his family to his mother. Nerina embodies the soul of the Sicilian white wine tradition – a harmonious union of all the autochthonous grape varieties of Etna, which once thrived together in the mixed vineyards of the Contrade. Seventy per cent Carricante forms the backbone, while thirty per cent Catarratto, Inzolia, Grecanico, Minnella and Coda di Volpe provide the multi-layered complexity that can only come from centuries-old winemaking wisdom.

Monica Raspi remembers: "I took my first steps as a winemaker in the Omino vineyard. The grapes grown here produce the wine that is the absolute benchmark for my very personal interpretation of the Sangiovese grape."

L'amore mio – my love. Rarely does a wine carry its character so openly in its name. This rosé spumante is Benanti's declaration of love for the Nerello Mascalese – the noble red grape variety that is otherwise synonymous with elegant red wines with a Burgundian grace on Etna. As Metodo Classico, it reveals a completely different, no less enchanting side. The grapes come from the south and south-east slopes of the volcano, where the vines are rooted between 700 and 750 metres in mineral-rich volcanic sands. Hand-picked, whole bunch pressing without destemming, fermentation at 16–18 °C in stainless steel. The base wine rests on the fine lees until late spring, followed by bottle fermentation with selected yeasts. After 24 months on the lees, disgorgement and dosage take place; a further three months of rest complete the maturation.

A classic Franciacorta from the Montenisa vineyards around Calino near Brescia, made from Chardonnay, Pinot Nero and a small proportion of Pinot Bianco. Gently fermented in stainless steel tanks and then matured on the fine lees for around 24 months, it gains elegance and aromatic finesse. Pale straw yellow in the glass with a fine, persistent perlage. Fresh citrus fruits, white peaches, fine brioche notes and a hint of roasted almonds on the nose. Lively and harmonious on the palate, with a creamy texture, fine acidity and a subtle mineral freshness that leads to an elegant, balanced final. A versatile sparkling wine from the Antinori family that shows its class from an aperitif to a refined meal. SUPERIORE.DE

There are words that tell more than entire stories. Sgarzon: In the ancient dialect of Campo Rotaliano, it means "young shoot", "sapling" and embodies the essence of youthful vitality and the impetuous vigour of new beginnings. This name is the programme for a Teroldego that revolutionises conventional ideas of this powerful grape variety. Just one kilometre from the famous Morei vineyard as the crow flies, but completely different in character, is the 2.5-hectare Sgarzon vineyard. Here, the Noce River has deposited sandy sediments over thousands of years, creating a cooler, more open microzone. While other Teroldego vineyards are already harvesting their grapes, the Sgarzon berries ripen a week longer – a decisive difference that gives this wine its exceptional finesse.

For some years now, Matteo Catania has been holding back a few hundred bottles of his wines in the best vintages in order to offer them to his most loyal importers after a few years. From this "private reserve" comes Neromaccarj 2011, which is now - in spring 2023 - offered in small quantities with 8 years of further bottle ageing quasi in Riserva quality.

Between light and shade, between strength and elegance, sometimes only a few hundred metres decide the character of a wine. Less than ten minutes' walk from Sgarzon, but geologically in a different world, lies Morei, "the dark one" in the old Trentino dialect. Here, on the warmer, rockier terrain of Campo Rotaliano, Elisabetta Foradori has been writing another exciting chapter in the Teroldego story since 1984. The name says it all: where Sgarzon embodies youthful freshness, Morei reveals the deep, mineral soul of this extraordinary grape variety. The 2.5-hectare plot rests on the ancient riverbed of the Noce, where thousands of years of erosion have left behind a mosaic of pebbles, sand and dolomite rock. This stony matrix stores the heat of the dolomite sun and releases it to the vines at night – a natural heat reservoir that gives Teroldego its characteristic depth and concentration.

A Chardonnay with a clear expression of origin and subtle noblesse: Paolo Meroi ferments and ages his white wine from high-altitude vineyards around Buttrio partly in used wood - enough to give it depth and structure, but without any intrusive woody flavours. The result is a wine of great balance. Brilliant straw yellow in the glass with golden reflections. On the nose, yellow apple, ripe lemon, some quince, white flowers and a fine hint of vanilla and roasted hazelnut. Dense yet precise on the palate, with a smooth, salty flavour and cool minerality. The acidity is present but well integrated, the finish is elegant and accompanied by a slight spiciness. A Friuli Chardonnay with a Burgundian soul - focussed, multi-layered and far from arbitrary. SUPERIORE.DE

This classic Barolo, based on an exciting blend of plots from Serralunga d'Alba, Castiglione Falletto and Barolo, shows the stylistic signature of the region at its best. The soils are structurally diverse: rich in calcareous marl, loam and mineral intersperses, each parcel contributes its part to the tension of the wine. The 2020 vintage reveals a model year of balance: a cool, precise ripening process with milder temperatures early on, followed by warm but balanced days and cool nights until the harvest. After traditional vinification – including daily pumping over during the 25-day maceration period – the wine matured for around 24–30 months in tonneaux.

"Il Sigillo" - "The Seal". Gerardo Giuratrabocchetti's wines recall his father's notarial world with their names.

"The Stilèma project was born as a testimony of Antonio Mastroberardino's love for his land, his vines and his wines, for their original character." Piero Mastroberardino

Bright, radiant golden yellow in colour. The aromas of this crus float weightlessly in the air and range from ripe banana, peach and marzipan to Amalfi lemons and quinces. The palate is creamy and surprisingly tannic for a white wine, with firm, crisp acidity and terrificcomplexity. Layer by layer, the components of this characterful white wine unfold into a refined potpourri that impressively demonstrates Luigi Moro's great class. A Greco di Tufo with huge ageing potential and, for us, like something from another planet. SUPERIORE.DE

Sangioveto, which consists of 100% organic Sangiovese, is grown in cool locations at an altitude of 260 to 370 metres with a south-westerly exposure. In the past, Sangiovese was called "Sangioveto" or "San Zoveto". It represents a refined expression from this particular part of the appellation and a very faithful interpretation of the Tuscan grape.

Dellago comes from Pinot Bianco plots personally selected by cellar master Stephan Filippi on characteristic porphyry and limestone soils, where Archduke Johann of Austria established Pinot Blanc in South Tyrol as early as 1850. The special terroir with its distinctive temperature fluctuations between warm days and cool nights gives the hand-picked grapes the mineral precision that characterises Dellago. After careful manual harvesting, the grapes are gently pressed and vinified in two parts: The majority matures traditionally in stainless steel tanks on the fine lees, while a small but decisive proportion undergoes alcoholic fermentation and malolactic fermentation in French barriques – a subtle use of wood gives the wine additional structure and complexity without overpowering its Burgundian elegance.

In the 6th century AD, Cassiodorus, minister to the Ostrogoth king Theodoric, wrote to the treasurer of Veneto requesting supplies of a special wine for the royal table: Acinaticum. He described it as "of such a royal colour that one could believe that the purple itself had its origin in it" – a wine "so dense that it would rather be eaten than drunk". This ancestor of today's Recioto was already the result of the Appassimento technique that still characterises Valpolicella today. The Tedeschi family, rooted in Valpolicella since 1630, preserves this heritage in the Fontana chapter.