Location: Biacche, Verona

Grapes: Sauvignon

Vinification: Fermentation at controlled temperature in stainless steel tanks

Alcohol content: 13°

Location: Biacche, Verona

Grapes: Garganega

Vinification: Alcoholic fermentation: 30% in steel, 30% in large barrels and 40% in French oak barriques

Alcohol content: 12,5°

Location: Sudtirol

Grapes: 100% Pinot Grigio

Vinification: Fermentation and ageing for ten months, 75% in large wooden vats with regular bâtonnage, the remaining 25% with malolactic fermentation in tonneaux

Alcohol content: 14°

Location: Sudtirol

Grapes: 100% Chardonnay

Vinification: Alcoholic fermentation lasts 14 days and ageing takes place over ten months, 70% in large barrels and 30% in concrete tanks

Alcohol content: 13,5°

Location: Fontanasanta, collina di Trento

Grapes: 100% Nosiola

Vinification: Fermented and aged in tinajas (amphorae) on the skins for 8 months

Alcohol content: 12,5°

Location: Pantelleria

Grapes: 100% Zibibbo

Vinification: Fermentation with indigenous yeasts in temperature-controlled steel tanks

Alcohol content: 12,5°

Location: Marsala

Grapes: 100% Grillo

Vinification: Spontaneous fermentation of a small portion of the mass in used barrels in the presence of skins (red vinification) by indigenous yeasts. The remaining portion ferments in terracotta amphorae and remains to macerate on the skins for several months

Alcohol content: 13,5°

Location: Comuni of Randazzo and Castiglione di Sicilia

Grapes: Grecanico Dorato, Carricante

Vinification: maceration with the skins and only indigenous yeasts for approximately 3 days, maturation in neutral fiberglass tanks for approximately 16 months

Alcohol content: 12,5°

Location: Passopisciaro

Grapes: 50% Minnella, 50% Carricante, Catarratto, Inzolia, Grecanico

Vinification: Spontaneous fermentation and ageing in concrete tanks and old barrels

Alcohol content: 12°

Location Cantina: Pantelleria

Grapes: Zibibbo

Vinification: Crushing, maceration on the skins and spontaneous fermentation in amphorae. Racking and ageing in the same vessels for 7 months

Alcohol content: 13°

Location: Montedolce / Solicchiata

Grapes: 100% Carricante

Vinification: Fermentation in stainless steel, ageing on the lees for five months prior to bottling, with weekly battonage

Alcohol content: 13°

Location: Contrada Pietra Marina, Castiglione di Sicilia

Grapes: 100% Carricante

Vinification: Fermentation in stainless steel. Aged on lees for five months, with weekly stirring in stainless steel tanks

Alcohol content: 13°

Location: Monleale

Grapes: 100% Timorasso

Vinification: Spontaneous alcoholic fermentation with indigenous yeasts

Organoleptic characteristics: Aromatic breadth of acacia and lime flowers, with citrus sensations

Alcohol content: 14°

Location: Asti

Grapes: 100% Chardonnay

Vinification: Temperature-controlled fermentation in stainless steel tanks. Aged in Allier barriques for at least 2 years

Alcohol content: 14,5°

Location: Sizzano

Grapes: Erbaluce

Vinification: Fermentation using indigenous yeasts in stainless steel tanks. Aged in barriques for at least 5 months

Alcohol content: 13°

Location: Staffolo

Grapes: 100% Verdicchio di Jesi

Vinification: Spontaneous fermentation in cement, eight months of refinement

Hints: White berry fruit, elderflower and resin

Alcohol content: 13°

Location: hills of Torricella Verzate and Oliva Gessi, Oltrepò Pavese

Grapes: Chardonnay

Vinification: Late harvest. Fermentation takes place in temperature-controlled stainless steel tanks. Once two-thirds of the fermentation process is complete, the wine is decanted into French oak barriques – first-, second- and third-use – where it completes fermentation and is left to age for a period ranging from 15 to 25 months

Alcohol content: 14,5°

Location: Graniglia

Grapes: Fermentino, Bosco, Albarola

Vinification: Natural vinification, without added yeasts and with spontaneous fermentation

Organoleptic characteristics: On the palate, mineral, enveloping, fresh

Alcohol content: 13° | DOC

Location: Bonassola - Spezia

Grapes: 100% Vermentino

Vinification: Fermented in temperature-controlled stainless steel tanks

Organoleptic characteristics: On the palate, mineral, enveloping, fresh

Alcohol content: 13°

Location: Isola di Ponza

Grapes: Biancolella and Forastera

Vinification: Fermentation and refinement in steel

Alcohol content: 12,5°

Location: Villanova del Judrio

Grapes: 100% Malvasia

Vinification: Aged in French oak for 8 months, before bottling it is filtered

Hints: Notes of Sage, Aromatic Herbs, Lime and Citrus

Alcohol content: 13° | DOC

Location: Villanova Del Judrio

Grapes: 100% Tocai

Vinification: Maceration on the skins, alcoholic fermentation, aging in barriques

Hints: Turmeric, Honey, Mineral

Alcohol content: 13,5°

Location: Gorizia

Grapes: 100% Friulano

Vinification: Fermentation takes place on the skins in truncated cone-shaped oak vats for 60–90 days. After maceration, the wine is aged in barrels for 3 years and then refined in the bottle for 1 year

Alcohol content: 14°

Location: Duino Aurisina

Grapes: Vitovska, Malvasia, Sauvignon, Pinot Grigio

Vinification: Maceration on the skins for 15 days in wooden vats. After fermentation, the wine remains on the fine lees for 12 months in wooden barrels and vats

Alcohol content: 13°

Location: Oslavia - Gorizia

Grapes: Ribolla

Vinification: fFermented with extended maceration in buried Georgian amphorae, using indigenous yeasts and without temperature control. After racking and pressing, it returns to the amphora for at least another five months before beginning ageing in large oak barrels, where it remains for six years

Alcohol content: 14°

Location: Cormons - Gorizia

Grapes: Friulano, Ribolla Gialla, Malvasia Istriana

Vinification: Spontaneous fermentation takes place in oak barrels and stainless steel tanks. The wine is aged on its fine lees for eight months and then in the bottle for over a year.

Alcohol content: 12,5°

Location: Campogalliano

Grapes: Trebbiano di Spagna

Vinification: Fermentation takes place spontaneously in French oak tonneaux and barriques. Part of the wine is aged ‘sous voile’ to develop a slight oxidative note. Aged for 12 months in oak, 4 months in stainless steel and a further 6 months in the bottle

Alcohol content: 13°

Location: Aquila

Grapes: 100% Trebbiano

Vinification: Fermentation in cement for 15 days, maceration on yeasts

Hints: Apples, Almonds, Fresh Flowers

Alcohol content: 13° | IGT

Location: Atri

Grapes: 100% Abruzzo Pecorino

Vinification: Alcoholic fermentation without the skins in steel with indigenous yeasts; malolactic fermentation, unfiltered, bottle-ageing

Organoleptic characteristics: Mineral, savoury, hints of citrus fruits, hay, dried flowers, aniseed

Alcohol content: 13° | DOP

Location: Torano Nuovo

Grapes: Trebbiano

Vinification: Spontaneous fermentation in vitrified concrete tanks and bottle ageing

Alcohol content: 12,5°

Location: Rioja, Spagna

Grapes: Tempranillo Blanco e Garnacha Blanca

Vinification: Fermentation in French oak barrels, aged on the lees for 6 months in oak barrels

Alcohol content: 14,5°

Location: Porto Santo - Madeira

Grapes: 100% Caracol

Vinification: Fermented in stainless steel vats on the lees, aged for just 3 months and then bottledent

Alcohol content: 12,5°

Location: Santorini

Grapes: Assyrtiko, Attiri e Aidani

Vinification: Separate vinification in steel for each grape variety, aged for 7 months

Alcohol content: 13,5°

Location: Santorini

Grapes: Assyrtiko

Vinification: Vinification at controlled temperature, fermentation 10 months

Alcohol content: 14°

Location: Santorini

Grapes: Assyrtiko

Vinification: Vinification at controlled temperature, cold maceration, aging for two years in steel

Alcohol content: 14°

Location: Mosella, Piesport

Grapes: Riesling

Vinification: Whole-bunch fermentation and ageing in traditional 1,000-litre wooden casks

Alcohol content: 12,5°

Location: Neumagen-Dhron, Mosella

Grapes: Riesling

Vinification: Spontaneous fermentation in traditional fuder and used barriques, without fining, followed by 4–6 months’ ageing on the fine lees in the same vessels

Alcohol content: 8,5°

Location: Maury, Francia

Grapes: Macabeu, Grenache Blanc, Carignan Blanc

Vinification: Fermented on yeasts, aged 8 months in wood

Organoleptic characteristics: Delicate, Fine, White Peach, Apricot

Alcohol content: 13°

Location: Meursault - Côte de Beaune, Borgogna

Grapes: 100% Chardonnay

Vinification: Fermented in French oak barrels and aged in the same barrels for 11 months

Alcohol content: 12,5°

Location: Lugny - Macconais, Borgogna

Grapes: 100% Chardonnay

Vinification: Fermented in stainless steel tanks and aged for 14 months in the same tanks

Alcohol content: 12,5°

Location: Flagey-Échezeaux, Borgogna

Grapes: 100% Chardonnay

Vinification: Fermentation and ageing using Clivert (wine vessels that preserve the wine’s citrus notes and mineral brilliance) in combination with oak

Alcohol content: 12,5°

Location: Maconnais, Borgogna

Grapes: 100% Chardonnay

Vinification: Fermentation and ageing in stainless steel using indigenous yeasts and with minimal intervention

Alcohol content: 12,5°

Location: Marsannay – Cote de Nuits, Borgogna

Grapes: Aligote

Vinification: Fermentazione spontanea e affinamento in acciao e barrique per almeno un anno

Alcohol content: 12,5°

Location: Gueberschwihr, Alsace

Grapes: Pinot Blanc

Vinification: Fermentation in stainless steel tanks. Aged for at least 10 months in stainless steel tanks and barriques

Alcohol content: 12,5°

Location: Ambillou Château, Loira

Grapes: Chenin Blanc

Vinification: Fermented in stainless steel with indigenous yeasts. Aged for 12 months on the fine lees in French oak barrels

Alcohol content: 13,5°

Location: Le Villard, Savoia

Grapes: Chardonnay, Jacquère, Mondeuse Blanche

Vinification: Spontaneous fermentation in stainless steel. Aged for 8 months in concrete tanks and oak barrels

Alcohol content: 11°

Location: Espira de l’Agly, Roussillon

Grapes: Moscato d’Alessandria, Maccabeu

Vinification: Spontaneous fermentation in used barrels, followed by a year of ageing on the lees in the same barrels without filtration

Alcohol content: 10°

Location: Espira de l’Agly, Roussillon

Grapes: Grenache gris, Maccabeu

Vinification: Spontaneous fermentation in used barrels, followed by a year of ageing on the lees in the same barrels, without filtration

Alcohol content: 10°

Location: Saint-Aubin, Cote de Blanc, Borgogna

Grapes: Chardonnay

Vinification: Gentle pressing and slow spontaneous fermentation using indigenous yeasts; aged for 12 months in barriques and bottled

Alcohol content: 13°

Location: Chablis, Borgogna

Grapes: Chardonnay

Vinification: Fermentation in stainless steel tanks with selected neutral yeasts, malolactic fermentation with indigenous yeasts, and ageing in stainless steel tanks

Alcohol content: 13°

Location: Santenay – Côte de Beaune, Borgogna

Grapes: 100% Chardonnay

Vinification: After a brief clarification process, the must is transferred to 500-litre French oak barrels (10 per cent of which are new), where alcoholic and malolactic fermentation take place, carried out by indigenous yeasts. The wine is then aged on the fine lees for 13 months. One month before bottling, it is transferred to stainless steel tanks

Alcohol content: 13,5°

Location: Meursault – Côte de Beaune, Borgogna

Grapes: 100% Chardonnay

Vinification: After a gentle clarification, the must is transferred to 228-litre French oak barrels (15 per cent of which are new), where alcoholic and malolactic fermentation take place, driven by indigenous yeasts. Ageing continues for 18 months without any stirring (batonnage). One month before bottling, the wine from the various barrels is blended in stainless steel tanks

Alcohol content: 13,5°