Passione Natura began in 2014 as an integrated supply chain project in a part of Italy that modern wine culture had largely bypassed. Deep in the Apennine foothills of Abruzzo, surrounded by the mountains and glaciers of the Gran Sasso National Park, a network of small independent farmers joined forces with natural wine importer Eric Narioo to produce wines that could represent this wild landscape honestly and without compromise. The name Passione Natura is both a statement of intent and a description of the place itself.
Backstory
Eric Narioo, a Frenchman who built his career in natural wine importing through Les Caves de Pyrene in the United Kingdom, formed the project with members of the Unione Vignaioli Abruzzesi, a collective of independent growers across the region. The project draws on Narioo's deep experience in natural winemaking and the farmers' long ties to land that had sustained viticulture for generations before the economics of mass production pushed many to abandon it. From the beginning, the aim was to produce wines that were traceable, biodynamically farmed, and entirely free of industrial intervention.
The Region
Abruzzo stretches from the central Apennines to the Adriatic coast, and Passione Natura draws on vineyards across both the rolling coastal hills and the more dramatic inland terrain around Popoli, a remote mountain town at the edge of Italy's largest national park. The elevation and positioning create a climate of extremes: hot summers tempered by mountain air, cold winters, and a diurnal temperature range that drives aromatic complexity and natural acidity.
Vineyards and Farming
All vineyards are farmed according to biodynamic and organic principles, with grapes harvested entirely by hand. The project works with clay-rich soils typical of the Abruzzo interior, and relies on the expertise of the Biovitis cooperative to manage the conversion to certified biodynamic agriculture across the participating parcels. No synthetic pesticides or herbicides are used at any point. The focus is on the region's native varieties: Montepulciano d'Abruzzo for reds and Trebbiano d'Abruzzo for whites.
Winemaking
Fermentation is spontaneous, using only indigenous yeasts present in the vineyard and cellar. No fining or filtration is applied at any stage. Sulfur use is kept to a minimum, added only sparingly at bottling when needed. The philosophy prioritises honest expression of raw material over any attempt to smooth or standardise the wines. Separate vinification by parcel allows the characteristics of individual sites to be preserved and tracked.
The Wines
The flagship range is built around Trebbiano d'Abruzzo and Montepulciano d'Abruzzo, produced under the U.V.A. label (Unione Vignaioli Abruzzesi). The portfolio also includes a rosé, an orange wine (ArtOrange), and the Un Litro range of everyday bottles in red, white, and rosé. All wines are expressive, low-intervention, and anchored in the wild character of their mountain origin.
