Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Tenuta Santa Lucia
A biodynamic estate in Mercato Saraceno, Romagna, producing skin-contact whites, sparkling wines, and Sangiovese from hand-harvested vines with zero added sulfites.
Casè
A Val Trebbia estate where Alberto Anguissola pushes the limits of Pinot Nero in the hills of Piacenza, working naturally at around 600 meters of altitude.
Bruno Zanasi
South of Modena, the Zanasi family farms organic Grasparossa on limestone clay and bottles bone-dry Lambrusco using only native yeast, with grandson Marco now at the helm.
Koi
A former Lambrusco cellar hand turned grower making tiny lots of col fondo sparkling wine from old, hand-trained vines in the hills west of Bologna.
Oro di Diamanti
Riccardo and Susanna Diamanti farm 3.5 organic hectares in Zola Predosa, crafting pet-nat and traditional-method sparklers from indigenous Pignoletto that are unfined, unfiltered, and sulfite-free.
Podere Pradarolo | Emilia-Romagna Mon Amour
Podere Pradarolo is located in Varano de' Melegari in Emilia-Romagna, Northern Italy. The estate spans over 60 hectares, with only 5 hectares dedicated to vineyards.The journey…
La Poiesa
Roberto Cristi returned to his family's Piacenza farm in 2009 and opened La Poiesa in 2013, producing zero-intervention pét-nats and still wines from Ortrugo, Malvasia, and Barbera on organic Emilian clay.
Gradizzolo
On the Colli Bolognesi, the Ognibene family farms forgotten native grapes biodynamically and ferments them in beeswax-lined amphorae and bottle, ancestral method.
La Stoppa
Elena Pantaleoni has stewarded La Stoppa's 50 Emilia-Romagna hectares since 1991, uprooting international varieties in favour of native Barbera, Bonarda and Malvasia to produce age-worthy, zero-sulfite natural wines of uncompromising character.
Il Farneto
High in the hills above the Secchia river, Marco Bertoni has farmed biodynamically since 2003, reviving Spergola and even near-extinct Termarina alongside his frizzante Lambrusco.
Azienda Agricola Denavolo
Giulio Armani's solo project on Monte Denavolo, where white grapes macerate for months on their skins and are treated exactly as if they were red.
Tenuta Saiano
The Maggioli family's 100-hectare estate in Valmarecchia, Romagna, produces biodynamically farmed Sangiovese and Grechetto Gentile with spontaneous fermentation and no filtration.