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.
La Biancara
Angiolino Maule traded his pizzeria in 1988 for volcanic hillside vines in Gambellara, Veneto, and has spent four decades making zero-sulfur Garganega wines that helped define what Italian natural wine means.
Bakari
A collective of five wine professionals, led by Raffaele Bonivento with winemaker Stefano Menti, making honest, affordable Veneto naturals from biodynamic Gambellara fruit.
Garganuda
A play on Garganega and the Italian for naked, Garganuda is Andrea Fiorini Carbognin's biodynamic Gambellara project, born from his bond with Stefano Menti.
Davide Vignato
A third-generation Gambellara grower farming 14 volcanic hectares organically and biodynamically since 1997 to draw deep minerality from Garganega and Durella.
Il Roccolo di Monticelli
Silvia Tezza, who came to wine without a winemaking family, rescued a walled clos of old Garganega vines near Verona to make sulfite-free, hands-off bottlings.
Cantina Martinelli
Working vines inherited from his grandfather, Francesco Martinelli makes mineral, biodynamic Garganega from a forest-ringed cru in Soave, against the grain of the region's co-ops.
Nous
Nous is an Italian farming collective founded in 2015 by Sara and Alessandro Filippi on volcanic Soave soils, uniting small growers across Veneto and Sicily under a regenerative Vini di Luce philosophy that goes beyond organic to revitalize soil life and biodiversity.