Natural Wine Producers: Working With Nature

Heydi Bonanini practices heroic viticulture on terraced cliffs above Riomaggiore, producing Cinque Terre whites and the legendary Sciacchetra from rescued indigenous varieties.

Weingut Niklas is a family-run Alto Adige estate in Kaltern where Dieter Solva farms 7 hectares of calcareous mountain soils to produce precise, aromatic whites and structured Lagrein reds that have carried the family name for over 50 years.

Danilo Marcucci revived his wife's noble Umbrian estate near Lake Trasimeno in 2015, making zero-technology wines with no added yeast, corrections, or sulfur.

Three brothers -- a nurse, an engineer, and an accountant -- quit their careers to farm the Berici Hills of Veneto under biodynamic principles, making native-variety wines with six hands and singular focus.

Davide Gentile and Marco Giuliani started Lammidia in 2013 on a sun-blasted plateau at 700 metres in the Gran Sasso National Park, Abruzzo, producing up to 30 cuvées annually in steel, concrete and amphora with zero SO2 under the motto 'uva e basta.'

A three-generation La Mura family winery on the Sorrento Peninsula crafts organic, low-sulfur wines from volcanic Vesuvian soils, led by Lacryma Christi del Vesuvio.

Seven generations after Antonio Verdi left Parma for the Oltrepò Pavese, Paolo Verdi farms four plots around Canneto Pavese, led by the Cavariola cru.

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.

A biodynamic estate in Mercato Saraceno, Romagna, producing skin-contact whites, sparkling wines, and Sangiovese from hand-harvested vines with zero added sulfites.

Nicoletta Bocca left Milan's fashion world in 1992 for Dogliani, Piedmont, where she has spent three decades championing Dolcetto as a serious, age-worthy variety from her 12-hectare biodynamic estate.

A Canary Islands native turned Etna garagiste, Eduardo Torres Acosta farms tiny high-altitude parcels of old vines on Sicily's volcano and bottles them with almost nothing added.

Set in a Tuscan estate the Medici built and the Bonaparte family once owned, Cosimo Maria Masini farms biodynamically and ferments in small open basins by hand.