Natural Wine Producers: Working With Nature

Farnea is Marco Buratti, a former chef and restaurateur who returned to his native Colli Euganei hills in Veneto to farm about 2.5 hectares biodynamically. On volcanic soils, he works local and long-established varieties to make the honest, characterful wines he loves to drink.

Three friends who could not legally buy wine when they made their first vintage went on to rescue Cerasuolo di Vittoria and build one of the world's largest amphora cellars.

In the high Taurasi village of Montemarano, the Romano family makes uncompromising, long-aged Aglianico from old peasant traditions and nothing but old wood.

Costadila is the col fondo pioneer Ernesto Cattel built in the Treviso hills, reviving cloudy bottle-refermented Prosecco with native grapes and no added sulfites.

A former Siemens manager walked away from corporate life to make humanistic, native-yeast wines from old vines scattered across the high contrade of Mount Etna.

Matteo Furlani is the self-styled wizard of in-bottle fermentation, coaxing radical alpine pet-nats and frizzante from biodynamic vines high above Trento.

Frank Cornelissen is a Belgian former wine importer who became one of natural wine's biggest names on the volcanic slopes of Mount Etna, Sicily. His high-altitude cuvees, made with radical minimal intervention, are sought after worldwide and command some of the category's highest prices.

From Oslavia in Friuli's Collio, Josko Gravner pioneered the modern amber wine movement, fermenting Ribolla Gialla in buried Georgian qvevri.

On a historic organic cereal farm at almost 800 meters in Alta Irpinia, Guido and Igiea Zampaglione make long-macerated, single-variety Fiano named for Don Quixote.

Sabina Cantarelli stewards her mother's 1961 Lake Trasimeno estate with the same conviction that founded it: organic viticulture, spontaneous fermentation, and wines built for the table, not the trophy shelf.

On the foothills of Monte Masua, the Cesari family turns Corvina and Corvinone into Valpolicella and Amarone from a 120-hectare estate whose name dates to the twelfth century.

From 20 hectares of alberello-trained vines near Marsala in western Sicily, Nino Barraco produces uncertified organic wines of bracing maritime character using indigenous varieties and zero fining or filtration since his first vintage in 2004.