Natural Wine Producers: Working With Nature

Mariangela Plantamura continues her family's century-long tradition of growing Primitivo in Gioia del Colle, making tiny-production organic wines from 3.5 hectares of old vines behind the family home.

Agnanum is Raffaele Moccia's estate on the volcanic hills of Campi Flegrei, inside Campania's Astroni National Park. The Moccia family has farmed here for more than 40 years, tending about four hectares of vines on black volcanic sand in a landmark of Italian heroic viticulture.

A former concert pianist returned to his family's old vines on Etna's northern slope, farming volcanic sciare across four contrade between 650 and 780 meters.

Known as the Barolo Girl, Giulia Negri makes elegant, high-altitude Barolo and Burgundy-inspired Pinot and Chardonnay from La Morra's highest vineyards.

A former Milanese architect who buries terracotta amphorae among ancient bush vines on the volcanic island of Pantelleria, ploughing by horse to make some of natural wine's most singular bottles.

Barbacan is the Sega family, brothers Matteo and Luca with their father Angelo, pioneers of natural wine on the steep terraced slopes of Valtellina in northern Lombardy. Their heroic mountain viticulture preserves ancient local varieties, with wild fermentations and nothing added.

A Fidora family label from one of Italy's oldest organic estates, certified organic on the Venetian mainland since 1974 and biodynamic since 2018.

Giovanni Mesina calls himself 'the shepherd who makes wine.' A Sardinian-born shepherd in Umbria's hills near Perugia, he planted Vermentino, the signature white of his ancestral home, and bottled his first natural vintage in 2017 while still tending a 1,000-strong flock.

A small organic Montalcino estate, Fornacella farms about 2.5 hectares of Sangiovese at 300 to 400 meters and ages its Brunello for 36 months in Slavonian oak.

Two sisters farm 60 organic hectares on a Pachino hilltop in southeast Sicily, hand-harvesting native grapes and fermenting in concrete with the lightest touch in the cellar.

Cantina Giardino is a natural-wine project in the Irpinia hills of Campania. In this interview they argue, provocatively, that 'natural wine' shouldn't need a name: real wine is simply grapes transformed with nothing added, a cultural and agricultural product.

An organic, biodynamic farm in the Oltrepo Pavese hills where Dario Tiraboschi and his family let cows graze between the vines and ferment local Croatina and Barbera with wild yeast.