Natural Wine Producers: Working With Nature

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.

Stefano Bellamoli farms 10 hectares of Corvina, Corvinone, and Rondinella on organic south-facing terraces in historic Valpolicella, making natural, wood-free wines that redefine what this region can express.

Beatrice Arweiler left Rome to rebuild a ruin in northern Lazio and revive a winemaking tradition her German ancestors practiced between the Rhine and the Moselle.

Fausto and Cinzia Cellario are third-generation Dolcetto specialists in Carrù, southern Langhe, farming 30 biodynamic hectares and vinifying exclusively indigenous Piemontese varieties with zero sulfur additions and genuine joy.

Davide Andreatta, the boy who tore out easy vines to replant Veneto's native Vespaiola and Groppello, makes zero-zero wines in the hills around Breganze.

On Monte Masignano above the Colli di Luni, Ilenia Spagnoli turns a 1950s family farm's two hectares of vines into spontaneous, unfiltered Vermentino and skin-contact whites.

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.

In Serralunga d'Alba, Guido Porro quietly makes classically built Barolo from old Nebbiolo vines in the Lazzarito cru, one of Barolo's great values.

Abruzzo sommelier-turned-winemaker Luca Bevilacqua vinifies his father's clay-soiled vines in Atessa to produce pure, high-drinkability Montepulciano and Trebbiano with zero additions.

Remo Bartolomei launched La Regina del Quartuccio in 2020, naming the project after his mother's nickname, and produces vivid orange and red wines from ancient volcanic vines on the southern slopes of Lake Bolsena in northern Lazio.

An estate in Canelli tracing back to 1785, now farmed organically by siblings Alessandra and Gianluigi Bera, champions of Moscato d'Asti made without compromise.

Riccardo Baldi farms 12 hectares of ancient calcium-carbonate-rich hillsides in Staffolo, Marche, using biodynamic methods and concrete-tank ageing to craft Verdicchio dei Castelli di Jesi of rare salty minerality and precision.