Natural Wine Producers: Working With Nature

Brothers Gaetano and Pio Francesco Tamellini make some of Italy's most compelling Soave from 100% Garganega on their family estate in Costeggiola -- proof that a single grape, farmed with care, can say everything.

Known as Bepi, the father of modern Amarone dried his grapes by three different methods and aged the wines a decade in Slavonian oak, setting Valpolicella's gold standard.

A biodynamic Prosecco pioneer in the Treviso plains, Demeter-certified, best known for its cloudy, bottle-fermented Colfondo made from 100% Glera with no disgorgement.

High in the hills of Assisi, within the protected wilderness of Monte Subasio park, Tenuta Baroni Campanino farms biodynamic Sangiovese and ancient Umbrian varieties at altitudes that push Italian viticulture to its limits.

After a century of growing grapes only for the family table, Paolo and Giovanna Foppiani started bottling in 2017, making zero-sulfite wines with Giulio Armani of La Stoppa at their side.

German expat Christoph Fischer founded Ranchelle in 2014 to preserve Maremma's vanishing viticultural heritage, farming 4 hectares of ancient indigenous varieties in Tuscany's wild southwestern corner with zero additives and spontaneous fermentation.

A husband-and-wife team farming biodynamically on the ancient morainic soils of Bardolino, drawing out the forgotten complexity of Veneto's indigenous grapes.

Carolina Gatti is more than just one of the pioneer natural vignerons in Veneto’s prosecco area, sadly a land rich with ancient farming and vinification traditions…

A Japanese couple's micro-estate launched in 2018 in Castiglione Tinella, Piedmont, making organic, biodynamic, bottle-aged wines from Moscato, Cortese, Freisa, Barbera and Nebbiolo.

On volcanic slopes above Lake Bolsena, Andrea Occhipinti rescued the near-forgotten Aleatico di Gradoli and made Italy's first dry version, farming five organic hectares since 2004.

Sisters Antonella and Ersiliana Bronca farm 20 hectares of steep UNESCO-listed hillsides in Valdobbiadene by hand, making some of Italy's most expressive and sustainably crafted Prosecco.

On a volcanic island closer to Africa than to mainland Italy, a winemaker who learned passito from his grandfather farms scattered Zibibbo plots without chemicals or added sulfur.