Natural Wine Producers: Working With Nature

Maurizio Ferraro is the fiercely independent Piedmontese vigneron behind 'vinocinghialo,' or 'wild boar wine.' His bottles are rustic and wild in character yet precise and erudite, dissident wines shaped by his own creativity and a terroir he helped bring to life.

Podere Pradarolo is Alberto and Claudia Carretti's organic and biodynamic estate in Varano de' Melegari, Emilia-Romagna, founded in 1989. Working local varieties like Malvasia, Barbera, and Termarina, they are known for long skin macerations with only ambient yeasts and nothing added.

Aglianico vines that survived phylloxera on their own roots anchor a tiny organic estate above Montemarano, now made by young hands trained at a pioneering natural cellar.

Roberto Cristi returned to his family's Piacenza farm in 2009 and opened La Poiesa in 2013, producing zero-intervention pét-nats and still wines from Ortrugo, Malvasia, and Barbera on organic Emilian clay.

Progetto Sete is two childhood friends, Arcangelo and Emiliano, who came to natural wine through a love of craft beer. After Emiliano worked vintages with Gianmarco Antonuzi of Le Coste, they founded Sete in Priverno, in the Lazio countryside south of Rome.

From the high village of Vergne above Barolo, a family that embraced organic farming in the early 1970s makes some of Piedmont's most elegant, perfumed, high-altitude Nebbiolo.

On the volcanic island of Pantelleria, 55 miles from Tunisia, Francesco Ferreri and Nicoletta Pecorelli farm 3.5 hectares of ancient Zibibbo vines by hand, making biodynamic wines from one of the most demanding and beautiful terroirs in Italy.

On the volcanic island of Ischia, a former actress vinifies under one hectare of terraced vines in ancient rainwater cisterns, with no added sulfites and barely three thousand bottles a year.

The Rovellotti family has made wine inside Ghemme's 10th-century fortified walls since the 15th century, crafting age-worthy Nebbiolo-based reds from Alto Piemonte with zero-chemical conviction.

Born of an Alpine lunch involving Elisabetta Foradori, this Alta Maremma estate champions Cabernet Franc and Mediterranean grapes, raised entirely in cement, never wood.

Marco Barba tends forgotten parcels of biodynamic vines in Gambellara and Lonigo, bottling vivid, low-intervention Veneto wines under the Marcobarba label with his partner Stefano.

Brothers Matteo and Luca Stoppini make chemical-free natural wines from vines near Montepulciano and Corciano, putting their own faces on every label.