Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Maurizio Ferraro "Vinocinghialo"
Born within the impenetrable compounds where obscure vinnaturist secret societies have their quasi-mystical rendezvous, the mantra “vinocinghialo” - which can be translated as “wild boar wine”…
Podere Pradarolo | Emilia-Romagna Mon Amour
Podere Pradarolo is located in Varano de' Melegari in Emilia-Romagna, Northern Italy. The estate spans over 60 hectares, with only 5 hectares dedicated to vineyards.The journey…
Adelina Molettieri
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.
La Poiesa
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 | Natural Wine Made by Beer Lovers
Sete in Italian means “thirst.” Sete boys’ sacred mission is precisely to quench our unending and ever-growing thirst for living, vibrant, fearless wines that speak to…
G.D. Vajra
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.
Tanca Nica
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.
Bajola di Alice
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.
Rovellotti
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.
Ampeleia
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
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.
I Cangianti
Brothers Matteo and Luca Stoppini make chemical-free natural wines from vines near Montepulciano and Corciano, putting their own faces on every label.