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.
Novaia
Fourth-generation Vaona family estate in Marano di Valpolicella, organically certified since 2014, making Corvina-based Valpolicella, Ripasso, and Amarone with native yeasts and minimal sulfur at 250-400m elevation.
Tenuta Cipressi
The Cipressi family has farmed organically in Abruzzo since 1990, producing BioVegan-certified wines from grapes grown on their estate in Scafa -- Montepulciano, Cerasuolo, and the rare skin-contact Moscato they call John Doe.
Ettore Germano
A Serralunga d'Alba family estate where Sergio Germano makes benchmark, organically farmed Barolo plus mountain Riesling and sparkling wine from the Alta Langa.
Antonio Camillo
After 25 years working other people's vines, this Maremma grower went solo in 2006 to make Ciliegiolo a serious wine rather than a blending afterthought.
Aldo Viola
A former footballer turned natural-wine cult figure, Aldo Viola farms scattered Sicilian plots single-handed and macerates Catarratto and Grillo for months on end.
Vallarom
Organic Trentino estate in Avio farming since 1972, making native-yeast, low-intervention wines from Marzemino, Chardonnay, and local varieties under the Scienza family.
Monte Dall'Ora | Natural Wine from Valpolicella
It is sadly quite rare to find true natural wineries, real ambassadors of tradition and terroir, in Veneto’s famed Valpolicella area. Although blessed with a vibrant…
Sete Vini Naturali
Childhood friends Emiliano Giorgi and Arcangelo Galuppi founded Sete in 2013 to rescue the forgotten vineyards and grape varieties of Lazio's Amaseno river valley, one plot at a time.
Arianna Occhipinti
Sicily's most celebrated natural winemaker, who started at 22 with one hectare and now farms 40 hectares of red sand and limestone biodynamically near Vittoria.
Collecapretta
On the goat hill above Spoleto, three Mattioli generations farm ancient Umbrian vines and bottle by the moon, with no added yeast and no added sulfur.
Fongoli
In Montefalco, fourth-generation grower Angelo Fongoli and his wife Letizia make zero-zero biodynamic wines, including Sagrantino, with native yeasts and not even added sulfur.
Amorotti
Next door to legendary Valentini, Gaetano Carboni vinifies in a 16th-century cellar beneath the family palazzo, fermenting noble Trebbiano Abruzzese with the wild yeasts living in its walls.