Natural Wine Producers: Working With Nature

For sixty years this Torano Nuovo estate has hand-destemmed every grape, aged in glass-lined cement, and recorked decades-old bottles by hand before they leave the cellar.

Francesco Valentino Dibenedetto and his family farm 30 hectares in Castellaneta, Puglia using synergistic agriculture inspired by Fukuoka and Steiner, producing unfiltered, zero-sulfur wines from rare indigenous Apulian varieties.

Ferdinando Principiano farms 21 hectares biodynamically in the Barolo zone, making zero-compromise Nebbiolo that combines ecological obsession with exceptional terroir at Boscareto and Ravera.

Former IT expert and language graduate who inherited century-old Etna vines and now make some of Sicily's most wild and unfiltered natural wines.

A Gavi estate held by the Spinola family since the 14th century, where Massimiliana Spinola farms biodynamically with draft horses and made the first Gavi without added sulfur.

Alberto Ghibellini and Marina Galli founded La Ghibellina in 2000 on twenty organic hectares in Gavi, producing Cortese di Gavi DOCG wines that reflect the limestone clay soils of southern Piedmont.

On the volcanic slopes of Monte Vulture in Basilicata, the Piccin family makes only Aglianico, from organic vines up to 80 years old.

Cinzia Sommariva grows 50 hectares of hand-harvested Glera on the UNESCO-listed hills of Conegliano Valdobbiadene, crafting Prosecco Superiore DOCG with a family-run commitment to quality and sustainability.

Martin Gojer farms 3.5 hectares biodynamically on steep mountain slopes above Bolzano, producing some of Alto Adige's most expressive and uncompromising natural wines from Lagrein and Schiava.

A Karst estate above Sagrado with vines documented since 1750, where the Terraneo family farms organically and champions the indigenous Vitovska and Terrano.

High in the hills above the Secchia river, Marco Bertoni has farmed biodynamically since 2003, reviving Spergola and even near-extinct Termarina alongside his frizzante Lambrusco.

A tiny morainic-hill farm south of Lake Garda where Paolo Ferri makes spontaneous, low-sulfur wines alongside honey, olive oil and ancient grains.