Natural Wine Producers: Working With Nature

Guido Zampaglione tends 16 organically farmed hectares in Gamalero, Alto Monferrato, crafting patient, age-worthy skin-contact whites and traditional reds released 8 to 15 years after harvest.

Taurasi Rosso and Taurasi Rosso Riserva are two Aglianico-based red wines from Campania Region, in Southern Italy. Due to their DOCG status, established in 1993, they can only be produced...

Giuseppe Ferrua has farmed Fabbrica di San Martino's 20-hectare biodynamic estate outside Lucca since the early 1990s, producing five wines from 3 hectares of ancient Tuscan vines using native yeast fermentation and no additions.

A Chianti Classico estate owned by the same family since 1904, where fourth-generation Nicolo Pozzoli replanted the vineyards and refocused the historic Monteriggioni property on Sangiovese.

Marco Petterino farms just 2.5 hectares across three of Gattinara's top crus, releasing Nebbiolo riservas a decade after harvest that stand among Alto Piemonte's most patient and singular wines.

Angela Fronti turned her family's scattered high-altitude Radda and Gaiole plots into one of Chianti Classico's most precise expressions of single-vineyard Sangiovese.

Iole Rabasco, former lawyer turned biodynamic vigneron, farms 3.5 hectares in Pianella, Abruzzo, making zero-sulfur Trebbiano and Montepulciano without additions of any kind.

In a tiny corner of the volcanic Colli Euganei, Nicola Dal Santo farms two and a half hectares organically, carrying on the spontaneous-fermentation wines his father began in the 1980s.

The Maggioli family's 100-hectare estate in Valmarecchia, Romagna, produces biodynamically farmed Sangiovese and Grechetto Gentile with spontaneous fermentation and no filtration.

Guido Zampaglione's organically farmed Monferrato estate in Piedmont, working native varieties like Cortese, Barbera and Freisa in a patient, low-intervention style.

Gabriele da Prato farms five hectares biodynamically in Tuscany's Garfagnana valley, coaxing Syrah, Pinot Nero, and Traminer from ancient soils between the Apuan Alps and the Apennines to make some of Italy's most surprising mountain wines.

Four generations since 1926, Alberto and Barbara Paltrinieri farm 17 hectares of Lambrusco di Sorbara in the Cristo subzone near Modena, making bottle-fermented sparklers widely considered the variety's benchmark.