Natural Wine Producers: Working With Nature

Beatrice Arweiler left Rome to rebuild a ruin in northern Lazio and revive a winemaking tradition her German ancestors practiced between the Rhine and the Moselle.

Remo Bartolomei launched La Regina del Quartuccio in 2020, naming the project after his mother's nickname, and produces vivid orange and red wines from ancient volcanic vines on the southern slopes of Lake Bolsena in northern Lazio.

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…

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.

A family winery rooted in Rome's ancient Appia Antica Park since 1945, Riserva della Cascina bottles certified-organic wines grown on volcanic soils just minutes from the Colosseum.

The Cistercian nuns of Vitorchiano, Lazio, have farmed their five volcanic hectares organically since the early 1990s, hand-harvesting and spontaneously fermenting whites of rare meditative depth under the guidance of Giampiero Bea.

Three friends, two oil makers and a cattle breeder, set out in 2014 to make Montefiascone's overlooked native Canaiolo Nero into a wine of its own.

Alfredo Mastropietro revives the ancient wine culture of San Vito Romano in Lazio, farming 9 organic hectares on the edge of the Apennines to produce skin-contact Bellone and traditional Cesanese that honour four generations of family viticulture.

Le Coste di Gradoli, which has long since become one of the darlings of natural wine lovers the world over and has attained something of a…

Two cousins from farming families are reviving Cesanese and forgotten native grapes on Lazio hills that once hosted Roman emperors and a wandering medieval saint.

Near the Roman coast, Enrico Rosati and Federica farm a single hectare of Bordeaux varieties biodynamically, fermenting spontaneously with nothing added in the cellar.

On volcanic slopes above Lake Bolsena, Andrea Occhipinti rescued the near-forgotten Aleatico di Gradoli and made Italy's first dry version, farming five organic hectares since 2004.