Natural Wine Producers: Working With Nature

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.

Founded in 2012 by Giorgi Tsirghvava and Mamuka Tsiklauri in Georgia, Ocho makes organic kvevri wines from indigenous varieties across Kakheti and Kartli, celebrating Georgian fauna and ancient winemaking tradition.

The Kelhar family of Bizeljsko, Slovenia, with roots back to 1776, farm five hectares organically and biodynamically, making macerated and sparkling natural wines.

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.

A Santa Barbara County negociant project making hand-crafted, gravity-fed natural wines from organic and biodynamic vineyards with no fining or filtration, working across Rhone, Italian, and other varieties.

Elena Pantaleoni has stewarded La Stoppa's 50 Emilia-Romagna hectares since 1991, uprooting international varieties in favour of native Barbera, Bonarda and Malvasia to produce age-worthy, zero-sulfite natural wines of uncompromising character.

A Los Angeles importer's California-grown side project turning North Coast organic fruit into zero-zero, no-sulfur natural wine.

An Alsace vigneron devoted to skin-macerated orange wines, fermenting native-yeast cuvees with no added sulfur in his cellar near Rosheim.

Named after a 1960s dance, Früg is the lively, liter-bottled natural line from organic Burgenland grower Josef Wurzinger in collaboration with Jenny & François.

Giulio Armani's solo project on Monte Denavolo, where white grapes macerate for months on their skins and are treated exactly as if they were red.

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.

From Oslavia in Friuli's Collio, Josko Gravner pioneered the modern amber wine movement, fermenting Ribolla Gialla in buried Georgian qvevri.