Natural Wine Producers: Working With Nature

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.

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.

Third-generation vigneron Thibault Ducroux tends 10.5 organically farmed hectares across Beaujolais, Morgon, and Fleurie, making zero-additive Gamay via whole-bunch carbonic maceration.

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.

A Southern Rhone collaboration by biodynamic vigneron Remi Pouizin, blending estate and neighboring organic fruit into honest, terroir-driven Cotes du Rhone.

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

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.