Natural Wine Producers: Working With Nature

From a Radda hilltop at 425 metres, Martino Manetti continues the singular project his father Sergio began in 1967 — making great Sangiovese-based wines with no appellation label, no compromises, and no Trebbiano.

After 15 years rising to technical director at Cava house Recaredo, this Penedes vigneron returned to his family's Cal Tiques estate to make biodynamic, amphora-aged natural wine from Xarel-lo.

Two brothers, an architect and an agronomist, revived nearly forgotten Reggiano grapes on a former walnut farm to make some of Emilia's most serious sparkling wine.

From 2.5 hectares of clay and limestone above the Strait of Messina, Giovanni Scarfone makes some of the most sought-after wine in Sicily's tiny Faro DOC.

Retired history teacher Fernando Paiva tends just three biodynamic hectares in the Sousa Valley, making some of Portugal's most singular Vinho Verde using a signature technique of dried chestnut flowers in place of sulfur.

A one-man farm in Sicily's far southeast where Salvatore Marino works a single hectare entirely by hand, guided by the lunar calendar and five generations of family tradition.

Benoit Joussot-Dubien founded Les Terres Dubien in 2020 with just 3 hectares across three villages in the northern Medoc, farming organically and biodynamically with manual harvests and making unfined, unfiltered Bordeaux blends with minimal sulfur.

From high volcanic hills around Summonte, Ciro Picariello bottles some of Campania's most precise, ageworthy Fiano di Avellino with nothing but steel, lees and time.

Trained across South Africa, Germany and Switzerland, 'Zini' farms 15 hectares near the Zicksee, making fresh, low-intervention reds and whites with short macerations.

Wilfried Garcia's high-altitude project in the Cerdagne Pyrenees, planting vines at around 1,300 meters while bottling Roussillon fruit under his Transhumancia label.

Nicola Oteri founded Nuzzella in 2014 on the northeast slope of Etna in Piedimonte Etneo, making organically farmed Nerello Mascalese and Carricante across 4 hectares at 500 meters elevation.

An Austrian natural-wine star, Christian Tschida makes zero-sulfur, unmanipulated wines by Lake Neusiedl and calls himself a tuner, not a winemaker.