Natural Wine Producers: Working With Nature

Davide Gentile and Marco Giuliani started Lammidia in 2013 on a sun-blasted plateau at 700 metres in the Gran Sasso National Park, Abruzzo, producing up to 30 cuvées annually in steel, concrete and amphora with zero SO2 under the motto 'uva e basta.'

Abruzzo sommelier-turned-winemaker Luca Bevilacqua vinifies his father's clay-soiled vines in Atessa to produce pure, high-drinkability Montepulciano and Trebbiano with zero additions.

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.

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.

Danilo Marcucci and Riccardo Pennaforti protect one of Umbria's oldest vineyards near Assisi on just 1.7 hectares, fermenting ancient local varieties spontaneously in cement and resin tanks with zero sulfur additions.

A collective of seven friends from Puglia who revived a dairy farm in Sammichele di Bari and began making spontaneously fermented, zero-sulfur wines from Primitivo and Trebbiano in 2019.

Born from a partnership between Eric Narioo and a collective of Abruzzo farmers in 2014, Passione Natura produces biodynamic Montepulciano and Trebbiano from mountain vineyards in one of Italy's most dramatic natural landscapes.