Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Conestabile della Staffa
Danilo Marcucci revived his wife's noble Umbrian estate near Lake Trasimeno in 2015, making zero-technology wines with no added yeast, corrections, or sulfur.
Ceppaiolo
On a tiny Umbrian plot of 70-year-old vines, Danilo Marcucci makes wine with 1950s gear and no recipe, deciding each vintage by tasting the grapes.
I Cangianti
Brothers Matteo and Luca Stoppini make chemical-free natural wines from vines near Montepulciano and Corciano, putting their own faces on every label.
Paolo Bea
The Bea family has farmed in Montefalco since the 1500s; Giampiero Bea carries forward his father Paolo's radical approach: 48-day macerations, indigenous yeasts, no filtration, hand-written labels.
Collecapretta
On the goat hill above Spoleto, three Mattioli generations farm ancient Umbrian vines and bottle by the moon, with no added yeast and no added sulfur.
Fongoli
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.
Montemelino
Sabina Cantarelli stewards her mother's 1961 Lake Trasimeno estate with the same conviction that founded it: organic viticulture, spontaneous fermentation, and wines built for the table, not the trophy shelf.
Programma Agricolo Dinamo
The Nofrini family and Danilo Marcucci produce deeply traditional, completely natural Umbrian wines from hilltop vineyards overlooking Lake Trasimeno at 600 meters elevation.
Giovanni Mesina – The Shepherd Who Makes Wine
Giovanni Mesina likes to call himself “the shepherd who makes wine”. That’s because that’s what he is, aside from being a natural vigneron who is as…
Roccafiore
Perched above Todi in Umbria, Roccafiore has farmed organically since 1999, crafting precise, sun-drenched whites from Grechetto di Todi and reds from Sangiovese and Sagrantino.
Piccolo Podere del Ceppaiolo
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.
Cantina Margò
From neglected plots around Perugia, Carlo Tabarrini revived Umbrian Trebbiano, Grechetto and Sangiovese into direct, biodynamic wines made exactly as his grandfather's were.