Marina Marcarino converted Punset to organic farming in the early 1980s, making it the first certified-organic Barbaresco estate in Italy, with a vegan-friendly, no-animal-products cycle.
Tip: A forerunner of certified-organic Barbaresco; the Basarin cru is the estate's reference bottling.
Address: Via Zocco 2, 12057 Neive, Italy, Piedmont
Punset uses no animal-derived products anywhere in its growing or cellar cycle, so its certified-organic Barbaresco, Barbera and Arneis are vegan-friendly throughout the range.
Tip: The whole Punset range is vegan-friendly; the Neh! Langhe Rosso is the easy everyday introduction.
The Oberto family farms its Berri and Rocche dell'Annunziata vineyards organically, with traditional extended-maceration, large-cask ageing. The wines are certified organic.
Tip: An organic La Morra estate that keeps prices fair; the Barolo del Comune di La Morra is the value entry.
Atop the Tre Stelle cru, the Sobrino brothers farm organically (uncertified), ferment with native yeasts and add sulfites sparingly for a low-intervention, natural Barbaresco.
Tip: Native-yeast Barbaresco made with the lightest hand; ask the family to compare Tre Stelle and Rio Sordo at the cellar.
Nadia Verrua makes nothing-added natural wine from old-vine Grignolino, Barbera and the rare Ruche, fermenting with wild yeasts in a low-intervention style.
Tip: Among Piedmont's purest natural-wine addresses; the old-vine Grignolino is the cult bottle to seek out.
Punset uses no animal-derived products anywhere in its growing or cellar cycle, so its certified-organic Barbaresco, Barbera and Arneis are vegan-friendly throughout the range.
Tip: The whole Punset range is vegan-friendly; the Neh! Langhe Rosso is the easy everyday introduction.
From the certified-organic Vajra estate, the ancestral-method Claré J.C. Nebbiolo is a low-sulfite, lightly frizzante red revived from a 1606 recipe, fermented spontaneously with minimal added sulfur.
Tip: The Claré J.C. is a barely-sparkling, low-sulfite Nebbiolo; serve it cold like a chillable light red.
Principiano works in a low-intervention, low-sulfite natural style, with whole-cluster ferments and minimal added sulfur across his Dolcetto, Barbera and Barolo range.
Tip: The Dolcetto Sant'Anna is bottled with no added sulfites; ask for it to taste the no-added-sulfur end of the range.
