Giovanna Morganti's three-hectare Castelnuovo Berardenga estate. Le Trame, the estate's only wine, is unoaked Sangiovese-led IGT Toscana (left the DOCG in 2012 in protest at wood-fashion rules), made from meticulously farmed organic fruit.
Tip: Allocations move via Rosenthal Wine Merchant; cellar visits by referral only.
Address: Loc. San Felice, Castelnuovo Berardenga 53019, Italy, Tuscany
Querciabella practices a strict vegan vinification, eliminating all animal-derived fining agents alongside its plant-only biodynamics across 81 hectares of certified-organic vineyards.
Tip: Ask the Greve cellar team to walk through the green-manure cover-crop and plant-based-preparation regime.
Pioneer natural-wine estate above Massa Marittima. Founded by Fabrizio Niccolaini in the 1980s, biodynamic since 2004, run today by Francesca Sfondrini.
Tip: The rose and the Vermentino offer the natural lineage at its most approachable; reds need decanting and tend toward funkier registers.
Querciabella practices a strict vegan vinification, eliminating all animal-derived fining agents alongside its plant-only biodynamics across 81 hectares of certified-organic vineyards.
Tip: Ask the Greve cellar team to walk through the green-manure cover-crop and plant-based-preparation regime.
Avignonesi is registered with The Vegan Society and certified ISO 45001 by SGS; the estate's biodynamic-and-organic Vino Nobile carries vegan declarations on the technical sheets. The homepage lists Vegan among its certifications.
Tip: Verify on the bottle vintage by vintage; some single-vineyard cuvees outside the main Vino Nobile may not carry the same vegan declaration year to year.
Salcheto runs a no-added-sulfite vinification across its certified-organic-and-biodynamic Vino Nobile lineage; water waste is 100 percent recycled and the off-grid cellar runs on solar, geothermal and biomass energy.
Tip: The Salcheto Salco Vino Nobile bottling is the showcase no-added-sulfite Sangiovese; ask for the carbon-footprint passport at the cellar door.
Massa Vecchia bottles its reds, rose and white Vermentino with native-yeast fermentation, extended maceration, no filtration and minimal sulfites, often with no added SO2 at all. A founding producer in the Italian low-sulfite movement.
Tip: Look for the Rosso da Tavola NV and the Rosato; both are entry points to the low-sulfite Tuscan rangelist.
Owned since 2009 by Virginie Saverys. The estate completed organic certification in 2016 (Suolo e Salute) and biodynamic certification by Biodyvin in 2019. The Vino Nobile is now 100 percent biodynamic-and-organic Sangiovese, with Biodyvin and B Corp certifications.
Tip: Single-vineyard Pieve Vino Nobile bottlings (released 2024 onward) showcase the biodynamic farming village by village.
