Pioneer natural-wine estate above Massa Marittima. Founded by Fabrizio Niccolaini in the 1980s, biodynamic since 2004, run today by Francesca Sfondrini. Native yeasts, extended maceration, no filtration, minimal or no sulfur across reds, rose and white Vermentino.
Tip: The rose and the Vermentino offer the natural lineage at its most approachable; reds need decanting and tend toward funkier registers.
Address: Localita Rocche 53, 58024 Massa Marittima, Italy, Tuscany
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.
Querciabella practices a strict vegan vinification, eliminating all animal-derived fining agents alongside its plant-only biodynamics. The estate is recognised as the largest extension of vegan organic vineyards in Italy.
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.
Stella di Campalto has farmed organically in Sant'Angelo in Colle since 1996 and biodynamically since 2002; full Demeter certification was awarded in 2005. Roughly 5.5 hectares planted to Sangiovese.
Tip: Listen for the Gregorian chant in the cellar during fermentation; small allocations move via Polaner Selections in the United States.
