Demeter CertifiedORGANIC CERTIFIEDValpolicella Classico, Castelrotto sub-zone
Carlo Venturini and Alessandra Zantedeschi farm 8 hectares in the Castelrotto sub-zone of Valpolicella Classico under full Demeter certification. The estate uses biodynamic preparations, cover crops and hand-harvesting; no fining or filtering in the cellar. Their Amarone Stropa is the flagship. VinNatur member.
Tip: Monte dall'Ora's Saseti Valpolicella Classico Superiore is the entry wine; book a cellar visit directly with Alessandra to see the biodynamic preparations in use.
ORGANIC CERTIFIEDSoave Classico
Nino Pieropan converted the entire Soave Classico estate to certified organic farming from 2012, with Suolo e Salute as certifying body. The certification covers all three estate vineyards including Calvarino and La Rocca. Pieropan is the most internationally recognised organic Soave producer and was instrumental in demonstrating that hillside volcanic Garganega rewards chemical-free viticulture.
Tip: Ask retailers for the single-vineyard La Rocca (Garganega on chalky limestone soils) or Calvarino (volcanic basalt) to taste how organic certification amplifies the soil character.
ORGANIC PRACTICINGSoave Classico, San Bonifacio
Inama farms all Soave Classico vineyards following organic principles. The estate grows Garganega on volcanic basalt and tuff in the Soave Classico sub-zone and has been a consistent advocate for hillside organic viticulture and single-vineyard bottlings (Vigneto du Lot, Vigneto Foscarino). No third-party certifier has been confirmed from primary sources.
Tip: Inama's organic Soave Classico Vigneto du Lot is made from 50-year-old Garganega vines; the old-vine concentration is notable even at the accessible price point.
Biodynamic PracticingORGANIC CERTIFIEDNaturalGambellara DOC, Vicenza Province
Angiolino Maule is the founder of the VinNatur association (2006) and the most influential figure in the Italian natural wine movement. La Biancara farms 7 hectares of Garganega on volcanic basalt in Gambellara DOC. The Pico (skin-contact Garganega) and Sassaia (direct-press white) are the flagships. No sulfur additions in the cellar; wild yeast fermentation; no fining or filtering.
Tip: La Biancara wines are only reliably available through VinNatur-affiliated importers; in the Veneto, look at specialist natural wine bars in Verona for the Sassaia and Pico.
ORGANIC CERTIFIEDNaturalProsecco Superiore UNESCO Hills, Treviso
Ernesto Cattel and Adelaide Tommasi produce col fondo (cloudily sediment-present) Prosecco Superiore DOCG on steep hillside vineyards at altitude above Rolle di Cison di Valmarino. No disgorgement, no dosage, no fining; the traditional Rifermentato in Bottiglia method is used. Their 280 slm and 450 slm altitude cuvees are reference-point natural Prosecco.
Tip: Costadila exports primarily to the US (Zev Rovine Selections) and UK natural wine merchants; in the Veneto, the wines appear at VinNatur and natural wine bars in Venice and Verona.
ORGANIC CERTIFIEDNaturalSoave Classico sub-zone, Brognoligo
Davide Spillare trained under Angiolino Maule at La Biancara and established his own estate in Brognoligo on the Soave Classico volcanic hillsides. His Pico (extended skin-contact Garganega) and Durella sparkling are made with zero sulfur additions, native yeasts and no fining. A rising VinNatur producer.
Tip: Spillare's Pico skin-contact Garganega is poured at VinNatur Villa Favorita each spring; the amber colour and mineral complexity are the result of two to four weeks of skin contact on volcanic soil Garganega.
