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.
Valpolicella, Mezzane Valley
Corte Sant'Alda uses no animal-derived fining agents in any of its wines, as documented on the estate's winemaking philosophy page. The biodynamic regime at Mezzane di Sotto excludes all synthetic inputs including animal-derived cellar treatments. The Valpolicella Classico, Ripasso and Amarone are all vegan-compatible.
Tip: Corte Sant'Alda is the most accessible vegan Valpolicella from a certified biodynamic estate; available via specialist natural wine importers in the US and UK.
Gambellara DOC, Vicenza Province
La Biancara's natural wine philosophy precludes all fining agents, including animal-derived isinglass, casein (milk protein), albumin (egg white) and gelatin. The no-addition approach is documented in VinNatur member protocols. All Angiolino Maule cuvees are vegan-compatible.
Tip: Natural wine by definition at La Biancara is also vegan-compatible; the Sassaia Gambellara Classico is the easiest entry point and is available at Venetian natural wine bars.
Valpolicella Classico, Fumane
Daniele Piccinin works without added sulfites in the cellar, a practice consistent with his VinNatur membership protocol (which sets a maximum total SO2 threshold). The Valpolicella Classico and Amarone are made from organic grapes with wild yeast fermentation and no additions. The wines require careful storage and should be consumed within five years of vintage.
Tip: Piccinin's wines are sulfite-sensitive travellers; if buying to take home, ensure cold-chain storage. Best found fresh and local at Veronese natural wine bars.
Valdobbiadene, Prosecco Superiore DOCG
Loris Follador at Casa Coste Piane uses the col fondo (Rifermentato in Bottiglia) method which leaves residual CO2 from secondary fermentation as a natural preservative. No dosage and no fining are used; total SO2 is kept to a minimum consistent with VinNatur protocols. The natural sparkle and lees sediment replace the sulfite stabilization used in Charmat-method Prosecco.
Tip: Col fondo Prosecco from Casa Coste Piane is naturally lower in sulfites than standard Prosecco DOC; the lees provide antioxidant protection without added preservatives.
Demeter CertifiedORGANIC CERTIFIEDValpolicella, Mezzane Valley
Marinella Camerani converted Corte Sant'Alda to organic viticulture from 1990 and to biodynamics by the mid-1990s, achieving Demeter certification for the Mezzane di Sotto estate. One of the earliest biodynamic estates in the Veneto, producing Valpolicella Classico, Ripasso and Amarone under the Demeter regime. Camerani is a founding figure of biodynamic winemaking in northeastern Italy.
Tip: The Mithas Valpolicella Ripasso DOC is the most approachable expression of Corte Sant'Alda's biodynamic farming; available via Louis Dressner Selections in the US and specialist UK importers.
