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.
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.
