Loris Follador's three-hectare estate in Santo Stefano di Valdobbiadene is the reference point for col fondo (cloudy, pet-nat style) Prosecco. His 'Fontanasanta' Rifermentato in Bottiglia has been the standard-bearer for traditional method Prosecco and is produced in tiny quantities.
Tip: Serve the col fondo lightly chilled and without decanting; the cloudy bottle is intentional and the lees add texture and complexity.
Address: Coste Piane 2, 31049 Santo Stefano di Valdobbiadene, Italy, Veneto
While based in Campania, Cantina Giardino wines are a constant presence at Veneto natural wine bars and at VinNatur in Monteforte d'Alpone. The Vino in Rivolta skin-contact Fiano and natural Aglianico are cult favourites among Verona's sommelier community.
Tip: Ask for the Segreta white blend at Enoteca Segreta in Verona or at the VinNatur fair; rare outside the natural-wine circuit.
Ernesto Cattel and Adelaide Tommasi run this small estate in Rolle di Cison di Valmarino producing col fondo Prosecco from heritage Glera and traditional varieties on steep hillsides with old vine material. Their 280 slm and 450 slm altitude labels are reference-point natural Prosecco.
Tip: The numbers (280, 450) refer to altitude in metres above sea level; the higher the altitude, the more mineral and taut the wine.
A family estate in Montebello Vicentino making Gambellara Classico from volcanic basalt soils at the base of the Berici Hills. Gambellara DOC is the little-known sibling of Soave, also Garganega-based but with distinct volcanic character; Ederle's Classico is among the most honest expressions of the appellation.
Tip: Gambellara Vin Santo (the dried-grape dessert wine version) is also produced by Ederle; a very rare style worth seeking at the estate.
Young Garganega producer in the Soave Classico volcanic hillsides fermenting without additions and using extended skin contact on his Pico cuvee. A benchmark name for natural-leaning Soave.
Tip: Look for the Pico skin-contact Garganega and the Durella sparkling; rare bottles and small production mean you need to buy direct or via specialist importers.
A tiny estate in Fumane making organic Valpolicella and Amarone by hand with no added sulfites in the cellar. Piccinin's wines are structured and earthy, beloved by the Italian natural-wine community.
Tip: The Valpolicella Classico is the entry point; ask at Verona wine bars like Osteria del Bugiardo whether they stock a current vintage.
One of Valpolicella's few Demeter-certified biodynamic estates, run by Carlo and Alessandra Venturini in Castelrotto. Long-maceration Valpolicella and Amarone with no fining or filtering; the wines age particularly well.
Tip: The Saseti Valpolicella Classico Superiore is the accessible entry wine; visit the estate in Castelrotto for a hillside tasting with Alessandra.
