Bilological wine is produced following strict guidelines that prioritize sustainability and environmental respect. In its production, synthetic chemicals and genetically modified organisms are excluded. The winemaking process must adhere to specific regulations, such as the European Regulation 203/2012. Lastly, the producing company must obtain a compliance certification from a recognized authority. Each producer can adopt practices that best reflect their vision of sustainable agriculture.

Biodynamic wine is produced according to the principles of biodynamic agriculture developed by Rudolf Steiner, a holistic and spiritual approach to viticulture. This method involves respecting lunar cycles, using biodynamic preparations to enrich the soil, and promoting biological diversity. Like organic wine, biodynamic wine excludes the use of synthetic chemicals. However, it goes further by aiming to create a balanced and self-sustaining vineyard ecosystem. Biodynamic certification is provided by organizations such as Demeter and Biodyvin.

Artisan wines is produced by small-scale producers who place great emphasis on the quality of the final product, often favoring traditional production methods. These producers personally oversee all stages of production, from vineyard care to winemaking. The goal is to create unique wines that express the terroir and reflect the individuality of the winemaker. There is no official certification for artisanal wines.

Vegan friendly wine is produced without using any animal products or derivatives, both in grape cultivation and in the winemaking process. Some non-vegan wines use animal-based products in the clarification process, such as albumin (egg protein), casein (milk protein), or gelatin (derived from animal bones). A vegan friendly  wine, on the other hand, uses plant-based or mineral alternatives for clarification, or may omit the process entirely.

A wine without added sulfites is one to which no sulfites have been added during the winemaking process. Sulfites, often in the form of sulfur dioxide, are commonly used in winemaking for their antioxidant and antimicrobial properties. However, some producers choose not to add sulfites to keep the wine as natural as possible. It's important to note that even if no sulfites are added, the wine may still contain trace amounts, as they are naturally produced during fermentation.

The wine from the Federazione Italiana Vignaioli Indipendenti (FIVI - Italian Federation of Independent Winemakers) comes from producers who personally manage all stages of production, from vineyard cultivation to winemaking and marketing.

FIVI represents and defends the interests of these independent winemakers, contributes to the development plans of the wine industry, and its main goal is to enhance the role of the winemaker as the highest guarantee of product authenticity and a means of protecting the land. It promotes awareness among consumers and builds alliances with them.

Triple A (Agricoltori Artigiani Artisti) wine is defined by a manifesto created by Luca Gargano in 2001. This wine is produced by farmers who cultivate their vineyards directly using natural methods, artisans who use production processes that do not alter the original structure of the grape or wine, and artists whose sensitivity brings forth a wine that enhances the characteristics of the terroir and grape variety. These wines are produced following a strict set of guidelines, which include manual vine selection, the use of indigenous yeasts, the absence of chemical or physical interventions during fermentation, and bottling without chemical corrections or filtration.

VinNatur wine is produced by winemakers from around the world who aim to protect the integrity of their land, respecting history, culture, and art, and are guided by a strong ecological ethic. This means producing wine naturally, respecting the land, the vines, and natural cycles, while limiting the use of invasive chemical and technological agents both in the vineyard and the cellar. VinNatur fights against the standardization brought about by chemicals, technology, and industrialization in agriculture, particularly in wine production. Key activities of VinNatur include fighting against pesticides, researching winemaking techniques in collaboration with private laboratories and universities, and experimenting with innovative, environmentally-friendly agricultural approaches.