Natural Wine Producers: Working With Nature

Heydi Bonanini practices heroic viticulture on terraced cliffs above Riomaggiore, producing Cinque Terre whites and the legendary Sciacchetra from rescued indigenous varieties.

Weingut Niklas is a family-run Alto Adige estate in Kaltern where Dieter Solva farms 7 hectares of calcareous mountain soils to produce precise, aromatic whites and structured Lagrein reds that have carried the family name for over 50 years.

A molecular biology graduate turned sparkling-wine cult figure, Michael Cruse founded Cruse Wine Co. in Petaluma to make fresh, serious, distinctly Californian wine, including old-vine Valdiguie.

A Berkeley-based natural wine library curating single-vineyard bottles from across Northern California with minimal intervention and deep respect for place.

A two-and-a-half acre Sierra Foothills outpost where Gideon Beinstock makes tiny lots of Pinot Noir and wild blends by feel, with a no-winemaking philosophy.

Danilo Marcucci revived his wife's noble Umbrian estate near Lake Trasimeno in 2015, making zero-technology wines with no added yeast, corrections, or sulfur.

José Carvalho, a Portuguese musician turned winemaker, built La Cave des Nomades on three hectares of schist-rooted old vines in Banyuls-sur-Mer, creating zero-sulfur wines of startling depth before relocating to Portugal.

From three hectares of ancient Chardonnay in the Maconnais, the Verges craft long-aged, additive-free, often boldly oxidative whites that defy appellation norms.

Michael Gindl farms Austria's Weinviertel biodynamically with horses and sheep, producing mineral-driven wines from a family estate his ancestors have worked since 1807.

Jasper Smith and Ella McCallion founded Son of Man in Oregon's Columbia River Gorge to make Sagardo, Basque-style cider: wild-fermented, unfiltered, and bone dry, using heirloom apples from Hood River Valley farms.

A former Quebec City sommelier who crossed the Atlantic and now bottles tiny cuvees from his own Cotes de la Charite vines and organic Touraine fruit alike.

Three brothers -- a nurse, an engineer, and an accountant -- quit their careers to farm the Berici Hills of Veneto under biodynamic principles, making native-variety wines with six hands and singular focus.