Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Civic Winery
In a century-old downtown Eugene building, Craig Weicker fermented Oregon fruit in locally made clay amphorae, reviving a 6,000-year-old vessel for low-intervention wine.
COS
Three friends who could not legally buy wine when they made their first vintage went on to rescue Cerasuolo di Vittoria and build one of the world's largest amphora cellars.
Costador
From a single Catalan mountain, Joan Franquet rescues vines up to 110 years old and ferments nearly extinct local grapes in clay amphorae under his Metamorphika label.
Grape Republic
In Yamagata, Grape Republic makes zero-zero natural wine in one of Japan's largest amphora cellars, reviving neglected farmland with local grapes.