Natural Wine Producers: Working With Nature

Alsatian-born Raphael Beysang and his Quebec partner Emelie Hurtubise farm 7 hectares biodynamically in southern Beaujolais, making zero-zero Gamay in litre bottles under the GAEC Lapins des Vignes label with whole-bunch fermentation and no additions.

Fourth-generation Villié-Morgon vigneron Michel Guignier tends 11 hectares of Beaujolais across multiple crus, farming certified organic since 2006 and vinifying entirely with indigenous yeasts, vertical press, and old neutral oak.

Sylvère Trichard took over his grandmother's 4 hectares in Blacé in 2012 and built Séléné into an 8-hectare certified-organic estate where carbonic maceration and concrete tanks coax pure, vibrant Gamay from sandy Beaujolais soils.

La Boutanche is Selection Massale's natural wine label launched in 2012, pairing iconic animal-mascot labels with 1-litre screw-top bottles of native-yeast, low-sulfur wines made by a rotating cast of trusted producers.

An eight-generation family estate on Mont Brouilly where Nicole Chanrion, La Patronne de la Cote, has made traditional whole-cluster Cote-de-Brouilly since 1988.

Tardieu-Jambon is a friendship in a bottle: Beaujolais legend Philippe Jambon and organic Rhone vigneron Denis Tardieu, making simple, honest, sulfur-free wine from sun-baked southern French terroir.

After insecticides nearly cost Bruno Perraud his health, he and Isabelle turned to organic farming, bottling bright, no-sulfur Gamay from old Beaujolais vines.

Olivier and Corinne Minot farm fifth-generation organic Gamay vines at Domaine des Charbonnieres in southern Beaujolais, making crushable concrete-aged natural wines that bring deserved attention to Beaujolais Sud.

Yann Bertrand returned to his family's Fleurie terroir and became one of Beaujolais's most sought-after natural wine voices in under a decade.

A founding member of Beaujolais's 'Gang of Four,' Jean Foillard crafts pure, age-worthy Morgon from old vines on the famed Cote du Py.

Third-generation vigneron Thibault Ducroux tends 10.5 organically farmed hectares across Beaujolais, Morgon, and Fleurie, making zero-additive Gamay via whole-bunch carbonic maceration.

Often called the unofficial fifth member of Beaujolais' Gang of Four, Georges Descombes makes pure, additive-free Gamay across five crus from old vines in Morgon.