Natural Wine Producers: Working With Nature

A cross-regional natural wine project from Auvergne's Patrick Bouju and Justine Loiseau, blending grapes from volcanic soils, Alsace, and Beaujolais with zero sulfites added.

A fourth-generation Beaujolais estate where Raphael Saint-Cyr converted 23 hectares to organic farming and plows his crus with two draft horses.

A sixth-generation Pierres Dorees grower who turned vigneron in 2016 and now bottles additive-free Beaujolais from Gamay, Viognier, and Chardonnay.

A father-and-son Morgon estate carrying forward the Gang of Four legacy with biodynamic old vines, carbonic maceration, and barely any sulfur.

Raised by natural-Beaujolais pioneer Georges Descombes, Coquelet launched his own organic domaine at twenty and now bottles crunchy, low-sulfur Morgon and Chiroubles.

A fourth-generation Lantignie vigneron farming biodynamic granite and blue-clay parcels across Beaujolais crus, fermenting with native yeasts and minimal sulfur.

Nathalie Banes farms roughly 4 hectares of Gamay in the high-altitude village of Oingt, Beaujolais, plowing her clay-limestone slopes with a horse named Hulot and vinifying without sulfur or filtration for wines of quiet intensity.

A former sommelier turned Beaujolais vigneron, Clotaire Michal makes structured, age-worthy Gamay from century-old vines on pink granite, far from the glouglou crowd.

A southern Beaujolais estate running almost without interruption since 1512, where the Dupeuble family farms old Gamay vines into vibrant, carbonic-fermented wines of striking clarity.

Pierre Cotton reclaimed a single hectare of rare 'corne verte' from his family to launch a cult Beaujolais domaine now run with agronomist Marine Bonnet.

After a decade in construction, Thibault Charnay returned home to farm 12 organic hectares of Gamay on the pierres dorees around Anse in southern Beaujolais.

Fifth-generation vigneronne Anne-Victoire Monrozier farms old Gamay on Fleurie granite and once put cru Beaujolais in a can.