Natural Wine Producers: Working With Nature

Maxime Troncy began farming without chemicals in northern Beaujolais in 2013 and later partnered with his brother-in-law Damien Polosse in 2021, building a 12-hectare estate in Lantignié on granitic soils where Gamay, Chardonnay, and a handful of rare varieties are vinified with zero sulfur and no filtration.

Trained by Guy Breton and steeped in Beaujolais since childhood, Karim Vionnet makes carbonic Gamay that is natural, fruit-driven, and without pretension.

One quarter of the Beaujolais "Gang of Four," Guy Breton has been crafting pure, spice-driven natural Gamay around Villie-Morgon since 1986.

In Fleurie, Romain Zordan farms organic cru Beaujolais and makes whole-bunch Gamay with native ferments and barely any sulphur.

Son of Morgon icon Georges Descombes, Kewin Descombes farms granite parcels of old-vine Gamay organically and carries the family's natural tradition forward.