Natural Wine Producers: Working With Nature

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

Dimitri Vetois and Marion Valverde work four hectares of old Jura vines by horse in Menétru-le-Vignoble, making biodynamic wines from Savagnin, Chardonnay, Poulsard, and Pinot Noir that speak clearly of limestone and marl.

A Charnay-les-Macon grower crafting precise, hand-harvested Maconnais Chardonnay from old vines pruned Cote d'Or style and fermented with native yeasts.

Founded in 2003 by siblings Alix and Etienne de Montille as a micro-negociant, Maison de Montille sources and vinifies small parcels across Burgundy with the same biodynamic rigour as the family's famed domaine in Volnay.

An 18-generation family estate in Saint-Bris-le-Vineux near Chablis, where Pascal Sorin makes mineral Chardonnay and light Pinot Noir.

A 7.5-hectare Meursault domaine Arnaud Tessier took over at 22, devoted to white Burgundy from some of the village's finest climats.

Mike Roth and Craig Winchester launched Le Machin as a focused, low-intervention project sourcing CCOF-certified organic Pinot Noir, Chardonnay, and Syrah from the fog-cooled hills of Santa Barbara County.

Valentin Montanet tends 20 organically farmed hectares at Vézelay in Burgundy's Yonne, where he and his parents Jean and Catherine produce Kimmeridgian-limestone Chardonnay and Pinot Noir with spontaneous fermentation and minimal sulfur.

A family estate in the hamlet of Pouilly at the heart of the Pouilly-Fuisse appellation, now run by the third generation across the Maconnais and Beaujolais.

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.

Patrick Sullivan farms biodynamically in the Strzelecki Ranges of Gippsland, Victoria, crafting single-site Chardonnay and Pinot Noir from volcanic and clay soils with minimal intervention and no unnecessary additions.

A former Burgundy courtier turned all-natural vigneron, Frédéric Cossard built Domaine de Chassorney and a négociant house on horse-plowed, sulfur-free Burgundy.