Natural Wine Producers: Working With Nature

A leading natural vigneron of the Loire's Cheverny, Herve Villemade farms organically and ferments with native yeasts across concrete, foudre, barrique and amphora.

Born from importer Jenny Lefcourt's network of Loire growers, Gaspard proves that honest, native-yeast natural wine can sit at an everyday price.

Lisanne van Son, a Dutch sommelier turned vigneron, makes joyful, low-intervention wines from her 4-hectare estate in the Bugey, where she and partner Edouard farm organically and let the wines find their own way.

A jazz musician turned vigneron, Francois Blanchard farms a single old-vine parcel of clay and silex in the Touraine and makes intuitive, low-intervention wines that he describes in the language of music.

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.

Jean-Francois Ryon's tiny Jura estate in Vernantois, organic since 2003, working 2.68 hectares of Jurassic blue marl with no additives and little or no sulfur.

Loire Valley vigneron Pierre-Olivier Bonhomme trained under Thierry Puzelat before establishing his own 9-hectare domaine in Touraine, making energetic natural wines from indigenous and endangered grape varieties.

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.

Founded in 1972 by Aimé and Véronique Guibert near Aniane, Mas de Daumas Gassac built its legend on red glacial soils, a Bordeaux-trained palate, and wild-fermented blends of over 50 grape varieties that GaultMillau called the 'Lafite Rothschild of the Languedoc.'

In the granite-soiled hills of Dambach-la-Ville, a fifth-generation Alsace vigneron turned a classic family domaine toward organic farming and native-yeast natural wine.

A glou-glou Mediterranean collaboration from Banyuls-sur-Mer, making affordable, spontaneous, zero-sulfur wines named in Italian, Portuguese, and Catalan.