Natural Wine Producers: Working With Nature

A 15th-generation grower in a family farming since 1634, Sébastien David makes biodynamic, sulfur-free Cabernet Franc in clay and amphorae in Saint-Nicolas-de-Bourgueil.

Eighth-generation Corbières estate inside a Mediterranean nature park, certified organic since 2010 and farmed biodynamically with a grazing flock of sheep.

A former Loire mushroom trader who settled in Banyuls in 2000, Bruno Duchêne works four hectares of schist terraces by hand and bottles without added 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.

Le Facteur is the playful natural side of Mathieu Cosme's Vouvray estate, its cuvees named for the bicycle-riding postmen once toasted with a glass of Chenin.

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

A former musician and social worker, Lambert Spielmann makes rock-and-roll natural Alsace from tiny biodynamic parcels in a makeshift cellar under his house.

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.

A Provencal pioneer who pushed organics into true natural winemaking, Henri Milan farms biodynamically at the foot of the Alpilles near Saint-Remy.

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

A classically trained cellist who detoured through Chile and Napa, Alice Bouvot now makes zero-sulphur living wines on five Demeter-certified hectares outside Arbois.

Parisians-turned-vignerons Louis and Charlotte Perot farm 3.5 hectares above Puy-l'Eveque in Cahors on clay-limestone soils, crafting unsulfited, unfiltered Malbec and a growing range of rare South-West varieties with quiet precision.