Natural Wine Producers: Working With Nature

Laura Lees and Arthur Joly rescued an abandoned hillside vineyard in the Corbières in 2017, and now farm around 10 hectares of schist-rich land with a passion that has quickly earned them a devoted following in France and beyond.

A Saint-Joseph estate where Paul Esteve and Chrystelle Vareille ferment Syrah and white Rhone varieties in buried clay jars inspired by Georgian qvevri.

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.

Romain Petiteau leads the 21-hectare Domaine de la Tourlaudiere in Muscadet, converting a 17th-century family estate to organic viticulture and exploring low-intervention winemaking with Melon de Bourgogne.

Rooted in the Guibert family's 1974 founding of Mas de Daumas Gassac, Moulin de Gassac was launched in 1990 to bottle the wider Hérault through the same organic standards that have governed the family's estate from the very beginning.

Alongside running the historic Chandon de Briailles, Francois de Nicolay sources organic and biodynamic fruit from friends across Burgundy and Beaujolais to make pure, low-sulfur wines under his own negociant label.

A revered Loire couple farming 30 hectares of old-vine Chenin Blanc biodynamically across Montlouis and Vouvray, the Chidaines have become a benchmark for finesse and purity in Touraine white wine.

Mathias Guerrero Abras founded L'Erba d'Agram in 2019 near Aniane in the Languedoc, farming 5 hectares biodynamically and making zero-sulfur wines with nothing but grapes.

The Ravaille brothers farm biodynamically at the foot of the Pic Saint-Loup, the family credited with bringing Syrah to an appellation their estate now helps define.

A scion of the Jura's famed Houillon family, Corentin makes biodynamic, native-yeast Savoie wines from 5 mountain hectares he found after searching twelve regions.

Three Andrieu siblings farm 23 schist hectares high in Faugères, fermenting Carignan and Grenache in concrete with zero added sulfur in honor of their late father.