Natural Wine Producers: Working With Nature

A father-and-son estate on the Cahors causse making spontaneous, unfiltered Malbec that reveals the brighter, more delicate side of the appellation.

Marie and Vincent Tricot work pre-phylloxera vines in Auvergne's volcanic Puy-de-Dome, making zero-sulfur wines that define modern French natural wine.

Fifth-generation Bordeaux estate in Libourne converting to biodynamics under Christophe Pueyo, producing Saint-Emilion and Bordeaux ACs with minimal intervention since 2010.

Benoit and Celine Blet founded Les Terres Blanches in 2004 in Oiron at the gates of Anjou, farming 10 biodynamic hectares of schist and limestone soils with Chenin Blanc, Cabernet Franc, and Gamay de Bouze, replanting half the estate from their own massale selections.

Claude and Etienne Courtois farm over 40 grape varieties on flinty Sologne soils, making zero-input natural wines that have defined the Loire's radical edge since Claude began organic farming in the 1970s.

German-born Axel Prufer left East Germany for the Languedoc in 2003 and built a domaine of roughly 15 hectares above Beziers, farming granitic soils without systemic sprays and making zero-sulfur wines from Cinsault, Carignan, and Grenache with an easy, glouglou character all his own.

Jean-François 'Jeff' Coutelou farms 14 hectares of ancient vines in Puimisson with certified-organic credentials stretching back to 1987, producing singular Languedoc wines from rare Mediterranean varieties with total commitment to non-intervention.

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

A Demeter-certified biodynamic family estate on the Dordogne hillsides of Saussignac, making pure-fruited Bergerac reds and whites.

Bruno and Théo Schloegel tend 10 hectares of Alsatian vines in Wolxheim — including Grand Cru Altenberg — using Fukuoka-inspired no-till farming and unhurried foudre aging that lets wild, living wines find their own way.

Benoit Joussot-Dubien founded Les Terres Dubien in 2020 with just 3 hectares across three villages in the northern Medoc, farming organically and biodynamically with manual harvests and making unfined, unfiltered Bordeaux blends with minimal sulfur.

Wilfried Garcia's high-altitude project in the Cerdagne Pyrenees, planting vines at around 1,300 meters while bottling Roussillon fruit under his Transhumancia label.