Natural Wine Producers: Working With Nature

A former Leon Barral protege works ten organic hectares of schist and limestone in Saint-Chinian, bottling Languedoc reds with no sulfites, fining, or filtration.

Vincent Gross of Les Vins Pirouettes crafts skin-contact Alsatian blends in collaboration with Christian Binner, fermenting with native yeasts and bottling without sulfur.

On the highest slopes of Cahors, Fabien Jouves farms his family land biodynamically and bottles Malbec as a pure, living expression of the Quercy limestone.

Fifth-generation Florence Guy farms Saint-Chinian vines on rare fossilized-coral soils, the family that first brought Mourvedre and Rolle to the Languedoc.

At the foot of the Monts de Vaucluse, the Renoux family revived one of the Ventoux's oldest cellars and turned it fully natural.

In natural wine, few names carry as much weight as Jules Chauvet. Often referred to as the "godfather of natural wine," Chauvet's influence on modern winemaking…

A father-and-son Morgon estate carrying forward the Gang of Four legacy with biodynamic old vines, carbonic maceration, and barely any sulfur.

Julien Trichard and Sara Hernandez make vibrant, zero-sulfite wines from 9 hectares of organic and biodynamic vines spread across Gignac and Plaissan in the Languedoc, working from a repurposed cooperative cellar in Vendémian since 2009.

A cross-cultural Minervois project where Victor Gourreau and Emma Olson farm old Mourvèdre by hand and ferment ancestral grapes without additives.

One of Alsace's largest family-owned estates, the Cattins have grown vines in Voegtlinshoffen for twelve generations and built a reputation for Cremant and Grand Cru wines.

Around Poligny, Yves Roy farms five hectares of ancient Savagnin and Poulsard with humility, bottling zero-intervention Jura wines under a name that means beginner.

A historic Corbieres estate in Boutenac where the Laboucarie family pioneered carbonic maceration and Bruno now makes ageworthy reds and rose.