Natural Wine Producers: Working With Nature

A fourth-generation Lantignie vigneron farming biodynamic granite and blue-clay parcels across Beaujolais crus, fermenting with native yeasts and minimal sulfur.

Wilfried Crochet makes small-production organic still and sparkling wines from 3.5 hectares in the village of Bulligny in Lorraine, a historic French wine region just southwest of Nancy.

Nathalie Banes farms roughly 4 hectares of Gamay in the high-altitude village of Oingt, Beaujolais, plowing her clay-limestone slopes with a horse named Hulot and vinifying without sulfur or filtration for wines of quiet intensity.

A former sommelier turned Beaujolais vigneron, Clotaire Michal makes structured, age-worthy Gamay from century-old vines on pink granite, far from the glouglou crowd.

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.

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.

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

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.

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

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.