Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Der Rebenhof
A small Mosel estate in Urzig devoted entirely to old-vine, ungrafted Riesling from the steep slate of the Wurzgarten.
La Boutanche A. Knauss
Fourth-generation Andi Knauss farms 15 hectares in Strümpfelbach, Württemberg by instinct and organic conviction, making natural Riesling, Trollinger, and Pinot Noir for the La Boutanche collaboration.
Leon Gold
First-generation vigneron Leon Gold farms 18 biodynamic hectares in the steep Gundelsbach valley of Württemberg, making zippy, mineral-driven wines from Trollinger, Riesling, and Sauvignon Blanc on ancient keuper soils.
Collective Z
A two-person German micro-winery in Leistadt farming barely a hectare of old limestone vines by hand, with no ambition to grow beyond two.
La Boutanche
La Boutanche is Selection Massale's natural wine label launched in 2012, pairing iconic animal-mascot labels with 1-litre screw-top bottles of native-yeast, low-sulfur wines made by a rotating cast of trusted producers.
Kraemer
A Franconian family farm turning four hectares of organically grown vines into cloudy, low-sulfur, spontaneously fermented natural wines of bright, spicy purity.
Andi Weigand
From 50-year-old Iphofen vines on rare Keuper gypsum soils, Andi Weigand spontaneously ferments Silvaner in wood and steel, usually bottling without sulfur or filtration.
Bergkloster
Fifth-generation Jason Groebe makes zero-sulfur Westhofen wines, spontaneously fermented and aged in large old oak, with no fining and no filtration.
Lesom Weine
Jessika Reis and Philipp Musevi farm 1.3 steep-slate hectares across 20 kilometers of the Mosel, making spontaneously fermented Rieslings that carry the mineral intensity of old family parcels without compromise.
Vin de Lagamba
Alanna Lagamba's Rheinhessen natural wine project: a Canadian-born, Berlin-formed winemaker making zero-sulfur, spontaneous pet-nats and sparkling Sekt from organic German fruit.
Brand
Two brothers in Germany's northern Pfalz turning a fifth-generation family farm into one of the country's most exciting natural and pet-nat addresses, with their grandmother drawing the labels.
Hannes and Claudiu
A friendship-turned-winery in Germany's South Pfalz where Hannes Bergdoll and Claudiu Dumea bottle hands-off, unsulfured wines of immense drinkability.