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.

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

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

Les Equilibristes is a French collective founded in 2015 by wine merchant Francois de Monval and winemaker Florent Girou, uniting eight vignerons across regions from the Loire to Languedoc under a shared commitment to organic farming and minimal intervention.

Former Australian ballet dancer Paul Old has spent two decades tracking down lost Languedoc parcels, building a 20-hectare biodynamic estate that produces some of the Corbières and Roussillon's most compelling natural wines.

A Languedoc native making zero-sulfur natural wines from old vines around Paulhan, working entirely without additives under his La Dame Jeanne label.

Named after a folk-rock lyric about cicadas bringing the party to the anthill, Julie and Ivo's Montpeyroux domaine makes fresh, lifted Languedoc wine from stony Larzac foothills.

Founded in 1972 by Aimé and Véronique Guibert near Aniane, Mas de Daumas Gassac built its legend on red glacial soils, a Bordeaux-trained palate, and wild-fermented blends of over 50 grape varieties that GaultMillau called the 'Lafite Rothschild of the Languedoc.'

Eighth-generation Corbières estate inside a Mediterranean nature park, certified organic since 2010 and farmed biodynamically with a grazing flock of sheep.

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.

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.