Natural Wine Producers: Working With Nature

Hank Beckmeyer and Caroline Hoel farm ten organic acres at 2,600 feet in California's Sierra Foothills, making small-batch natural wines guided by the do-nothing philosophy of Masanobu Fukuoka.

Maurizio Ferraro is the fiercely independent Piedmontese vigneron behind 'vinocinghialo,' or 'wild boar wine.' His bottles are rustic and wild in character yet precise and erudite, dissident wines shaped by his own creativity and a terroir he helped bring to life.

Two marine scientists traded the study of seaweed for the soils of Basket Range, building one of the Adelaide Hills' most beloved natural wine labels.

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.

Marco Barba tends forgotten parcels of biodynamic vines in Gambellara and Lonigo, bottling vivid, low-intervention Veneto wines under the Marcobarba label with his partner Stefano.

Two best friends who trained under natural-wine pioneer Tony Coturri make hand-crafted zero-zero wines and ciders named for the metaphysics of the tarot.

Brothers Matteo and Luca Stoppini make chemical-free natural wines from vines near Montepulciano and Corciano, putting their own faces on every label.

A tiny, horse-ploughed Anjou estate where Adrien de Mello farms schist vineyards biodynamically and makes wild-fermented natural wines with no added inputs.

Antoine Le Court-Chedevergne and Julia Naar make additive-free wines in a 250-year-old Jura cellar, naming each cuvée after music that guided them from Australia to Brazil and back to France.

Angiolino Maule of La Biancara is one of Italy's founding natural winemakers, bottling his first vintage in 1988. In this interview he defines natural wine as a wine made with nothing added in vineyard or cellar, and reflects on the human role within terroir.

A pioneering urban winery in Berkeley's Gilman District that helped define California natural wine, fermenting organically farmed fruit with nothing added and little or no sulfur.

Antonin Azzoni continues his father Gilles's pioneering zero-sulfur work in the Ardeche, farming a small family plot and sourcing from neighboring organic growers to make wines that have cheered hearts in these volcanic valleys since 2000.