Natural Wine Producers: Working With Nature

Winemaker Zaza Gagua left Tbilisi in 2015 to farm the subtropical lowlands of Samegrelo in western Georgia, cultivating ten indigenous grape varieties on four organic hectares and fermenting in qvevri to make wild, authentic expressions of one of the wine world's oldest regions.

A Gilroy-based natural wine label from two Virginia friends, sourcing eclectic grapes across California for playful co-ferments, pet-nats, and orange wines made to be shared.

After training with Cornas legend Thierry Allemand, Loic Roure rebuilt an old cooperative cellar in Lansac into one of the Roussillon's purest natural-wine voices.

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.

Barbacan is the Sega family, brothers Matteo and Luca with their father Angelo, pioneers of natural wine on the steep terraced slopes of Valtellina in northern Lombardy. Their heroic mountain viticulture preserves ancient local varieties, with wild fermentations and nothing added.

Slobodne Vinarstvo -- 'free winemaking' -- is a family estate in western Slovakia reclaimed after communist-era seizure and rebuilt over 25 years into one of the country's most respected natural wine producers.

Dr. Quinn Hobbs left academia and marketing to make low-intervention, lighter-footprint California wines under his Hollow Wines label, leaning into expressive skin-contact whites.

Cantina Giardino is a natural-wine project in the Irpinia hills of Campania. In this interview they argue, provocatively, that 'natural wine' shouldn't need a name: real wine is simply grapes transformed with nothing added, a cultural and agricultural product.

Marcel Lapierre, born in 1950 in Villie-Morgon in Beaujolais, is one of the founders of France's natural wine movement. Inspired by chemist Jules Chauvet, he championed minimal intervention, native yeasts, and traditional carbonic maceration, making Morgon of pure fruit and lively acidity.

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

From a multi-generational farming family in Jois, Markus Altenburger farms 17 hectares of certified organic Leithaberg vines biodynamically, coaxing site-specific Blaufränkisch and skin-contact whites from ancient limestone and slate soils above Lake Neusiedl in Burgenland.

A French-inspired Los Angeles natural wine project pairing Central Coast organic fruit with low-intervention winemaking and an easygoing, joyful spirit.