Natural Wine Producers: Working With Nature

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

A Burgundy-trained vigneron returned to a family plot worked since 1650 and turned it into the Jura's most coveted source, with more than fifty cuvées and dozens of forgotten grapes.

Danilo Marcucci and Riccardo Pennaforti protect one of Umbria's oldest vineyards near Assisi on just 1.7 hectares, fermenting ancient local varieties spontaneously in cement and resin tanks with zero sulfur additions.

François Maudet and Romain Jos craft transparent, mineral-driven natural wines from 2.7 hectares of slate-rich Anjou vineyards, guided by friendship and a shared belief that the best wine requires as little interference as possible.

It is in the ruggedly beautiful hills near Teramo, in the Abruzzo region of central Italy about 8km from the crystalline Adriatic sea...

Two brothers in Terra Alta who kept their well-tended grapes after a buyer walked away, and turned 200 years of family farming into vivid, low-intervention Garnatxa.

First-generation California winemaker Martha Stoumen farms organic and dry-farmed sites across Mendocino and Contra Costa, making patient, additive-free wines from Italian varieties and California classics that ask a simple question: what does this state actually taste like?

In the granite-soiled hills of Dambach-la-Ville, a fifth-generation Alsace vigneron turned a classic family domaine toward organic farming and native-yeast natural wine.

Graham Shelton launched Slow Dance in 2018 in Northern California, making zero-sulfur, native-ferment wines from organically farmed Mendocino, Sonoma, and Lodi vineyards with a light touch and a deep respect for terroir.

Lekso Pitskhelauri makes qvevri wines in his grandfather's century-old cellar in the Kakheti village of Akhshani, coaxing rare indigenous varieties into some of Georgia's most honest and tradition-rooted natural wines.

A former musician and social worker, Lambert Spielmann makes rock-and-roll natural Alsace from tiny biodynamic parcels in a makeshift cellar under his house.

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.