Natural Wine Producers: Working With Nature

Former architects Massimo Marchiori and Antonella Gerosa left Turin for a remote village in Baix Penedes, where they rescue old vines of obscure native varieties and make some of Spain's most distinctive zero-zero natural wines.

Winemaker Joel Burt and actor-director Eric Wareheim founded Las Jaras in 2017, sourcing from organic and sustainably farmed old-vine sites across Mendocino, Sonoma and Oregon to produce low-intervention California wines that are food-friendly, lower-alcohol and genuinely fun.

Megan Bell founded Margins in 2016 to spotlight California's overlooked grape varieties and marginal wine regions, building one of the state's most distinctive low-intervention portfolios before closing in 2026.

Radikon is a founding name of the orange-wine renaissance, based in Oslavia in Friuli's Collio. The late Stanko Radikon began long skin-contact maceration of his Ribolla in the early 1990s to recapture terroir and character, and his son Saša now continues the legacy.

A playful Los Angeles natural wine project from friends Ty Steidle and Brock Larson, making wild-fermented California wines from organic and regenerative vineyards.

Founded by Isabelle and Matthieu Champart in Saint-Chinian in 1976 and now guided by winemaker Noémie Vidil since 2023, Mas Champart farms 16 certified-organic hectares on steep limestone terraces at 210-300 metres elevation, making age-worthy, terroir-driven Saint-Chinian reds, whites, and rosé.

From a biology background to Touraine's hillside slopes, Marie Thibault cultivates just four hectares of 50-year-old Chenin, Gamay, Grolleau, and Côt with Ecocert organic certification, crafting vivid, low-intervention wines in the quiet Azay-le-Rideau appellation.

Carolina Gatti is one of the pioneering natural vignerons in Veneto's Prosecco country, a land otherwise given over to industrial farming. An oenology graduate devoted to the local Raboso del Piave, she pairs formal technical training with a fiercely natural approach in the cellar.

A Japanese couple's micro-estate launched in 2018 in Castiglione Tinella, Piedmont, making organic, biodynamic, bottle-aged wines from Moscato, Cortese, Freisa, Barbera and Nebbiolo.

In Sonoma, New Zealand-born Blair Guthrie and his wife Caroline make small-batch, low-intervention wines from organically grown grapes, built from scratch.

A couple left science publishing after one accidental glass of natural wine, then came home to Franconia to make additive-free wines and host bat colonies in the vineyard.

Former footballer and Rome barman turned biodynamic farmer, Mario Macciocca grows Cesanese, Passerina, and Malvasia Puntinata on four hectares of volcanic limestone in the Scalambra hills of Lazio, making some of Italy's most compelling natural wines from a criminally underrated grape.