Natural Wine Producers: Working With Nature

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.

Marco de Bartoli abandoned a career as a professional racing driver to rescue Marsala from industrial decline, creating the unfortified Vecchio Samperi and restoring the ancient in perpetuum method to western Sicily.

Claude and Etienne Courtois farm over 40 grape varieties on flinty Sologne soils, making zero-input natural wines that have defined the Loire's radical edge since Claude began organic farming in the 1970s.

A Sonoma partnership between Monica Varriale and Beno Stewart making delicate, low-intervention California wines from organic and biodynamic fruit.

Trained across South Africa, Germany and Switzerland, 'Zini' farms 15 hectares near the Zicksee, making fresh, low-intervention reds and whites with short macerations.

An Austrian natural-wine star, Christian Tschida makes zero-sulfur, unmanipulated wines by Lake Neusiedl and calls himself a tuner, not a winemaker.

A former Paris natural-wine bar owner turned Loire vigneron, fermenting sulfur-free Chenin and Pineau d'Aunis in limestone caves beneath his vines.

A Roussillon estate where Marc and Caroline Barriot farm old vines across five villages, plow by horse and bottle schist-grown wines with almost no sulfur.