Natural Wine Producers: Working With Nature

Certified organic since 1994, Natalino del Prete farms 10 hectares of Primitivo, Negroamaro, and Malvasia Nera in San Donaci without irrigation, without chemicals, and without sulfur — making honest, rustic Salento wines built for the table.

Rooted in the Guibert family's 1974 founding of Mas de Daumas Gassac, Moulin de Gassac was launched in 1990 to bottle the wider Hérault through the same organic standards that have governed the family's estate from the very beginning.

Enio Ferretti has farmed Carezzano organically since founding La Morella in 1985, growing indigenous Timorasso, Barbera, and Dolcetto on 10 certified organic hectares in Piedmont's Colli Tortonesi.

Harry and Céline Gozlan, with winemaker Maxime Gamard, farm 31 organic hectares on a high-altitude Provence plateau above Jouques, crafting mineral, fruit-forward wines that stand apart from the region's mainstream rosé.

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.

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.

Bruno and Théo Schloegel tend 10 hectares of Alsatian vines in Wolxheim — including Grand Cru Altenberg — using Fukuoka-inspired no-till farming and unhurried foudre aging that lets wild, living wines find their own way.

In the mountain village of Marchal, Granada, garage winemaker Antonio Vilchez Valenzuela makes about 8,000 bottles per year from two hectares of organic vines at 900 metres — with absolutely nothing added in the cellar.

The Rossell family has farmed Cal Cassanyes in the Penedes since 1497, now tending 85 organic hectares of Xarel-lo, Macabeu, and Parellada in the heart of Alt and Baix Penedes to produce hand-riddled, biodynamic cava.