Natural Wine Producers: Working With Nature

Maria and Sepp Muster farm ten hectares of Demeter-certified biodynamic vineyards above Leutschach in Southern Styria, crafting textural, mineral whites from the region's distinctive Opok marl soil.

Heydi Bonanini practices heroic viticulture on terraced cliffs above Riomaggiore, producing Cinque Terre whites and the legendary Sciacchetra from rescued indigenous varieties.

Weingut Niklas is a family-run Alto Adige estate in Kaltern where Dieter Solva farms 7 hectares of calcareous mountain soils to produce precise, aromatic whites and structured Lagrein reds that have carried the family name for over 50 years.

A molecular biology graduate turned sparkling-wine cult figure, Michael Cruse founded Cruse Wine Co. in Petaluma to make fresh, serious, distinctly Californian wine, including old-vine Valdiguie.

A Berkeley-based natural wine library curating single-vineyard bottles from across Northern California with minimal intervention and deep respect for place.

A two-and-a-half acre Sierra Foothills outpost where Gideon Beinstock makes tiny lots of Pinot Noir and wild blends by feel, with a no-winemaking philosophy.

Danilo Marcucci revived his wife's noble Umbrian estate near Lake Trasimeno in 2015, making zero-technology wines with no added yeast, corrections, or sulfur.

José Carvalho, a Portuguese musician turned winemaker, built La Cave des Nomades on three hectares of schist-rooted old vines in Banyuls-sur-Mer, creating zero-sulfur wines of startling depth before relocating to Portugal.

From three hectares of ancient Chardonnay in the Maconnais, the Verges craft long-aged, additive-free, often boldly oxidative whites that defy appellation norms.

Michael Gindl farms Austria's Weinviertel biodynamically with horses and sheep, producing mineral-driven wines from a family estate his ancestors have worked since 1807.

Jasper Smith and Ella McCallion founded Son of Man in Oregon's Columbia River Gorge to make Sagardo, Basque-style cider: wild-fermented, unfiltered, and bone dry, using heirloom apples from Hood River Valley farms.

A former Quebec City sommelier who crossed the Atlantic and now bottles tiny cuvees from his own Cotes de la Charite vines and organic Touraine fruit alike.