Natural Wine Producers: Working With Nature

Siblings Antonio and Rosa Gaudioso turned their family's six-generation Sicilian farm fully biodynamic, bottling Catarratto, Syrah and Zibibbo near Partanna.

Physician-turned-vigneron Roberto Moretti and his wife Lucia Mori farm 12 biodynamic hectares outside Florence, making site-specific natural wines from rescued old Tuscan varieties on the hills of Scandicci.

A natural-wine partnership between Josh Eubank and Lara Peso, making garnacha-based wines in Spain's Terra Alta alongside pioneer Laureano Serres.

An eight-generation family estate on Mont Brouilly where Nicole Chanrion, La Patronne de la Cote, has made traditional whole-cluster Cote-de-Brouilly since 1988.

The Orengo-Ferreira family found abandoned fifty-year-old vines in the Matarrana hills of Aragon and built Sifer around them: single-varietal, zero-sulfite, biodynamic wines from a landscape most wine lovers have never heard of.

The Bea family has farmed in Montefalco since the 1500s; Giampiero Bea carries forward his father Paolo's radical approach: 48-day macerations, indigenous yeasts, no filtration, hand-written labels.

Organic Vesuvius winery farming ungrafted indigenous vines on volcanic pumice inside the national park, making Piedirosso, Falanghina, and Lacryma Christi with minimal intervention.

Born in Porto in 1983, Márcio Lopes scours the Vinho Verde and Douro for old abandoned vineyards, then makes wines of fierce purity from them — native yeasts, minimal sulfur, and an impatience with the ordinary.

Tardieu-Jambon is a friendship in a bottle: Beaujolais legend Philippe Jambon and organic Rhone vigneron Denis Tardieu, making simple, honest, sulfur-free wine from sun-baked southern French terroir.

Brent Mayeaux left engineering in New Orleans to apprentice under natural wine pioneers in France and Australia, and now makes zero-zero California wines on Treasure Island in San Francisco Bay, bottling the coastal edge one thoughtful cuvee at a time.

After insecticides nearly cost Bruno Perraud his health, he and Isabelle turned to organic farming, bottling bright, no-sulfur Gamay from old Beaujolais vines.

At Quinta do Paco near Obidos, former civil engineer Rodrigo Filipe farms organically and makes the Humus wines naturally, with no added sulfites, unfiltered and unfined.