Natural Wine Producers: Working With Nature

Davide and Francesca's small-batch natural wine project in the Colli Euganei hills of Veneto, dedicated to their daughter Flor and built on synergistic farming and spontaneous fermentation.

Elena Pantaleoni has stewarded La Stoppa's 50 Emilia-Romagna hectares since 1991, uprooting international varieties in favour of native Barbera, Bonarda and Malvasia to produce age-worthy, zero-sulfite natural wines of uncompromising character.

Antonin Azzoni continues his father Gilles's pioneering zero-sulfur work in the Ardeche, farming a small family plot and sourcing from neighboring organic growers to make wines that have cheered hearts in these volcanic valleys since 2000.

In the high Agly valley, Alain and Agnès Carrère rebuilt their family estate with Tom Lubbe's help into a benchmark for fresh, low-alcohol Roussillon.

Jérôme François and Morgane Stoquert farm 5 biodynamic hectares across eight Alsace villages with draft horses and sheep, producing field-blend wines of rare complexity in tiny quantities.

On a vast organic estate near Nîmes, Cyril Cuche makes minimal-intervention Languedoc wines, several in collaboration with Eric Texier.

Chad Hinds launched Methode Sauvage in 2013 in Berkeley, then relocated to the alpine wilderness of Siskiyou County near Mount Shasta to grow alpine varieties by permaculture principles in one of California's most remote natural wine projects.

Kyle and Savanna Knapp craft tiny-production, low-intervention wines from Santa Barbara County's best sites, with many bottlings limited to under 100 cases.

Olivier and Corinne Minot farm fifth-generation organic Gamay vines at Domaine des Charbonnieres in southern Beaujolais, making crushable concrete-aged natural wines that bring deserved attention to Beaujolais Sud.

A biodynamic Roussillon estate founded by German winemaker Thomas Teibert at the foot of the Pyrenees, working old Carignan and Grenache around the village of Calce.

Gerard Eyraud has farmed Domaine de Rapatel near Nimes since 1979, making zero-sulfur wines from vineyards his grandfather planted in 1905 on the edge of the Camargue -- aged in fiberglass tanks until they are ready, sometimes for a decade or more.

A Franconian family farm turning four hectares of organically grown vines into cloudy, low-sulfur, spontaneously fermented natural wines of bright, spicy purity.