Natural Wine Producers: Working With Nature

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.

Founded in 1907 in the Grand Cru village of Bouzy, Paul Clouet is a small family Champagne house known for powerful Blanc de Noirs built on six hectares of Pinot Noir and now run by the Bonnaire family.

Fourth-generation Vaona family estate in Marano di Valpolicella, organically certified since 2014, making Corvina-based Valpolicella, Ripasso, and Amarone with native yeasts and minimal sulfur at 250-400m elevation.

Zero-zero winemaker in Hope Forest, Adelaide Hills, crafting handmade, purely spontaneous wines from organically farmed fruit with no additions whatsoever.

Luc Devot spent years as a cook, fisherman, musician, and educator before finding his calling in a 4.5-hectare plot of schist-rooted vines in Estagel, where he crafts exuberant natural wines that taste unmistakably of the Roussillon.

A geology graduate who learned natural wine at a Rhone co-op, Jean-Francois Nicq now coaxes silk from Roussillon granite without additives.

The Cipressi family has farmed organically in Abruzzo since 1990, producing BioVegan-certified wines from grapes grown on their estate in Scafa -- Montepulciano, Cerasuolo, and the rare skin-contact Moscato they call John Doe.

Yann Bertrand returned to his family's Fleurie terroir and became one of Beaujolais's most sought-after natural wine voices in under a decade.

A Serralunga d'Alba family estate where Sergio Germano makes benchmark, organically farmed Barolo plus mountain Riesling and sparkling wine from the Alta Langa.

After 25 years working other people's vines, this Maremma grower went solo in 2006 to make Ciliegiolo a serious wine rather than a blending afterthought.

A former footballer turned natural-wine cult figure, Aldo Viola farms scattered Sicilian plots single-handed and macerates Catarratto and Grillo for months on end.