Natural Wine Producers: Working With Nature

Martin Gojer farms 3.5 hectares biodynamically on steep mountain slopes above Bolzano, producing some of Alto Adige's most expressive and uncompromising natural wines from Lagrein and Schiava.

A Karst estate above Sagrado with vines documented since 1750, where the Terraneo family farms organically and champions the indigenous Vitovska and Terrano.

Often called the unofficial fifth member of Beaujolais' Gang of Four, Georges Descombes makes pure, additive-free Gamay across five crus from old vines in Morgon.

Sylvain Bock settled in the volcanic hills of the Ardèche in 2010 and has since built a reputation for zero-zero Syrah, Grenache, and Gamay made with deep respect for the land and none of the shortcuts. One of natural wine's quiet greats.

One of France's youngest natural vignerons, Edouard Adam farms a gifted Languedoc plot at Mas Cambounet with zero chemistry and a palindrome for a name.

A sommelier and his wife trade Old World obsession for Santa Barbara fruit, fermenting roughly 16 varieties with native yeast in neutral vessels under music-inspired labels.

Named after a 1960s dance, Früg is the lively, liter-bottled natural line from organic Burgenland grower Josef Wurzinger in collaboration with Jenny & François.

A third-generation Alsace estate in Kirchheim where Theo Bechtold farms 12 biodynamic hectares across the Couronne d'Or, including holdings in Grand Cru Engelberg.

High in the hills above the Secchia river, Marco Bertoni has farmed biodynamically since 2003, reviving Spergola and even near-extinct Termarina alongside his frizzante Lambrusco.

Rachel and Michel DeAscentiis founded Say When in 2013 from a single barrel of Pinot Noir, building a Lompoc-based label that sources from California's finest organic and biodynamic Central Coast vineyards.

Thomas Angles farms 5 organically tended hectares of old Carignan, Aramon, and Grenache near Saint-Chinian in the Languedoc, making minimal-intervention reds full of garrigue character.

A tiny morainic-hill farm south of Lake Garda where Paolo Ferri makes spontaneous, low-sulfur wines alongside honey, olive oil and ancient grains.