Natural Wine Producers: Working With Nature

Three brothers -- a nurse, an engineer, and an accountant -- quit their careers to farm the Berici Hills of Veneto under biodynamic principles, making native-variety wines with six hands and singular focus.

Davide Gentile and Marco Giuliani started Lammidia in 2013 on a sun-blasted plateau at 700 metres in the Gran Sasso National Park, Abruzzo, producing up to 30 cuvées annually in steel, concrete and amphora with zero SO2 under the motto 'uva e basta.'

A three-generation La Mura family winery on the Sorrento Peninsula crafts organic, low-sulfur wines from volcanic Vesuvian soils, led by Lacryma Christi del Vesuvio.

Seven generations after Antonio Verdi left Parma for the Oltrepò Pavese, Paolo Verdi farms four plots around Canneto Pavese, led by the Cavariola cru.

Angiolino Maule traded his pizzeria in 1988 for volcanic hillside vines in Gambellara, Veneto, and has spent four decades making zero-sulfur Garganega wines that helped define what Italian natural wine means.

A biodynamic estate in Mercato Saraceno, Romagna, producing skin-contact whites, sparkling wines, and Sangiovese from hand-harvested vines with zero added sulfites.

Dimitri Vetois and Marion Valverde work four hectares of old Jura vines by horse in Menétru-le-Vignoble, making biodynamic wines from Savagnin, Chardonnay, Poulsard, and Pinot Noir that speak clearly of limestone and marl.

Nicoletta Bocca left Milan's fashion world in 1992 for Dogliani, Piedmont, where she has spent three decades championing Dolcetto as a serious, age-worthy variety from her 12-hectare biodynamic estate.

Berkeley winery founded in 2013 by Jason Charles, making small-batch natural wines from historic Northern California vineyards with a focus on old-vine Carignan and Mendocino Chardonnay.

A fourth-generation Nantais vigneron who converted his family estate to certified biodynamics, championing Muscadet as a serious, mineral, terroir-driven wine.

On the salty Fitou coast, Marc Castan farms his grandfather's vines with a horse and a herd of Highland cattle, bottling pure seaside Mediterranean wines.

Founded in 2015 by Jonathan Walton, Glassmaker makes spontaneously fermented, low-sulfur California wines from organically and biodynamically farmed vineyards.