Natural Wine Producers: Working With Nature

Fourth-generation brothers Herve and Nicolas Choblet age Melon de Bourgogne on its lees for years beside Lake Grand-Lieu, redrawing the map of serious Muscadet.

The Cistercian nuns of Vitorchiano, Lazio, have farmed their five volcanic hectares organically since the early 1990s, hand-harvesting and spontaneously fermenting whites of rare meditative depth under the guidance of Giampiero Bea.

Trained alongside her father Laurent, Barbara Lebled launched her own Touraine project in 2019, working organically across the central Loire's full grape palette.

On the steep Glera slopes of Guia, the Canello family makes cloudy, crown-capped col fondo Prosecco that refements in bottle and proudly sits outside the official DOC rules.

Paolo Vodopivec dedicates his Carso estate exclusively to Vitovska, fermenting in Georgian amphora to produce some of Italy's most profound orange wines.

A small Montsant family winery in Marca farming 25 hectares of old Grenache and Carignan organically, with some bottlings made naturally and without added sulfites.

Five generations on, Pierre Gauthier and his son Rodolphe plow Benais by draft horse to coax deep, ageworthy Cabernet Franc from Bourgueil's clay-limestone tuffeau.

A Calabrian estate born from three friends with no wine background, now led by Dino Briglio, reviving forgotten indigenous grapes on the edge of the Pollino park.

A cross-regional natural wine project from Auvergne's Patrick Bouju and Justine Loiseau, blending grapes from volcanic soils, Alsace, and Beaujolais with zero sulfites added.

Seventh-generation winemaker Manuel Moraga farms pre-phyl, horse-plowed Páís vines over a buried lava river, making sulfur-free Pipeño from a vineyard older than the United States.

Manuel Taxa and Elisabete Raposo farm the granite terraces of Braga with organic and biodynamic methods, producing sulfite-free Alvarinho and Avesso from one of the Vinho Verde region's most committed small estates.

After decades guiding Anjou growers into organics, oenologist Clément Baraut set up his own tiny Savennières domaine, coaxing additive-free Chenin from schist and volcanic rock.