Natural Wine Producers: Working With Nature

Kenny Likitprakong's Sonoma-based negociant project making honest, affordable wines from longstanding grower relationships across California.

Two former natural wine bar colleagues who once 'stole' apples from neighbours' gardens now make Copenhagen's benchmark wild cider with nothing but ugly fruit and time.

Three friends, two oil makers and a cattle breeder, set out in 2014 to make Montefiascone's overlooked native Canaiolo Nero into a wine of its own.

From 50-year-old Iphofen vines on rare Keuper gypsum soils, Andi Weigand spontaneously ferments Silvaner in wood and steel, usually bottling without sulfur or filtration.

Two aging punks moonlighting as Napa winemakers, turning native-ferment juice into quirky, artist-labeled natural wines.

Guido Zampaglione tends 16 organically farmed hectares in Gamalero, Alto Monferrato, crafting patient, age-worthy skin-contact whites and traditional reds released 8 to 15 years after harvest.

Milan Nestarec farms 24 hectares organically in Velke Bilovice, South Moravia, turning loess-and-clay soils into playful, technically precise natural wines that have made him the most internationally recognized Czech winemaker of his generation.

Patrick Bouju's pioneering Auvergne domaine, farming century-old volcanic-soil vines and crafting vivid, mostly zero-sulfur Gamay and Chardonnay near the Puy de Dome.

Cuban-American sommelier Juan Sanchez has run this beloved Saint-Germain-des-Prés wine shop since 1996, championing small-producer, organic, and biodynamic French wines decades before natural wine became fashionable.

The Papras family has farmed organically on the slopes of Mount Olympus in Tyrnavos since 1990, making minimal-intervention ancestral-method sparklers and orange wines from Black Muscat of Tyrnavos.

A long-certified biodynamic Muscadet estate where Fred Niger Van Herck bottles single-rock cuvees and ferments in a cellar of more than seventy terracotta amphorae.

In a century-old downtown Eugene building, Craig Weicker fermented Oregon fruit in locally made clay amphorae, reviving a 6,000-year-old vessel for low-intervention wine.