Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Domaine de l'Ecu
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.
Civic Winery
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.
Caleb Leisure
A former NYU fiction student turned California natural winemaker, Caleb Leisure ferments organic Sierra Foothills fruit in Georgian qvevri buried in his cellar floor.
Du Vin Aux Liens
A Breton-born negociant working between Alsace and Lorraine, Vanessa Letort buys grapes only from organic and biodynamic growers and vinifies them with nothing added.
San Martino
Giuseppe Ferrua has farmed Fabbrica di San Martino's 20-hectare biodynamic estate outside Lucca since the early 1990s, producing five wines from 3 hectares of ancient Tuscan vines using native yeast fermentation and no additions.
Absentee Winery
Founder Avi Deixler won a planning fight to open the only registered winery in Marin's North Marin Wine District, building a reputation for pristine reds made with grapes and nothing else.
Domaine Chantal Lescure
A Nuits-Saint-Georges domaine founded in 1975, certified organic since 2006, with 18 hectares of pristine Cote de Nuits and Cote de Beaune vineyards.
Domaine de Grisy
An 18-generation family estate in Saint-Bris-le-Vineux near Chablis, where Pascal Sorin makes mineral Chardonnay and light Pinot Noir.
Dan Marioni
A fifth-generation Sonoma native and ex-engineer who learned the 'nothing added, nothing taken away' Coturri Way and now bottles native-yeast, zero-sulfur wines under hand-carved linocut labels.
Fattoria Lornano
A Chianti Classico estate owned by the same family since 1904, where fourth-generation Nicolo Pozzoli replanted the vineyards and refocused the historic Monteriggioni property on Sangiovese.
Thierry Hesnault
Working from a tuffeau cave without electricity near Chahaignes in the Sarthe, Thierry Hesnault produces tiny-quantity, zero-sulfur wines from old-vine parcels he spent years methodically identifying.
Marco Petterino
Marco Petterino farms just 2.5 hectares across three of Gattinara's top crus, releasing Nebbiolo riservas a decade after harvest that stand among Alto Piemonte's most patient and singular wines.