Natural Wine Producers: Working With Nature

Christian Binner's collaborative collective in Alsace unites over twenty organic and biodynamic growers who might otherwise sell grapes to cooperatives, bottling each wine under the grower's first name.

Gabriele da Prato farms five hectares biodynamically in Tuscany's Garfagnana valley, coaxing Syrah, Pinot Nero, and Traminer from ancient soils between the Apuan Alps and the Apennines to make some of Italy's most surprising mountain wines.

Fifth-generation Jason Groebe makes zero-sulfur Westhofen wines, spontaneously fermented and aged in large old oak, with no fining and no filtration.

Noel Diaz founded Purity Wine in Richmond, California in 2013, building a collective of natural winemakers committed to zero-zero production and opening the natural wine world to a broader, more diverse community.

Four generations since 1926, Alberto and Barbara Paltrinieri farm 17 hectares of Lambrusco di Sorbara in the Cristo subzone near Modena, making bottle-fermented sparklers widely considered the variety's benchmark.

A former telecoms engineer turned vigneron crafting low-intervention Vinho Verde from his family's century-old Azal and Arinto vines under the Sem Igual label.

A husband-and-wife project pioneering alpine grape varieties in the mountains around Mount Shasta, far from California's familiar wine country.

Casa de Uco's certified organic estate in Los Chacayes produces altitude-driven wines from Argentina's most dynamic natural wine corner, the high Uco Valley.

Three friends who could not legally buy wine when they made their first vintage went on to rescue Cerasuolo di Vittoria and build one of the world's largest amphora cellars.

In the high Taurasi village of Montemarano, the Romano family makes uncompromising, long-aged Aglianico from old peasant traditions and nothing but old wood.

Costadila is the col fondo pioneer Ernesto Cattel built in the Treviso hills, reviving cloudy bottle-refermented Prosecco with native grapes and no added sulfites.

A former Siemens manager walked away from corporate life to make humanistic, native-yeast wines from old vines scattered across the high contrade of Mount Etna.