Natural Wine Producers: Working With Nature

Quentin Bourse farms 12 biodynamic hectares in Azay-le-Rideau with an intensity that belies his modest output, coaxing Chenin Blanc, Grolleau, and Gamay from clay-silica soils into some of the Loire's most honest and compelling natural wines.

A former Leon Barral protege works ten organic hectares of schist and limestone in Saint-Chinian, bottling Languedoc reds with no sulfites, fining, or filtration.

Adam Beck brings a punk musician's DIY ethic to natural winemaking in California, crafting accessible wines priced to party.

Vincent Gross of Les Vins Pirouettes crafts skin-contact Alsatian blends in collaboration with Christian Binner, fermenting with native yeasts and bottling without sulfur.

On the highest slopes of Cahors, Fabien Jouves farms his family land biodynamically and bottles Malbec as a pure, living expression of the Quercy limestone.

From a single Catalan mountain, Joan Franquet rescues vines up to 110 years old and ferments nearly extinct local grapes in clay amphorae under his Metamorphika label.

Matteo Furlani is the self-styled wizard of in-bottle fermentation, coaxing radical alpine pet-nats and frizzante from biodynamic vines high above Trento.

Fifth-generation Florence Guy farms Saint-Chinian vines on rare fossilized-coral soils, the family that first brought Mourvedre and Rolle to the Languedoc.

A third-generation Penedès vigneron who left the Cava DO behind to chase tension, place and zero-dosage purity from indigenous Catalan grapes.

From Oslavia in Friuli's Collio, Josko Gravner pioneered the modern amber wine movement, fermenting Ribolla Gialla in buried Georgian qvevri.

A husband-and-wife estate on the shores of Lake Neusiedl making biodynamically inspired, hand-crafted natural wines from a family vineyard with five centuries of history.

At the foot of the Monts de Vaucluse, the Renoux family revived one of the Ventoux's oldest cellars and turned it fully natural.