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 Du Val D’Argan
Charles Melia left Chateauneuf-du-Pape to found Morocco's first organic-certified vineyard near Essaouira, planting Rhone varieties in virgin terroir in 1994.
Lesom Weine
Jessika Reis and Philipp Musevi farm 1.3 steep-slate hectares across 20 kilometers of the Mosel, making spontaneously fermented Rieslings that carry the mineral intensity of old family parcels without compromise.
Le Sot de l'Ange
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.
Yannick Pelletier
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.
Wild Jag
Adam Beck brings a punk musician's DIY ethic to natural winemaking in California, crafting accessible wines priced to party.
Vincent
Vincent Gross of Les Vins Pirouettes crafts skin-contact Alsatian blends in collaboration with Christian Binner, fermenting with native yeasts and bottling without sulfur.
Fabien Jouves
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.
Costador
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.
Furlani
Matteo Furlani is the self-styled wizard of in-bottle fermentation, coaxing radical alpine pet-nats and frizzante from biodynamic vines high above Trento.
Château Coujan
Fifth-generation Florence Guy farms Saint-Chinian vines on rare fossilized-coral soils, the family that first brought Mourvedre and Rolle to the Languedoc.
Agustí Torelló Roca
A third-generation Penedès vigneron who left the Cava DO behind to chase tension, place and zero-dosage purity from indigenous Catalan grapes.
Gravner
From Oslavia in Friuli's Collio, Josko Gravner pioneered the modern amber wine movement, fermenting Ribolla Gialla in buried Georgian qvevri.