Natural Wine Producers: Working With Nature

A Charnay-les-Macon grower crafting precise, hand-harvested Maconnais Chardonnay from old vines pruned Cote d'Or style and fermented with native yeasts.

Pedro Coelho founded Pormenor in 2013 to make fresh, elegant Douro wines from 50-to-100-year-old vines at high altitude, using organic farming and native yeasts to chase freshness where the valley once only sought power.

A Canary Islands native turned Etna garagiste, Eduardo Torres Acosta farms tiny high-altitude parcels of old vines on Sicily's volcano and bottles them with almost nothing added.

Set in a Tuscan estate the Medici built and the Bonaparte family once owned, Cosimo Maria Masini farms biodynamically and ferments in small open basins by hand.

A Val Trebbia estate where Alberto Anguissola pushes the limits of Pinot Nero in the hills of Piacenza, working naturally at around 600 meters of altitude.

Amy Atwood's Oeno label sources from biodynamic Russian River Valley vineyards in Sonoma, fermenting with native yeasts in neutral oak to craft unfined, unfiltered California natural wines with zero additives.

Stefano Bellamoli farms 10 hectares of Corvina, Corvinone, and Rondinella on organic south-facing terraces in historic Valpolicella, making natural, wood-free wines that redefine what this region can express.

Son of northern Rhône legend Éric Texier, Martin set up on his own in 2014 with five hectares around Saint-Julien-en-Saint-Alban, working a mosaic of clay, limestone, gneiss, schist, and granite soils to make pure, zero-sulfur wines from Syrah, Cinsault, Grenache, and Roussanne.

Sixth-generation vigneron Thomas Santamaria farms 30 organic hectares of Niellucciu, Grenache, and Vermentinu across Corsica's Patrimonio appellation, producing native-yeast wines of striking Mediterranean clarity.

Beatrice Arweiler left Rome to rebuild a ruin in northern Lazio and revive a winemaking tradition her German ancestors practiced between the Rhine and the Moselle.

Fausto and Cinzia Cellario are third-generation Dolcetto specialists in Carrù, southern Langhe, farming 30 biodynamic hectares and vinifying exclusively indigenous Piemontese varieties with zero sulfur additions and genuine joy.

Founded by Scott and Jenny Schultz in 2010, this Sonoma art-house winery sources offbeat varieties from Central Coast to Mendocino for whole-cluster, native-yeast bottlings with hand-illustrated labels.