Natural Wine Producers: Working With Nature

Two sisters farm 60 organic hectares on a Pachino hilltop in southeast Sicily, hand-harvesting native grapes and fermenting in concrete with the lightest touch in the cellar.

An organic, biodynamic farm in the Oltrepo Pavese hills where Dario Tiraboschi and his family let cows graze between the vines and ferment local Croatina and Barbera with wild yeast.

The first woman to lead a Franciacorta estate, Alessandra Divella farms two organic hectares and bottles zero-dosage sparklers that look more to grower Champagne than to the DOCG.

Four generations of the Duport family have shaped the Bugey appellation; Yves now farms biodynamically and makes wines of alpine freshness.

Perched above Todi in Umbria, Roccafiore has farmed organically since 1999, crafting precise, sun-drenched whites from Grechetto di Todi and reds from Sangiovese and Sagrantino.

Yves Amberg has farmed certified organic Alsace vineyards since 2001, producing terroir-driven skin-contact and varietal wines from Epfig.

Wilfried Crochet makes small-production organic still and sparkling wines from 3.5 hectares in the village of Bulligny in Lorraine, a historic French wine region just southwest of Nancy.

On a 17th-century estate in Predappio, Marco Cirese farms 30 certified-organic hectares and makes mineral Romagna Sangiovese that honours the subzone's distinct clay and limestone soils.

A Germany-based project that scouts family-run organic growers without distribution and bottles their spontaneously fermented, low-sulfite wines under tank-numbered labels.

A pioneering biodynamic Bordeaux estate near Blaye, in the Hubert family since 1895 and certified biodynamic since 2000.

Nathalie Banes farms roughly 4 hectares of Gamay in the high-altitude village of Oingt, Beaujolais, plowing her clay-limestone slopes with a horse named Hulot and vinifying without sulfur or filtration for wines of quiet intensity.

In near-total isolation in Nelson, New Zealand, Alex Craighead farms eleven hectares and crafts zero-additive wines from ten varieties across stainless, amphora, and oak.