Natural Wine Producers: Working With Nature

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.

Russian-born Alex Schulkin makes no-additive, wild-fermented wines from certified organic vineyards in McLaren Vale and Adelaide Hills, drawing on his research science background at the AWRI.

Luigi Stalteri and Alessandro Viola launched Longarico in 2015 on the slopes of Mount Bonifato above Alcamo, bringing organic Catarratto and red grapes from 350-meter clay-calcareous soils back to life as pure, unfiltered Sicilian naturals.

Decorated sommelier turned natural-wine pioneer James Erskine makes additive-free Grenache and more from organic fruit in McLaren Vale and the Adelaide Hills.

A fourth-generation Barolo estate on the Bricco Boschis hill that has farmed organically since 1976 and bottles single-vineyard Nebbiolo from one unbroken slope.

Brothers Ruggero and Andrea Ruggeri farm 4 hectares of high-altitude Prosecco vineyards in Santo Stefano di Valdobbiadene, crafting small-production Prosecco Superiore and Cartizze with deep respect for the land.

Todd Cavallo and Crystal Cornish left Brooklyn to pioneer piquette production and hybrid winemaking in New York's Hudson Valley.

Pascal Janvier tends nine hectares of Chenin Blanc and Pineau d'Aunis across 66 parcels in Jasnières and Coteaux du Loir, farming sustainably to produce the most mineral, flinty expressions of these little-known Loire appellations.

A self-taught teacher-turned-vigneron, Helmut Dolde farms some of Germany's highest vineyards in Swabia and calls his crystalline whites "mountain wines."

Valentin Montanet tends 20 organically farmed hectares at Vézelay in Burgundy's Yonne, where he and his parents Jean and Catherine produce Kimmeridgian-limestone Chardonnay and Pinot Noir with spontaneous fermentation and minimal sulfur.

Former government officer turned biodynamic vigneron farming 6 hectares in Poligny, Jura, making natural wines from Chardonnay, Savagnin, Poulsard, and Trousseau.