Natural Wine Producers: Working With Nature

Bodegas Pinoso, a pioneering organic cooperative founded in 1932, crafts the Zillamina range from Monastrell vines in the sun-soaked hills of Alicante.

A fourth-generation Touraine vigneron working the Cher valley in chalk, flint, and clay, ageing organic Loire wines in oak, concrete egg, and amphora.

On a fossilized seabed in the Colli Piacentini, Massimiliano Croci makes bottle-refermented sparkling wines with a patient low-and-slow ferment that stops in winter and restarts in spring.

An eleventh-generation Alsatian vigneron in Pfaffenheim working horse-ploughed grand cru parcels and bottling sulfur-free, fully natural cuvees.

Wine has been made at this Monferrato castle since 1491; today the Bonzano family champions native Barbera, Grignolino, and the rare Albarossa.

A former sommelier turned Beaujolais vigneron, Clotaire Michal makes structured, age-worthy Gamay from century-old vines on pink granite, far from the glouglou crowd.

From Cascade Locks, Graham Markel makes naturally vinified Italian varieties from Columbia Gorge fruit, from 100 percent Sangiovese to a hand-pressed Syrah.

Pete Bloomberg's Llewelyn project, launched in 2021 out of Cloverdale, California, coaxes Mendocino old-vine Carignan, Syrah, Pinot Noir, and Chardonnay into lean, expressive natural wines with minimal addition and zero irrigation.

Thirteen-hectare Loire family estate in Monthou-sur-Cher, making Chenin Blanc, Cot, Gamay, and Cabernet Franc on the first hillsides of the Cher in conversion to organic.

Edi Kante carved a three-story cellar into the limestone of the Carso above Trieste and helped put the native Vitovska grape on the map.

A Languedoc native making zero-sulfur natural wines from old vines around Paulhan, working entirely without additives under his La Dame Jeanne label.

Former Tours wine-bar owners became Anjou's natural-wine standard-bearers, farming schist slopes biodynamically and handing the cellar to their two sons.