Natural Wine Producers: Working With Nature

From Gols on Lake Neusiedl, Claus Preisinger turned a young start into one of Austria's leading biodynamic addresses, fermenting Blaufränkisch and Zweigelt wild and bare.

Founded in 1877 in Haro by a Chilean-born entrepreneur, R. Lopez de Heredia Vina Tondonia is Rioja's most steadfast traditionalist: 170 estate hectares, in-house cooperage, 13,000 American oak barrels, and wines aged up to a decade before release.

Aerospace engineer Bee and hospitality veteran Ross Maloof farm organically certified old vines at their No Clos Radio estate in Oregon's Willamette Valley, producing white-focused natural wines of precision and energy.

Working vines inherited from his grandfather, Francesco Martinelli makes mineral, biodynamic Garganega from a forest-ringed cru in Soave, against the grain of the region's co-ops.

Damien Bastian Goddard launched his Savoie domaine in 2017 after years farming vegetables in Chad and apprenticing under Jean-François Ganevat, producing zero-sulfur Chasselas from glacial moraine vineyards beside Lake Geneva.

In the village of Nulles, where his grandfather once farmed the vines, Cesc Boronat is the last active winemaker standing -- reviving indigenous Catalan varieties with eyes wide open and a conviction that this forgotten corner of Alt Camp deserves to be heard.

Named after a folk-rock lyric about cicadas bringing the party to the anthill, Julie and Ivo's Montpeyroux domaine makes fresh, lifted Languedoc wine from stony Larzac foothills.

An everyday-Piedmont label built with a generations-old Monferrato growers' cooperative, putting honest, old-vine wines in screw-cap liter bottles.

A geologist turned vigneron, Fabio Gea farms under two hectares near Barbaresco and ferments his Nebbiolo in porcelain eggs of his own design.

François Maudet and Romain Jos craft transparent, mineral-driven natural wines from 2.7 hectares of slate-rich Anjou vineyards, guided by friendship and a shared belief that the best wine requires as little interference as possible.

Four friends founded Sassocorno in 2017 in Corno di Rosazzo, Friuli, choosing the land out of love rather than inheritance to grow native varieties organically and make spontaneously fermented wines that taste of eastern Friuli's mineral seabed soils.

A leading natural vigneron of the Loire's Cheverny, Herve Villemade farms organically and ferments with native yeasts across concrete, foudre, barrique and amphora.