Natural Wine Producers: Working With Nature

Los Angeles natural wine project from former sommelier Adam Vourvoulis, making spontaneous, zero-sulfur, heritage-variety wines from Santa Barbara with wit and no pretension.

Graham Shelton launched Slow Dance in 2018 in Northern California, making zero-sulfur, native-ferment wines from organically farmed Mendocino, Sonoma, and Lodi vineyards with a light touch and a deep respect for terroir.

On a single hectare in Corbanese di Tarzo, three generations of the Giacometti family have made just one wine — Lèntico, a col fondo Prosecco refermented in bottle with native yeasts, bottled following the lunar cycle, and capped with sediment.

Lekso Pitskhelauri makes qvevri wines in his grandfather's century-old cellar in the Kakheti village of Akhshani, coaxing rare indigenous varieties into some of Georgia's most honest and tradition-rooted natural wines.

Le Facteur is the playful natural side of Mathieu Cosme's Vouvray estate, its cuvees named for the bicycle-riding postmen once toasted with a glass of Chenin.

Fifth-generation vigneronne Anne-Victoire Monrozier farms old Gamay on Fleurie granite and once put cru Beaujolais in a can.

On a butterfly reserve near the Adriatic in Abruzzo, Vincenzo Di Meo makes certified-organic wines with native yeast, no SO2, and no fining or filtering.

A former musician and social worker, Lambert Spielmann makes rock-and-roll natural Alsace from tiny biodynamic parcels in a makeshift cellar under his house.

A London wine-trade internship and an oenology degree sent Christina Netzl home to Goettlesbrunn, where she added a low-intervention range to a Carnuntum estate farmed organically since 2013.

Maxime Troncy began farming without chemicals in northern Beaujolais in 2013 and later partnered with his brother-in-law Damien Polosse in 2021, building a 12-hectare estate in Lantignié on granitic soils where Gamay, Chardonnay, and a handful of rare varieties are vinified with zero sulfur and no filtration.

A one-man Lambrusco project near Modena that ferments in the bottle with frozen must instead of autoclaves, turning a mass-produced wine back into something hand-built.

A Provencal pioneer who pushed organics into true natural winemaking, Henri Milan farms biodynamically at the foot of the Alpilles near Saint-Remy.