Natural Wine Producers: Working With Nature

A family winery rooted in medieval Friuli since 1884, farming biodynamically across the Colli Orientali to coax the best from Ribolla, Friulano, and native reds.

Named for a fur-trade ancestor who reached Oregon in 1811, Mike Hinds makes native-yeast Willamette Valley wines with no new oak, no filtration and no temperature control.

Radovan Šuman has farmed his family's Slovenian Styrian vines biodynamically for over two decades, sealing his amber wines in beeswax-coated clay bottles and bottling only on solstices.

Giovanna Morganti farms 3.5 biodynamic hectares at the southern edge of Chianti Classico, coaxing pure, age-worthy Sangiovese from ancient soils and choosing IGT Toscana over appellation rules to make wine entirely on her own terms.

Rooted in the Guibert family's 1974 founding of Mas de Daumas Gassac, Moulin de Gassac was launched in 1990 to bottle the wider Hérault through the same organic standards that have governed the family's estate from the very beginning.

Alongside running the historic Chandon de Briailles, Francois de Nicolay sources organic and biodynamic fruit from friends across Burgundy and Beaujolais to make pure, low-sulfur wines under his own negociant label.

A revered Loire couple farming 30 hectares of old-vine Chenin Blanc biodynamically across Montlouis and Vouvray, the Chidaines have become a benchmark for finesse and purity in Touraine white wine.

Marianna and Raffaele Annio founded Pietraventosa in 2005 in Gioia del Colle, Puglia, making ICEA-certified organic Primitivo from elevated limestone vineyards at 380 metres -- lean, mineral, and unlike any Primitivo from the flatlands.

Mathias Guerrero Abras founded L'Erba d'Agram in 2019 near Aniane in the Languedoc, farming 5 hectares biodynamically and making zero-sulfur wines with nothing but grapes.

An organic Tuscan estate above Arezzo run by the Sieni family, championing native Sangiovese and the recently recognized indigenous grape Gratena Nero.

A third-generation sparkling-wine name walked away from Cava to join Classic Penedes, making zero-dosage traditional-method bottles from organic, hand-picked Macabeu and Xarel-lo.

The Ravaille brothers farm biodynamically at the foot of the Pic Saint-Loup, the family credited with bringing Syrah to an appellation their estate now helps define.