Natural Wine Producers: Working With Nature

Jean-Pascal Sarnin and Jean-Marie Berrux launched their natural Burgundy négociant in Saint-Romain in 2007, sourcing organic grapes across Chablis, Meursault, Volnay, and beyond to craft additive-free wines of genuine appellation character.

A psychologist turned vigneronne who inherited a Southern Rhone estate near the Pont du Gard and makes pure, organic, low-sulfur Cotes du Rhone.

Luca Amerio farms old-vine Barbera and Moscato in Moasca, southern Asti, applying organic principles and a light touch in the cellar to produce vibrant, appellation-defying blends.

A leading Austrian biodynamic vigneronne in Gols, crafting energetic, low-sulfur reds and skin-contact whites from indigenous Burgenland varieties.

An eighth-generation Catalan farmer and trained geologist who makes biodynamic, zero-additive wines from native Parellada and Macabeu, fermented in earthenware jars buried in his cellar.

Swiss filmmaker Ruedi Gerber rescued eight neglected hectares in Maremma in 1992, growing them into a Demeter-certified estate devoted to near-extinct Tuscan varieties and zero-sulfur winemaking.

Brothers Gaetano and Pio Francesco Tamellini make some of Italy's most compelling Soave from 100% Garganega on their family estate in Costeggiola -- proof that a single grape, farmed with care, can say everything.

An Arbois native who trained from Bordeaux to Sonoma before returning to the Jura, Ramboz farms a tiny holding of Savagnin, Chardonnay and Trousseau.

Siblings Ana and Iván turned a 2007 garage experiment into a mission to rescue Manchuela's nearly forgotten grapes, fermenting in tinajas, demijohns and old barrels.

Czech-born winemaker Martin Pohl has farmed a remote 185-acre Lake County mountain property biodynamically since 2007, making Demeter-certified, sulfite-free natural wines at elevation from volcanic soils with a philosophy rooted in healing agriculture.

A history student turned Loire vigneron, trained by Marcel Lapierre and Olivier Lemasson, who makes vivid, low-sulfur Gamay, Cot and Pineau d'Aunis from two hectares near Cheverny.

Known as Bepi, the father of modern Amarone dried his grapes by three different methods and aged the wines a decade in Slavonian oak, setting Valpolicella's gold standard.