Natural Wine Producers: Working With Nature

A biodynamic Prosecco pioneer in the Treviso plains, Demeter-certified, best known for its cloudy, bottle-fermented Colfondo made from 100% Glera with no disgorgement.

High in the hills of Assisi, within the protected wilderness of Monte Subasio park, Tenuta Baroni Campanino farms biodynamic Sangiovese and ancient Umbrian varieties at altitudes that push Italian viticulture to its limits.

A playful Los Angeles natural wine project from friends Ty Steidle and Brock Larson, making wild-fermented California wines from organic and regenerative vineyards.

Founded by Isabelle and Matthieu Champart in Saint-Chinian in 1976 and now guided by winemaker Noémie Vidil since 2023, Mas Champart farms 16 certified-organic hectares on steep limestone terraces at 210-300 metres elevation, making age-worthy, terroir-driven Saint-Chinian reds, whites, and rosé.

A South Australian label run by Alicia Basa and Mark Warner, who met at a hardcore show in 2003, trained at Jauma, and now make sulfur-free wine through acidity and lab rigor rather than natural-wine mystique.

After a century of growing grapes only for the family table, Paolo and Giovanna Foppiani started bottling in 2017, making zero-sulfite wines with Giulio Armani of La Stoppa at their side.

A former photographer turned vigneron, Stéphane Morin coaxes lacy, infusion-like reds from the schist foothills of the Albères in Roussillon.

From a biology background to Touraine's hillside slopes, Marie Thibault cultivates just four hectares of 50-year-old Chenin, Gamay, Grolleau, and Côt with Ecocert organic certification, crafting vivid, low-intervention wines in the quiet Azay-le-Rideau appellation.

A Dijon-born vigneron trained in Burgundy and the Jura now farms tiny terraced parcels around Ayent in the Valais, bottling additive-free Chasselas, Savagnin, and Pinot Noir.

A Languedoc farmer who tends sheep, bees and olives alongside two hectares of old Cinsault, making zero-sulfur whole-cluster wines under his Domaine Zou Mai label.

German expat Christoph Fischer founded Ranchelle in 2014 to preserve Maremma's vanishing viticultural heritage, farming 4 hectares of ancient indigenous varieties in Tuscany's wild southwestern corner with zero additives and spontaneous fermentation.

Louisiane Remy and César Vega began making wine in a corner of his Brooklyn coffee roastery, then moved north to craft additive-free Finger Lakes cuvees.