Natural Wine Producers: Working With Nature

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.

A husband-and-wife team farming biodynamically on the ancient morainic soils of Bardolino, drawing out the forgotten complexity of Veneto's indigenous grapes.

A husband-and-wife team spent a decade bringing tired Corbières soils back to life, then went biodynamic and additive-free in the wild garrigue near Narbonne.

A Japanese couple's micro-estate launched in 2018 in Castiglione Tinella, Piedmont, making organic, biodynamic, bottle-aged wines from Moscato, Cortese, Freisa, Barbera and Nebbiolo.