Natural Wine Producers: Working With Nature

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.

Antony Tortul launched La Sorga in 2008 as an itinerant natural negociant in Languedoc, sourcing from 25 hectares of old vines across calcareous, schist, basalt and granite terroirs to produce zero-sulfite, whole-bunch wines of arresting purity.

Founded in 2007 by painter John Wurdeman and eighth-generation grower Gela Patalishvili, this Kakheti estate revives near-extinct Georgian varieties in buried qvevri.

A north-facing Provençal amphitheatre near Cassis where biodynamic farming and a long de Villeneuve legacy yield rosés and reds that defy the region's commercial cliches.

From the hamlet of Husseren-les-Châteaux, Bruno Schueller farms biodynamically and ferments dry, low-sulfur Alsace wines that often defy the appellation's tasting panels.

In Sonoma, New Zealand-born Blair Guthrie and his wife Caroline make small-batch, low-intervention wines from organically grown grapes, built from scratch.

On volcanic slopes above Lake Bolsena, Andrea Occhipinti rescued the near-forgotten Aleatico di Gradoli and made Italy's first dry version, farming five organic hectares since 2004.

The Binner family has grown grapes in Ammerschwihr since 1770; Christian farms 11 Demeter-certified hectares and ferments spontaneously in old foudres with no added sulfur.

A couple left science publishing after one accidental glass of natural wine, then came home to Franconia to make additive-free wines and host bat colonies in the vineyard.

Sam Vinciullo returned to his native Western Australia in 2015 after working harvests across the globe, including with Frank Cornelissen on Mount Etna, to make raw, zero-addition natural wines in Margaret River.