Natural Wine Producers: Working With Nature

Rémi Poujol farms 12 hectares near Pézenas, Languedoc with two horses and no inputs, producing searingly honest natural wines since his first vintage in 1993. His motto: le temps fait tout — time does it all.

Sparked by a birthday spent tasting natural wine around the world, two Angelenos built a brand around piquette and breezy summer bottlings made to be drunk young.

A ninth-generation Cahors estate in Luzech where young Pierre Baltenweck farms biodynamically and makes supple, juicy Malbec.

Jot Camps tends ancient vines on the calcareous heights of the Massís del Garraf above Barcelona, producing small-batch natural wines from Ull de Llebre, Macabeu, Xarello, and other indigenous Catalan varieties on soils that date back to the twelfth century.

Fourth-generation Andi Knauss farms 15 hectares in Strümpfelbach, Württemberg by instinct and organic conviction, making natural Riesling, Trollinger, and Pinot Noir for the La Boutanche collaboration.

Aglianico vines that survived phylloxera on their own roots anchor a tiny organic estate above Montemarano, now made by young hands trained at a pioneering natural cellar.

Baptiste Cousin farms 4.5 hectares in Anjou with horses and old-vine intuition, making zero-sulfur natural wines that carry the spirit of his father Olivier Cousin's legendary natural-wine legacy into a new generation.

Luc and Marie Michel farm 12 biodynamic hectares across 22 garrigue-edged parcels in Pic Saint Loup, vinifying each plot separately to capture the diversity of Languedoc limestone.

Roberto Cristi returned to his family's Piacenza farm in 2009 and opened La Poiesa in 2013, producing zero-intervention pét-nats and still wines from Ortrugo, Malvasia, and Barbera on organic Emilian clay.

The Kelhar family of Bizeljsko, Slovenia, with roots back to 1776, farm five hectares organically and biodynamically, making macerated and sparkling natural wines.

From the high village of Vergne above Barolo, a family that embraced organic farming in the early 1970s makes some of Piedmont's most elegant, perfumed, high-altitude Nebbiolo.

Andrew Jones of Field Recordings teamed with an organic Central Coast grower and an LA wine veteran to make easygoing, sustainable California wine that does not cost the earth.