Natural Wine Producers: Working With Nature

Self-taught brothers Cyril and Fabien Boisard turned a teenage fascination into one of Saint-Nicolas-de-Bourgueil's pioneering natural-wine estates.

Two marine scientists traded the study of seaweed for the soils of Basket Range, building one of the Adelaide Hills' most beloved natural wine labels.

A third-generation Penedes farm where Ruben Parera turned 22 hectares of biodynamic vines, vegetables and cherries into one of Catalonia's most thoughtful natural wine estates.

On the volcanic island of Ischia, a former actress vinifies under one hectare of terraced vines in ancient rainwater cisterns, with no added sulfites and barely three thousand bottles a year.

Riding Monkey + Baire Wines represents the crossover between Dieter Cronje's California natural wine project and Baire Wines, a Los Angeles-based importer founded by Basti and Claire, bringing Riding Monkey into their curated portfolio of organic and biodynamic European and California wines.

A Côtes de Grandlieu estate, the first organic domaine in the Pays de Retz, where Juliane and Jean-Gabriel Tridon now craft mineral Muscadet and Gros Plant near Nantes.

The Rovellotti family has made wine inside Ghemme's 10th-century fortified walls since the 15th century, crafting age-worthy Nebbiolo-based reds from Alto Piemonte with zero-chemical conviction.

First-generation vigneron Leon Gold farms 18 biodynamic hectares in the steep Gundelsbach valley of Württemberg, making zippy, mineral-driven wines from Trollinger, Riesling, and Sauvignon Blanc on ancient keuper soils.

Born of an Alpine lunch involving Elisabetta Foradori, this Alta Maremma estate champions Cabernet Franc and Mediterranean grapes, raised entirely in cement, never wood.

On a dry-farmed Templeton ridge, a Welsh shepherd's son foot-stomps amphora-aged wines with native yeast and zero added sulfur, the first Demeter-certified estate in Paso Robles.

Founded in 2003 by siblings Alix and Etienne de Montille as a micro-negociant, Maison de Montille sources and vinifies small parcels across Burgundy with the same biodynamic rigour as the family's famed domaine in Volnay.

Fourth-generation Villié-Morgon vigneron Michel Guignier tends 11 hectares of Beaujolais across multiple crus, farming certified organic since 2006 and vinifying entirely with indigenous yeasts, vertical press, and old neutral oak.