Natural Wine Producers: Working With Nature

Raimones unites the next generation of three neighboring Penedes wine families -- Montse Carbo, Jordi Jane, and Marti Sadurni -- to rescue the rare Marina grape and craft vibrant, hand-harvested natural wines from dry-farmed Catalan vineyards.

Former computer programmer Laureano Serres returned to his ancestral village in Terra Alta in 1999 and became one of Spain's most influential natural winemakers, farming biodynamically on limestone at 400 meters elevation without a drop of added sulfur.

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.

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.

A natural-wine partnership between Josh Eubank and Lara Peso, making garnacha-based wines in Spain's Terra Alta alongside pioneer Laureano Serres.

The Orengo-Ferreira family found abandoned fifty-year-old vines in the Matarrana hills of Aragon and built Sifer around them: single-varietal, zero-sulfite, biodynamic wines from a landscape most wine lovers have never heard of.

Four oenology-school friends roam Spain's wildest Atlantic terruños, from Tenerife's volcanic slopes to the schist of Ribeira Sacra, making soulful, low-intervention wines.

A small Montsant family winery in Marca farming 25 hectares of old Grenache and Carignan organically, with some bottlings made naturally and without added sulfites.

From a single Catalan mountain, Joan Franquet rescues vines up to 110 years old and ferments nearly extinct local grapes in clay amphorae under his Metamorphika label.

A third-generation Penedès vigneron who left the Cava DO behind to chase tension, place and zero-dosage purity from indigenous Catalan grapes.

Ramon Parera and Jordi Arnan farm 35 organic hectares at Can Comas in Alt Penedes, where Xarel-lo, Sumoll, and rare indigenous varieties express clay-limestone terroir at 250 metres elevation.

A Penedes native with Burgundy and Champagne training who farms biodynamically to express the true character of Xarel-lo and Sumoll from his family's ancient land.