Natural Wine Producers: Working With Nature

In the birthplace of Albarino, Constantina Sotelo is a rare Rias Baixas voice making fully natural, single-parcel wines outside the DO's restrictive rules.

A tenth-generation Catalan family farm in the Garraf hills turning native Penedes grapes into some of Spain's most compelling sulfite-free sparkling wines.

A young Catalan couple who started a winery at age 20 and turned the overlooked Trepat grape of Conca de Barbera into a new regional benchmark.

Bodegas Pinoso, a pioneering organic cooperative founded in 1932, crafts the Zillamina range from Monastrell vines in the sun-soaked hills of Alicante.

Rooted in family winegrowing tradition but only newly bottling under its own name, this Terra Alta cellar works native yeast, zero sulfites and barely any machinery.

On a farm dating to 1750 above Villena, Andres Carull took the reins from Valencia natural-wine pioneer Rafa Bernabe in 2013, working only local grapes and nothing but fermented juice.

A tiny biodynamic Catalan estate in Verdu making zero-sulfite, additive-free wines from Cabernet Sauvignon, Trepat and Chardonnay on limestone-clay soils.

A fourth-generation Catalan family in Montblanc championing the indigenous Trepat grape from organically farmed limestone slopes of Conca de Barbera.

Inside a natural park barely a mile from the Mediterranean, this Pujol-Busquets family estate has farmed organically since 1991 on Alella's distinctive white granite sand.

Founded in 1877 in Haro by a Chilean-born entrepreneur, R. Lopez de Heredia Vina Tondonia is Rioja's most steadfast traditionalist: 170 estate hectares, in-house cooperage, 13,000 American oak barrels, and wines aged up to a decade before release.

In the village of Nulles, where his grandfather once farmed the vines, Cesc Boronat is the last active winemaker standing -- reviving indigenous Catalan varieties with eyes wide open and a conviction that this forgotten corner of Alt Camp deserves to be heard.

A fourth-generation Terra Alta family that left bulk wine behind in 1995, blending viticultural tradition with university training in sun-baked Vilalba dels Arcs.