Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Bodegas Cueva
From an 18th-century cellar in Utiel-Requena, Mariano Taberner makes organic, minimally handled wines, including ancestral-method sparklers from native Tardana and Bobal.
Jordi Llorens
An eighth-generation Catalan farmer and trained geologist who makes biodynamic, zero-additive wines from native Parellada and Macabeu, fermented in earthenware jars buried in his cellar.
Bodegas Gratias
Siblings Ana and Iván turned a 2007 garage experiment into a mission to rescue Manchuela's nearly forgotten grapes, fermenting in tinajas, demijohns and old barrels.
Azimut
Azimut is the affordable, organic-grape line from the Suriol family's 400-year-old Penedès estate, best known for a lees-aged Brut Nature Cava with no dosage.
Naranjuez
In the mountain village of Marchal, Granada, garage winemaker Antonio Vilchez Valenzuela makes about 8,000 bottles per year from two hectares of organic vines at 900 metres — with absolutely nothing added in the cellar.
Joan Rubió
After 15 years rising to technical director at Cava house Recaredo, this Penedes vigneron returned to his family's Cal Tiques estate to make biodynamic, amphora-aged natural wine from Xarel-lo.
Toni Sanchez
Antoni Sanchez-Ortiz is a Priorat native with a chemistry PhD who makes zero-zero natural wine from pre-phylloxera Garnatxa vines on licorella slate, fermenting wild and aging 18 months in old barrels.
Gonzalo Gonzalo
After his father's death from agrochemical exposure, Gonzalo Grijalba abandoned industrial winemaking to make sulfur-free, biodynamic Rioja under the cheeky Gran Cerdo label.
Oriol Rossell
The Rossell family has farmed Cal Cassanyes in the Penedes since 1497, now tending 85 organic hectares of Xarel-lo, Macabeu, and Parellada in the heart of Alt and Baix Penedes to produce hand-riddled, biodynamic cava.