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.
Márcio Lopes
Born in Porto in 1983, Márcio Lopes scours the Vinho Verde and Douro for old abandoned vineyards, then makes wines of fierce purity from them — native yeasts, minimal sulfur, and an impatience with the ordinary.
Quinta Cova da Raposa
Manuel Taxa and Elisabete Raposo farm the granite terraces of Braga with organic and biodynamic methods, producing sulfite-free Alvarinho and Avesso from one of the Vinho Verde region's most committed small estates.
Joao Camizao
A former telecoms engineer turned vigneron crafting low-intervention Vinho Verde from his family's century-old Azal and Arinto vines under the Sem Igual label.
António Pereira
On the banks of the Tamega, a grower coaxes the rare red-fleshed Tinta Nacional into a long-aged, lightly fizzy red unlike anything else in Vinho Verde.
Bojo do Luar
Ground chestnut flowers stand in for sulfur in these granite-grown Vinho Verde wines, fermented in century-old amphorae the old monastic way.
Quinta da Palmirinha
Retired history teacher Fernando Paiva tends just three biodynamic hectares in the Sousa Valley, making some of Portugal's most singular Vinho Verde using a signature technique of dried chestnut flowers in place of sulfur.