Natural Wine Producers: Working With Nature

Davide Gentile and Marco Giuliani started Lammidia in 2013 on a sun-blasted plateau at 700 metres in the Gran Sasso National Park, Abruzzo, producing up to 30 cuvées annually in steel, concrete and amphora with zero SO2 under the motto 'uva e basta.'

Olivier Cohen left Nice's natural wine bar scene to take over 7 hectares of old vines in Argelliers, Languedoc, where he makes zero-sulfur wines that draw equally on garrigue, intuition, and mentors like Thierry Allemand.

Baptiste Cousin farms 4.5 hectares in Anjou with horses and old-vine intuition, making zero-sulfur natural wines that carry the spirit of his father Olivier Cousin's legendary natural-wine legacy into a new generation.

Antonin Azzoni continues his father Gilles's pioneering zero-sulfur work in the Ardeche, farming a small family plot and sourcing from neighboring organic growers to make wines that have cheered hearts in these volcanic valleys since 2000.

A three-way collaboration between Olivier Guala, Yves Roy, and Yoshinori Kuroda in Poligny, Jura, making zero-sulfur, additive-free natural wines since 2020 from organically farmed plots between Arbois and Poligny.

Danilo Marcucci and Riccardo Pennaforti protect one of Umbria's oldest vineyards near Assisi on just 1.7 hectares, fermenting ancient local varieties spontaneously in cement and resin tanks with zero sulfur additions.

Former architects Massimo Marchiori and Antonella Gerosa left Turin for a remote village in Baix Penedes, where they rescue old vines of obscure native varieties and make some of Spain's most distinctive zero-zero natural wines.

Antony Tortul launched La Sorga in 2008 as an itinerant natural negociant in Languedoc, sourcing from 25 hectares of old vines across calcareous, schist, basalt and granite terroirs to produce zero-sulfite, whole-bunch wines of arresting purity.