Natural Wine Producers: Working With Nature

Tardieu-Jambon is a friendship in a bottle: Beaujolais legend Philippe Jambon and organic Rhone vigneron Denis Tardieu, making simple, honest, sulfur-free wine from sun-baked southern French terroir.

Brent Mayeaux left engineering in New Orleans to apprentice under natural wine pioneers in France and Australia, and now makes zero-zero California wines on Treasure Island in San Francisco Bay, bottling the coastal edge one thoughtful cuvee at a time.

After insecticides nearly cost Bruno Perraud his health, he and Isabelle turned to organic farming, bottling bright, no-sulfur Gamay from old Beaujolais vines.

At Quinta do Paco near Obidos, former civil engineer Rodrigo Filipe farms organically and makes the Humus wines naturally, with no added sulfites, unfiltered and unfined.

Chloé Bey and Jordan d'Osualdo met at harvest in 2018 and founded Tailleurs Cueilleurs in Bugey in 2021, farming 4 biodynamic hectares in the Alpine foothills and making zero-sulfur Gamay, Mondeuse, and Chardonnay from their three mountain plots.

The Di Meo family has farmed ungrafted Falanghina and Piedirosso on volcanic Campi Flegrei soils north of Naples for five generations, crafting mineral wines from one of Italy's most singular wine zones.

Davide and Francesca's small-batch natural wine project in the Colli Euganei hills of Veneto, dedicated to their daughter Flor and built on synergistic farming and spontaneous fermentation.

Elena Pantaleoni has stewarded La Stoppa's 50 Emilia-Romagna hectares since 1991, uprooting international varieties in favour of native Barbera, Bonarda and Malvasia to produce age-worthy, zero-sulfite natural wines of uncompromising character.

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.

In the high Agly valley, Alain and Agnès Carrère rebuilt their family estate with Tom Lubbe's help into a benchmark for fresh, low-alcohol Roussillon.

Jérôme François and Morgane Stoquert farm 5 biodynamic hectares across eight Alsace villages with draft horses and sheep, producing field-blend wines of rare complexity in tiny quantities.

On a vast organic estate near Nîmes, Cyril Cuche makes minimal-intervention Languedoc wines, several in collaboration with Eric Texier.