Natural Wine Producers: Working With Nature

Sicily's most celebrated natural winemaker, who started at 22 with one hectare and now farms 40 hectares of red sand and limestone biodynamically near Vittoria.

A founding figure of natural wine in the Rhône, Marcel Richaud made Cairanne a great terroir; his children Thomas, Claire, and Edith now carry the estate forward.

Four oenology-school friends roam Spain's wildest Atlantic terruños, from Tenerife's volcanic slopes to the schist of Ribeira Sacra, making soulful, low-intervention wines.

On the goat hill above Spoleto, three Mattioli generations farm ancient Umbrian vines and bottle by the moon, with no added yeast and no added sulfur.

Two former film-industry burnouts traded the screen for the cellar, co-fermenting low-intervention Sierra Foothills wines designed to slow life down.

In Montefalco, fourth-generation grower Angelo Fongoli and his wife Letizia make zero-zero biodynamic wines, including Sagrantino, with native yeasts and not even added sulfur.

Next door to legendary Valentini, Gaetano Carboni vinifies in a 16th-century cellar beneath the family palazzo, fermenting noble Trebbiano Abruzzese with the wild yeasts living in its walls.

Third-generation vigneron Thibault Ducroux tends 10.5 organically farmed hectares across Beaujolais, Morgon, and Fleurie, making zero-additive Gamay via whole-bunch carbonic maceration.

For sixty years this Torano Nuovo estate has hand-destemmed every grape, aged in glass-lined cement, and recorked decades-old bottles by hand before they leave the cellar.

A Southern Rhone collaboration by biodynamic vigneron Remi Pouizin, blending estate and neighboring organic fruit into honest, terroir-driven Cotes du Rhone.

An Alsace vigneron devoted to skin-macerated orange wines, fermenting native-yeast cuvees with no added sulfur in his cellar near Rosheim.

Francesco Valentino Dibenedetto and his family farm 30 hectares in Castellaneta, Puglia using synergistic agriculture inspired by Fukuoka and Steiner, producing unfiltered, zero-sulfur wines from rare indigenous Apulian varieties.