Natural Wine Producers: Working With Nature

A sommelier and his wife trade Old World obsession for Santa Barbara fruit, fermenting roughly 16 varieties with native yeast in neutral vessels under music-inspired labels.

Named after a 1960s dance, Früg is the lively, liter-bottled natural line from organic Burgenland grower Josef Wurzinger in collaboration with Jenny & François.

A third-generation Alsace estate in Kirchheim where Theo Bechtold farms 12 biodynamic hectares across the Couronne d'Or, including holdings in Grand Cru Engelberg.

High in the hills above the Secchia river, Marco Bertoni has farmed biodynamically since 2003, reviving Spergola and even near-extinct Termarina alongside his frizzante Lambrusco.

Rachel and Michel DeAscentiis founded Say When in 2013 from a single barrel of Pinot Noir, building a Lompoc-based label that sources from California's finest organic and biodynamic Central Coast vineyards.

Thomas Angles farms 5 organically tended hectares of old Carignan, Aramon, and Grenache near Saint-Chinian in the Languedoc, making minimal-intervention reds full of garrigue character.

A tiny morainic-hill farm south of Lake Garda where Paolo Ferri makes spontaneous, low-sulfur wines alongside honey, olive oil and ancient grains.

Thierry and Sophie Chardon run Domaine de l'Aumonier in Couffy on the Cher, farming 86 acres organically and biodynamically since 2006 for expressive Touraine Sauvignon, Gamay, and Pineau d'Aunis.

A South African raised in New Zealand, Tom Lubbe coaxes 10 to 12 percent wines from sun-baked Roussillon, chasing pale, weightless reds and textured, vivid whites.

Philippe and Céline Wies farm 14 biodynamic, Demeter-certified hectares of ancient schist terraces in Maury, Roussillon, coaxing saline, mineral wines from Lledoner Pelut, Grenache, and Carignan with no sulfur additions.

Four Loire Valley friends launched Les Tètes in 2011 to make organic, low-intervention wines in Touraine that are as fun to share as they are easy to drink.

Josef Schenter and Julia Nather founded Nibiru in 2015 in the cool northern reaches of Kamptal, Austria, farming 8 hectares to Demeter biodynamic standards and vinifying spontaneously in a mix of stainless steel and old wood for wines of crystalline mountain precision.