Natural Wine Producers: Working With Nature

Elisa Semino, the self-styled Queen of Timorasso, leads her family's three-generation estate in the Colli Tortonesi, where she has championed the near-extinct grape since her 1996 oenology thesis.

Husband-and-wife growers Dionisio Meola and Lia Falato farm ten hillside hectares in the Sannio, championing Falanghina, Piedirosso and Aglianico the old way.

Vincent and Aurelie Garreta, a former environmental researcher and postal worker who traded careers for vines, farm 10 hectares of certified-organic old vines near Gordes in the Vaucluse, producing precise and fruit-driven natural wines from over a dozen traditional varieties.

Ninth-generation vigneron Olivier Coste stewards 65 hectares of Languedoc vines at Domaine Montrose near Pezenas, reviving near-extinct varieties like Carignan Blanc through organic, carbon-neutral farming.

Les Athlètes du Vin is a Loire Valley négociant project born from the Vini Be Good collective, bringing together some of the region's finest natural producers to make honest, value-driven wines under labels designed by Michel Tolmer.

South African-born winemaker Dieter Cronje makes small-batch natural wines under his Riding Monkey label in Orcutt, California, sourcing from organically farmed vineyards in the cool Alisos Canyon and Santa Maria Valley with skin-contact and minimal-intervention techniques.

A family winery rooted in Rome's ancient Appia Antica Park since 1945, Riserva della Cascina bottles certified-organic wines grown on volcanic soils just minutes from the Colosseum.

Oakland-based fashion designer Megan Sekermestrovich makes just 60 cases a year of zero-zero California natural wine under the Lula label, sourcing from growers who pay living wages.

A third-generation Gambellara grower farming 14 volcanic hectares organically and biodynamically since 1997 to draw deep minerality from Garganega and Durella.

A young couple at the foot of Monte Grappa grows offbeat grapes like Bronner and Riesling organically, fermenting wild and aging across steel, cement, wood and amphora.

A tiny zero-zero estate in Arbois where Gérard and Christine Villet have farmed organically since 1988, mentoring a generation of Jura natural winemakers along the way.

Out of a Berkeley cellar, Cassidy Miller co-ferments Mendocino grapes with apples and pears into low-alcohol, spontaneously fermented wines and ciders.