Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Celler Vendrell
A small Montsant family winery in Marca farming 25 hectares of old Grenache and Carignan organically, with some bottlings made naturally and without added sulfites.
Domaine du Bel Air
Five generations on, Pierre Gauthier and his son Rodolphe plow Benais by draft horse to coax deep, ageworthy Cabernet Franc from Bourgueil's clay-limestone tuffeau.
L'Acino
A Calabrian estate born from three friends with no wine background, now led by Dino Briglio, reviving forgotten indigenous grapes on the edge of the Pollino park.
Vivanterre
A cross-regional natural wine project from Auvergne's Patrick Bouju and Justine Loiseau, blending grapes from volcanic soils, Alsace, and Beaujolais with zero sulfites added.
Cacique Maravilla
Seventh-generation winemaker Manuel Moraga farms pre-phyl, horse-plowed Páís vines over a buried lava river, making sulfur-free Pipeño from a vineyard older than the United States.
Quinta Cova da Raposa
Manuel Taxa and Elisabete Raposo farm the granite terraces of Braga with organic and biodynamic methods, producing sulfite-free Alvarinho and Avesso from one of the Vinho Verde region's most committed small estates.
Clement Baraut
After decades guiding Anjou growers into organics, oenologist Clément Baraut set up his own tiny Savennières domaine, coaxing additive-free Chenin from schist and volcanic rock.
Hobo Wine Company
Kenny Likitprakong's Sonoma-based negociant project making honest, affordable wines from longstanding grower relationships across California.
Aeblerov
Two former natural wine bar colleagues who once 'stole' apples from neighbours' gardens now make Copenhagen's benchmark wild cider with nothing but ugly fruit and time.
Il Vinco
Three friends, two oil makers and a cattle breeder, set out in 2014 to make Montefiascone's overlooked native Canaiolo Nero into a wine of its own.
Andi Weigand
From 50-year-old Iphofen vines on rare Keuper gypsum soils, Andi Weigand spontaneously ferments Silvaner in wood and steel, usually bottling without sulfur or filtration.
Deux Punx
Two aging punks moonlighting as Napa winemakers, turning native-ferment juice into quirky, artist-labeled natural wines.