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.
Domaine de Grisy
An 18-generation family estate in Saint-Bris-le-Vineux near Chablis, where Pascal Sorin makes mineral Chardonnay and light Pinot Noir.
Dan Marioni
A fifth-generation Sonoma native and ex-engineer who learned the 'nothing added, nothing taken away' Coturri Way and now bottles native-yeast, zero-sulfur wines under hand-carved linocut labels.
Fattoria Lornano
A Chianti Classico estate owned by the same family since 1904, where fourth-generation Nicolo Pozzoli replanted the vineyards and refocused the historic Monteriggioni property on Sangiovese.
Thierry Hesnault
Working from a tuffeau cave without electricity near Chahaignes in the Sarthe, Thierry Hesnault produces tiny-quantity, zero-sulfur wines from old-vine parcels he spent years methodically identifying.
Marco Petterino
Marco Petterino farms just 2.5 hectares across three of Gattinara's top crus, releasing Nebbiolo riservas a decade after harvest that stand among Alto Piemonte's most patient and singular wines.
Domaine Saint-Cyr
A fourth-generation Beaujolais estate where Raphael Saint-Cyr converted 23 hectares to organic farming and plows his crus with two draft horses.
Jean-Francois Debourg
A sixth-generation Pierres Dorees grower who turned vigneron in 2016 and now bottles additive-free Beaujolais from Gamay, Viognier, and Chardonnay.
Istine
Angela Fronti turned her family's scattered high-altitude Radda and Gaiole plots into one of Chianti Classico's most precise expressions of single-vineyard Sangiovese.
Vini Rabasco
Iole Rabasco, former lawyer turned biodynamic vigneron, farms 3.5 hectares in Pianella, Abruzzo, making zero-sulfur Trebbiano and Montepulciano without additions of any kind.
I Castagnucoli
In a tiny corner of the volcanic Colli Euganei, Nicola Dal Santo farms two and a half hectares organically, carrying on the spontaneous-fermentation wines his father began in the 1980s.
Raft Wines
Jennifer Reichardt launched Raft Wines in 2016 in Sonoma County, sourcing certified-organic fruit from across California to make low-intervention, food-friendly natural wines at honest prices.
Tenuta Saiano
The Maggioli family's 100-hectare estate in Valmarecchia, Romagna, produces biodynamically farmed Sangiovese and Grechetto Gentile with spontaneous fermentation and no filtration.