Natural Wine Producers: Working With Nature

The Maggioli family's 100-hectare estate in Valmarecchia, Romagna, produces biodynamically farmed Sangiovese and Grechetto Gentile with spontaneous fermentation and no filtration.

Guido Zampaglione's organically farmed Monferrato estate in Piedmont, working native varieties like Cortese, Barbera and Freisa in a patient, low-intervention style.

From Rorick Heritage Vineyard in the Sierra Foothills, Matthew Rorick makes spontaneously fermented natural wines from California's overlooked grapes, regions and styles.

From granite slopes in the hills above the Rhône, Hervé Souhaut coaxes ethereal, perfumed reds out of century-old Syrah and Gamay at Domaine Romaneaux-Destezet.

A fourth-generation grower outside Athens reviving zero-sulfite Retsina and Savatiano from organically farmed vines in the historic Mesogaia plain.

A storied Volnay estate where Etienne de Montille turned a famously austere, terroir-driven house fully biodynamic across roughly twenty Cote d'Or appellations.

Christian Binner's collaborative collective in Alsace unites over twenty organic and biodynamic growers who might otherwise sell grapes to cooperatives, bottling each wine under the grower's first name.

Gabriele da Prato farms five hectares biodynamically in Tuscany's Garfagnana valley, coaxing Syrah, Pinot Nero, and Traminer from ancient soils between the Apuan Alps and the Apennines to make some of Italy's most surprising mountain wines.

Fifth-generation Jason Groebe makes zero-sulfur Westhofen wines, spontaneously fermented and aged in large old oak, with no fining and no filtration.

Noel Diaz founded Purity Wine in Richmond, California in 2013, building a collective of natural winemakers committed to zero-zero production and opening the natural wine world to a broader, more diverse community.

Four generations since 1926, Alberto and Barbara Paltrinieri farm 17 hectares of Lambrusco di Sorbara in the Cristo subzone near Modena, making bottle-fermented sparklers widely considered the variety's benchmark.

A former telecoms engineer turned vigneron crafting low-intervention Vinho Verde from his family's century-old Azal and Arinto vines under the Sem Igual label.