Natural Wine Producers: Working With Nature

On the highest slopes of Cahors, Fabien Jouves farms his family land biodynamically and bottles Malbec as a pure, living expression of the Quercy limestone.

From a single Catalan mountain, Joan Franquet rescues vines up to 110 years old and ferments nearly extinct local grapes in clay amphorae under his Metamorphika label.

Matteo Furlani is the self-styled wizard of in-bottle fermentation, coaxing radical alpine pet-nats and frizzante from biodynamic vines high above Trento.

Fifth-generation Florence Guy farms Saint-Chinian vines on rare fossilized-coral soils, the family that first brought Mourvedre and Rolle to the Languedoc.

Frank Cornelissen is a Belgian former wine importer who became one of natural wine's biggest names on the volcanic slopes of Mount Etna, Sicily. His high-altitude cuvees, made with radical minimal intervention, are sought after worldwide and command some of the category's highest prices.

A third-generation Penedès vigneron who left the Cava DO behind to chase tension, place and zero-dosage purity from indigenous Catalan grapes.

From Oslavia in Friuli's Collio, Josko Gravner pioneered the modern amber wine movement, fermenting Ribolla Gialla in buried Georgian qvevri.

A husband-and-wife estate on the shores of Lake Neusiedl making biodynamically inspired, hand-crafted natural wines from a family vineyard with five centuries of history.

At the foot of the Monts de Vaucluse, the Renoux family revived one of the Ventoux's oldest cellars and turned it fully natural.

Jules Chauvet, born in 1907 into a Beaujolais family of vignerons, is often called the 'godfather of natural wine.' A vigneron and chemist, he pioneered the scientific thinking behind low-intervention winemaking and inspired the founders of the modern natural wine movement.

Alanna Lagamba's Rheinhessen natural wine project: a Canadian-born, Berlin-formed winemaker making zero-sulfur, spontaneous pet-nats and sparkling Sekt from organic German fruit.

On a historic organic cereal farm at almost 800 meters in Alta Irpinia, Guido and Igiea Zampaglione make long-macerated, single-variety Fiano named for Don Quixote.