Natural Wine Producers: Working With Nature

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.

A California natural wine project sourcing organic fruit from Mendocino's Open Hand Ranch, making zero-sulfur co-fermented wines of striking originality.

In the Green Mountains of Barnard, Vermont, brothers Jon and Chris Piana ferment foraged apples, grapes, herbs, and honey into living wines on a closed-loop farm.

Sabina Cantarelli stewards her mother's 1961 Lake Trasimeno estate with the same conviction that founded it: organic viticulture, spontaneous fermentation, and wines built for the table, not the trophy shelf.

A father-and-son Morgon estate carrying forward the Gang of Four legacy with biodynamic old vines, carbonic maceration, and barely any sulfur.

On the foothills of Monte Masua, the Cesari family turns Corvina and Corvinone into Valpolicella and Amarone from a 120-hectare estate whose name dates to the twelfth century.

Julien Trichard and Sara Hernandez make vibrant, zero-sulfite wines from 9 hectares of organic and biodynamic vines spread across Gignac and Plaissan in the Languedoc, working from a repurposed cooperative cellar in Vendémian since 2009.

A cross-cultural Minervois project where Victor Gourreau and Emma Olson farm old Mourvèdre by hand and ferment ancestral grapes without additives.

One of Alsace's largest family-owned estates, the Cattins have grown vines in Voegtlinshoffen for twelve generations and built a reputation for Cremant and Grand Cru wines.

Around Poligny, Yves Roy farms five hectares of ancient Savagnin and Poulsard with humility, bottling zero-intervention Jura wines under a name that means beginner.

From 20 hectares of alberello-trained vines near Marsala in western Sicily, Nino Barraco produces uncertified organic wines of bracing maritime character using indigenous varieties and zero fining or filtration since his first vintage in 2004.

Alfredo Mastropietro revives the ancient wine culture of San Vito Romano in Lazio, farming 9 organic hectares on the edge of the Apennines to produce skin-contact Bellone and traditional Cesanese that honour four generations of family viticulture.