Natural Wine Producers: Working With Nature

An Oregon label devoted to northern Italian grape varieties, where Sterling Whitted ferments organically farmed fruit with native yeast and almost no sulfur.

Ramon Parera and Jordi Arnan farm 35 organic hectares at Can Comas in Alt Penedes, where Xarel-lo, Sumoll, and rare indigenous varieties express clay-limestone terroir at 250 metres elevation.

A historic Corbieres estate in Boutenac where the Laboucarie family pioneered carbonic maceration and Bruno now makes ageworthy reds and rose.

Silvia Tezza, who came to wine without a winemaking family, rescued a walled clos of old Garganega vines near Verona to make sulfite-free, hands-off bottlings.

Raised by natural-Beaujolais pioneer Georges Descombes, Coquelet launched his own organic domaine at twenty and now bottles crunchy, low-sulfur Morgon and Chiroubles.

Self-taught winemaker Andrea Pendin founded Tenuta l'Armonia in 2010 in Montecchio Maggiore, Vicenza, crafting biodynamic blends from Garganega, Durella, and Tai Rosso on volcanic Veneto soils.

Les Equilibristes is a French collective founded in 2015 by wine merchant Francois de Monval and winemaker Florent Girou, uniting eight vignerons across regions from the Loire to Languedoc under a shared commitment to organic farming and minimal intervention.

A vine nursery fieldman turned vintner, Andrew Jones bottles California's overlooked corners as a personal catalog of the people and places he loves.

Wayne Ahrens and Suzi Hilder farm 18 certified organic and biodynamic hectares in Barossa's Vine Vale and Eden Valley, making natural wines from old vines with native ferments and minimal intervention.

Historic Georgian winery in Baghdati, Imereti, fermenting rare indigenous varieties in qvevri using traditional methods that predate the modern wine world by millennia.

Sandi Skerk farms 7 hectares of Vitovska, Malvasia Istriana, and Terrano on the windswept limestone plateau of Carso, just meters from Slovenia, making age-worthy skin-contact whites and refined reds from a cellar carved into bedrock.

Guillaume Reynouard's biodynamic estate in Le Puy-Notre-Dame brings 17th-century Saumur terroir to life through Cabernet Franc, Chenin Blanc, and rare Pineau d'Aunis with zero added sulfur.