Natural Wine Producers: Working With Nature

The Nofrini family and Danilo Marcucci produce deeply traditional, completely natural Umbrian wines from hilltop vineyards overlooking Lake Trasimeno at 600 meters elevation.

Amador County's only homegrown natural winery, where a former New York sommelier turned farmer bottles native-yeast, no-additive wines from the Sierra Foothills.

Third-generation Sonoma Mountain winemaker and godfather of California natural wine, making sulfite-free, dry-farmed Zinfandel since 1979.

Marco Cecchini farms eight organic hectares in the eastern hills of Friuli with tireless hand attention, producing indigenous-variety wines of purity and restraint from Faedis in the Colli Orientali.

James Jelks makes dry-farmed, sulfur-light California wines from old mixed-variety vineyards around Santa Cruz, dressed in Japanese-style woodcut labels.

Winemaker Zaza Gagua left Tbilisi in 2015 to farm the subtropical lowlands of Samegrelo in western Georgia, cultivating ten indigenous grape varieties on four organic hectares and fermenting in qvevri to make wild, authentic expressions of one of the wine world's oldest regions.

Two brothers in Germany's northern Pfalz turning a fifth-generation family farm into one of the country's most exciting natural and pet-nat addresses, with their grandmother drawing the labels.

Dario Princic makes some of the world's most revered orange wines from Oslavia, in Friuli-Venezia Giulia's Collio, on the Slovenian border. He has farmed and vinified naturally since 1993, long before “natural wine” had a name, producing complex, skin-contact whites in a strict vinnaturist style.

At the end of a cypress-lined road in the Corbieres, Laetitia Ourliac and Rodolphe Gianesini farm a 15-hectare garden of Mediterranean vines for soulful natural wines.

A 7.5-hectare Meursault domaine Arnaud Tessier took over at 22, devoted to white Burgundy from some of the village's finest climats.

An alpine sparkling-wine revival in Savoie, where two families bought back the historic Royal Seyssel label in 2007 to remake a wine once famous across Europe.

A friendship-turned-winery in Germany's South Pfalz where Hannes Bergdoll and Claudiu Dumea bottle hands-off, unsulfured wines of immense drinkability.