Natural Wine Producers: Working With Nature

A Germany-based project that scouts family-run organic growers without distribution and bottles their spontaneously fermented, low-sulfite wines under tank-numbered labels.

A pioneering biodynamic Bordeaux estate near Blaye, in the Hubert family since 1895 and certified biodynamic since 2000.

Nathalie Banes farms roughly 4 hectares of Gamay in the high-altitude village of Oingt, Beaujolais, plowing her clay-limestone slopes with a horse named Hulot and vinifying without sulfur or filtration for wines of quiet intensity.

In near-total isolation in Nelson, New Zealand, Alex Craighead farms eleven hectares and crafts zero-additive wines from ten varieties across stainless, amphora, and oak.

Russian-born Alex Schulkin makes no-additive, wild-fermented wines from certified organic vineyards in McLaren Vale and Adelaide Hills, drawing on his research science background at the AWRI.

Luigi Stalteri and Alessandro Viola launched Longarico in 2015 on the slopes of Mount Bonifato above Alcamo, bringing organic Catarratto and red grapes from 350-meter clay-calcareous soils back to life as pure, unfiltered Sicilian naturals.

Decorated sommelier turned natural-wine pioneer James Erskine makes additive-free Grenache and more from organic fruit in McLaren Vale and the Adelaide Hills.

Elisabetta Foradori – also known as “The Lady of Teroldego” in natural wine circles and well beyond – is one of the most historical…

A fourth-generation Barolo estate on the Bricco Boschis hill that has farmed organically since 1976 and bottles single-vineyard Nebbiolo from one unbroken slope.

Brothers Ruggero and Andrea Ruggeri farm 4 hectares of high-altitude Prosecco vineyards in Santo Stefano di Valdobbiadene, crafting small-production Prosecco Superiore and Cartizze with deep respect for the land.

Todd Cavallo and Crystal Cornish left Brooklyn to pioneer piquette production and hybrid winemaking in New York's Hudson Valley.

Pascal Janvier tends nine hectares of Chenin Blanc and Pineau d'Aunis across 66 parcels in Jasnières and Coteaux du Loir, farming sustainably to produce the most mineral, flinty expressions of these little-known Loire appellations.