Natural Wine Producers: Working With Nature

A self-taught teacher-turned-vigneron, Helmut Dolde farms some of Germany's highest vineyards in Swabia and calls his crystalline whites "mountain wines."

Today we are talking about wild wines. A natural wine primal mantra welcomes you as soon as you land on Cantina Indigeno’s homepage: “In…

Valentin Montanet tends 20 organically farmed hectares at Vézelay in Burgundy's Yonne, where he and his parents Jean and Catherine produce Kimmeridgian-limestone Chardonnay and Pinot Noir with spontaneous fermentation and minimal sulfur.

Former government officer turned biodynamic vigneron farming 6 hectares in Poligny, Jura, making natural wines from Chardonnay, Savagnin, Poulsard, and Trousseau.

Bodegas Pinoso, a pioneering organic cooperative founded in 1932, crafts the Zillamina range from Monastrell vines in the sun-soaked hills of Alicante.

A fourth-generation Touraine vigneron working the Cher valley in chalk, flint, and clay, ageing organic Loire wines in oak, concrete egg, and amphora.

On a fossilized seabed in the Colli Piacentini, Massimiliano Croci makes bottle-refermented sparkling wines with a patient low-and-slow ferment that stops in winter and restarts in spring.

An eleventh-generation Alsatian vigneron in Pfaffenheim working horse-ploughed grand cru parcels and bottling sulfur-free, fully natural cuvees.

Marcel Lapierre is widely regarded as one of France's founders of the natural wine movement. Lapierre's approach to winemaking emphasized minimal intervention and natural…

Wine has been made at this Monferrato castle since 1491; today the Bonzano family champions native Barbera, Grignolino, and the rare Albarossa.

A former sommelier turned Beaujolais vigneron, Clotaire Michal makes structured, age-worthy Gamay from century-old vines on pink granite, far from the glouglou crowd.

From Cascade Locks, Graham Markel makes naturally vinified Italian varieties from Columbia Gorge fruit, from 100 percent Sangiovese to a hand-pressed Syrah.