Natural Wine Producers: Working With Nature

Pete Bloomberg's Llewelyn project, launched in 2021 out of Cloverdale, California, coaxes Mendocino old-vine Carignan, Syrah, Pinot Noir, and Chardonnay into lean, expressive natural wines with minimal addition and zero irrigation.

Thirteen-hectare Loire family estate in Monthou-sur-Cher, making Chenin Blanc, Cot, Gamay, and Cabernet Franc on the first hillsides of the Cher in conversion to organic.

Edi Kante carved a three-story cellar into the limestone of the Carso above Trieste and helped put the native Vitovska grape on the map.

A Languedoc native making zero-sulfur natural wines from old vines around Paulhan, working entirely without additives under his La Dame Jeanne label.

Former Tours wine-bar owners became Anjou's natural-wine standard-bearers, farming schist slopes biodynamically and handing the cellar to their two sons.

From a multi-generational farming family in Jois, Markus Altenburger farms 17 hectares of certified organic Leithaberg vines biodynamically, coaxing site-specific Blaufränkisch and skin-contact whites from ancient limestone and slate soils above Lake Neusiedl in Burgenland.

Heinrich and Gloria Mayr farm 2.4 hectares of organic vines within the city of Bolzano, Alto Adige, cultivating indigenous Lagrein, Blatterle, Schiava, and Teroldego since at least 1788.

Tahnee Shields makes alive, terroir-driven natural wines in Richmond, California, sourcing Gamay, Cabernet Franc, Syrah, and other varieties from Sierra Foothills growers she trusts to farm with integrity.

Matija Žerjav, known simply as Matic, farms 9 organic hectares in the village of Malečnik in Slovenia's Štajerska wine region, championing the native Šipon grape and low-intervention winemaking in amphora and stainless steel with the energy of a third-generation natural winemaker.

Rooted in family winegrowing tradition but only newly bottling under its own name, this Terra Alta cellar works native yeast, zero sulfites and barely any machinery.

On a farm dating to 1750 above Villena, Andres Carull took the reins from Valencia natural-wine pioneer Rafa Bernabe in 2013, working only local grapes and nothing but fermented juice.

An Abruzzo-born agronomist, Giovanni Benvenuto returned to his grandfather's Calabrian land to rescue the near-extinct Zibibbo di Pizzo and champion native varieties.