Natural Wine Producers: Working With Nature

Marco Pecorari revived his family's 1874 estate in San Lorenzo Isontino, Friuli, producing only ancestral-method sparkling wines from 50-year-old Malvasia Istriana vines on the alluvial plains between Collio and the Isonzo river.

Discovino is the disco-born rose label of Wonderwerk, the low-intervention California project of childhood friends Issamu Kamide and Andrew Lardy.

On the Murge plateau above Gioia del Colle, Cristiano Guttarolo coaxes a rare lightness and minerality from Primitivo, fermenting some of it in beeswax-sealed Umbrian amphorae.

Barbara and Giuseppe Pusceddu make searingly pure Sardinian wine from 1.1 hectares of coastal vines near Cagliari, guided by a philosophy whose name translates simply as 'afternoon nap.'

A tiny biodynamic Catalan estate in Verdu making zero-sulfite, additive-free wines from Cabernet Sauvignon, Trepat and Chardonnay on limestone-clay soils.

Bianka and Daniel Schmitt bring Hungarian spirit and Rheinhessen heritage together in Demeter-certified natural wines from one of Germany's oldest family estates.

A fourth-generation Catalan family in Montblanc championing the indigenous Trepat grape from organically farmed limestone slopes of Conca de Barbera.

A biochemist turned vigneron who trained with Thierry Allemand and Bruno Schueller before reviving old Mondeuse vines above Lake Annecy with zero-sulfur, skin-contact winemaking.

A Kakheti winemaker building a living library of thirty-plus indigenous Georgian grapes, fermenting spontaneously in qvevri with zero added sulfur.

A French-inspired Los Angeles natural wine project pairing Central Coast organic fruit with low-intervention winemaking and an easygoing, joyful spirit.

Brothers Gabriel and Simon Scheuermann took over their family's Pfalz estate as teenagers and turned it into one of Germany's most exciting biodynamic addresses, making Pfalz wine in a Loire state of mind.

Inside a natural park barely a mile from the Mediterranean, this Pujol-Busquets family estate has farmed organically since 1991 on Alella's distinctive white granite sand.