Natural Wine Producers: Working With Nature

A Burgundy-trained vigneron returned to a family plot worked since 1650 and turned it into the Jura's most coveted source, with more than fifty cuvées and dozens of forgotten grapes.

Former wine writer and telecom engineer Tiago Teles makes low-intervention wines from Bairrada, Lisboa, and Vinho Verde, foot-trodding grapes in a small cement lagar and adding no sulfur.

Danilo Marcucci and Riccardo Pennaforti protect one of Umbria's oldest vineyards near Assisi on just 1.7 hectares, fermenting ancient local varieties spontaneously in cement and resin tanks with zero sulfur additions.

The Bandol estate that made Mourvedre famous, where the Peyraud family and director Daniel Ravier craft single-parcel reds and the celebrated rose.

Stefano Amerighi is Cortona's great Syrah champion: a Demeter-certified biodynamic farmer who identified his ideal hillside terroir in 2001, planted Rhone clones, and now produces wines that belong in conversation with the finest expressions of the variety anywhere in the world.

A Roero family whose deeds reach back to 1670, with a forebear who bottled one of the first dry Arneis on record in 1971.

From Gols on Lake Neusiedl, Claus Preisinger turned a young start into one of Austria's leading biodynamic addresses, fermenting Blaufränkisch and Zweigelt wild and bare.

Founded in 1877 in Haro by a Chilean-born entrepreneur, R. Lopez de Heredia Vina Tondonia is Rioja's most steadfast traditionalist: 170 estate hectares, in-house cooperage, 13,000 American oak barrels, and wines aged up to a decade before release.

Aerospace engineer Bee and hospitality veteran Ross Maloof farm organically certified old vines at their No Clos Radio estate in Oregon's Willamette Valley, producing white-focused natural wines of precision and energy.

Working vines inherited from his grandfather, Francesco Martinelli makes mineral, biodynamic Garganega from a forest-ringed cru in Soave, against the grain of the region's co-ops.

Le Coste is the cult natural-wine estate founded in 2004 by Gianmarco Antonuzi and Clementine Bouveron in Gradoli, northern Lazio, near the Umbrian border. Drawing on years of winemaking in Burgundy, they farm volcanic soils above Lake Bolsena to make uncompromising, terroir-driven wines.

Damien Bastian Goddard launched his Savoie domaine in 2017 after years farming vegetables in Chad and apprenticing under Jean-François Ganevat, producing zero-sulfur Chasselas from glacial moraine vineyards beside Lake Geneva.