Natural Wine Producers: Working With Nature

Three veteran Spanish winemakers chase old-vine Bobal and Garnacha across Valencia and Aragon, bottling tiny parcels under the Tardano and La Pinada labels.

Fabio Marchionni's organic family estate at 420 meters in Matelica is a cult reference for crisp, mineral, pine-scented Verdicchio di Matelica.

Inside a regional natural park between Cefalu and Gratteri, this Sicilian farm grows vines and olive trees side by side, fermenting Catarratto on its skins with nothing added.

Founded in 1972 by Aimé and Véronique Guibert near Aniane, Mas de Daumas Gassac built its legend on red glacial soils, a Bordeaux-trained palate, and wild-fermented blends of over 50 grape varieties that GaultMillau called the 'Lafite Rothschild of the Languedoc.'

Near Agrigento in southern Sicily, the Gueli family farms organic Nero d'Avola on chalky and limestone soils within sight of the Valley of the Temples.

A celebrated Zimbabwean sommelier turned wine brand owner, making minimal-intervention South African wines that carry a sense of place and broaden who the industry represents.

Ryan Stirm farms dry and organic vineyards in California's Pajaro Valley, making white-wine-forward natural wines that champion Riesling, historic Cabernet Pfeffer, and forgotten coastal varieties with a farmer's patience and a surfer's ease.

In Yamagata, Grape Republic makes zero-zero natural wine in one of Japan's largest amphora cellars, reviving neglected farmland with local grapes.

Aris Blancardi, a trained veterinarian, converted his family's Ligurian flower farm into 7 biodynamic hectares near Bordighera, producing Pigato, Vermentino, and Rossese with minimal intervention.

A pioneer of skin-contact wine in Friuli's Collio, Franco Terpin farms marl-and-sandstone hills straddling the Italian-Slovenian border and macerates his whites for weeks to make textured, age-worthy orange wines.

First-generation California winemaker Martha Stoumen farms organic and dry-farmed sites across Mendocino and Contra Costa, making patient, additive-free wines from Italian varieties and California classics that ask a simple question: what does this state actually taste like?

In the granite-soiled hills of Dambach-la-Ville, a fifth-generation Alsace vigneron turned a classic family domaine toward organic farming and native-yeast natural wine.