Natural Wine Producers: Working With Nature

From neglected plots around Perugia, Carlo Tabarrini revived Umbrian Trebbiano, Grechetto and Sangiovese into direct, biodynamic wines made exactly as his grandfather's were.

A glou-glou Mediterranean collaboration from Banyuls-sur-Mer, making affordable, spontaneous, zero-sulfur wines named in Italian, Portuguese, and Catalan.

A 15th-generation grower in a family farming since 1634, Sébastien David makes biodynamic, sulfur-free Cabernet Franc in clay and amphorae in Saint-Nicolas-de-Bourgueil.

Three friends making low-sulfite wines from historic and high-desert vineyards across inland Southern California, out of a Redlands winery and wine bar.

Eighth-generation Corbières estate inside a Mediterranean nature park, certified organic since 2010 and farmed biodynamically with a grazing flock of sheep.

A former Loire mushroom trader who settled in Banyuls in 2000, Bruno Duchêne works four hectares of schist terraces by hand and bottles without added sulfur.

A family estate in the hamlet of Pouilly at the heart of the Pouilly-Fuisse appellation, now run by the third generation across the Maconnais and Beaujolais.

A former Milan investment banker who returned home to Campania in 2003 to revive her family's Sannio estate, farming organically and bottling indigenous Falanghina, Greco, Fiano and Aglianico.

Los Angeles natural wine project from former sommelier Adam Vourvoulis, making spontaneous, zero-sulfur, heritage-variety wines from Santa Barbara with wit and no pretension.

Graham Shelton launched Slow Dance in 2018 in Northern California, making zero-sulfur, native-ferment wines from organically farmed Mendocino, Sonoma, and Lodi vineyards with a light touch and a deep respect for terroir.

On a single hectare in Corbanese di Tarzo, three generations of the Giacometti family have made just one wine — Lèntico, a col fondo Prosecco refermented in bottle with native yeasts, bottled following the lunar cycle, and capped with sediment.

Lekso Pitskhelauri makes qvevri wines in his grandfather's century-old cellar in the Kakheti village of Akhshani, coaxing rare indigenous varieties into some of Georgia's most honest and tradition-rooted natural wines.