Natural Wine Producers: Working With Nature

Fifth-generation vigneronne Anne-Victoire Monrozier farms old Gamay on Fleurie granite and once put cru Beaujolais in a can.

On a butterfly reserve near the Adriatic in Abruzzo, Vincenzo Di Meo makes certified-organic wines with native yeast, no SO2, and no fining or filtering.

A former musician and social worker, Lambert Spielmann makes rock-and-roll natural Alsace from tiny biodynamic parcels in a makeshift cellar under his house.

Podere Magia, the 'Estate of Magic,' is vigneron Stefano Pescarmona's small farm in Emilia, in the Lambrusco heartland of Emilia-Romagna. He makes natural, ancestral-method Lambrusco on a homestead of vines, spring water, and wild countryside.

A London wine-trade internship and an oenology degree sent Christina Netzl home to Goettlesbrunn, where she added a low-intervention range to a Carnuntum estate farmed organically since 2013.

Maxime Troncy began farming without chemicals in northern Beaujolais in 2013 and later partnered with his brother-in-law Damien Polosse in 2021, building a 12-hectare estate in Lantignié on granitic soils where Gamay, Chardonnay, and a handful of rare varieties are vinified with zero sulfur and no filtration.

A one-man Lambrusco project near Modena that ferments in the bottle with frozen must instead of autoclaves, turning a mass-produced wine back into something hand-built.

A Provencal pioneer who pushed organics into true natural winemaking, Henri Milan farms biodynamically at the foot of the Alpilles near Saint-Remy.

Trained by Guy Breton and steeped in Beaujolais since childhood, Karim Vionnet makes carbonic Gamay that is natural, fruit-driven, and without pretension.

French-born Louis-Antoine Luyt arrived in Chile at 22, trained under Marcel Lapierre in Beaujolais, and has spent over two decades reviving 350-year-old País and Cinsault vines across Maule, Bío Bío, and Itata with dry farming, horse plowing, and zero intervention.

A classically trained cellist who detoured through Chile and Napa, Alice Bouvot now makes zero-sulphur living wines on five Demeter-certified hectares outside Arbois.

Parisians-turned-vignerons Louis and Charlotte Perot farm 3.5 hectares above Puy-l'Eveque in Cahors on clay-limestone soils, crafting unsulfited, unfiltered Malbec and a growing range of rare South-West varieties with quiet precision.