Natural Wine Producers: Working With Nature

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.

Laura Lees and Arthur Joly rescued an abandoned hillside vineyard in the Corbières in 2017, and now farm around 10 hectares of schist-rich land with a passion that has quickly earned them a devoted following in France and beyond.

A Saint-Joseph estate where Paul Esteve and Chrystelle Vareille ferment Syrah and white Rhone varieties in buried clay jars inspired by Georgian qvevri.

A historic Verduno estate run by Franco Bianco and Gabriella Burlotto, championing the rare Pelaverga grape alongside traditional Barolo and Barbaresco.

A 200-year-old Sicilian family estate near Palazzo Adriano, revived for wine by Gaetano and Nicoletta Gargano under the guidance of Umbria's Giampiero Bea.

Ennio Romano and Mena Iannella farm barely two hectares of Aglianico, Fiano and Falanghina in Torrecuso, making zero-zero Campanian wines that are wild, vivid and uncompromising.

Founded in 1924 in Sant Sadurni d'Anoia, Recaredo is one of the Penedes' greatest sparkling wine dynasties -- now in its third generation under Ton Mata, biodynamically certified since 2010, and one of the co-founders of the Corpinnat designation in 2019. Celler Credo is its sister still wine project.

One quarter of the Beaujolais "Gang of Four," Guy Breton has been crafting pure, spice-driven natural Gamay around Villie-Morgon since 1986.

Taurasi Rosso and Taurasi Rosso Riserva are two Aglianico-based red wines from Campania Region, in Southern Italy. Due to their DOCG status, established in 1993, they can only be produced...

Steve and Jill Matthiasson launched Tendu to prove a point: that honest, hand-farmed natural wine from Italian grapes grown in California's Sacramento Valley could be delicious, generous, and cost less than $20 in a one-liter bottle.

Two New Zealand winemakers set up in Catalonia in 2016 to make tiny-batch, zero-added-sulfite wines from indigenous grapes like Xarel-lo and Parellada.

Maria Pato, youngest of Bairrada's famous Pato wine family, hides behind a duck mask and surreal labels to make irreverent, indigenous, low-intervention wines.