Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Tami'
Tami' is Arianna Occhipinti's everyday label -- biodynamic Sicilian wines made for the table, from the same uncompromising mind that reshaped how the world thinks about Vittoria.
Conduit
A small family winery on a granite ridge in El Dorado County making native-ferment natural wines from a 6-acre estate vineyard at 2,700 feet.
Jumbo Time Wines
A Los Angeles natural wine project from two self-taught friends who turned playful curiosity into orange wines, chilled reds, and serious Pinot Noir.
Faccia di Vino
A clean, circular-farming Lambrusco from Modena, made by fourth-generation grower Alberto Pezzuoli on family land worked since 1932 for US importer Amy Atwood.
Autour de l'Anne
A former Radiohead roadie quit corporate life after a car crash and now makes what she calls Loiredoc wines: Languedoc fruit raised in the Loire.
Jérôme Lambert
A self-taught Anjou paysan working a handful of hectares of Chenin and animals in Rablay-sur-Layon, bottling sulfur-free Loire wines of striking purity.
J. Brix Wines
A San Diego County couple making tiny lots of native-yeast natural wine from grapes sourced all over California, guided by the motto 'only love.'
Domaine de Durban
A hilltop Beaumes-de-Venise estate run by brothers Henri and Philippe Leydier, makers of the appellation's most celebrated Muscat.
Centopassi
Sicily's Libera Terra cooperative turns vineyards confiscated from Cosa Nostra into organic wines that fund a future free of the mafia.
Tenute Dettori – Sardinia Natural Wine Pioneers
Tenute Dettori is Alessandro Dettori's biodynamic estate in the Romangia hills of northwest Sardinia, overlooking the Gulf of Asinara. A legendary name in natural wine, Dettori has farmed biodynamically since long before it was fashionable, making uncompromising wines of his Sennori terroir.
Swick Wines
Fifth-generation Oregonian Joe Swick spent a decade making harvests across three continents before returning home to craft energetic, low-intervention wines from organic Pacific Northwest vineyards. Raw, honest, and built for drinking.
Prisinzano
New York chef Frank Prisinzano bought an 822-year-old palazzo in Scala and its terraced land, making organic Amalfi Coast wine with the help of Bruno De Conciliis.