Natural Wine Producers: Working With Nature

A tiny, horse-ploughed Anjou estate where Adrien de Mello farms schist vineyards biodynamically and makes wild-fermented natural wines with no added inputs.

Aaron and Cara Mockrish farm and make wine in California's North Yuba foothills, mentored by Clos Saron's Gideon Beinstock, crafting foot-trodden, native-ferment wines from organic mountain vineyards.

Azienda Agricola Imazio, deeply rooted in its historical connection to the land, has records tracing back to the 1700s, as evidenced by archival land…

Self-taught vigneron Michel Vallet recovered abandoned stone terraces across the Aosta Valley to champion rare alpine grapes like Vuillermin, of which he is one of only three growers.

In the hills above Parma, Camillo Donati turns Lambrusco, Malvasia and Barbera into bone-dry, bottle-fermented frizzanti using only wild yeasts and zero filtration.

Patrick Sullivan farms biodynamically in the Strzelecki Ranges of Gippsland, Victoria, crafting single-site Chardonnay and Pinot Noir from volcanic and clay soils with minimal intervention and no unnecessary additions.

Marie-Pierre and Eric Plumet farm 38 biodynamic hectares on the Massif d'Uchaux plateau in the southern Rhône, the first estate certified by Demeter in the region and still one of the few in the entire Vaucluse.

Former master brewer Dario Sciuto and partners Giovanni Nicita and Leonardo Di Vincenzo recover old ungrafted vines on the south slope of Mount Etna under the Manciaciumi label, making minimal-intervention volcanic wines.

The fourth-generation Tintero family in Mango, Piedmont, has farmed 30 hectares of Moscato country since 1900, producing single-vineyard Moscato d'Asti and simple, honest table wines imported by Kermit Lynch.

Ferdinando Zanusso and son Mario coax transparent, age-worthy Friulano from old vines in Collio and Colli Orientali, aiming to alter nothing in the cellar.

Former New Orleans rock drummer Andy Young traded his kit for fermentation vessels in Oregon's Willamette Valley, making playful, carbonic-maceration-driven natural wines that carry the soul of Louisiana and the terroir of the Pacific Northwest.

Born from a market gap spotted by importer T. Edward Wines, this one-liter orange wine sold out in two months and turned skin contact into an everyday habit.