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.
Marto
Trained at Gut Oggau and Matassa, Martin Worner came home to Flonheim and turned his family's old sandstone vines into one of Germany's most copied natural wine projects.
Domaine Roland Schmitt
Bergbieten's only winemaking family, the Schmitts farm the Altenberg Grand Cru biodynamically, with Julien leading the estate his mother saved after tragedy.
Gearhead Wines
Former fisherman and Acme baker Craig West makes tiny, foot-tread, zero-sulfur California lots after one evening stomping grapes changed his life.
Pojer e Sandri
Founded in 1975 in the alpine village of Faedo, Trentino, Pojer e Sandri pioneered sulfur-free winemaking and the revival of rare mountain varieties, building 35 hectares and one of Italy's most celebrated estates.
Álvaro González Marcos
Working two hectares from a 400-year-old masia, this Penedès grower farms old Xarel-lo and Parellada biodynamically and bottles barely 8,000 gravity-handled bottles a year.
Face B
In the limestone village of Calce, Lyon transplant Severin Barioz farms a few biodynamic hectares of Roussillon schist and marl into pure, saline natural wines.
Partida Creus
Former architects Massimo Marchiori and Antonella Gerosa left Turin for a remote village in Baix Penedes, where they rescue old vines of obscure native varieties and make some of Spain's most distinctive zero-zero natural wines.
André & Michel Quenard
On the steep limestone scree of Chignin's Coteau de Torméry, the Quenards farm 22 terraced hectares of Jacquère, Bergeron, Mondeuse and Altesse, with Guillaume now at the helm.
Viteadovest
Three-generation Marsala family farming century-old alberello vines with zero inputs, producing powerful orange wines and layered reds from Sicily's far west.
Romain Chamiot
Third-generation vigneron Romain Chamiot tends seven hectares of Jacquere across 30 parcels in Savoie's Apremont appellation, crafting Alpine whites of crisp mineral precision.
Fangareggi
A family farm near Reggio Emilia where Matteo Fangareggi makes hand-harvested, native-yeast Lambrusco from 24 hectares his family has tended since the 1800s.
Alicia Serres
The next-generation Serres steps out from her father Laureano's shadow at Mendall, reviving her family's old Terra Alta parcels with native-yeast ferments and zero added sulfur.