Natural Wine Producers: Working With Nature

From a single hectare in 1990 to roughly 90 spread across Lake Neusiedl, Gernot and Heike Heinrich turned Burgenland into proof that Austrian reds and Demeter farming belong together.

The late Stanko Radikon, a true icon of the renaissance of natural wines and orange wines, once said: “I sent my son Sasa to…

From an 18th-century cellar in Utiel-Requena, Mariano Taberner makes organic, minimally handled wines, including ancestral-method sparklers from native Tardana and Bobal.

Jean-Pascal Sarnin and Jean-Marie Berrux launched their natural Burgundy négociant in Saint-Romain in 2007, sourcing organic grapes across Chablis, Meursault, Volnay, and beyond to craft additive-free wines of genuine appellation character.

A psychologist turned vigneronne who inherited a Southern Rhone estate near the Pont du Gard and makes pure, organic, low-sulfur Cotes du Rhone.

Luca Amerio farms old-vine Barbera and Moscato in Moasca, southern Asti, applying organic principles and a light touch in the cellar to produce vibrant, appellation-defying blends.

A leading Austrian biodynamic vigneronne in Gols, crafting energetic, low-sulfur reds and skin-contact whites from indigenous Burgenland varieties.

An eighth-generation Catalan farmer and trained geologist who makes biodynamic, zero-additive wines from native Parellada and Macabeu, fermented in earthenware jars buried in his cellar.

Swiss filmmaker Ruedi Gerber rescued eight neglected hectares in Maremma in 1992, growing them into a Demeter-certified estate devoted to near-extinct Tuscan varieties and zero-sulfur winemaking.

Brothers Gaetano and Pio Francesco Tamellini make some of Italy's most compelling Soave from 100% Garganega on their family estate in Costeggiola -- proof that a single grape, farmed with care, can say everything.

An Arbois native who trained from Bordeaux to Sonoma before returning to the Jura, Ramboz farms a tiny holding of Savagnin, Chardonnay and Trousseau.

Siblings Ana and Iván turned a 2007 garage experiment into a mission to rescue Manchuela's nearly forgotten grapes, fermenting in tinajas, demijohns and old barrels.