Natural Wine Producers: Working With Nature

Sam Vinciullo returned to his native Western Australia in 2015 after working harvests across the globe, including with Frank Cornelissen on Mount Etna, to make raw, zero-addition natural wines in Margaret River.

Sisters Antonella and Ersiliana Bronca farm 20 hectares of steep UNESCO-listed hillsides in Valdobbiadene by hand, making some of Italy's most expressive and sustainably crafted Prosecco.

A fourth-generation Frontonnais house run by a fluid-mechanics PhD who swapped a planned career at Renault for Negrette and organic conversion.

On a volcanic island closer to Africa than to mainland Italy, a winemaker who learned passito from his grandfather farms scattered Zibibbo plots without chemicals or added sulfur.

Brothers Charles and Guillaume Soulier reclaimed four hectares of their father's vines in 2015 in the Gard, southern Rhone, farming by permaculture principles with horses and animals and making sulfur-free, unfiltered wines from Syrah, Grenache, and Cinsault.

Former footballer and Rome barman turned biodynamic farmer, Mario Macciocca grows Cesanese, Passerina, and Malvasia Puntinata on four hectares of volcanic limestone in the Scalambra hills of Lazio, making some of Italy's most compelling natural wines from a criminally underrated grape.

Seventh-generation Aurélien Laherte farms 10.5 biodynamic hectares across 75 parcels in Chavot, Champagne, vinifying plot by plot in old Burgundy barrels without malolactic fermentation to produce grower Champagnes of startling terroir precision.

Nicoletta Bocca left Milan in 1992 for the Piedmontese countryside of Dogliani, in the Langhe, to become a winemaker. She has made organic wines at her San Fereolo estate since 2004, working with minimal intervention in the vineyard and cellar to craft characterful, age-worthy bottles.

A father-and-son estate on the Cahors causse making spontaneous, unfiltered Malbec that reveals the brighter, more delicate side of the appellation.

Azimut is the affordable, organic-grape line from the Suriol family's 400-year-old Penedès estate, best known for a lees-aged Brut Nature Cava with no dosage.

Marie and Vincent Tricot work pre-phylloxera vines in Auvergne's volcanic Puy-de-Dome, making zero-sulfur wines that define modern French natural wine.

Fifth-generation Bordeaux estate in Libourne converting to biodynamics under Christophe Pueyo, producing Saint-Emilion and Bordeaux ACs with minimal intervention since 2010.