Natural Wine Producers: Working With Nature

Born from a partnership between Eric Narioo and a collective of Abruzzo farmers in 2014, Passione Natura produces biodynamic Montepulciano and Trebbiano from mountain vineyards in one of Italy's most dramatic natural landscapes.

Wolfgang Weber and Chad Westbrook Hinds founded En Cavale in 2017 to re-examine classic West Coast grapes like Sauvignon Blanc and Zinfandel through a natural, affordable lens.

Folicello holds a special place at Primal Wine. Folicello wines were amongst the first natural wines we bought for this project. Everybody loves Folicello…

Franz and Christine Strohmeier have farmed their steep West Styrian slopes without compromise since 1997, crafting zero-additive wines from Blauer Wildbacher and native varieties at the edge of the Alps.

A San Luis Obispo native uses ocean-cooled coastal sites to craft tiny lots of wild-fermented Pinot Noir and Syrah.

Twelve kilometers from Slovenia, the Bastiani family farms 18 organic hectares in Collio, where the Aransat orange wine bridges tradition and modernity.

German-born Axel Prufer left East Germany for the Languedoc in 2003 and built a domaine of roughly 15 hectares above Beziers, farming granitic soils without systemic sprays and making zero-sulfur wines from Cinsault, Carignan, and Grenache with an easy, glouglou character all his own.

Federico Orsi left consulting to run a biodynamic estate in the Colli Bolognesi in 2005, farming 15 hectares of Pignoletto and making unfined, native-yeast wines including a beloved sur-lie sparkler.

Jean-François 'Jeff' Coutelou farms 14 hectares of ancient vines in Puimisson with certified-organic credentials stretching back to 1987, producing singular Languedoc wines from rare Mediterranean varieties with total commitment to non-intervention.

On the lowest land in Austria, the Michlits family runs Angus cattle, ancient grains, and vines together as one living Demeter farm spanning the Hungarian border.

Brooklyn-based fermented tea studio making non-alcoholic, effervescent beverages from high-quality teas using the chemistry and craft of natural fermentation.

A former Burgundy courtier turned all-natural vigneron, Frédéric Cossard built Domaine de Chassorney and a négociant house on horse-plowed, sulfur-free Burgundy.