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.
Lissner
Bruno and Théo Schloegel tend 10 hectares of Alsatian vines in Wolxheim — including Grand Cru Altenberg — using Fukuoka-inspired no-till farming and unhurried foudre aging that lets wild, living wines find their own way.
Catch & Release
A Sonoma partnership between Monica Varriale and Beno Stewart making delicate, low-intervention California wines from organic and biodynamic fruit.
Folias de Baco
From a high plateau above the Douro, Tiago Sampaio coaxes vivid, low-sulfur natural wines and pet-nats out of century-old field blends under the Uivo label.
Naranjuez
In the mountain village of Marchal, Granada, garage winemaker Antonio Vilchez Valenzuela makes about 8,000 bottles per year from two hectares of organic vines at 900 metres — with absolutely nothing added in the cellar.
Montevertine
From a Radda hilltop at 425 metres, Martino Manetti continues the singular project his father Sergio began in 1967 — making great Sangiovese-based wines with no appellation label, no compromises, and no Trebbiano.
Joan Rubió
After 15 years rising to technical director at Cava house Recaredo, this Penedes vigneron returned to his family's Cal Tiques estate to make biodynamic, amphora-aged natural wine from Xarel-lo.
Ca' de Noci
Two brothers, an architect and an agronomist, revived nearly forgotten Reggiano grapes on a former walnut farm to make some of Emilia's most serious sparkling wine.
Bonavita
From 2.5 hectares of clay and limestone above the Strait of Messina, Giovanni Scarfone makes some of the most sought-after wine in Sicily's tiny Faro DOC.
Quinta da Palmirinha
Retired history teacher Fernando Paiva tends just three biodynamic hectares in the Sousa Valley, making some of Portugal's most singular Vinho Verde using a signature technique of dried chestnut flowers in place of sulfur.
Agricola Marino
A one-man farm in Sicily's far southeast where Salvatore Marino works a single hectare entirely by hand, guided by the lunar calendar and five generations of family tradition.
Les Terres Dubien
Benoit Joussot-Dubien founded Les Terres Dubien in 2020 with just 3 hectares across three villages in the northern Medoc, farming organically and biodynamically with manual harvests and making unfined, unfiltered Bordeaux blends with minimal sulfur.
Ciro Picariello
From high volcanic hills around Summonte, Ciro Picariello bottles some of Campania's most precise, ageworthy Fiano di Avellino with nothing but steel, lees and time.