Natural Wine Producers: Working With Nature

Trained across South Africa, Germany and Switzerland, 'Zini' farms 15 hectares near the Zicksee, making fresh, low-intervention reds and whites with short macerations.

Wilfried Garcia's high-altitude project in the Cerdagne Pyrenees, planting vines at around 1,300 meters while bottling Roussillon fruit under his Transhumancia label.

Nicola Oteri founded Nuzzella in 2014 on the northeast slope of Etna in Piedimonte Etneo, making organically farmed Nerello Mascalese and Carricante across 4 hectares at 500 meters elevation.

An Austrian natural-wine star, Christian Tschida makes zero-sulfur, unmanipulated wines by Lake Neusiedl and calls himself a tuner, not a winemaker.

A former Paris natural-wine bar owner turned Loire vigneron, fermenting sulfur-free Chenin and Pineau d'Aunis in limestone caves beneath his vines.

Antoni Sanchez-Ortiz is a Priorat native with a chemistry PhD who makes zero-zero natural wine from pre-phylloxera Garnatxa vines on licorella slate, fermenting wild and aging 18 months in old barrels.

A quiet fourth-generation artisan in the Asti hills, Andrea Scovero farms six steep hectares organically, making Barbera with no added sulfites and increasingly working in amphora.

Told to save a dying vineyard, Filippo Mangione built an estate of ancient, ungrafted Etna vines and now bottles Nerello Mascalese in red, white, rose and fizz.

A Roussillon estate where Marc and Caroline Barriot farm old vines across five villages, plow by horse and bottle schist-grown wines with almost no sulfur.

After his father's death from agrochemical exposure, Gonzalo Grijalba abandoned industrial winemaking to make sulfur-free, biodynamic Rioja under the cheeky Gran Cerdo label.

UC Davis graduates Diego Roig and Shaunt Oungoulian founded Les Lunes in California's Bay Area in 2014, farming over 20 hectares of organic vineyards in Sonoma and beyond and making minimal-intervention wines from Chardonnay, Pinot Noir, Zinfandel, and Cabernet Sauvignon.

The Rossell family has farmed Cal Cassanyes in the Penedes since 1497, now tending 85 organic hectares of Xarel-lo, Macabeu, and Parellada in the heart of Alt and Baix Penedes to produce hand-riddled, biodynamic cava.