Updated October 2026
Ranking wine is always an impossible project. A wine is a vintage, a bottle, an occasion, and natural wine more than any other varies from bottling to bottling. Yet some wines matter more than others. Wines that changed how people think about what wine can be.
This list is our curation of a hundred such bottles. The criteria are not scores or price but significance: did the wine move something? Overnoy's Savagnin proved that wine without sulphur can age for decades. Gravner's Ribolla Gialla in amphora effectively created modern orange wine. Allemand's Cornas proved that natural wine can reach classical greatness.
The distribution reflects natural wine's centres of gravity. France dominates with seventy wines, with the Jura, Beaujolais, Loire and Rhône at the core. Italy follows with eighteen, above all Friuli and Etna. Georgia, Austria, Slovenia, Spain and Germany are represented. Forty-two red, thirty white, eleven orange, eleven champagne, four sparkling and two rosé.
We have deliberately left out conventional prestige wines regardless of quality, and every wine whose existence and cuvée name we could not verify. A fabricated cuvée name damages a list more than an omitted bottle.
Six of the wines come from Languedoc and Roussillon, the region we import from ourselves. That says something about how far southern France has come from its reputation as a volume producer.
Most of the wines on the list below are made in small quantities and are hard to find. If you want to try natural wine first, these ten are a better place to start. All are made by recognised producers, most of them in larger volumes, and at the time of writing all are available at Systembolaget in Sweden.
Meinklang, Naken Grüner Veltliner (Austria, white). From one of Austria's largest biodynamic farms, made with no added sulphur. Straightforward and easy to drink.
Testalonga, Keep On Punching Baby Bandito (South Africa, white). Chenin Blanc from Craig Hawkins in Swartland, South Africa's most influential natural wine producer. Tension and saline minerality.
Weingut Heinrich, Pinot Noir (Austria, red). A Demeter-certified domaine in Burgenland. Light, saline Pinot Noir.
Catherine & Pierre Breton, Trinch (Loire, red). Cabernet Franc from Bourgueil by a couple who have made natural wine since the 1980s. One of the movement's best-known labels.
Marcel Lapierre, Morgon (Beaujolais, red). The bottle that became the template for natural Beaujolais. Gamay that shows how far the grape can go.
Domaine Sérol, Éclat de Granite (Loire, red). Gamay from granite soils in the Côte Roannaise, farmed organically and biodynamically. Lightly filtered, so it sits closer to low intervention than strict natural wine.
Ampeleia, Unlitro (Tuscany, red). A one-litre bottle from Maremma, biodynamically farmed and spontaneously fermented. Made to be drunk young.
Xavier Weisskopf, Haggan Pet Nat (Loire, sparkling). Chenin Blanc from Montlouis, made using the ancestral method with no added yeast or sugar. It sits in Systembolaget's fixed assortment, so it can be found year round.
Frank Cornelissen, Susucaru Rosato (Sicily, rosé). Cornelissen's most approachable wine, from old vines on Etna. Pale, saline and volcanic.
Twins Wine House, Qvevris MZE Kisi (Georgia, orange). Skin-contact Kisi made in qvevri the traditional Georgian way. A good-value entry to Georgian orange wine.
Want more? See our guide to natural wine at Systembolaget.
Pierre Overnoy / Emmanuel Houillon · Arbois-Pupillin, Jura · France · White · Savagnin
This is the bottle that made natural wine more than an idea. Overnoy's Savagnin is vinified ouillé — the barrel topped up so no veil of yeast forms — which breaks with the whole Jura tradition. Without added sulphur and without a protective voile the wine should have oxidised within a few years. Instead it ages for decades and has become the benchmark for the entire movement.
Thierry Allemand · Cornas, Rhône · France · Red · Syrah
Chaillot comes from younger vines than Allemand's other cuvée but is in no sense a second wine. The granite terraces give a Syrah with black pepper, violets and a saline minerality beneath the fruit. The wine is structured and age-worthy without ever becoming heavy.
Gravner · Friuli Collio · Italy · Orange · Ribolla Gialla
After Gravner's 1997 trip to Georgia he began vinifying in qvevri buried in the cellar floor. Ribolla Gialla gets months of skin contact without temperature control and is then aged in large casks for several years before release. The result is amber, tannic and almost tea-like in its aromatics.
Jean-François Ganevat · Côtes du Jura · France · White · Chardonnay
From old vines on marl soil in Rotalier, planted by Ganevat's grandfather. The wine is vinified ouillé with long élevage and has the combination of tension and depth that has made Ganevat one of natural wine's most hunted producers.
Jacques Selosse · Champagne · France · Champagne · Chardonnay
Substance is made in a solera system Anselme Selosse started in 1986, which means it contains wine from every vintage since. Chardonnay from Avize, barrel-fermented and oxidatively handled, gives a champagne closer to sherry in its complexity than to a traditional brut.
Pheasant's Tears · Kakheti, Georgien · Georgia · Orange · Rkatsiteli
Rkatsiteli is Georgia's most planted white grape, and here it is vinified exactly as it has been for eight thousand years: whole clusters with skins and stems in qvevri buried in the ground, without additives. The wine smells of dried apricot, walnut and black tea.
Thierry Allemand · Cornas, Rhône · France · Red · Syrah
Reynard comes from Allemand's oldest vines on the steep granite terraces and is his most structured wine. Where Chaillot is immediate, Reynard is closed in youth and demands years. With time it develops towards smoke, olive, blood and violets.
Domaine des Miroirs / Kenjiro Kagami · Côtes du Jura · France · White · Savagnin
Kagami's wines are produced in such small volumes that they barely reach the market. Entre Deux Bleus is his most talked-about cuvée — a white Jura wine with a clarity and tension that makes most comparisons feel inadequate.
Radikon · Friuli Collio · Italy · Orange · Chardonnay, Sauvignon, Pinot Grigio
Oslavje is a blend of Chardonnay, Sauvignon and Pinot Grigio with long skin contact in large Slavonian casks, without added sulphur and without filtration. The wine is deeply amber with tannins like a red wine.
Clos Rougeard (Foucault) · Saumur-Champigny, Loire · France · Red · Cabernet Franc
Le Bourg comes from a small parcel of old vines and is aged in new barrels — unusual for natural wine, but the Foucault brothers never followed anyone's rules but their own. The wine showed the world that Cabernet Franc from the Loire could stand beside the greatest wines of Bordeaux and Burgundy.
Pierre Overnoy / Emmanuel Houillon · Arbois-Pupillin, Jura · France · White · Chardonnay
The same uncompromising method as the Savagnin but on Chardonnay. The wine has a saline, almost iodine minerality and ages just as improbably long for something made entirely without added sulphur.
Jean Foillard · Beaujolais · France · Red · Gamay
From the blue granite hill that is Morgon's finest site. Foillard's version is deep, earthy and structured — the wine that more than any other showed Gamay could be serious.
Gravner · Friuli Collio · Italy · Orange · Sauvignon, Chardonnay, Pinot Grigio, Riesling
Gravner's second amphora wine, a blend of Chardonnay, Sauvignon, Pinot Grigio and Riesling Italico. Deeper and more oxidative than the Ribolla, with a phenolic structure that demands food.
Jean-François Ganevat · Côtes du Jura · France · Red · Poulsard
Ganevat's most approachable red — pale, perfumed Poulsard with raspberry, blood orange and an almost transparent body. The name is a self-portrait.
Jacques Selosse · Champagne · France · Champagne · Chardonnay
Selosse's entry-level champagne from Chardonnay grown in Avize, Cramant and Oger, though entry-level is misleading. Barrel-fermented, oxidative and textured — for many the best introduction to what grower champagne can be.
Ramaz Nikoladze · Nakhshirgele, Imereti, Georgien · Georgia · Orange · Tsitska, Tsolikouri
Two indigenous Georgian grapes in qvevri with shorter skin contact than the Kakheti tradition. Lighter and more floral than eastern Georgian orange wines — Imereti's own style.
Domaine des Miroirs / Kenjiro Kagami · Côtes du Jura · France · White · Chardonnay
Kagami's Chardonnay, with the same brittle precision as the rest of the range. The name is one of several that have made the domaine as known for its aesthetic as for its wines.
Radikon · Friuli Collio · Italy · Orange · Tocai Friulano
The name is Tokaj spelled backwards — a protest against the EU ban on calling the grape Tocai Friulano. The wine is one of the purest interpretations of Friulano with long skin contact.
Clos Rougeard (Foucault) · Saumur-Champigny, Loire · France · Red · Cabernet Franc
The more sensual of Clos Rougeard's two great cuvées. Where Le Bourg is structured and closed, Les Poyeux is open, perfumed and almost Burgundian in its finesse.
Marcel Lapierre · Beaujolais · France · Red · Gamay
The wine that started everything in Beaujolais. Lapierre's Morgon is juicy, earthy and immediate — a template hundreds of producers have tried to copy since the 1980s.
Pierre Overnoy / Emmanuel Houillon · Arbois-Pupillin, Jura · France · Red · Poulsard
Pale almost to rosé, with raspberry, iron and a transparency that is the Jura's signature. A red wine that forces you to reconsider what red wine can be.
Jean-Pierre Robinot · Chahaignes, Coteaux du Loir, Loire · France · Red · Pineau d'Aunis
Robinot's interpretation of the Loire's most distinctive red grape — peppery, light and wild, made entirely without sulphur.
Dard & Ribo · Saint-Joseph, Rhône · France · Red · Syrah
The opposite of the northern Rhône's extracted style: light, juicy, perfumed and drinkable young. Dard & Ribo showed that Syrah does not need to be heavy to be great.
Frank Cornelissen · Contrada Barbabecchi, Etna Nord, Sicilien · Italy · Red · Nerello Mascalese
From the highest vines on Etna's northern slope, vinified with minimal intervention. One of natural wine's most uncompromising and most debated wines.
Jean-François Ganevat · Côtes du Jura · France · White · Chardonnay
Old vines on blue marl, vinified ouillé with long élevage. One of the white wines that best shows why Ganevat became one of the movement's most hunted producers.
Roses de Jeanne / Cédric Bouchard · Celles-sur-Ource, Aube, Champagne · France · Champagne · Pinot Noir
One parcel, one variety, one vintage — Bouchard's principle in practice. Pinot Noir from Celles-sur-Ource with low dosage and a lightness entirely his own.
Domaine des Miroirs / Kenjiro Kagami · Côtes du Jura · France · White · Savagnin
Kagami's Savagnin, vinified ouillé. Taut, saline and almost brittle — and one of the hardest bottles to find in the entire natural wine world.
Radikon · Friuli Collio · Italy · Orange · Ribolla Gialla
Radikon's pure Ribolla Gialla, with long skin contact in Slavonian oak. Together with Gravner's version, the wine that defined Oslavje as the capital of orange wine.
Nicolas Joly · Savennières, Loire · France · White · Chenin Blanc
One of few French appellations consisting of a single vineyard, farmed biodynamically by Joly since the 1980s. A wine that divides opinion but which no one ignores.
Yvon Métras · Beaujolais · France · Red · Gamay
Métras works with whole clusters and near-zero sulphur. His Fleurie is perfumed, transparent and electric — and among the hardest wines to find in the region.
Philippe Bornard · Arbois-Pupillin, Jura · France · Red · Poulsard
Ploussard from old vines on red and grey marl in Pupillin, with 21 days of carbonic maceration and ageing in large oak barrels. Bornard began making his own wine on the advice of Pierre Overnoy and farms biodynamically, certified since 2012. The wine is now sold under his son Tony Bornard's name.
Dard & Ribo · Crozes-Hermitage, Rhône · France · Red · Syrah
René-Jean Dard and François Ribo started the domaine in Mercurol in 1984 and were among the first in the northern Rhône to work with minimal sulphur. Their Crozes-Hermitage is Syrah made for freshness and fruit rather than extraction.
La Stoppa · Emilia-Romagna · Italy · Orange · Malvasia, Ortrugo
Malvasia di Candia Aromatica with Ortrugo and Trebbiano from the Colli Piacentini, about four months on the skins in tank, wild yeasts, a year in barrel and at least two years in bottle before release. Elena Pantaleoni farms without chemical inputs on heavy clay around Rivergaro.
Stéphane Tissot · Arbois, Jura · France · Red · Trousseau
Trousseau from Stéphane Tissot in Montigny-lès-Arsures outside Arbois. The domaine's 43 hectares are certified organic and biodynamic, fermentation uses wild yeasts and sulphur is kept to a minimum.
Roses de Jeanne / Cédric Bouchard · Celles-sur-Ource, Aube, Champagne · France · Champagne · Chardonnay
Cédric Bouchard in Celles-sur-Ource makes champagne on the principle of one grape, one parcel, one vintage. La Haute-Lemblé is pure Chardonnay from a single parcel in the Aube.
Château Rayas · Châteauneuf-du-Pape, Rhône · France · Red · Grenache
Pure Grenache from sandy soils, made by Emmanuel Reynaud in a traditional way that sets it apart from the rest of the appellation. Rayas does not call itself natural wine, but is on the list for its approach of minimal intervention in the cellar.
Jean Macle · Château-Chalon, Jura · France · White · Savagnin
Vin jaune from Savagnin in Château-Chalon, aged under a veil of yeast for at least six years without topping up and bottled in the traditional 62 cl clavelin. Macle is one of the appellation's reference producers.
Jean Foillard · Beaujolais · France · Red · Gamay
Foillard's cuvée from the domaine's oldest vines in a single parcel on the Côte du Py in Morgon, on granite. Hand-harvested, wild yeasts, long and gentle maceration, aged in stainless steel and with little or no sulphur.
Valentini · Abruzzo · Italy · White · Trebbiano d'Abruzzo
Edoardo Valentini built one of Italy's most sought-after white wines on a grape otherwise associated with simple wines. The family bottles only a small part of the harvest and sells the rest on. His son Francesco Paolo has run the domaine since Edoardo's death in 2006.
Hervé Souhaut / Romaneaux-Destezet · Saint-Jean-de-Muzols, Saint-Joseph, Rhône · France · Red · Syrah
Syrah from century-old vines on granite in Saint-Joseph, across from the Hermitage hill. Fermented with whole clusters, long maceration at low temperature and a year on fine lees in wood, without additives.
Bénédicte & Stéphane Tissot · Arbois, Jura · France · White · Chardonnay
Chardonnay from a walled vineyard on marl that Stéphane Tissot replanted at very high density and works by horse. The wine is topped up in barrel, which gives a fresh and precise style rather than an oxidative one. The domaine has been certified biodynamic since 2004.
La Stoppa · Emilia-Romagna · Italy · Red · Barbera, Bonarda
Half Barbera and half Bonarda from La Stoppa's oldest vines on heavy clay. Fermented with wild yeasts without sulphur, about 40 days of maceration, several years in large Slavonian oak casks and then several more years in bottle before release. Unfiltered.
Cornelissen · Etna, Sicilien · Italy · Red · Nerello Mascalese
The name combines the Latin mons and the Arabic jebel, both meaning mountain, and refers to Etna. Cornelissen makes MunJebel Rosso from Nerello Mascalese from single contrade on volcanic soils, with long skin contact and ageing in neutral tanks instead of wood.
Marie-Noëlle Ledru · Ambonnay Grand Cru, Champagne · France · Champagne · Pinot Noir
Blanc de noirs from Pinot Noir from Ledru's best mid-slope parcels in Ambonnay Grand Cru, organically farmed. Goulté is local dialect for the first and finest juice from the press. It is Ledru's top cuvée and made in small quantities.
Valentini · Abruzzo · Italy · Red · Montepulciano
Valentini's red follows the same principle as the Trebbiano: the family bottles only what they consider good enough and sells the rest on. Montepulciano from Loreto Aprutino, one of the wines that shows how far the grape can go when it is not made for volume.
Domaine Huet · Vouvray, Loire · France · Sparkling · Chenin Blanc
Chenin Blanc from Vouvray, aged at least three years in bottle in the domaine's tuffeau cellars before release. Noël Pinguet began converting the domaine's 30 hectares to biodynamic farming after a trial in 1988.
Jérôme Prévost / La Closerie · Gueux, Montagne de Reims, Champagne · France · Champagne · Pinot Meunier, Chardonnay, Pinot Noir, Pinot Blanc
Almost pure Meunier from a single 2.2-hectare parcel in Gueux, with vines planted in the 1960s and inherited from Prévost's grandmother. Organically farmed, soils worked by horse, no additions, ten months in large used barrels and unfiltered.
Hervé Souhaut · Ardèche · France · White · Viognier, Roussanne
Hervé Souhaut founded the domaine in 1993 in Arlebosc in the northern Ardèche and farms about five hectares of old vines on granite. The white Romaneaux-Destezet is Viognier with some Roussanne, directly pressed, aged on fine lees and bottled unfiltered.
Guy Breton · Beaujolais · France · Red · Gamay
Guy Breton is one of the four Morgon producers, together with Marcel Lapierre, Jean Foillard and Jean-Paul Thévenet, who under the influence of Jules Chauvet laid the foundation for the natural wine movement in Beaujolais. Vieilles Vignes is Gamay from his oldest vines.
Paolo Bea · Umbria · Italy · Red · Sagrantino
The Bea family has been documented in Montefalco since 1500. Sagrantino makes up around 60 percent of their five hectares of vineyard, which is farmed organically and hand-harvested. The wines are bottled without fining or filtration.
Mark Angeli / Ferme de la Sansonnière · Thouarcé, Anjou, Loire · France · White · Chenin Blanc
Mark Angeli bought the estate in Anjou in 1990 and has farmed biodynamically from the start. Blanderies is Chenin Blanc from a single vineyard, made in very small quantities and aged for a long time in old oak barrels. After repeated rejections by the INAO tasting panel the estate left the appellation system, and all wines are now sold as Vin de France.
Laherte Frères · Chavot, Coteaux Sud d'Épernay, Champagne · France · Champagne · Pinot Meunier
Pure Meunier from old vines planted between 1947 and 1964 in Chavot and Mancy, massal selection and a small share of ungrafted vines. Biodynamically farmed, seven months in old Burgundy barrels without malolactic fermentation and 30 months on lees in bottle.
Valentini · Abruzzo · Italy · Rosé · Montepulciano
Valentini's rosé from Montepulciano, made with the same strict selection as the domaine's white and red. One of the few rosés that is cellared and discussed in the same way as great red wines.
Jacques Lassaigne / Emmanuel Lassaigne · Montgueux, Aube, Champagne · France · Champagne · Chardonnay
Chardonnay from an isolated chalk hill west of Troyes, a blend of nine small parcels and several vintages. Emmanuel Lassaigne took over the family domaine in 1999, converted to organic farming, ferments with wild yeasts and keeps sulphur to a bare minimum.
Jean-Claude Lapalu · Saint-Étienne-la-Varenne, Brouilly, Beaujolais · France · Red · Gamay
Gamay from vines over 50 years old in Saint-Étienne-la-Varenne in Brouilly. Proof that top-level natural Beaujolais exists outside Morgon.
Paolo Bea · Umbria · Italy · Red · Sangiovese, Montepulciano, Sagrantino
40 percent Sangiovese, 40 percent Sagrantino and 20 percent Montepulciano. Giampiero Bea sets the maceration length year by year; in 2018 it was 52 days. Two years in stainless steel and two years in large Slavonian oak casks, then bottled without fining or filtration.
Philippe Bornard · Arbois-Pupillin, Jura · France · Red · Trousseau
Trousseau from the lieu-dit Garde-Corps on blue clay in Pupillin. Philippe Bornard left the Pupillin cooperative and started his own domaine in 2005, on the advice of Pierre Overnoy.
Mark Angeli / Ferme de la Sansonnière · Thouarcé, Anjou, Loire · France · White · Chenin Blanc
The estate's first dry white, Chenin Blanc from vines between 4 and 75 years old on clay and limestone, after the vineyards were converted from guyot to bush vines. Vinified naturally and aged in old oak. Since the 2021 vintage all the estate's wines are dry and unfiltered.
Gabrio Bini / Serragghia · Pantelleria, Sicilien · Italy · White · Zibibbo (Muscat d'Alexandrie)
Gabrio Bini, a former architect in Milan, moved to Pantelleria in 1995 and made his first harvest in 2005. Zibibbo from old, ungrafted bush vines in the UNESCO-recognised alberello pantesco form, with long skin contact and fermentation in amphorae partly buried in the vineyard. Neither fined nor filtered.
Movia · Brda, Slovenien · Slovenia · Orange · Rebula
Rebula from Goriška Brda in Slovenia, organically farmed and with little sulphur. Aleš Kristančič makes Lunar from whole berries fermented in barrel without pressing, and the wine is racked according to the phases of the moon.
Michel Gahier · Montigny-les-Arsures, Arbois, Jura · France · Red · Trousseau
Trousseau from 80-year-old vines on clay over limestone in Montigny-les-Arsures, aged in a mix of acacia and American oak barrels. The family has lived in the village since the 16th century, but Michel is the first to bottle himself. He farms 7.5 hectares organically, works the soil with three horses and adds very little sulphur.
Jérôme Prévost / La Closerie · Gueux, Montagne de Reims, Champagne · France · Rosé · Pinot Meunier
Prévost's rosé is in essence a copy of Les Béguines with about ten percent still red wine added. The red is made from Meunier from a corner of the same vineyard, where the vines are affected by fanleaf virus and give small, concentrated bunches.
Axel Prüfer / Le Temps des Cerises · Le Bousquet-d'Orb, Haut-Languedoc, Hérault · France · Red · Grenache, Cinsault, Carignan
Grenache, Cinsault and Carignan from the hills above Béziers. Axel Prüfer grew up in East Germany and settled in Le Mas Blanc in 2003. He farms around 15 hectares on granite and quartz, ferments with wild yeasts and adds no sulphur at any stage.
Movia · Brda, Slovenien · Slovenia · Sparkling · Chardonnay, Pinot Noir
Sparkling wine from 60 percent Chardonnay and 40 percent Ribolla Gialla, with second fermentation and four years of ageing in oak. Puro is sold undisgorged with the lees still in the bottle and without added sulphur. The buyer disgorges it, preferably under water, or drinks the wine cloudy.
Pierre Frick · Alsace · France · White · Riesling
Riesling from Grand Cru Steinert on limestone soils in Pfaffenheim. The Frick family converted to organic farming in 1970, Jean-Pierre Frick moved to biodynamics in 1981 and has made wines with no added sulphur at all since 1999.
Emmanuel Brochet · Villers-Aux-Noeuds, Montagne de Reims, Champagne · France · Champagne · Pinot Meunier, Pinot Noir, Chardonnay
Brochet's champagne from his single vineyard of about 2.5 hectares of premier cru in Villers-aux-Nœuds, west of the Montagne de Reims, on clay and silt. Meunier, Pinot Noir and Chardonnay. Brochet took over the estate in 1997.
L'Octavin / Alice Bouvot · Arbois, Jura · France · Red · Poulsard
Poulsard from vines over 50 years old in La Mailloche and En Curon north of Arbois. Hand-harvested, spontaneously fermented as whole bunches with 20 days of maceration, twelve months in old Burgundy barrels. Alice Bouvot adds no sulphur to any of her wines.
Axel Prüfer / Le Temps des Cerises · Le Bousquet-d'Orb, Haut-Languedoc, Hérault · France · Red · Grenache
Grenache from Prüfer's remote, forest-surrounded vineyards above Béziers, where yields are sometimes as low as ten hectolitres per hectare. Like all his wines, fermented with wild yeasts and bottled without fining, filtration or added sulphur.
Franz Strohmeier · Weststeiermark, Österrike · Austria · Sparkling · Blauer Wildbacher
Sparkling wine from Blauer Wildbacher, the grape Weststeiermark is known for through the rosé style Schilcher. Strohmeier farms organically and biodynamically on iron- and silica-rich soils in Bad Gams.
Rémy Pédreno · Gard, Languedoc · France · Red · Carignan, Syrah, Grenache, Mourvèdre
Carignan, Syrah, Grenache and Mourvèdre from Langlade in the Gard. Rémy Pédreno farms organically, works with minimal intervention in the cellar and sells the wines as IGP Gard rather than under an appellation.
Iago Bitarishvili · Kartli, Georgien · Georgia · Sparkling · Chinuri
Iago Bitarishvili farms two hectares of 60-year-old Chinuri vines on limestone in the Mukhrani Valley and works from the village of Chardakhi in Kartli. Chinuri is the region's own white grape, with high natural acidity. In 2005 Iago became the first in Georgia to be certified for chemical-free farming, and he adds no sulphur at any stage.
Paolo Bea · Montefalco, Umbria · Italy · White · Trebbiano Spoletino
Trebbiano Spoletino from old vines that climb maple and elm trees, an old Umbrian training method. Three to six weeks of skin contact with wild yeasts, a small share of dried grapes in the fermentation and more than six months on the lees. The first vintage was 2004.
Jacques Lassaigne / Emmanuel Lassaigne · Montgueux, Aube, Champagne · France · Champagne · Chardonnay
Pure Chardonnay from vines over 50 years old on limestone in Montgueux. Each parcel is vinified separately, the wine is aged 12 to 24 months in barrel and then one to five years in bottle. Extra brut.
Pierre Frick · Pfaffenheim, Alsace · France · Orange · Pinot Gris
Pinot Gris with about a week of skin contact, spontaneously fermented, a few months in old oak and bottled without fining, filtration or added sulphur. One of the orange wines that shows how Alsace can work with skin contact.
Michel Gahier · Montigny-les-Arsures, Arbois, Jura · France · White · Melon à Queue Rouge
Melon à Queue Rouge, a local mutation of Chardonnay whose skin shifts towards red near the stem, on blue marl. Made under a veil of yeast in a large foudre without topping up, which gives controlled oxidation, and then aged in Jura oak barrels.
Domaine Gauby / Gérard & Lionel Gauby · Calce, Roussillon · France · Red · Grenache, Carignan
Gauby's cuvée from very old vines, mainly Grenache and Carignan, in Calce. Gérard Gauby inherited about five hectares from his grandfather in 1985, when the grapes were sold to the cooperative. Today he runs the domaine with his son Lionel and farms biodynamically.
Gut Oggau · Oggau, Burgenland, Österrike · Austria · White · Grüner Veltliner, Welschriesling
Grüner Veltliner and Welschriesling from Oggau in Burgenland. Eduard and Stephanie Tscheppe started Gut Oggau in 2007 and named each wine after a family member with a drawn face on the label. Demeter certified, nine months in large used barrels, unfiltered and without added sulphur.
Jean-François Ganevat · Grusse, Côtes du Jura · France · Red · Pinot Noir
Pinot Noir from the En Billat parcel in Grusse, on schist and marl. Hand-harvested, vinified naturally without additives and aged a year in oak barrels. Ganevat farms certified organic and biodynamic and keeps yields deliberately low.
Domaine Matassa / Tom Lubbe · Calce, Roussillon · France · Red · Lledoner Pelut
South African Tom Lubbe was cellar master at Gauby before founding Matassa in Calce in 2003. 20 hectares certified organic on schist and black marl, biodynamic methods and only a small dose of sulphur at bottling. The Rouge is built on Lledoner Pelut, a local form of Grenache.
Renaud Bruyère & Adeline Houillon · Arbois-Pupillin, Jura · France · Red · Ploussard
From the lieu-dit En Aspis in Pupillin. Adeline Houillon is the sister of Emmanuel Houillon at Overnoy, and Renaud Bruyère worked for several years with Stéphane Tissot. The couple farm four hectares, do almost everything themselves and use no sulphur at all.
Gut Oggau · Burgenland, Österrike · Austria · White · Grüner Veltliner
Pure Grüner Veltliner from vines around 60 years old in Oggau, two years in barrel and bottled without fining, filtration or added sulphur. Gut Oggau is Demeter certified and names each wine after a family member.
Dario Prinčič · Oslavia, Friuli Collio · Italy · Orange · Friulano (Jakot)
Friulano from Oslavia, a stone's throw from the Slovenian border, where Prinčič has made wine since at least 1993. About ten hectares of steep terraces on clay and limestone, long skin contact, spontaneous fermentation and long ageing in barrel, unfiltered. He uses sulphur and copper well below the limits for organic and biodynamic farming.
Clemens Busch · Mosel, Tyskland · Germany · White · Riesling
Riesling from the Marienburg in Pünderich, where blue, red and grey slate occur and the capsule colour on Busch's bottles indicates the slate type. The family stopped using herbicides in 1976, converted to organic farming in 1984 and to biodynamics in 2005.
Renaud Bruyère & Adeline Houillon · Arbois, Jura · France · White · Chardonnay, Savagnin
80 percent Chardonnay and 20 percent Savagnin from the lieu-dit Les Tourillons on limestone-rich soils. Topped up during barrel ageing to limit oxidation, the ouillé style that gives a fresher Jura white. The couple use no sulphur.
Domaine Gérard Schueller & Fils / Bruno Schueller · Husseren-les-Châteaux, Alsace · France · White · Riesling
Riesling from Husseren-les-Châteaux, the highest village on the Alsace Wine Route. Bruno Schueller farms about ten hectares biodynamically without certification, ferments with wild yeasts, lets malolactic fermentation run and ages for a long time. His wines are sometimes rejected by the official tasting panels for not matching the expected style.
Le Mazel / Gérald & Jocelyne Oustric · Valvignères, Ardèche · France · Red · Syrah
Syrah from Valvignères in the Ardèche. Gérald Oustric stopped selling grapes to the cooperative after meeting Marcel Lapierre and is regarded as one of the godfathers of natural wine in the Ardèche. He farms organically and biodynamically and makes his wines without added sulphur.
Envinate · Amandi, Ribeira Sacra, Galicien · Spain · Red · Mencía, Garnacha Tintorera
85 percent Mencía and 15 percent Alicante Bouschet from a single parcel in Amandi, vines about 70 years old on slate at around 430 metres. Foot-trodden and fermented with whole clusters and wild yeasts in open vats, then twelve months in neutral 500-litre barrels.
Werlitsch / Ewald Tscheppe · Südsteiermark, Österrike · Austria · White · Sauvignon Blanc, Morillon (Chardonnay)
Equal parts Chardonnay and Sauvignon Blanc from the steepest and leanest plots at the top of the hill. A few days of skin contact, spontaneous fermentation in open 3,000-litre oak vats, two years on fine lees in the same vats and twelve months in bottle. No added sulphur, unfined and unfiltered.
Bartolo Mascarello / Maria Teresa Mascarello · Barolo, Piemonte · Italy · Red · Nebbiolo
A single Barolo, blended from Cannubi, Rué, Rocche and Rocche dell'Annunziata and co-fermented because the parcels ripen together. No cultured yeasts, no temperature control and ageing in traditional large casks. Bartolo became known for the label No Barrique No Berlusconi. His daughter Maria Teresa has run the domaine since his death in 2005.
Alexandre Bain · Tracy-sur-Loire, Pouilly-Fumé, Loire · France · White · Sauvignon Blanc
Sauvignon Blanc from Kimmeridgian limestone in Tracy-sur-Loire, aged 18 months in foudre and without added sulphur. Alexandre Bain ploughs with horses, farms biodynamically and lost the right to the Pouilly-Fumé appellation from 2014, so the wines are sold as Vin de France.
Benoît Courault · Faye d'Anjou, Anjou, Loire · France · White · Chenin Blanc
Chenin Blanc on deeper clay and schist in Faye-d'Anjou. Benoît Courault trained in Beaune and worked three years at Domaine de l'Anglore before buying six hectares in Anjou, which he has farmed biodynamically from the start. No additives, slow fermentation and long ageing in old barrels. Sold as Vin de France.
Domaine Léon Barral / Didier Barral · Lenthéric, Faugères, Languedoc · France · Red · Carignan, Grenache, Syrah
Half Carignan, 30 percent Syrah and 20 percent Grenache from vines 30 to 60 years old on schist in Faugères. Two winters in barrel in cold stone cellars and bottled unfiltered. Didier Barral is the thirteenth generation in Lenthéric and farms around 30 hectares biodynamically.
Emmanuel Brochet · Villers-Aux-Noeuds, Montagne de Reims, Champagne · France · Champagne · Chardonnay, Pinot Meunier
From the vines at the top of the slope on the Mont Benoit, with about 30 centimetres of topsoil over chalk. Half Chardonnay and half Meunier in 2017, eleven months in seasoned oak barrels and more than six years on the lees, with no dosage. Biodynamically farmed.
Domaine du Gringet (tidigare Domaine Belluard) · Ayse, Savoie · France · White · Gringet
Gringet, a grape with only around 20 hectares in the world, from a single parcel on red marl in Ayse. Dominique Belluard died in 2021, and since the 2022 vintage the wine has been made by four partners under the name Domaine du Gringet. Whole-bunch pressed, sulphur is added before fermentation in concrete eggs or sandstone jars, and the wine is bottled without further sulphur, fining or filtration.
Sébastien Riffault · Sury-en-Vaux, Sancerre, Loire · France · White · Sauvignon Blanc
Sauvignon Blanc from Sury-en-Vaux with long skin contact and long ageing in old barrels. The name is Lithuanian for gold, after the native language of Riffault's wife Jurgita. Biodynamically farmed, late and selective harvest and no sulphur at bottling.
Domaine des Ardoisières / Brice Omont · Coteaux de Cévins, Savoie · France · White · Jacquère, Roussanne, Pinot Gris, Mondeuse Blanche
Jacquère, Roussanne, Malvoisie (the Savoie name for Pinot Gris) and Mondeuse Blanche from schist slopes above 500 metres in Cevins. The domaine was founded in 1998 to replant an abandoned hillside, and Brice Omont has run it since 2010. Biodynamic, all handwork on slopes of up to 60 percent.
Prieuré Roch · Bourgogne · France · Red · Pinot Noir
A 5.21-hectare premier cru monopole in Nuits-Saint-Georges. Henry-Frédéric Roch, later co-director of Domaine de la Romanée-Conti, founded the domaine in 1988 and stopped using sulphur entirely in 1995. Whole clusters, wild yeasts and foot treading in wooden vats. Yannick Champ has run the domaine since Roch's death in 2018.
Domaine Gérard Schueller & Fils / Bruno Schueller · Husseren-les-Châteaux, Alsace · France · White · Riesling
Riesling from Grand Cru Pfersigberg, which Husseren-les-Châteaux shares with neighbouring Eguisheim. Bruno Schueller farms around ten hectares biodynamically without chemicals, ferments with wild yeasts and makes the wines without additives. A wine for ageing.
Envinate · Valle de La Orotava, Tenerife, Kanarieöarna · Spain · White · Listán Blanco
Listán Blanco from a single parcel on volcanic soil at 600 metres in the Valle de La Orotava on Tenerife. Ungrafted vines over 100 years old, trained in the traditional braided cordón trenzado. Spontaneously fermented without additions, fining or filtration and aged mainly in large, old foudres.
Patrick Bouju / La Bohème · Puy-de-Dôme, Auvergne · France · Red · Pinot Noir
Pinot Noir from 45-year-old vines on marl and limestone in Puy-de-Dôme in the Auvergne. Whole-cluster maceration and two years of ageing in stoneware amphorae and oak barrels. Certified organic, biodynamic methods and ploughing with animals.
Six of the wines on this list come from Languedoc and Roussillon, the same landscape as the wines we import ourselves. Explore our selection from the region in natural wine from Languedoc.