Christopher Barth is a small-scale, one-man operation in Rheinhessen, Germany. With seven hectares planted with Riesling, Blauburgunder (Pinot Noir), and Grauburgunder (Pinot Gris), Christopher is doing everything right. The estate is certified biodynamic and organic, the living wine comes to life thanks to wild yeast, a product of organic farming, and it’s not filtered or unfined. No or very low sulfites added make the natural wine a noteworthy example of the German terroir. The wine is vinified per plot, type of soil and variety and blended skilfully by the young winemaker.

German winemaker Martin Wörner, fondly known as Marto, makes natural wine with fruit from his three hectares of vines planted with Riesling, Dornfelder, Scheurebe, Pinot Gris, Pinot Noir and other local varieties. Martin is part of the new wave of winemakers in the Rheinhessen and a third-generation producer in the picturesque village of Flonheim. The wines here are made with love. Wild yeast fermentations ensure honest wines, and old barrels give the wine personality. This is living wine, and it offers a rich tasting experience — treat yourself to this young man’s handcrafted libations.

Canadian Alana LaGamba is behind Vin de Lagamba and at the forefront of the natural winemaking revolution that has put the Rheinhessen on the map. Along with Martin “Marto” Wörner, Alana is one of the many young winemakers changing what we thought we knew about German wine. The wines are made with low intervention at the vineyard and winery, fermented with wild yeast, promoting skin contact maceration, and bottling them unfined and unfiltered. These are wines with personality. Alana’s enthusiasm is undoubtedly unmatched, and her wines are spontaneous — this is creativity, and you can taste it in the wine glass.

Klaus and Mira have been behind Isegrim winery since 1984. With 13 hectares of vines, all certified organic and sustainable, this is heaven for white and red wine lovers. The team behind this impressive estate says they don’t take things too seriously, but they’re some of the most committed winemakers at the foot of the Herrenberg, in Baden-Württemberg. Local and international varietals become natural wine with wild yeast fermentation, but the magic happens in the vineyards. Weingut Isegrim is all about vineyard management, with the utmost care for their home ecosystem. The hard work results in spectacular wine.

“Wine is love,” says Andi, the 26-year-old winemaker behind Weingut Weigand. The estate in Franken, Germany, is certified organic, environmentally responsible and non-interventionist when making wine. The estate’s red, white and pet-nat are extraordinary, but more than contemplative, they’re fun to drink. This is living wine with no chemicals added and an exciting example of this century’s German wine. Of course, all the work is done by hand. No or very low sulfites are added to the wine, and it is bottled unfined and unfiltered. This is natural wine grown from a love of sustainability.