Isabelle & Bruno Perraud

The Perrauds have been making wine since the 1980s. After an illness brought on by the use of pesticides, Bruno insisted on foregoing all chemicals, including SO2. The transition from conventional to byodinamic winemaking was, in their words, "brutal but vital." While many winemakers choose to work without chemicals, few are as successful as the Perrauds—their wines are fresh and dazzlingly alive, and most importantly they are spotlessly clean.

They've been certified organic since 2002, and were just recently Demeter-certified biodynamic. Over the decades, their tiny holdings have multiplied five times over, and they are finally making enough wine to export to the US in some quantity.