Naumburg (Saale) is part of the Saale-Unstrut wine region – Germany’s northernmost quality wine region. It’s small, historic, and absolutely unique, with a cool climate, limestone soils, and a long tradition of winemaking. These conditions are ideal for creating structured base wines – especially suited for natural and artisanal sparkling wine.

In this setting, the young winemaker Jakob Kulosa is rethinking what sparkling wine can be – raw, honest, and full of energy. His approach is rooted in craftsmanship and minimal intervention: organic farming, hand harvesting, whole-cluster pressing with an old basket press. Fermentation happens spontaneously, with no additives, lab yeasts, or fining. Even sulfur is only used in tiny, thoughtful amounts – if at all.

The base wines spend a year in barrel before undergoing a second fermentation using fresh must from the following vintage. After that, they rest on the lees for at least 15 months – because time is a key ingredient here.

The result: delicious and thirst quenching sparkling wines with tension, depth, and freshness. They’re not polished crowd-pleasers – they’re soulful, character-driven wines that speak of place and patience.