Crafting the Nordic wild.

A sommelier’s experiment to bottle the essence of the Nordic wilderness, crafting pét-nat and still wines from wild, local ingredients.

From seaweed to cherries.

A new terroir begins.

Close-up of green moss in a forest with blurred trees in the background.

Two porcini mushrooms and a pine cone on forest floor

Close-up of a cloudberry fruit with leaves, set against a dark, blurred background.

Porcini mushroom with brown cap on black background.

Rooted in the dark, earthy essence of the nordic landscape, this is more than wine, it’s a taste of the wild north.

Close-up of young evergreen tree growing in mossy forest environment.

Black and white close-up of a blackberry cluster with ripe and unripe berries on a branch.

The vision: To create wines rooted in the Nordic landscape, using local ingredients like beetroot, rhubarb, mushrooms, gooseberries, meadowsweet, and samphire. Foraged, fermented, and grounded in place.

Less fruity, more complex.

The aim: To craft savory, earthy, and complex wines, built to pair beautifully with Nordic cuisine, from seafood and game to foraged greens.

Dark, misty forest with tall trees and dense undergrowth.

Moss-covered tree branch with ferns in a forest.