Kajabaca Winery


Kajabaca berryfarm was established in 2018. We then had a vision about producing craft wines of berryfarm's hand picked, high quality berries

Red gooseberry and green currant

We selected these rarely farmed Finnish berries as the core crops of our fields. Lepaa red goosberry has been developed in Finland and the berry is very suitable for wine production. Gooseberry has been called as Nordic grape due to the size and the juicyness of the berry. Green currant was dereived of black currant about 50 years ago in Finland. The berry is very Finland specific and known to be farmed ony here. The berry contains even more vitamin C than the black currant. It lack's the black colour pigment of it's black currant origin which means that the berries remain green even whey they are ripe. A big benefit of this for the farmer is that birds don't see the ripe berries in the bushes. One big nuicance of the farmer is thus overcome.

There are a few major benefits in growing the raw materials for wines in the Finnish climate.

  • The freezing ground and the snow in the winter destroy any crops damaging pests very effectively. We don't have any need to use pesticides in our farming
  • The long daylight during the summer months develop and ripen the berries into healthy vitamin packages while the large temperature difference between the days and nights provide the sweet, Nordic taste in the berries
  • Water is plentiful and it is clean. This is important for the quality and taste of the berries

Slow wine

A few years back we ran into the term Slow Wine in the web. We saw that the term was used of wines produced of grapes with absence of any chemical herbicides in the vineyard. This resonated well with Kajabaca berry farming. Also the deliberately slow wine making process we had chosen for our wines goes well with the Slow Wine theme so we started using the Slow Wine text in our marketing.

Later on we found out that the Slow Wine Coalition was founded in 2021. The movement that had started in Italy as a part of the Slow Food movement had grown international and they also had published The Slow Wine manifesto. We were delighted to see how we have been thinking alike from the beginning of our wine making plans and actions. Kajabaca is a perfect match to the Slow Wine movement.

https://www.slowfood.com/thematic-network/slow-wine-coalition/