Naboso means barefoot. Close to the ground, nothing between you and the earth.
Nadja and Andrej make wine in Svätý Jur, a historic winemaking town just outside Bratislava, on granite and sandy soils in the foothills of the Little Carpathians. Their story started at a distance — Nadja, originally from Germany, discovered wine while working at a small winery in Austria, then at a wine bar in Copenhagen. Andrej had been quietly making wine in Slovakia for over a decade. They found each other, and Naboso was born.
Everything is done by the two of them. From tending the vines through the year, harvesting at the right moment, sometimes foot-crushing the grapes, watching the fermentation, to bottling, labelling, and waxing every single bottle. The connection to each step is the whole point. As they put it: when they end up with good wine in their glasses and think "this is what we love to do" — that's enough.
Their philosophy is straightforward. Natural wine, yes — but stable, without faults, drinkable and enjoyable. If they don't love it, it won't leave the cellar.
Five hectares, all organic. Blaufränkisch, Grüner Veltliner, Riesling. Gravity transfers, used oak and acacia barrels, no filtration. And one more essential team member: Ryba, the vineyard terrier and self-appointed Security Manager.
