SEB Balaj WineryAlbania's First Natural Wine
Indigenous grapes from the Vjosa River to the Adriatic. Fermented naturally in a 1920s railway tunnel. Crafted by an Albanian winemaker and two Italian sommeliers.
From Friuli to Vlorë—when Artan Balaj brought natural wine back to Albania
Artan Balaj was born and raised in Vlorë, Albania's coastal gateway to the Adriatic. After gaining a decade of experience in Italy—working in Friulian wineries and collaborating with nurseries on vine propagation—he returned to Albania in 2007 with a vision: to demonstrate that Albania possessed immense ampelographic potential and centuries-old traditions waiting to be rediscovered [^1^][^2^].
In 2010, he planted his first vineyard, Balian, covering 5,000 square meters in Risili village—10 kilometers from Vlorë and 10 kilometers from the Narta Lagoon. The SEB project was formally born in 2018 when Artan partnered with two Italians: Vincenzo Vitale, a sommelier from Palermo, and Daniela Fabrizi, a sommelier from Rome with a biomedical background [^1^][^2^][^4^].
"The world we live in is an inheritance for our children, and SEB Winery represents our commitment to preserving it. We want to create gastronomic wines—fresh and versatile—that can pair with various cuisines while maintaining a strong connection to the land."
Their collaboration represents a unique bridge between Albanian heritage and Italian expertise. Working 7 hectares between 80-250 meters above sea level, merely 1-4.5 kilometers from the sea, they have established Albania's first winery dedicated entirely to natural wine production—revolutionizing the local scene amidst skepticism and the challenges of a non-EU country [^1^][^2^].
Wine as it once was—naturally fermented in a 1928 railway tunnel
The wines of SEB Balaj are crafted within a remarkable space: a gallery built in the 1920s by Italian engineers, originally intended as a railway tunnel. This tunnel maintains a constant temperature of 12°C throughout the entire year—nature's perfect cellar, requiring no artificial climate control [^1^][^4^].
The vinifications are natural and without any input. Indigenous yeasts initiate fermentation, and no filtration is used. The wines mature in a combination of vessels: chestnut barrels (1000-liter capacity, crafted by artisans from the Castelli Romani), Italian cocciopesto amphorae, concrete tanks, and stainless steel—each chosen to respect the particular character of Albania's indigenous grapes [^4^].
The vineyards occupy a privileged position between the Vjosa River National Park and the Vlorë Bay with its salt flats. The soil is alluvial from periadriatic depression—sandy and pebbly. With scarce rainfall and no emergency irrigation, the vines send deep roots into this ancient terrain, while the Adriatic's proximity provides cooling maritime influence [^2^][^4^].
- 1920s Italian tunnel
- Constant 12°C
- Natural fermentation
- Indigenous yeasts
- No filtration
- Chestnut & amphora
Kallmet, Shesh i zi, Vlosh—rediscovering Albania's ancient ampelography
Kallmet
One of Albania's three principal indigenous red varieties, grown in the north of the country. Brings structure and depth to blends, with a long history dating back to Illyrian times [^4^].
Shesh i zi
The "black Shesh"—rich in color and extract, traditionally blended with Vlosh to balance intensity with acidity. Forms the backbone of the historic Plaku blend [^4^].
Vlosh
Native to the Vlorë region, prized for its high natural acidity despite modest color. The ancient wisdom of local growers recognized its perfect marriage with Shesh i zi [^4^].
Shesh i bardhe
The "white Shesh" used for their signature Orange wine. Fermented on skins for 35 days and aged in cocciopesto amphorae, revealing the variety's textural potential [^4^].
Pules
A northern Albanian white variety contributing freshness and aromatic complexity to white blends. Part of the Lagune cuvée composition [^4^].
Debine i bardhe
Southern Albanian white grape completing the trio in their white Lagune blend. Represents the full geographical spectrum of Albania's indigenous white varieties [^4^].
Plaku, Lagune, Sason—wines named for place and tradition
Plaku
A tribute to ancient wisdom: 50% Shesh i zi, 50% Vlosh. The old growers of Vlorë knew that Shesh provided color while Vlosh contributed acidity—naturally creating this blend. Macerated 35 days with indigenous yeasts, then aged 16 months in 1000-liter chestnut barrels built by Castelli Romani artisans. Six months bottle aging in the tunnel follows [^4^].
16 months chestnut
35 days maceration
Indigenous yeast
Orange
Pure Shesh i bardhe fermented on skins for 35 days in stainless steel, then transferred to Italian cocciopesto amphorae for 16 months of maturation. The clay amphorae allow micro-oxygenation while preserving the wine's vivid character. Six months of bottle aging in the 12°C tunnel before release. Unfiltered, with natural decantation only [^4^].
Cocciopesto amphora
16 months aging
6 months bottle
Sason
Named after the ancient Roman and Greek name for Sazan Island (Saseno), visible from the vineyards that face the sea. A blend incorporating Albania's three principal red grapes from north to south: Kallmet, Shesh i zi, and Vlosh in similar proportions. Fermented naturally with indigenous yeasts after 25 days maceration, aged 12 months in steel [^4^].
25 days maceration
12 months steel
Sea-facing vines
Lagune
Vines adjacent to the Narta Lagoon and Vlorë salt flats. Incorporates the three most important white grapes cultivated across Albania: Shesh i bardhe (50%), Pules (35%), and Debine i bardhe (15%). Natural fermentation with indigenous yeasts, 20 days maceration in steel, followed by 6 months in concrete. Unfiltered. A geographical journey through Albania's white varieties [^4^].
20 days maceration
6 months concrete
Lagoon proximity
The Alchemy of Three
Artan Balaj provides the intimate knowledge of Albanian soil and the technical mastery of natural winemaking learned in Friuli. Vincenzo Vitale contributes two decades of sommelier expertise and the vision of creating gastronomic wines that speak of place. Daniela Fabrizi brings scientific rigor from her biomedical background and a mother's commitment to environmental responsibility [^1^][^2^].
Together they have overcome the skepticism of a market unaccustomed to natural wine, the difficulty of sourcing skilled labor, and the challenges of operating outside the EU. Their 1928 tunnel cellar stands as metaphor: transforming infrastructure built by Italian hands a century ago into a vessel for Albania's oenological future—proving that natural wine, respect for indigenous varieties, and sustainable agriculture can flourish on the eastern shore of the Adriatic [^1^][^4^].
- Founded 2018 in Vlorë
- Artan Balaj - Albanian founder
- Vincenzo Vitale - Italian sommelier
- Daniela Fabrizi - Italian sommelier
- 7 hectares, 20,000 bottles
- First natural winery in Albania
- 1928 Italian railway tunnel
- Constant 12°C cellar
- Zero emergency irrigation
- Max 2 treatments/year
- Indigenous yeasts only
- No filtration
- Chestnut & amphora aging
- Vjosa River to Adriatic Sea