We don't make "clean" wine. We make ALIVE wine. Skin contact, amphora funk, and zero apologies. If you want boring, go to the supermarket.
Barnag started as an accident. A batch of grapes that got "too wild," some forgotten barrels in a corner, and a few bottles that exploded (in a good way). Now we're here, making wines that scare sommeliers and delight weirdos.
We farm 5 hectares of chaos in [Region]. Biodynamic but make it punk. No tractors, just hands and hangovers. The vines are 40+ years old, ungrafted where possible, and treated like the unruly geniuses they are.
The cellar is a laboratory. Concrete eggs, Georgian qvevri buried in the ground, old barrels that smell like ghosts, and stainless steel when we're feeling modern (rare). We love oxidation, volatile acidity, and funk. If it smells like a barn, it's working.
⚠️ WARNING: Our wines contain living organisms. Sediment is good. Cloudiness is feature, not bug. Shake before opening. Or don't. We don't care.
Sauvignon Blanc left on skins for two weeks. Looks like muddy river water. Tastes like dried apricots, wild honey, and rebellion. Bottled with active yeast. Might pop. Wear safety goggles.
Gamay gone wild. Whole bunch carbonic maceration for 3 weeks. Smells like strawberries and wet earth. Tastes like crushed raspberries, pepper, and that thing your grandpa's shed smells like. Chilled red, baby.
Chardonnay fermented and aged in buried Georgian qvevri. No temperature control. No additions. The clay gives it a salty, textural grip. Cloudy, waxy, and tastes like lemons and rocks. Unapologetically raw.
Chenin Blanc bottled during fermentation with zero dosage, zero sulfur. Disgorged by hand (messy). Foamy, cidery, and electric. Notes of green apple, yeast, and anarchy. Drink with tacos or cake.
Pinot Noir left in barrel for 18 months with no topping. Deliberately oxidized. Sherry vibes meet red fruit. Dried cherries, walnuts, vinegar notes (the good kind), and leather. For adventurous palates only. Cowards beware.
Everything thrown together: White, red, pink grapes co-fermented. Riesling, Pinot Noir, Gewürztraminer, and mystery vines. Pinkish-orange, aromatic as hell, lychee, roses, and turpentine (in a good way). Chaos in a bottle.
We don't have a tasting room. We have a barn. Come during harvest (Sept-Oct) or don't come at all. BYO chaos.
