Racines Rebelles

Racines Rebelles
Kaja Kohv
Grevenmacher, Mosel, Luxemburg

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Kaja Kohv studied tourism and hotel management before a lecture on wine etiquette made her fall in love with wine. After attending wine school, Kaja moved to Sydney where she worked as a sommelier and gained her first winemaking experience, working in the cellar at a winery and learning from scratch.

Back in Europe she worked her first harvest with a local grower and in March 2020 she rented 0.8 ha of vineyards from the Luxembourgish government. The lease required all parcels to be farmed organically and preferably with some biodynamic approaches, meaning that from day one there have been no synthetic chemical applications. On top of this, Kaja uses plant treatments as well as propolis (produced by bees), essential oils, and algae extract to support the vines and reduce the use of copper and sulphur.

Kaja started out slowly, filtering her first, small batch of wines in 2020, before switching to unfiltered a year later. She takes a pragmatic approach to skin contact, using short macerations of a few days to one week, to extract the nutrients essential for feeding the natural yeast, and blending skin contact with direct press juice to support healthy fermentations.