Dom
Janton
Cool Climate Wine Blog
Week 8/2026
Polish Sparkling Wine, Reimagined:
Dom Janton and the Confidence of a New Wine Country
Introduction
About Dom Janton
Set outside Warsaw, Dom Janton feels intentionally distant from the city. Vineyards, animals, and open space define the estate — a setting that mirrors how Beata Janton understands her work as a winemaker.
She explains that she can no longer imagine herself living in a big city, adding that being surrounded by vines, plants, and animals is essential for her way of life and for the wines she makes.
Dom Janton is a family-run winery, but with a very clear focus: traditional-method sparkling wine. In a country without a long-established wine tradition, that choice is deliberate — shaped by climate, market development, and a belief that Poland can define its own sparkling wine culture.
Country, Region
Poland, Central Poland
Winemaker
Beata Janton
Size
7 Hectares
Memberships
Chamber of Polish Wines, PIWI International
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"Not because of size,
but because of quality."
How Do You Build a Sparkling Wine Identity Without a Long Wine Tradition?
Dom Janton began as a family passion project before becoming a commercial winery in 2019. From the start, Beata had a clear idea of what the estate should represent. She explains that she wants Dom Janton to be seen as a prestigious place:
“Not because of size, but because of quality.”
That thinking shapes every decision at the winery. Around 80 percent of production is dedicated to sparkling wine and cider, all made using the traditional method with second fermentation in bottle. Remaining deliberately small allows Beata to focus on precision rather than volume.
For her, prestige is not about appearance or scale. It is about intention. When people drink a bottle from Dom Janton, she wants them to feel that “there is something behind this wine — the story, the people,” not just a product made for celebration.
Why Is Poland Well-Suited to Fresh, Traditional-Method Sparkling Wine Today?
When the first vines were planted in 2013, Poland’s climate posed serious challenges. Winters were harsh, and hybrid grapes were the safest option. Looking back, Beata notes how dramatically conditions have changed, saying that
“thirteen years ago the winters were completely different — now the growing season is longer, everything is more suitable.”
As a result, Dom Janton is gradually shifting its vineyards. Chardonnay, Pinot Noir, and Riesling are being planted alongside existing hybrids, and the estate is now roughly balanced between the two. This transition strongly influences the sparkling wine style.
Beata explains that she intentionally limits lees aging to preserve freshness and vibrancy, rather than building weight or heaviness. The goal is clarity and energy — wines that reflect a cool climate without trying to imitate Champagne, but instead allowing Poland’s conditions to shape a distinct expression.
"Sometimes
people dont realize at fist that this is really cider."
What Does “Premium” Mean — and How Do You Change Drinking Habits?
One of the clearest examples of Dom Janton’s philosophy is its traditional-method sparkling cider made from Polish apples. Beata explains that the aim was to create something so clean and elegant that people might not immediately recognize it as cider, noting that:
“Sometimes people don’t realize at first that this is really cider.”
By treating cider with the same seriousness as sparkling wine, Dom Janton challenges expectations around quality and local products. The cider is filtered, low in alcohol, restrained aromatically, and positioned as an alternative to Prosecco — for aperitifs, cocktails, and everyday drinking.
The same approach applies to the estate’s flagship sparkling wine made from Seyval Blanc. Although labeled extra-dry, the balance between acidity and dosage keeps the wine crisp and precise. For Beata, premium is not about richness, but about balance, drinkability, and how naturally a bottle fits into real life.
She also observes a broader cultural shift in Poland, where sparkling wine is no longer reserved only for New Year’s Eve. People are increasingly drinking it during the week, by the glass, and at home — a change Dom Janton actively supports through its style.
Dom Janton:
Growth without losing focus.
Asked where she sees Dom Janton in five years, Beata avoids rigid plans. She explains that she does not want hundreds of hectares, saying clearly that she wants to remain:
“A boutique, family-run winery, but do better wines every year.”
The estate may grow to 10 or 15 hectares, and export markets will continue to expand, but quality remains the priority. More important than scale is the ability to improve, stay flexible, and enjoy the work.
Her ambition is straightforward: to keep raising quality, to help Polish sparkling wine gain recognition at home and abroad, and — as she puts it — to be happy while doing it.
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