Arriving at Dom Janton feels like stepping out of the city and into a different rhythm. Quiet vineyards, animals moving through the property, and a setting that leans more "estate" than "farm." But the story here isn't about scenery — it's about intent.
Beata Janton and her family are building something that still feels rare in Poland: a boutique winery focused primarily on traditional-method sparkling wine. Not as a novelty, but as a serious style — one that matches Poland's evolving climate, a shifting local market, and a growing appetite for wines that feel fresh, precise, and celebratory even on an ordinary weekday.
This conversation naturally circles around three questions that shape Dom Janton's philosophy.
How Do You Build a Sparkling Wine Identity in a Country Without a Long Wine Tradition?
Dom Janton began as something many modern wine projects start as: a family passion that grew into a bigger idea. The first vines were planted as a hobby, but by 2019 the goal shifted — not just to make wine for friends, but to put Polish sparkling wine in front of real consumers, restaurants, and export markets.
Beata describes Dom Janton as a boutique, quality-first estate with a clear direction: around 80% of production is sparkling wine and cider, made with the traditional method (second fermentation in bottle). The ambition isn't to grow into a massive brand, but to build recognition — first in Poland, then abroad — while keeping the operation family-run and focused.
There's also a deliberate stylistic positioning: the wines should feel prestigious, even luxurious — not through marketing hype, but through consistency, detail, and the experience around the bottle. The story, the people behind it, and the sense of place are meant to be part of what the customer "drinks."
Why Does Poland Make Sense for Fresh, Traditional-Method Sparkling Wine Right Now?
One of the most striking parts of the conversation is how matter-of-fact Beata is about climate change — not as a debate, but as an agricultural reality.
When Dom Janton planted vines in 2013, Poland's winters could be severe enough to threaten classic Vitis vinifera varieties. Today, she describes a different reality: harsher winters are rarer, growing seasons are longer, and vinifera is increasingly viable.
That shift is changing what Polish vineyards can aim for. Dom Janton still works partly with hybrid grapes, but the direction is clear: more Chardonnay, Pinot Noir, and Riesling are being planted, alongside existing hybrids. The result is a pragmatic "both/and" approach — using what works now while preparing for the future.
The goal isn't to imitate Champagne. It's to make something that feels precise and modern, shaped by Poland's conditions.
— Beata Janton, Dom JantonSparkling wine fits that transition particularly well. The house style is intentionally fresh, vibrant, and clean, with relatively short lees ageing (up to around 15–16 months) to preserve brightness and energy. The goal isn't to imitate Champagne — it's to make something that feels precise and modern, shaped by Poland's conditions and consumer momentum around sparkling.
What Does "Premium" Mean Here — And How Do You Get People to Drink It Differently?
A surprising bridge in the interview is cider.
Dom Janton produces a premium, traditional-method sparkling cider with Polish apples — positioned almost like "sparkling wine made from apples." It's low alcohol (around 7.5%), clean in aroma, filtered for elegance, and intended to change perception: not sweet, not rustic, not a cheap substitute, but a serious bottle with structure and purpose.
That same mindset flows into Beata's sparkling wines. Her flagship bottle — the one she even describes as "her personality in wine" — is a traditional-method sparkling made from Seyval Blanc in an extra-dry category (around 12 g/L dosage). Yet the balance remains crisp, lifted, and not obviously sweet — a reminder that dosage only makes sense in relation to acidity and texture.
What used to be reserved for New Year's Eve is now becoming more everyday — one glass during the week, sparkling by the bottle at restaurants.
— Beata JantonBeata also frames "premium" as something cultural: Poland's sparkling consumption has changed. What used to be reserved for New Year's Eve is now becoming more everyday — one glass during the week, sparkling by the bottle at restaurants, aperitif culture growing slowly but clearly.
To support that shift, she leans into education and usage: cider as a cocktail base instead of Prosecco, sparkling with cheese boards, pastries, apple pie, lemon tarts — not as rules, but as invitations to make these bottles part of normal life.
Looking Ahead: Boutique Growth, Wider Reach
Asked where Dom Janton will be in five years, Beata's answer is ambitious but grounded: slightly more vineyard (perhaps 10–15 hectares), higher quality year by year, and broader international presence — with Europe expanding and even an eye on Asia.
But she also avoids rigid planning. The core goal is simple: make better wine, stay boutique, and build Polish sparkling wine's reputation step by step — while staying happy doing it.
In a region still defining its wine identity, Dom Janton feels like a clear signal: Poland isn't just "starting to make wine." It's learning how to make its own kind of modern, cool-climate sparkling — with confidence.