Konanna

Two people united by a common obsession: fermentation. Anna and Konstantin didn't start out in the lab, but in a kitchen during Covid. Konstantin was already tinkering with low-alcohol beers 15 years ago and how much flavor could be achieved with as little alcohol as possible. Anna grew up between raw juice tanks and thermometers. As a food technologist in her parents' business, she learned early on how to preserve flavor and began to rethink it: with tea extracts, natural yeasts and time. With Konanna, they want to take the art of fermentation to a new level: Naturally effervescent pet nat teas with character. Not a "no-alk proxy", but the logical continuation of the natural wine ethos.

"The enormous potential of fermentation never went away - it was just underestimated. We are bringing it back to the center of taste," Konstantin explains to us during our visit. At Konanna, it's not about doing without, but about fully exploiting its potential. The magic lies in invisibility: natural yeasts, fine acids, natural perlage. Konanna lets things happen instead of controlling them. The result is drinks that vibrate, that taste alive, that can do more than soulless, dealcoholized fake wines. It's about what happens when you give herbs, tea and natural yeasts time. No technical shortcuts, no computer-controlled processes - just genuine craftsmanship that relies on fermentation.

Tea, herbs, lemon juice and sugar form the basis. The result is a starter with wild yeasts, which begins to work in open tanks. Elder and bergamot ferment for seven days, the Pét-Nat tea for four weeks. The drinks then rest on the yeast for months - for texture, complexity and natural stability. They are disgorged in the same way as sparkling wine, while the non-alcoholic versions are gently pasteurized. Anna and Konstantin do every step by hand. With Konanna, they have created the most fascinating ferment of our time. Complex, pairable, naturally effervescent - up to 4%, or completely without.