Natural Wines

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Story

When Dimitar Kostadinov joined his family’s winery, Zagreus, in 2006, he kicked off a slow, irreversible transition from conventional to organic farming. It wasn't because he was an expert in natural wine—on the contrary, he had no idea what it was. He simply felt it was the right thing to do.In 2016, Dimitar crafted his first natural wine, naming it Minimum. By 2021, he joined forces with Stanimir, Momchil, and Ivan to expand production under the name Natural Wine Fellowship of Zagreus. In 2026, they rebranded the project to Surva—named after the ancient Thracian god of the rising sun and tied to survakane, a tradition that survives in our region to this day.We loved the name because of its powerful symbolism: Surva, the god of the rising sun, rising from Zagreus, the ancient Thracian god of wine—the very place where our wines are born.Just as Surva rises over Zagreus, a new chapter begins for our winemaking.If you’d like to hear the full story, come visit us!

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People

The most important ingredient of our wines are the people taking care on them.(From right to left)Stanimir Glavchev – winemakerMomchil Apostolov - winemakerIvan Alexiev – vinegrowerDimitar Kostadinov - co-owner of Zagreus winery, wine entusiast

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Terroir

Nestled in the eastern Upper Thracian Plain—near the villages of Vinitsa and Tatarevo—our vines sit 180 to 190 meters above sea level on gently rolling, north-facing slopes.The Maritsa River breezes through the valley, softening summer's heat and keeping the canopy healthy. Here, long, sun-drenched summers fade into warm, dry autumns, allowing every cluster to ripen slowly and uniformly. Beneath the surface, deep Vertisols and rich cinnamon forest soils force the vines to dig deep—producing grapes with exceptional depth, vibrant acidity, and beautiful phenolic balance.

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Our Wines

We follow a few simple rules in our winemaking:We work exclusively with organically grown, dry-farmed, and hand-harvested grapes. We rely solely on spontaneous fermentation, adding nothing before or after the process. We never fine or filter our wines.The only exception is an optional, minimal addition of sulfur (maximum 30 mg/L) at bottling, depending on the vintage and character of the wine. We only bottle wines that we believe are truly exceptional, vibrant, and alive.

Pet-Nat Dimyat & Rkatsiteli
A Pet-Nat (pétillant naturel) made from Dimyat (50%) and Rkatsiteli (50%) grapes is crafted using the ancient ancestral method (méthode ancestrale).
The wine undergoes a single, continuous fermentation that begins in stainless steel tanks and finishes inside the bottle—trapping natural bubbles without any added sugar or yeast. Each bottle is disgorged prior to release to remove the sediment while preserving its raw energy.

Pet-Nat Rosé Mavrud
A vibrant and juicy natural red with lively red berry notes, a touch of earthy complexity, and a refreshing, highly drinkable finish. Unfiltered and raw.

SURVA Dimyat & Rkatsiteli
Surva is an expression of our desire to return to the original, untamed, and pure character of wine—expressed in a fresh style gifted to us by nature and our terroir. We fermented it in stainless steel tanks and kept it on the fine lees for six months to build texture and complexity.

SURVA Dimyat and Rkaziteli with skin contact
Surva Dimyat and Rkaziteli spent 10 days on the skins before and after fermentation. It was then aged for eight months on the fine lees in 54-liter glass demijohns.

SURVA Mavrud
Surva is an expression of our desire to return to the original, untamed, and pure character of wine—expressed in a fresh style gifted to us by nature and our terroir. We ferment it in stainless steel tanks and keep it there until bottling.

Pamid and more
Pamid is an indigenous Bulgarian grape variety that was historically beloved for creating light-bodied, low-alcohol, and effortless wines. Today, Pamid is making a well-deserved comeback.
This wine is a blend of 70% Pamid and 30% Merlot. Both varieties are fermented separately in open 225-liter barrels, then blended and aged in stainless steel tanks prior to bottling. Timing is everything: we bottle early in the winter to lock in peak freshness, prevent unwanted volatile acidity, and preserve a clean, vibrant aromatic profile.

Mavrud and more
The wine is a blend of 80% Mavrud and 20% Merlot. Both grape varieties are fermented in open 225-liter barrels, then blended and stored in 500-liter old Bulgarian oak barrels for six months.

MinimumMinimum is a wine that reflects the character of its terroir in the most direct and simple way. It is made by making maximum use of natural forces, combined with almost zero human intervention.How is this wine made?
The grapes are carefully selected from our organic vineyards and stored in a shady, ventilated place for about 30 days. As a result, the sugars and acids become concentrated. The grapes are only crushed without being smashed, then fermented in open 225-liter barrels. After seven days of fermentation, the pomace is removed and the wine continues to ferment for another 20–30 days. Once completely fermented, the wine is poured into 54-liter glass demijohns and remains there for about 40 days. After this process, the wine is bottled.There is no use of additives, filters, pumps, or industrial gas during the winemaking process. Everything is done by hand using only a bucket, a hose, a sieve, and occasionally a forklift. The fermentation is spontaneous.The Character of the Wine
The character of the wine is authentic. It has a strong body combined with a soft, harmonious taste. During the first months in the bottle, the acidity feels quite strong, but after 12 months it softens, revealing a very pleasant flavor profile.It is important to note that during bottle aging, the wine may become slightly effervescent due to a partial malolactic fermentation. This is desirable because the natural carbon dioxide allows the wine to be stored in the bottle for a long time naturally. Therefore, the wine should be decanted several hours before consumption. The original harmony of taste is preserved, making the wine what it is—a symbol of the principle: The more natural, the more divine.

Location

Our vineyards and the winery are located between the village Popoviza and the small town Parvomay, close to Plovdiv.

Plovdiv is Bulgaria's second-largest city and one of the oldest continuously inhabited cities in Europe, with over 8,000 years of history.

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