Fruit at the edge of ripeness
Harvest waits until fruit is almost ready to fall, when aroma and sugar are at their most expressive.
EST. SERBIA / POMORAVLJE / NATURAL / NUMBERED BATCHES
About Volos Natura
Volos Natura
Natural wine and rakija for people who read the back label.
Volos Natura is a Serbian micro-distillery and natural-wine project where fruit, soil and time do the work. The point is not to polish nature into sameness, but to bottle what the orchard and vineyard actually gave.
- per fruit in a typical yearly run
- 400-600 L
- bottles produced per year
- 2-3k
- commercial yeasts, enzymes or aromas
- 0
- numbered as part of a batch
- Every bottle
The belief
Do not correct nature. Make it legible.
Fruit already carries its own yeasts, enzymes and memory of place. Industrial shortcuts can make everything reliable, but they also make everything flatter. Volos Natura chooses a harder route: wait for full ripeness, ferment spontaneously, distill or vinify gently, then keep the result honest.
Our rakija does not need extracts and aromas to taste natural.
Why it tastes different
The flavor is built before the bottle exists.
The page is not selling a mood. It is selling a method: specific fruit, specific sites, low intervention and batches small enough to keep their identity.
Spontaneous fermentation
Native yeasts are allowed to work, instead of selected yeasts that would smooth away differences between sites.
No cosmetic additives
No commercial yeasts, enzymes, flavour extracts or oak masking. Water is used only to adjust strength.
The method
A clear process, not a romantic blur.
Volos Natura sits between old Serbian home rakija and the modern natural-drinks movement: traditional craft, organic thinking and proof-led production.
- 01
Hand selection
Fruit is picked by hand from Pomoravlje orchards and accepted only when the material is right.
- 02
Native fermentation
The mash or must starts with its own microbiology, preserving the character of grape, plum, apple or apricot.
- 03
Double distillation for rakija
The fermented fruit is distilled twice to roughly 60% ABV, then brought to bottle strength with demineralised water.
- 04
Low-intervention wine
The wine side follows the same logic: spontaneous fermentation, long maceration, unfiltered small batches.
Origin story
From macroeconomics back to the family still.
Dejan Stojanovic grew up around orchards and the language of plum ripeness. After a career in macroeconomics and banking, he returned to the family line: instead of building a garage, he built a distillery in the family house. His grandfather and great-grandfather made plum brandy; Volos Natura continues that thread with a contemporary natural approach.
What we make
Two families, one philosophy.
The same discipline runs through clear fruit rakija and natural wine: aromatic raw material, patient fermentation, no correction by flavour chemistry.
Rakija
Transparent fruit spirits
Muscat Ottonel grape, Čačanska Lepotica and Rodna plum, Granny Smith apple, Domaća rana apricot, plus tiny runs of cherry, Williams pear, quince and wine-based blends.
Explore rakijaWine
Natural varietal wines
Sauvignon Blanc, Chardonnay, Muscat Ottonel, Merlot and Rhine Riesling pet-nat in small, spontaneous, unfiltered batches. Some wines become brandy.
Explore winesPositioning
Traditional craft, contemporary standards.
Volos Natura belongs to the Serbian rakija revival, but it does not chase oak, sweetness or artificial perfume. It speaks to restaurants, collectors and curious drinkers who want clarity: what fruit, which method, what batch, what proof.
If you care how it is made, you are exactly who this is for.
Start with the current shop selection or open the catalog if you want to compare wine and rakija side by side.