Valgejõe Veinivilla: Unexpected and original –discover Estonia’s first berry winery

By Signe Hansen

As Estonia’s first registered berry winery, Valgejõe Veinivilla stands at the forefront of a locally rooted and sustainable wine movement. Run by mother and son Tiina Kuuler and Gregor Alaküla, the estate – also Estonia’s northernmost winery – works exclusively with local berries, fruits and grapes. Their vegan-friendly wines are now poured in some of the best restaurants in Estonia, redefining the taste of the north.

Set in an old forester’s house in the village of Valgejõe, on the edge of Lahemaa National Park, Valgejõe Veinivilla winery combines a love for the local with international ambition. “For us, using local raw materials isn’t a marketing choice; it’s our identity. We want our wine to taste of the North—to capture the crisp air and the specific character of our own soil in every glass,” says Tiina Kuuler, head winemaker.

Valgejõe Veinivilla’s wines are based exclusively on local berries, fruit and grapes. Photo: Margus Metsaäär

Since opening in 2014, the winery has steadily built a reputation for precision and originality, and its wines are, today, served at some of the nation’s best restaurants. “Our wines fit into fine dining because they offer something unexpected. A crisp rhubarb sparkling wine paired with scallops, or a deep lingonberry wine with venison, creates a ‘wow’ moment that a traditional grape wine might not,” says Gregor Alaküla, who, like his mother, is a trained sommelier.

The story of Valgejõe Veinivilla began not in a vineyard but in a career change. Tiina, originally a journalist, spent a decade teaching hobby winemakers and running a wine club before the family recognised the untapped potential of Estonian berries. From the outset, the focus on local raw materials was not a marketing angle but a defining principle. “Our goal is simple: if you were to taste our wine in a pitch-black room, you should be able to tell exactly which berry it’s made from. We don’t want to hide the fruit behind additives; we want its natural acidity and aroma to shine. It makes our wines clean, structured, and very expressive,” explains Kuuler.

That philosophy continues in the cellar. The wines are made with as little water as possible and are vegan-friendly, avoiding animal-based fining agents.

Sustainability is equally embedded in daily practice. Solar panels supply electricity, and cleaning in the winery relies largely on boiling water rather than harsh chemicals. Visitors can experience this ethos first-hand through tastings, workshops and nature-based dining experiences, including woodland dinners and wine-themed orienteering.
Valgejõe Veinivilla is accessible year-round by public bus from Tallinn.