Beykush Winery
Wine of the Black Sea
Once you become seriously interested in wine, sooner or later the desire to make it yourself takes hold. It was exactly this passion that led to the creation of Beykush Winery.
However, passion alone is not enough to make great wine, so we turned to science — we studied the soil, climate, precipitation, temperatures, and wind direction. Then we selected the optimal varieties, planned the planting, established the vineyard, experimented for years, and eventually entered the market with our wines.
This is a community of like-minded people for whom winemaking is not just a business, but an opportunity to introduce people to our land and its nature through the taste of our wines.
Our Story
How It All Began
Beykush Winery began its journey with an in-depth study of the terroir — the land, climate, and natural conditions of Cape Beykush on the Black Sea coast. The founders assembled a team of like-minded people: scientists, agronomists, and experienced winemakers.
Years of painstaking work followed: soil research, vine clone selection, vineyard establishment. And in 2012, the first bottles of Beykush wine entered the market — earning recognition from connoisseurs of quality Ukrainian wine from the very start.
Land, Wind, Sea
Our Terroir
The land of our vineyards is geologically part of the flat watershed between the Buh and Berezan estuaries of the Southern Steppe, with dark chestnut loamy soils.
Our vineyards are located just a few hundred metres from the sea and are surrounded by water on three sides. The proximity of the estuaries and the sea acts as a large natural air conditioner, while the wind blowing through the vineyard significantly reduces the risk of fungal diseases on the vines.
The sun warms our vineyards an average of 225 days a year. Large differences between day and night temperatures promote active synthesis of aromas and optimal acidity levels in the berries.
Our Vineyards
11 Hectares on Cape Beykush
The Beykush vineyards grow in a unique location — on a cape whose shores are washed on one side by the Berezan Estuary and on the other by Beykush Bay.
11 hectares of French and Italian clones: white varieties — Chardonnay, Pinot Grigio, Riesling, Sauvignon Blanc, Rkatsiteli; red — Pinot Noir, Merlot, Saperavi, Cabernet Sauvignon.
In addition, there are experimental plots with Telti-Kuruk, Alvarinho, Timorasso, Tempranillo, Malbec, and Pinotage.
2012
The Year of Our First Harvest
Since 2012, we have been steadily pursuing our goal: to make Ukrainian wine of the highest quality — wine that tells the story of the unique character of our land.
Winemaking
Our Philosophy
We experiment, striving to produce interesting wines — not mass-market, but unique, with a recognisable signature. Our wines are released in small batches and sometimes sell out quickly.
In winemaking, we follow the principle of minimal intervention: allowing the wine to fully express the character of the variety and terroir. Some wines are aged in oak barrels, others in amphorae following the ancient Georgian tradition.
The result is wines with a complex, layered character that reflect the spirit of the Black Sea steppe and the salty sea air of Cape Beykush.
The Winemaking Process
From Vine to Bottle
The harvest is done by hand at dawn, when the grapes are at their most aromatic and fresh. Each variety is picked separately, at a strictly determined moment of ripeness.
We carefully control every stage: from berry sorting to fermentation in stainless steel tanks and barrels. For special series, we use clay amphorae — qvevri — which give the wine a unique natural filtration and mineral character.
The People of Beykush
Our Team
Beykush is a community of people united by a love of wine and a desire to tell the story of our land through taste. Here you will find agronomists and oenologists, marketers and mechanics — together we create something truly special.
Yevhen Shneyderis
Founder. Set out to make Ukrainian wine of the highest quality and assembled a team of like-minded people.
Nelia Shneyderis
A lawyer with 40 years of experience, she took on the challenge of becoming one of the pioneers of the new Ukrainian winemaking and manages the estate.
Bisso Atanasov
Head oenologist. He has been in the wine world for 20 years: imports, journalism, oenology studies. Behind him are 15 harvests in Italy, France, and Portugal.
Olha Romashko
As a student in 2014, she first came to Beykush for an internship — and stayed to live and work.
Ivan Lytovchenko
Joined Beykush in 2013 to maintain the equipment, but the ideas of winemaking seriously caught his imagination — now he lives among the vineyards.