production

natural fruitwine

All of the cuvées are based on a spontaneous fermentation. This of course means that there has been no modification to the cider. No yeast has been added and no juice have been pasteurized.

Apples and all other fruits (and plants) have an indigenous yeast that sits in the fruits skin. It is this yeast along side the natural fruit sugars that start the (lacto) fermentation process. The yeast eat the sugar and converts it into carbon dioxide (bubbles) and alcohol.

low intervention

The production is small and low intervention. The use of tools and instruments powered by electricity is minimal.

The fruitwines are not forced in to a finished stage - they follow natures timeline, which ensures that no product tastes the same. The surrounding natural conditions - sun, rain, wind and temperature - determines, when its time to drink.

the fruit

Apples and other fruits used in the production are currently leftover-fruits that would otherwise not be used.

Apples are hand picked without the use of machines.

When the apples are grinded and pressed, the dry excess are thrown on to the fields next to the production site. This helps fertilize next seasons crops.