How we work
At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put the wine on bottles for it to age. Our ciders and fruit pét-nats are made from organically farmed Danish fruit that is spontaneously fermented making use of the wild yeast present on the fruit. We work with little intervention focusing on macerations and co-fermentations to crate new daring expressions of flavour. The sparkle are created inside the bottle employing methode ancestrale or methode traditionelle.
Garden apples
Every year, in the gardens of Denmark, 5 million kilos of apples fall from trees and are abandoned. On the island of Fyn (Funen, eng) there is a long-standing tradition of handing in surplus fruit to the cidery in Ørbæk where apple donors sign a paper stating that no pesticides have been used. This is ecology and old school reduction of food waste without a label. We have filled some of our fermentation tanks with juice from these crispy garden apples and have now started our own apple collections in Copenhagen and Aarhus
