Decideret - Skin Contact Cider Pet-Nat (2020)
Aroma (70%) and Topaz (30%).
Made from the eating apple varieties from the orchards Lystgården and Ådalen on the island Fyn (Funen). Rød Aroma was fermented with skin-contact for two months. Rød Topaz (30%) adds fresh acidity and depth. It went through 2 months of maceration with the apple pomace. Unfiltered, bottle fermented and bottled by hand in the cidery.
7% alcohol. No added sulfur.
- About the Winemaker
- Tasting Notes
- Pairings
In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider and wine culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.
We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.
At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put it on bottles. Some are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.
Bursts with juicy fruit and bitter grassy notes on the nose. The apples add fresh acidity and depth.
Friends, Park Bench, Picnic Blanket
About the Winemaker
In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider and wine culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.
We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.
At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put it on bottles. Some are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.
Tasting Notes
Bursts with juicy fruit and bitter grassy notes on the nose. The apples add fresh acidity and depth.
Pairings
Friends, Park Bench, Picnic Blanket