April Fruktletter

Although It snowed yesterday, spring is here and we are moving the work outside of the cellar, and into the orchard.

We are nearing the end of pruning in Haväng, and we are planting new crops and fertilizing the trees with natural nutrients making the orchard ready for the 2022 harvest. Everything is starting to grow, there are small shoots on the trees, and we can't wait for the coming months where everything will slowly come alive. We feel so privileged to be able to work in this place.

Besides Haväng, there is plenty of work in the cellar. We are finishing up disgorging Definitely Cider 2021, That will be ready for release later in 2022. Like the 2020 vintage, it consists of 80% apples and 20% pears that keeps a bit of residual sugar. Focused, super floral and very “cidery”. At least for us.

We are also releasing two new 2020 cuvees this month

Désencidre 2020.

Désencidre is our most challenging and boundary pushing co-fermentation experiment that always includes at least one type of vegetable. For 2020 we based the cuvee on apples, pears co-fermented with elderberries, Beetroot and Blackberries. Red, earthy and extremely floral. Very small cuvee.

Tour de Frukt 2020

Since 2017, we have picked fruit in France with our dear friend and winemaker extraordinaire, Come Isambert, for the Tour de Fruit cuvee. Due to the pandemic we had to make a Swedish produce only cuvee, hence the name Frukt instead of fruit. 90% apples, 10% solaris grapes and a 3 week maceration on the skins makes a super tropical and orange tasting fruit petnat.