Ciderday Night Fever is a rich oxidative traditional cider but with higher acidity often associated with nordic ciders. This cuvee is based on eating apples from local orchards but we also included batches of wild apples to get some more structure, richer tannins and length in the flavor profile. This dry natural sparkling cider is made of apples (Ingrid Marie 80% and Aroma 20%), and half of the juice underwent a 3 week skin maceration and storage in amphora.
The origin of the fruit is 50% Axelstorp – a traditional orchard in northwest Skåne. Planted in the 1940s and today managed without pesticides or herbicides by Magnus “Fäviken” Nilsson. 50% Haväng – right by the Baltic Sea on the east coast of Skåne in the Verkeån nature reserve. Free-standing apple trees planted in the 1940s.
