Yellow Fruktmarine is our experimental co-fermentation cuvee, that combines apples (60%) and pears (25%) with carrots (5%), honey (5%) and sea buckthorn (5%). We ferment the carrots together with apples and age in tanks for at least one year, to integrate the carrot flavor. Afterwards, honey and apples are fermented together, and undergo skin maceration with apple skins, and sea buckthorn berries for about two months. We also add in 25% pears, to let the residual sugar underline the flavors of honey and sea buckthorn. The flavour profile is very tropical from the sea buckthorn with notes of passionfruit and papaya.
The lacto fermented carrots adds lactic acidity and a small amount of saltiness. Apples & Pears were grown and harvested in Axelstorp, a traditional fruit orchard planted in the 1940s and 1960s in the northwestern part of Skåne. Carrots grown on the island of Gotland at Nyplings gård. Honey from mixed spring flowers picked by Lillgården in Höör. Sea buckthorn was wildly foraged in our local surroundings of Malmö.
