Our sparkling wine fermented on cherries and pear.
The early crispy Stevnsbær cherry is the ideal blend partner for the local pear Lucas variety to go into a cuvée with both lingering freshness and smooth wine character.
The basic blend – called „Cuvée“ – ferments stepwise, according to the fruit specific optimum picking time on its own yeast from the orchard. The ’Cuvée’ is a blend of 60% Stevnsbær cherry and 40% Lucas pear.
After natural clarification by gravity the wine goes into the process of the second fermentation to create the bubbles and the character of a sparkling wine.
After After a second fermentation in tank – called „méthode, charmat“ – the wine gains 4,0 bar of pressure and rests
for a period of approx. 3 months on the yeast. During this time the sparkling wine aroma develops to its
desired complexity of a ”fruit sparkling“ wine