Acting on the motto ‘Quality over quantity', we're constantly working to improve the cultivation of our cherry trees. For this reason we favour the minimal use of natural fertilizers.

 

This makes for far fewer berries on the trees, but a compensatingly harmonious flavour in the fruit themselves. The cherries obtain a deeper, more focussed sweetness, while the juice, which can be sharp in sour cherries, is significantly milder.

 

Normally we harvest our cherries one to two weeks later than is usual in Denmark. This provides less volume, but, again, the compensation is tasted in the mature concentration of the final wine.

 

THE WINERY

After mechanical harvest, our cherries are selected by hand. The fruit are allowed to spontaneously ferment in large trays for five days before pressing. The juice is then further fermented in stainless steel vats until it achieves an alcohol percentage of 8-12%; finally, the wine's adjusted with alcohol and sugar. The amount of adjustment depends on the natural levels of sugar and acidity of the season's fruit.

 

Since 2008, the fortificatory alcohol in our finest wines has been distilled from our own cherry wine at the artisanal stills at www.aquavitaesydfyn.dk