Decideret Cider

Danish fruit with little intervention

In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider and wine culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.

We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.

At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put it on bottles. Some are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.