Origin:
Late picked Stevnsbær cherries from the estate orchards offering the full fruit flavour and a mature ripeness of the berries. The trees with smooth character of fruit are selected according to the vintage development.
Œnology:
The cherries are fermented on skins and stones for 3 days reaching a temperature not higher than 28°C (82°F). During the fermentation ”remontage” sets the right balance of flavours produced by the yeast organism. The fermentation is interrupted by cherry spirit also deriving from the estate orchards what leaves a subtle residual sugar in the wine.
Maturation:
The wine settles naturally in tanks while while going through the second fermentation by sitting on the lies from the first fermentation. The fermentation is followed by a natural clarification and maturation of 18 months in tank and about 20 percent in barrels.
Composition:
Dark and ripe flavours of Stevnsbær. The extended maturation time in both tanks and barrels combines the intense fruit of the cherry with smoothness from selected berries and refindement by a special maturation concept. The wine is bottled unfiltered, only being clarified by natural sedimentation processes.
500ml bottle, 14.0% ABV