Some of you may recognise this producer from its bar at Mikkeller Beer Celebrations in addition to many beer/wine collbas with the Mikkeller.
Frederiksdal began in 2018, producing its first bottles, production is now at 40,000 bottles and ranges from sparkling to dessert wine. They employ techniques that are more commonly used in port and wine production. Using a Danish heritage variety known as Stevnsbær, which are fermented for three to five days. Natural yeasts are employed, while select wines are also barrel-aged or aged outdoors in carboys. They probably make the worlds best cherry wine
Sparkling wine fermented on cherries and pear.
The early crispy Stevnsbær cherry is the ideal blend partner for the local pear Lucas
The ’Cuvée’ is a blend of 60% Stevnsbær cherry and 40% Lucas pear.
After natural clarification by gravity the wine goes into second fermentation to create the character of a sparkling wine.
After a second fermentation in tank the wine gains pressure and rests for a period of approx. 3 months on the yeast. Demi Sec style
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