In 2008 Frederiksdal produced its first 200 bottles, production is now at 40,000 bottles and ranges from sparkling to dessert wine. Frederiksdal employs techniques that are more commonly used in port and wine production. They use 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
This is a modern take on a Danish tradition.
Whereas traditional liqueur is simply made from juice, sugar and alcohol, this reinvented version has been fermented naturally immediately following harvest, cherry alcohol only being added subsequently. This process gives the liqueur a more complex and intense taste, which is unlike that of traditional cherry liqueurs. The taste is sharp, with an intense cherry sweetness, a hint of chocolate and an irresistible citrus finish.
Matured for 6 months in oak casks.
Size: 50cl Bottle
Vintage: Multi Vintage