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.
Vintage 2018 is a classic from Frederiksdal. The cherries come from young trees, which give fruit and freshness and some from older trees, which adds structure and intensity.
The cherries are fermented on skins and stones for 4-5 days to add more complexity and taste. Then the cherries are pressed and fermented on steel tanks. To maintain maximum fruit, the wine is bottled directly from the steel tanks.
When the bottle is open, the wine can easily last for 1-2 weeks, if it is kept in a cool place.
Size: 50cl Bottle