SPARKLING WINES

Each year, the majority of the harvest is dedicated to sparkling wine production. All wines are made according to the traditional method, also known as the Champagne method. The first free-run juice is fermented in stainless steel tanks or oak barrels, followed by a second fermentation in bottle lasting a minimum of 18 months before disgorgement. When yields allow, we also produce still wines.

SOLARIS & FRÜHBURGUNDER

Solaris is a white grape variety that thrives in our northern climate and often delivers the high acidity we need for sparkling wine. In 2011, we planted our first Solaris vines.

Frühburgunder is a red grape variety closely related to Pinot Noir. However, Frühburgunder ripens earlier in the season, which suits us perfectly here in the north, with shorter summers and a faster drop in temperatures in autumn.

Pengakullen

Pengakullen has long been used for growing wheat and vegetables and is characterised by classic Swedish farmland. The site features rich topsoil with a high organic content, resting on a well-drained gravel ridge. Since 2011, Solaris vines have been planted here. As our inland vineyard, Pengakullen experiences a varied climate with the potential for significant temperature fluctuations throughout the year.

MORUP

Twenty minutes from Ästad is our coastal vineyard in Morup. The soil consists of an old seabed. The ocean helps to warm up the micro-climate surrounding the cultivation, reducing the risks of nightly frosts. Here stands about 14,000 Solaris plants, plus a few rows of Chardonnay and Pinot Noir. The first harvest was made in 2019.

KLAGSHAMN

Just beside our friend Murre at his vineyard in Klagshamn, we have had the opportunity to lease additional land. This site is home to one of Sweden’s warmest vineyards, shaped by a coastal climate and calcareous, lightly clay-based soils. The high limestone content contributes to pronounced flavour concentration and vibrant acidity.

WINEMAKER CLAES BARTOLDSSON

Claes Bartoldsson leads the work on the vineyard and has been involved since the start, mentored by Swedish winemaker Lars Torstensson. Claes decides when it’s time to tie shoots, pick leaves, what fertilizer to use and when it is time to harvest. He is also the one who sleeps the worst when the spring frost lurks at night.

LEONARD AND VANESSA

Our friends Leonard and Vanessa have extensive experience in vineyards and wine cellars in Germany. Vanessa is a winemaker, while Leonard is an oenologist from the University of Geisenheim. Nowadays they live in Halland and make wine together with us!

THE WINERY

In the winery, the grapes become wine. Here we press, ferment, store, and bottle. Whether to choose steel tank, French oak barrels, or concrete eggs depends a bit on what the growing year and the grape quality of the harvest look like. And that’s up to Claes, Leonard, and Vanessa to discuss.